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Published on : Wednesday, January 20, 2016
Re/Asian Cuisine by Wolfgang Puck will ring in Chinese New Year at Four Seasons Hotel Bahrian Bay with a one-night-only special event that will include a festive prix-fixe menu honouring the Year of the Monkey curated by Executive Chef Brian Becher on February 17, 2016.
Becher created a three-course menu that begins with a whole jumbo head-on prawn, which represents family togetherness, along with smoked Chinese bacon and garlic-scallion sauce. The second course, which represents the five blessings of the New Year including longevity, riches, peace, wisdom and virtue, includes cumin-soy marinated lamb chops with a five vegetable stir-fry. The final course includes monkey bread sticky cake with tangerine ice cream, and was chosen because the pronunciation for the word “tangerine” sounds much like the pronunciation of the word “monkey” in Mandarin.
Prior to dinner, guests will also have the opportunity to indulge in five live-action stations that include delicacies such as roasted whole duckling, xio long bao, Chinese New Year dumplings, crispy lamb belly and “longevity noodles.”The entire evening is priced at BHD 29 per person with an additional BHD 15 per guest for an optional grape pairing.
From February 8 to the 23, 2016, the restaurant will offer a special five or seven course Chinese New Year tasting menu in lieu of regular tasting menus that include xiao long bao, Hunan BBQ style lamb chops, “longevity noodles” and more. The menus are priced at BHD 35 and BHD 50 Regular a la carte items will also be available.