New Dim Sum Saturday Brunch at re/Asian Cuisine by Wolfgang Puck at Four Seasons Hotel Bahrain Bay

Published on : Friday, April 15, 2016

cq5dam.web.press.400.keepaspectratio (3)Four Seasons Hotel Bahrain Bay invites guests to reimagine their Saturdays and discover the perfect culinary program for the weekend: the Dim Sum Saturday Brunch at critically acclaimed Chef and restaurateur Wolfgang Puck’s re/Asian Cuisine restaurant on the Hotel’s 50th floor.

 

One of a Kind Culinary Journey Every Saturday Afternoon

 

At Four Seasons Hotel Bahrain Bay – the heart of the new downtown – guests enjoy masterfully prepared dim sums, dumplings and wontons, while they are served only the freshest and finest gastronomical fare.

 

The new Dim Sum Saturday Brunch is a culinary symphony of re/Asian Cuisine’s signature dishes according to the latest seasonal offerings. Guests are invited to savour more than 20 scrumptious items from a beautifully curated menu such as wonton soup with fresh prawn dumplings, wok fried shrimp dumplings, Peking duck rolls, wild mushroom-filled vegetable dumplings, Korean fried bao buns and short rib and brisket wontons. Beside a vast selection of fried rice and hand-made noodles, the brunch menu excels in lavish desserts too, prepared by Executive Pastry Chef Pierre Chambon. The coconut cream, the caramel-instilled chocolate fondant, or the Chinese donuts with mandarin jam are just a few of the many examples created to impress all the sweet tooth brunchers.

 

Helmed by Executive Chef Brian Becher, the culinary team at re/Asian Cuisine by Wolfgang Puck encourages all Asian food lovers to embark on a journey every Saturday that is guided by Wolfgang’s signature modern take on traditional Asian cuisine and provides a “re”-evolution of what the master chef has been passionate about for the majority of his career.

 

Chef Becher – recognised as Chef of the Year 2015 by Food and Travel Arabia – instills this authentic take on Asian culinary creations, with many signature dishes that exemplify his skills in cuts of meat and seafood.

 

“Don’t expect long line-ups along tables piled with chafing dishes at this Saturday Brunch,” says Chef Becher. “With meticulously crafted brunch dishes all cooked to order, expect this weekly event to be an entirely different affair at our re/Asian Cuisine selected as Restaurant of the Year 2015 by Food and Travel Arabia.”

 

The benchmark in culinary excellence and the definitive dining destination for a re imagined Saturday brunch, re/Asian Cuisine by Wolfgang Puck will continue to impress guests with impeccable service and world-class culinary offerings.

 

Source:- Four Seasons

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