www.womanthismonth.com October 2017 69 fresh mango. Huge juicy prawns and a wonderful combination of flavours and textures which included a base of Sri Lankan moju (eggplant curry) – a taste which took my friend back to her very early days in the Middle East and a housekeeper who regularly cooked this dish. She has been trying, unsuccessfully, to recreate it ever since and an inquiry to chef Brian brought forth not only the recipe but the lovely philosophy that “this is what it’s all about, it’s how we connect and to see someone have this kind of reaction to my food makes me happy”. We rounded off the savouries with roasted quail 'adobo style' with fondant potatoes, confit of quail’s egg and kalamansi aioli. Another triumph, we were both intrigued by the aioli, a delicate combination of garlic and citrus with a little something else, correctly identified by my partner as fennel. On inquiring about the sauce, our knowledgeable waiter was happy to explain that it is something usually only found in the Philippines – home of adobo – so it was a treat to try something completely new. Almost totally replete, we were both ready to refuse dessert but, purely in the interests of research, we tucked into peanut chocolate shortbread with peanut mousse, chocolate sauce and jackfruit sorbet and Japanese cotton cheesecake with momo peach and timut pepper compote and passion custard. Words are my business but I am virtually at a loss to describe the joy of peach ice-cream/sorbet actually made with peaches and bursting with their pure summer flavour – in chef Brian’s words “peaches are summer”. Tthe addition of pepper seems an odd combination but it’s completely unobtrusive and is clearly there just to give the peaches a little extra edge, which it achieves admirably. The cheesecake was super-light, like a combination of the best sponge with a hint of cream cheese perfectly offset by the passion fruit custard. And the peanut dessert, with its topping of a spun chocolate tweel atop an extraordinary crumble base of hazelnuts, salt and a little bit of magic, completed the meal perfectly. At each stage chef Brian had explained the dishes, telling us what’s to enjoy about each one and how it came about. He proudly reeled off the list of Asian nationalities in the kitchen of this most democratic of eateries, which helped to explain the variety and authenticity of the new menu. And we were equally impressed with the charm and knowledge of our server. In conclusion, if one is going to go out socialising on a work night, I can think of few better ways to do so than 50 floors up with amazing views, a congenial host and fabulous food. re/ Asian Cuisine by Wolfgang Puck delivered on all three in spades. To find that the adjoining Blue Moon Lounge now has a ladies’ night on Saturdays was the cherry on the cake – get those miso cones on order, we will most definitely be back! Tel: (+973) 17 813 777 Fax: (+973) 17 813 700 | P.O. Box 20461, Manama, Bahrain Address: Villa 1533 | Road 2426 | Block 324 | Bahrain FROM A SINGLE BRICK IN 1991... WE HAVE GROWN INTO A HOUSE instagram.com/redhousemarketing facebook.com/redhousemarketing youtube.com/user/redhousemarketing twitter.com/rhmbahrain
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