showcase September 2016 74 www.womanthismonth.com Superstar chef and restaurateur Wolfgang Puck’s re/Asian Cuisine restaurant, on the 50th floor of Four Seasons Hotel Bahrain Bay, has reopened after the summer break and the Dim Sum Saturday Brunch offers a one-of-a-kind culinary journey. Guests are invited to savour more than 20 scrumptious items such as wonton soup with fresh prawn dumplings, wok fried shrimp dumplings, Peking duck rolls, wild mushroomfilled vegetable dumplings, Korean fried bao buns, short rib and brisket wontons and a vast selection of fried rice and handmade noodles all prepared under the watchful direction of award-winning executive chef Brian Becher. A veteran of Wolfgang Puck American Grille in Atlantic City, USA, chef Brian instills an authentic take on Asian culinary creations with many signature dishes that exemplify his skills. He says: “Don’t expect long line-ups along tables piled with chafing dishes. With meticulously crafted brunch dishes all cooked to order, expect this weekly event to be an entirely different affair.” 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 sweettoothed brunchers. The benchmark in culinary excellence and the definitive dining destination for a re-imagined Saturday brunch, re/Asian Cuisine by Wolfgang Puck impresses guests with impeccable service and worldclass culinary offerings. Guided by Wolfgang’s signature modern take on traditional Asian cuisine it provides a “re”-evolution of what the master chef has been passionate about for the majority of his career. The Dim Sum Brunch is priced at BD19++ and is available every Saturday afternoon from 12.303.30pm. Call 17 115-046. Take the chance to visit this high-end venue for a superbly curated tasting menu at an affordable price. RE/ASIAN CUISINE BRUNCH IS BACK Executive chef Brian Becher’s kitchen motto is: “My last mistake is my greatest teacher.” Born in Philadelphia, USA, his skills have been honed not just by study but also through experience. He says: “All my culinary knowledge came by way of on-the-job learning through staging, which means working unpaid for knowledge. I like to tell people that I went from high school right to the pros.” In fact, chef Brian actually started out much closer to home, in Grandma’s kitchen! He explains: “I used to watch my grandmother prepare meals for the family. No matter what each member of the family was doing at the time, they would stop and gather when the food was ready. This was powerful and significant to me.” Of his decision to join the Puck operation when it opened in Bahrain, he adds: “The fact that the project was happening with Four Seasons was a major attraction for me. I wanted to be here in Bahrain because so many cultures are represented here. This, in turn, presents so many opportunities to grow as a chef by experiencing new food, new cooking techniques and new ingredients.”
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