Leisurely Lazy Saturday - Eats and Treats by Tania Rebello
TDT | Manama
The Daily Tribune – www.newsofbahrain.com
I have always wondered why breakfast at restaurants winds up around half past ten.
The most obvious answer would be that they need to begin preparations for lunch, however, who likes to wake up early on their weekend to have breakfast?
After a hectic week, Friday becomes a day of relaxation and when people head out to brunch across Bahrain. Undoubtedly, Friday brunches are extremely popular in Bahrain.
However, the Bahrain Bay Kitchen at the Four Seasons Hotel has developed a unique concept that allows you to sleep in on Friday and enjoy a delicious late breakfast on Saturday.
Not just that, they are ensuring that you have lunch too!
The Saturday Lazy Breakfast is a big win for breakfast lovers who like to rest on Friday.
I sat at a table overlooking the lawn while soaking in the serenity.
The breakfast buffet comprised all the components of a full English breakfast.
They have one million and one ways to prepare eggs.
Just rub the lamp and say the word.
From simple sunny side up to omelettes with various filling options, eggs Florentine and eggs Benedict, they serve them all.
The eggs are cooked fresh to order.
I began with a plate of sunny side up eggs, fluffy pancakes, chicken sausage, beef bacon and sautéed mushrooms.
Beef bacon dipped in warm, golden runny yolks is a comforting morsel beyond words.
Eggs are a great way to start the day, so I opted for an extra helping of eggs, this time an omelette with bell pepper, tomato, chilly and turkey ham.
The eggs were tender, and the filling perfectly complemented the eggs.
The pancakes were fluffy and paired well with Nutella.
Unlike store-bought products, they prepare the chicken sausages inhouse and they are full of flavour.
Peppery notes lent a delightful flavour to the sausages.
The breakfast station had other breakfast items, such as hash browns, waffles, French toast, roasted potatoes, and pan seared tomatoes.
Cold cuts with several sauces were available to relish with toasted bread.
I could picture myself creating a club sandwich but had to save room for all the delicious lunch options waiting for me.
The Asian food counter consisted of siomai, udon noodles and Korean fried chicken.
The siomai had a soft prawn filling hugged by tender dumpling wrappers.
Each bite was dainty and fabulous. Udon noodles are thick handpulled wheat noodles with a slightly gummy texture.
The seafood udon noodles had plump and juicy prawns, bell peppers, scallions, purple cabbage, and mussels, and I topped my noodles with crispy fried onions.
The sauce was prepared with commonly used Asian sauces and a touch of sesame oil for a glossy finish.
It was so delicious, and I would have returned for seconds, but the Korean chicken looked inviting.
The Korean chicken had a crunchy and crispy coating and was perfectly tender and juicy chicken inside.
The sauce enveloping the chicken tasted like a spicy barbeque sauce.
The chef insisted that I try the manakeesh.
Manakeesh is a Middle Eastern flatbread comprising toppings cooked in a high-temperature oven.
It did look good while they tossed them into a little oven to bake, so I did not hesitate to taste a manakeesh topped with cheese and za’atar.
Served hot, the bread was soft and unexplainably scrumptious with the salty akkawi cheese, and herby za’atar.
Extra virgin olive oil was drizzled on top as a final addition.
Apart from the mix mezza, they also had a live shawarma counter.
For steak lovers, they had a whole roasted sirloin with gravy and mashed potatoes too.
The Indian counter had a selection of vegetarian and non-vegetarian dishes.
The lamb biryani was mildly spiced and suitable for all palates.
The chicken tikka was well-marinated and tender, while green chutney and tamarind sauce made perfect accompaniments.
The dessert counter was a dessert lover’s paradise with eye-pleasing creations.
Each dessert was a work of art.
An assortment of creative desserts, candy and ice cream, muffins, doughnuts, Arabic sweets and fruits was displayed.
The chocolate panna cotta was light, and the piped ganache topping added to the richness.
The caramel cheesecake was delightfully creamy and cheesy with luscious caramel toppings and chocolate discs.
‘The Clementine’ is hard to miss with its gorgeous orangered exterior.
The outer shell is made of white chocolate, and the chocolate ball is filled with layers of citrusy white chocolate cream, moist sponge cake and orange peels.
It was very tasty. I could not miss my favourite saffron rice pudding with crunchy pistachio, almonds and raisins.
It was a sweet finale, indeed!
One thing I appreciate about the Four Seasons is that they will always try to accommodate your request.
They ensure that you leave feeling happy and satisfied.
This is evident in their service, which never disappoints.
The lazy Saturday breakfast will leave you feeling full, not just in your belly but also in your heart.
Timings: Every Saturday from 11:30 am to 3:00 pm Location: Bahrain Bay Kitchen, Four Seasons Hotel.
Price: BD 20 For reservations, contact : 17115500
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