re Asian Cuisine | Wolfgang Puck Bahrain brunch

Is Wolfgang Puck's Bahrain brunch any good? (Clue - the answer is yes)

re Asian Cuisine | Wolfgang Puck Bahrain brunch

There’s a reason why re Asian Cuisine | Wolfgang Puck won the most prestigious Restaurant of the Year accolade at the Time Out Bahrain Restaurant Awards last year, and it’s not just because this chic venue boasts consistently friendly and professional service and a fun, buzzing atmosphere. (And it’s not just because of those stunning city views from its 50th floor location, either.)

First and foremost, celebrity chef Wolfgang Puck’s modern take on traditional Asian food is as unique as it is delicious. Bahrain’s venue is Puck’s first-ever Asian restaurant outside America, so it’s not just a new kind of place for us, but for much of the world, too. And that’s why we’re sure this Saturday brunch, which has only been around for a few months, is set to become a big hit with the island’s foodies.

In the restaurant’s own words, re Asian is a “re”-evolution of what the master chef is passionate about, and the menu boasts a “re”-imagining of Asian food. This brunch follows a similar theme, as it “re”-defines what the weekend feast is all about. The main difference is you don’t get unlimited food, but instead you choose six dishes from a wide-ranging à la carte menu, which, believe us, is more than enough to have you skipping the next couple of meals. For some, this might be a deal-breaker, but it only means the kitchen team has more time to spend on each dish. It means every one is as well-cooked, tasty and flavourful as the last.

Choose from wok-fried shrimp dumplings with blackened chilli or the Wagyu-beef potstickers, which are perfectly crispy on the outside and juicy and tender within. There are Korean fried chicken bao buns, short rib and brisket wontons and lobster spring rolls. Vegetarians are also well catered for and even if you’re an omnivore, do not skip the soft and dainty turnip cakes with the robust garlic-chilli glaze and sweet black bean sauce.

It’s hard, but we must urge you to save room for dessert, particularly the excellent chocolate fondant topped with mango or the fluffy Chinese doughnuts with mandarin jam.

As the restaurant re-opens on August 9, the menu might change slightly, but after numerous visits we know the quality of service and food won’t have. On top of that, the fact that it’s BD19++ for six Wolfgang Puck creations wins us over. And we also love that it’s not a stuffy, fine-dining affair either, thanks to the upbeat live music and a fun team.

What’s not to love?

The Bottom Line
The food, the venue, the service, the vibe – it’s all hard to fault.

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