Restaurant Review: Royal Thai Seafood Restaurant, Gulf Hotel, Bahrain
- Lifestyles
- Travel & Leisure
- Restaurant Reviews
Author: Britney B.
Released 2 December 2003
Royal Thai Seafood Restaurant
Photograph by Britney B.
Following the fashion for and popularity of Thai cuisine with a dash of South Pacific, the latest restaurant to open at Bahrain’s Gulf Hotel doesn’t disappoint.
Housed in a striking pagoda amongst tropical gardens overlooking the swimming pool, it’s superb location is very conducive towards enjoying a leisurely lunch or dinner. Inside, the wood flooring and panelling, high ceiling and style of interior decoration make for a spacious, airy and luxurious place to dine.
Lunching at the restaurant last week, my husband and I enjoyed a beautifully prepared meal and experienced first class service from restaurant manager, Emmanuel Alcazar, and his attentive staff.
Fresh Fish Display
Photograph by Britney B.
On entering the restaurant, one is met by a display of locally caught and imported fresh seafood, including snow fish, king crab, hamour and king prawn, which the chefs will prepare for you in a choice of styles including steamed with chilli, fresh garlic and lime sauce; deep-fried with sweet and sour sauce; and stir-fried with Thai style black pepper sauce. The restaurant is justifiably proud of its signature dishes such as fresh water king prawn stir-fried with young coconut heart in oyster sauce, and green curry with chicken and Thai eggplant.
We decided to share two appetizers - Sarm Sahai, a combination of steamed flower shape dumpling, sago balls with minced chicken and crab meat, and chicken satay with peanut sauce - both of which were delicious. The range of appetizers also includes deep-fried Thai style spicy fish cakes and battered prawns with sweet chilli sauce and plum dip. A good selection of soups and herbed and spiced salads includes Thai soup with prawns, straw mushrooms and lemon grass, and green mango salad with crispy Thai soft shell crab. Appetizers, soups and salads range in price from BD1.800 to BD5.500.
Dining Room
Photograph by Britney B.
For the main course I made a good decision in choosing fresh king prawn cooked in the Nueng Lard Prig Sod style, that’s to say steamed with chilli, fresh garlic and lime sauce. My husband also enjoyed his choice of stir-fried chicken with garlic, chilli and hot basil. To accompany the main course we had Bhad Thai, stir-fried rice noodles Thai style, and one of the most delicious rice dishes I’ve ever tasted, Kao Bhad Sapparod, pineapple fried rice with prawns and chicken - one of the restaurant’s signature dishes.
Other main courses include stir-fried crab with black pepper sauce, red curry with beef and eggplant, and crispy shredded squid with garlic and pepper. Vegetarian dishes include green coconut curry with tofu, pumpkin, potatoes, carrots and coconut heart, and deep fried battered assorted vegetables. Main courses are from BD 2.200, and rice and vegetarian dishes from BD 0.900.
Also on the menu are Seafood Baskets for two persons. At BD10.000 per person, this set menu consists of soup, a selection of four different seafood dishes, rice and a selection of Thai sweets, plus coffee or tea. There are also two set menus for four persons (A Taste of Thailand and Thai Treasures of the Sea), and a set menu for six persons, the Royal Thai Banquet. Priced at BD11, 12 and 13 per person, these menus offer a good selection of appetizers, main courses, desserts and coffee.
For dessert we had home made extra rich coconut ice cream and sliced mango served with sweetened sticky rice. Both were very good and highly recommended. To accompany the meal we enjoyed a very good bottle of a great New World wine, Hardy’s Semillon Chardonnay.
The Royal Thai Seafood Restaurant is open daily for lunch from 12:00 noon to 3:00 p.m., and for dinner from 7:00 p.m. until 11:00 p.m. For reservations, call 973 726135 or 713000.