This new dining experience at Fairmont The Palm offers traditional Chinese cuisine in a peaceful setting
Located at Fairmont The Palm, Bā Restaurant & Lounge is the new Chinese hotspot for a wide range of traditional dishes. Taking its name from the Chinese for the number eight – an auspicious numeral in Chinese lore and mythology – the venue offers picture-perfect sunset vistas over the Arabian Gulf. Drawing influence from all over China to produce a delectable menu, Bā offers diners delicious cuisine in a truly tranquil setting.
Lau Pak Wai
Born in Hong Kong as the second of three children, Lau became interested in cooking at an early age. He was the only child in his family tempted into the kitchen and was convinced that he was destined to become a chef. Now master chef at Bā, Lau has previously worked in various parts of Asia for Mandarin Oriental Hotel Group as well as Hyatt Hotels Corporation. He has had the privilege to personally cook for the king and queen of Thailand as well as the Vice Premier of the People’s Republic of China, His Excellency Hui Liangyu. During his spare time, chef Lau loves to indulge himself in his passion for golf and world travel.
Sea scallop and lobster dumpling
120g wheat starch
120g potato starch
320g chopped fresh
160g chopped scallop
5g sea salt
3g white pepper
• Place the wheat starch and potato starch in a mixing bowl and mix well.
• Pour in boiling water and mix into a dough, mixing until you achieve a smooth texture.
• Cover with cling film and leave to rest for 30 minutes.
• Place the lobster meat, sea scallop, salt, sugar and pepper into a mixing bowl.
• Mix well until a paste is formed.
• Portion the dumpling dough into 10g pieces and roll into thin round sheets.
• Place lobster mixture (about 30g each) on dumpling sheets and wrap into the desired shape.
• Place the dumpling on a bamboo basket and steam for five minutes.
• Serve with a portion of sweet chili sauce.
Wagyu beef in black pepper sauce
180g Wagyu beef tenderloin
30g baby leek
30g red onion
15g red chilli
3g sea salt
20ml cooking oil
20g crushed black pepper
10g tomato ketchup
5g Lea & Perrins (L&P)Worcestershire sauce
• Cut the Wagyu beef into bite-sized cubes.
• Heat the wok to a moderate heat and pour in a little cooking oil.
• Fry the beef with a little salt until the meat is cooked to medium rare.
• Remove the beef and set aside.
• In the pan, add some fresh cooking oil and stir fry the baby leeks, red onions and red chilli.
• Put the beef back into the pan.
• Add in some black pepper, tomato ketchup, sugar and the L&P sauce.
• Stir fry until the sauce coats the beef well.
• Check the seasoning and add a little pepper if required, then remove from the wok.
• Serve immediately.
Dessert Option 1
Chocolate peanut sesame caramel finger
1 cup sugar
¼ cup water
1 cup cream
¼ cup egg
1 tbsp white sesame
½ cup dark chocolate
½ cup heavy cream
1 cup milk chocolate
2 cups vanilla pâte sucrée
• Use vanilla pâte sucrée to create rectangular tart shells.
• Bake the tart shells at 85°C for around eight minutes.
• Gently toast the peanuts.
• Crush the peanuts.
• Lightly caramelise the sugar.
• Remove from the heat and add the cream.
• Let the mixture cool a little and then temper in the eggs.
• Add some crushed peanuts and some sesame seeds to the tart shells.
• Pour in the sugar mix to fill up the shells half way.
• Bake at 162°C for around 10-12 minutes. Remove from the oven and allow to cool.
• Heat the cream, pour over the dark chocolate and stir until mixed thoroughly.
• Pour this mix over the tart shells, filling them up to the edges. Refrigerate for an hour.
• Dip the shells in milk chocolate and set aside until the chocolate hardens.
• Serve chilled – it’s particularly delicious if served with vanilla ice cream
Dessert Option 2
Salted caramel gelato
1 cup heavy cream
4 cups milk
16 egg yolks
1½ cups sugar
¾ tsp salt
• Bring the cream and milk to the boil.
• Caramelise the sugar and then add the salt.
• Deglaze the salty caramel with the cream.
• Carefully temper in all of the egg yolks.
• Cook for a short time, being particularly careful not to overcook.
• Strain and then allow the mixture to cool.
• Once cool, spin the mixture in an ice cream machine.
• Store in the freezer until ready to serve.