SEA FU RESTAURANT FOUR SEASONS DUBAI: THE ARABIAN GULF DINNER
Alone at the beachfront, I stared at the sea and continuously walked. When the sun began to set and the moon rose in a burst of sky formations of varied hues of red, the humidity was then unbearable
and so I took shelter at one of the eleven dining areas of the Four Seasons
Resort Dubai at Jumeirah Beach.
The
dinner treat from Four Seasons Dubai management was about to commence and I
will be the first to be served (for being too early) as I long for
air-conditioned enclosures. And the best
part is – the restaurant has the reputation of the best seafood restaurant in
Dubai. I will have my dinner at the Sea
Fu Restaurant.
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| THE BONFIRE |
The
menu of modern seafood will be served in this elegantly designed restaurant
where I opted for the indoor space. If
not for the weather condition, I should have stayed at the outdoor with shaded
terrace including a sunken lounge with a fire pit complemented by closer
vantage to the Arabian Gulf. There is a
mini-bar as well at the doorstep of the restaurant.
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| DINNER SET-UP |
Mediterranean-style
dishes and Asian-influenced delicacies are served and can be delivered at the
beach or the pool. Being closer to home
and the Philippines being a producer of a bountiful sea harvest, it was easy to
place an order on what to eat for dinner.
As
an appetizer, the mixture of red radish, green apple, bread chips and ponzu vinaigrette in a dish named New Caledonian Obsiblue Prawn Tartare was
placed on my table. Surprisingly, I
enjoyed the mixture of the appetizer.
Comté cow milk cheese foam complemented Potato Fondante was my side dish. The unpasteurized cow’s milk was a good
choice to mix with mashed potato. It was
a good version.
As
main course, I was torn in ordering between lobster and prawns. In a few seconds, I decided to have Tiger Prawns served with spicy satay sauce and lemon butter.
In
the course of dining, I was impressed of how personalized service is. The servers would not simply ask of what you
want for an order but explanation vis-à-vis personal preference of guest is
analyzed and matched.
I
met Jeff and Wella, both Filipinos and pioneer staff of the Four Seasons Resort
Dubai while dining. In the course of
conversation, I learned how life was and is for them. I am not used seated alone in a fine
dining set-up but since my friend who could have accompanied me that night has to
work, I have to go alone.
Fortunately, I was entertained by Jeff, Wella and the entire waiting
staff and manager of the restaurant.
Service was efficient.
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| NEW CALEDONIAN OBSIBLUE PRAWN TARTARE (120 AED or approx PhP1,560.00) |
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| THE STARTER |
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| POTATO FONDANTE (35 AED or approx. PhP455.00) |
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| TIGER PRAWNS 600 GRAMS (240 AED or approx. PhP3,120.00) |
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| FILIPINO PIONEER STAFF OF FOUR SEASONS DUBAI |
To
complete the fine dining set-up, I was offered a bottle of chardonnay white wine. A
variety of cheese and bread were further offered.
For
dessert, I had caramelized pineapple
with a combination of meringue, tamarind, peanut sauce and mango sorbet. The contrast of sweet and sour has a
different effect on my palate. It was
something different and worth the try nonetheless.
I
left the restaurant with a heavy heart.
The restaurant is so good that it could have been great to share the
table with someone or with family and friends. I am glad however of
the opportunity to meet new friends in Dubai that I look forward to meet them
again on my next visit to this Arab nation.
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| BREAD AND CHEESE |
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| CARAMELIZED PINEAPPLE (AED 55 or approx. PhP715.00) |
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| OUTDOOR DINING AT THE BAR - HUMIDITY CAPTURED |
Jumeirah
Beach Road, Jumeirah 2
Dubai,
United Arab Emirates
Lunch:
12:30 PM to 4:00 PM
Dinner:
7:00 PM to 11:00 PM
Bar
Menu: 12:30 PM to 11:00 PM
Tel.
971 (4) 270 7777
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