PERLE ISS 13 HIRES

ISSUE NO. 13 

AL HASHIMI PEARLS HURAFUNA FESTIVAL SUMMER AMEEN 

80 Perle MARCH - APRIL 2017

PERLE MAGAZINE EDITORIAL 

CEO TALAL FAKHRO 

EDITOR IN CHIEF DEEMA AL AJLANI 

MANAGING EDITOR ANAAM IKRAM 

ART DIRECTOR MANAF FAKHRO 

LAYOUT ARTIST/ PHOTOGRAPHER JAY ARR VARGAS 

LAYOUT ARTIST PRINCESS QUIMPO 

WEB ADMIN CLYDE YU 

CONTRIBUTING WRITERS 

LLOYD PARKS 

MOHAMED AL KHALIFA 

BEDOOR KHALAF 

ASHWAQ SHUKRALLA 

PUBLISHED BY 

BURGUNDY PUBLISHING Ltd. 

BRITISH VIRGIN ISLANDS 

PRINTED BY 

AL AYAM PRINTING PRESS 

KINGDOM OF BAHRAIN 

FOR ADVERTISING, EDITORIALS AND OTHER ENQUIRIES 

PLEASE CONTACT 

ANAAM IKRAM, MANAGING EDITOR 

TEL NO. +973 16 66 66 11 

MOBILE: +973 36 026661 

EMAIL: ANAAM@PERLE-MAGAZINE.COM 

WEBSITE: WWW.PERLE-MAGAZINE.COM 

The publishers cannot accept liability for error or omissions contained in this publication, however caused. 

The opinions and views contained in this publication are not necessarily those of the publisher. Readers are advised to seek specialist advise before acting upon information 

contained in this publication, which is provided for general information only. The ownership of trademarks is acknowledged. 

No part of this publication or any part of the contents thereof may be reproduced in any form without the permission of publishers in writing.

ON THE COVER: 

A material board with 

different elements, a 

black wave designed 

wood, Marble, recycled 

table tops, hexagon 

wall tiles, and a Velvet 

fabric. This was used by 

designers at Modern 

Road to show the client 

the different materials 

that will be used in the 

project 

Strong winds of change! 

As the cooler weather flirts with the warmer climate, the Kingdom of Bahrain 

prepares for the warmth that will engulf the island for the next few months. Strong 

winds mark the beginning of summer as Bahrain dwells in the quietened demeanour 

of the daytime and comes to life at night as the cooler zephyr breezes through the 

country. These changes also brought about with them celebratory moments such 

as that of the Hurafuna Festival, which is an ode to one of the oldest traditions of 

handicrafts in Bahrain. Bab Al Bahrain bustled with locals and visitors alike, and the 

art of handicrafts was once again the centre of the Kingdom’s attention. Another 

tradition that has always been at the core of the country’s identity is that of pearling, 

and at Al Hashimi Pearls the tradition is celebrated by adorning each piece of 

jewellery produced with the finest of natural pearls in all shapes, sizes, and lustres – 

showcasing them in all their gleaming glory. 

Food lovers can rejoice as the Kingdom is now become home to one of the most 

anticipated fusion-food venue in Block 338, Asia De Cuba, where the Chino-Latino 

cuisine, live music, and upbeat ambiance make for an enticing experience, inviting 

guests to become a part of the cuban joie de vivre. The love for food and travel come 

together under the roof of the restaurant Houseboat as diners are taken on a pan-Asian 

journey through India, China, Japan, and Thailand through the delicious dishes and 

tropical dessert, complemented with a picturesque view of the Amwaj Lagoon. 

The world of sports also takes a turn in Bahrain as it welcomes Lift Bahrain, the 

country’s first ever fully dedicated boxing gym that also offers strength and 

conditioning. Offering more than just the skills to become a boxer, Lift Bahrain aims to 

educate the Kingdom about the ethos of the rigorous sport and hopes to make it the 

centre of boxing in the region. Sports enthusiasts can also enjoy a bit of indulgence 

at The Royal Gold Club, with its lush greenery and impressive golf course as a scenic 

background and delicious dining options, whether for a hearty meal, a light snack, 

or their ever-famous Friday Brunch at their flagship restaurant Links, where diners are 

treated to a delectable spread and live music. The best part is? You don’t even have to 

be a member of the Royal Golf Club to commemorate a Friday afternoon! 

ANAAM IKRAM, MANAGING EDITOR 

@perlemagazine 

perlemagazine 

@perle_magazine 

perle-magazine.com

APRIL 

12 Al Hashimi Pearls 

Masters in the craft of creating exceptional pearl 

laden jewellery pieces, Al Hashimi Pearls pays an 

ode to the Kingdom’s oldest and richest trade 

2017 

CONTENTS 

C 

M 

Y 

CM 

18 Hurafuna Festival 

MY 

CY 

Delving into the world of one of Bahrain’s oldest 

K 

craft, Hurafuna festival celebrates Bahrain’s 

heritage encompassing creativity and enterprise 

CMY 

40 

Summer Ameen 

Witnessing the world through the perspective of 

award-winning filmmaker and photographer

CONTENTS 

30 Tiny Om 

Intricately designed jewellery pieces based on the 

connection between the world and the soul 

22 Roger & Gallet 

Redefining art of looking after oneself with 

personalised scents 

94 Modern Road 

An insight into the world of contemporary design 

86 

Royal Golf Club 

More than a venue for the luxury sport, 

the lush facility offers exquisite dining 

experiences open for all

74 Hopscotch & Grind 

Taste and comfort come together harmoniously 

in Bahrain’s latest dining hotspot 

58 Asia De Cuba 

Experience the delectable fusion of Chino- 

Latin cuisine in the heart of Bahrain’s food 

district of Block 338 

112 

Lift Bahrain 

The Kingdom’s first ever fully dedicated boxing 

club and strength & conditioning centre 

108 The Culinary Maestro 

Celebrity chef, Wolfgang Puck returns to 

Bahrain once again to bring to the Kingdom 

a rich selection of delicious flavours

12 Perle APRIL - MAY 2017

The Royal Gem 

Masters in the craft of creating exceptional pearl laden jewellery pieces, Al 

Hashimi Pearls pays an ode to The Kingdom’s oldest and richest trade 

BY ANAAM IKRAM 

Vijay Shah (second from left) with his family at 2016 Bahrain 

Jewellery Arabia Exhibition 

P 

earl trading in Bahrain can be dated 

back to 2000BC being referred to as 

“fish eyes” according to the Assyrian 

texts based off the Kingdom’s ancient 

name, “Dilmun”. The trade marked the 

country’s identity as the hub for the highest 

quality natural pearls. Attracting pearl 

merchants, collectors, and jewellers from 

Paris to India, Bahrain’s history is encrusted 

with pearls as the trade is synonymous with 

not only the country’s image to the world, 

but also its culture – an imminent factor that 

separates Bahrain from the rest of the GCC. 

For most of those still part of the pearling 

industry, they were born into the trade, the 

older generation passing on the business to 

the newer one and continuing to build upon 

the foundations laid by their forefathers; 

renowned jeweller Vijay Shah’s fascination 

with pearls and the industry as a whole 

brought him to the Kingdom from India in 

1983, and inspired him to set up his business 

as Al Hashimi Pearls, becoming one of the 

country’s most recognised pearl jewellers. 

APRIL - MAY 2017 Perle 

13

Starting in the trade in 1980, the royal 

and luxurious nature of pearls drew Vijay 

Shah towards the industry and motivated 

him towards pursuing a career as a pearl 

merchant, and eventually setting up his 

shop in the heart of Bahrain, in the old 

Manama gold souq. Prior to setting up 

his business, Vijay enrolled in the GIA 

Academy to get a firm understanding 

of not only the value of precious gems – 

especially pearls – but also to learn how 

to grade the gems to find out which are of 

the highest of quality. Upon his return he 

set up the business and quickly became 

associated with the title of the one of the 

Kingdom’s most prestigious jewellers. 

Handpicking the pearls himself, Vijay 

says each and every pearl is selected 

and used as per the standards set by the 

industry to ensure their pieces deliver upon 

clients’ expectations. The precious stones 

acquired come from across the globe and 

much like the pearls, the stones are also of 

only the finest quality. Brining diamonds 

from Belgium, emeralds from Zambia, and 

rubies from Burma, and the pearls from 

Bahrain, each and every jewellery item 

created at Al Hashimi Pearls is exquisite, 

unique, and nothing short of dazzling. 

As the tradition of pearling often 

follows, the younger generation inherit the 

trade from the one before, and that is no 

different for Vijay Shah and his children, 

as they too are involved in evolving and 

expanding the business. His son, Hardik 

Shah, manages the operations, as daughter, 

Ishita Shah, is the creative behind the 

stunning designs at Al Hashimi Pearls. 

From traditional Bahraini pieces adorned 

by brides on weddings to smaller and 

simpler pendants or a single-pearl sown 

into a white gold chain, each and every 

piece of jewellery at Al Hashimi Pearls is 

made using the finest of pearls. From the 

perfectly round Jiwan (or G1) pearls to the 

irregular baroque pearls in various colours, 


shapes, and lustres. Even making use of 

the smallest pearls to create their alluring 

and versatile tassel collection, the pieces 

at Al Hashimi Pearls are the definition of 

luxury as they are a composed of the royal 

gem and gleaming precious stones. 

A rich trade but one that requires 

tantamount patience, Vijay explains there 

are certain priceless pieces they own that 

have taken over 20 years to complete. 

“How a pearl is going to come out of the 

oyster is not up to us. We cannot control 

that or demand from it, it is all natural 

and we have to wait to complete what we 

are working on – that is what separates 

the natural pearl from all the other stones. 

That is what makes it so precious”, he says. 

He adds that in order to create a necklace 

made entirely of Jiwan pearls, all pearls 

have to be the same colour and lustre 

and can be used to create a necklace with 

a bigger centre pearl and smaller pearls 

along the top. 

With the ever-changing times, the 

trends also change, and Vijay notes over 

the years he has seen a shift in customers’ 

preference about how they would like 

to incorporate pearls into their style, 

but certain styles have always remained 

favourites over the customers throughout 

the years. Timeless pieces such as the 

pearl chokers – single, 3, 5 or 7 strands 

– are a classic as they can be worn by 

anyone on any occasion without seeming 

out of place. The traditional “karkoosha” 

pieces have also always been in demand 

by customers as it is something that is 

both traditional and stylish at the same 

time. Also keeping in mind the personal 

tastes of each of their customers, Vijay 

says they create special pieces as per their 

client requests; especially when creating 

bridal jewellery. One of the most important 

things, Vijay says, is ensuring they are 

able to deliver upon their clients’ requests 

within a certain budget. 


15


“It is a vital thing to keep in mind as 

nowadays everyone has their own budgets 

but they want the same thing that they 

have in their minds, and we have to create 

something accordingly”, he says. 

Meticulously working to create the perfect 

pieces, Hardik Shah explains that for each 

strand of pearl created, an equal amount is 

unused as sometimes the pearls break and 

cannot be reused. The longer pearl strands 

can easily take up to a year as there are no 

machines used and the skilled craftsmen 

sow the pearls in the string by hand and to 

ensure their original quality remains, there 

are no alterations made to them. 

With three stores across Bahrain, Al 

Hashimi Pearls has created an inbuilt trust not 

only in Bahrain, but also within the Middle 

East, the US, and Europe. Mr. Vijay explains, 

as an establishment their main aim is to 

transfer pearls – the beautiful wonders of the 

ocean – into classic pieces of jewellery. Each 

jewellery item at Al Hashimi Pearls revels 

within a story of its own and adding that to the 

wearer. Signifying a rich amalgam of passion 

and creativity, the jewellery house constantly 

strives to push beyond the limits of design 

and production. Each piece created retells the 

story of a journey through different cultures 

and multi-ethnic influences, carefully crafted 

by skilled artisans. Much like how the pearl is 

embedded within gold to complete a piece 

of jewellery, the art of pearling is also deeply 

embedded within the history of Bahrain, and 

the passion flows the same through each 

member of the trade and at Al Hashimi Pearls, 

whether it is for the dainty hints of pearl within 

the wearer’s style or the bigger, more ornate 

statement pieces, they cater to each with just 

as much love and passion, and through this 

nature has inserted itself as one of the most 

recognised and sought after pearl jewellers 

within the Kingdom. 

For more information: 

Gold Souq, Sh. Abdulla Road, Manama 

(00973) 1725 3377 

ahpvijay@gmail.com 

www.naturalpearls.net 

@alhashimipearls 


17


Hurafuna Festival 

BY LLOYD PARKS 

C 

lassic meets ultra-modern this April, 

as Bahrain holds the second edition 

of Hurafuna Festival, running along 

side the highly acclaimed Formula 1 

event located at the Bahrain International 

Circuit on the 14, 15 and 16th of April. 

The Hurafuna Festival was introduced 

to Bahrain last year by Bahain Tourism 

& Exhibitions Authority, in line with the 

‘Manama Gulf Capital of Tourism’. Held 

under the patronage of the Minister 

of Industry, Commerce and Tourism, 

H.E. Mr. Zayed Al Zayani, the Festival 

is aimed at showcasing Bahrain’s rich 

heritage, exposing the vibrant culture, and 

encompassing the creativity and enterprise, 

which is the backbone of the traditional 

Bahraini Souq, and regional trading lines 

that have long been a part of Bahrain’s 

diverse history. 

Located in the Arabian Gulf, Bahrain 

(literal meaning, Two-Seas) has a rich 

and varied culture, bearing influence 

from empires, states and protectorates, 

including the Persians, Sumerians, 

Babylonians, Portuguese and British. Once 

known as ‘Tylos’ to the Greeks, translating 

to ‘the center of Pearl trade’, Pearl Diving 

was once Bahrain’s economic driver. By the 

Mid-19th century Bahrain’s Manama Harbor, 

along with the discovery of oil, helped 

diversify the economy and became the 

regions trade route hub, surpassing Basra, 

Kuwait City and eventually the Omani port. 

Bahrain’s economic prosperity, 

paralleled by its forward thinking has 

resulted in the Kingdom becoming a 

leading center for banking and finance in 

the region, along with becoming a tourist 

hotspot. In 2006 Bahrain was labeled as 

the fastest growing economy in the Arab 

World, alongside being the freest economy 

in the Middle East. Wealth and evolution in 

the Kingdom has led to the development 

of major attractions including the Bahrain 

International Circuit (home to the F1), the 

Bahrain Financial Harbor, Bahrain Bay, and 

the World Trade Center. 

Celebrating Bahrain’s rich culture and 

heritage, the Hurafuna Festival provides 

the nation and it’s visitors a chance to 

embrace local festivities and explore 

handicrafts and craftsmanship that date 

way back to Bahrain’s beginnings. The 

handicrafts include basket weaving, pottery 

making, production of traditional musical 

instruments, box making, (miniature) 

shipbuilding and much more. These iconic 

trades have been a large part of Bahrain’s 

culture over the years serving the livelihood 

and wellbeing of many local Bahraini 

families and have continued to do so right 

into the modern metropolis that Bahrain 

is today. Various heritage sites providing 

such craftsmanship are scattered across 

the island including; the Jasra Handicrafts 

Center, A’Ali Pottery Workshop, Bahrain 

Manama Souq and Basket Weaving in the 

village of Karbabad. 

Pottery 

Pottery making dates back as far as 

the Dilmun Civilization era, with numerous 

archeological discoveries found at the 

Bahrain Fort, and throughout burial mounds 

across Bahrain. Pottery used to serve a 

much larger need of necessity such as the 

production of plates and cutlery, whereas 

today, it serves a more artistic and cultural 

purpose. Artisans creating pottery use only 

high quality, locally sourced mud from Riffa, 

and to this day use conventional methods 

that date back thousands of years. To this 

day pottery is created in Bahrain with one 

of the biggest centers being found in A’Ali. 

Basket Weaving 

Basket weaving, not unlike pottery 

making, has been developed and created 

in Bahrain for many years, making use of 

the limited but versatile resources that is 

found across the island. Made out of Date 

Palm, palm tree leaves, basket weaving 

serves a practical but artistic creation. 

Used throughout Bahrain for gifts, farming, 

households and decoration, you can still 

see this classic creation in action at special 

sites across Bahrain. 


19

Ship Building 

A fitting trade for an island nation, 

shipbuilding came to rise in line with 

the enormous pearl diving trade that 

once existed in Bahrain spurred by the 

development of the regions leading 

maritime trade hub. Bahrain has long been 

known for its expertise in shipbuilding, more 

specifically Dhows. You can get a glimpse, 

and if you’re lucky a tour around some Dhow 

building at the Muharraq Fisherman’s port. 

These iconic boats can be found throughout 

the region with much of the resources 

needed for building materials coming from 

our friends across the water in India. 

The Hurafuna Festival was such a 

success last year; it ensured it became a 

regular on the Bahrain events calendar! So 

make sure you stop by and explore all they 

have to offer and support the vibrant, rich 

culture that Bahrain has to offer. The festival 

was located at the Bab Al Bahrain from 

April 12th to 18th, 2017. 


RITUALISTIC 

SAVOIR FAIRE 

Redefining the art of looking after oneself with personalised scents, premier 

perfume brand, Roger & Gallet brings to Bahrain its unique practices of beauty 

through distilled scents 



23

C 

reators of heavenly scents dating 

back to the 18th century, the brand 

Roger & Gallet is synonymous with 

creating extraordinary perfumes and 

beauty products that befit each wearer. 

From royalty to the everyday wearer, Roger 

& Gallet has created a scent for every 

month of the year, with various products in 

each scent to cater to the important ‘rituals’ 

that the brand instils in their customers 

for them to enjoy the true Roger & Gallet 

experience. L’Oreal The General Manager 

for Active Cosmetics Division, Othman 

Bennis, and Roger & Gallet Brand Manager, 

Zahra Bensouda, spoke to Perle Magazine 

about the incredibly special brand, its 

deep-rooted history, and how it is now 

making a mark in Bahrain through it’s first 

shop-in-shop in Nasser Pharmacy in Zinj. 

The brand found its beginning when 

brothers-in-law Armand Roger and Charles 

Gallet inherited the formula for their 

signature product, the Aqua Mirabilis 

was developed at the end of the 17th 

century; the formula was never changed, 

it remained the same and Roger & Gallet 

relaunched the fragrance under the name 

Jean-Marie Farina in 1862, giving birth 

to their joint venture, Roger & Gallet. 

The brand is notorious for its distinct 

distilled scents and luxury products that 

carry the incredible and refreshing scents 

and customers were able to become a 

part of the ritualistic experience of Roger 

& Gallet when the first Boutique de 

Bonheur – Boutique of Happiness – in the 

heart of Paris. Customers were able to 

discover the signature Eau De Cologne 

Jean Marie Farina, as well as understand 

the importance of following the rituals of 

locking in the scents of Roger & Gallet 

and carrying them around almost akin to a 


Brand Manager Roger & Gallet, Zahra Bensouda 

General Manager Active Cosmetics L’Oreal, Othman Bennis 

second skin. Soon after, the brand became 

an official supplier to the royal courts and 

celebrities alike, as the very essence of the 

brand exudes sophistication and opulence. 

“Its an alive brand, it is incredibly full 

of life, full of happiness” Zahra explains of 

the ethos of Roger & Gallet. Maintaining 

its long-stand values, naturalist-working 

method, and authenticity, she says the 

brand works towards delivering the same 

to their customers, whose satisfaction and 

loyalty to the brand is a reflection of its 

uniqueness. The rituals, in fact, take you on 

a sensorial journey; they are all about taking 

the time to care and pamper oneself, she 

says. Starting off by selecting a scent – or 

rather carrying out a Fragrance Diagnosis 

that determines the scent best suited a 

customer’s personality – the customers 

are then are walked through the 3-step 

ritual methods, which are: firstly, the Art 

of Bathing, which consists of the selected 

scent’s toiletries; secondly, there is the 

Art of Hydrating, which is comprised of 

products such as hand creams, beauty 

baums, and body oils; and lastly, there is 

the Art of Fragrance, which is the distilled 

scent itself. The products are to be used in 

that order to ensure not only is the scent 

locked in and follows the body all day, but 

also the customers have taken the time 

to really care for their body and its needs 

in a refreshing and enticing manner. With 

12 collections, each consisting of multiple 

products for each of the steps in the rituals, 

Roger & Gallet has created something for 

everyone. The distilled scents, designed 

by French master perfumers, range from 

floral, to fruity, zesty, invigorating, and 

refreshing. Zahra explains, the rituals do not 

just end there, but in fact, they also have 

the ritual of gifting and thus the customers 

also have the choice to pick their preferred 

wraps, and box size, and packing that are 

decorated with bespoke illustrations on 

them in which they would like to take their 

product home. 

Adding an air of freshness, Zahra 

explains the perfumes are not only great 

on their own, but can also be layered with 

other perfumes, adding a patine or “une 

rondeur” to a person’s signature scent. One 

of the most popular pairings Zahra says 

her customers appreciate is of their most 

popular scent of Fleur D’Osmanthus with 

the oud perfume, making the oud scent 

a bit more floral and subtle. “These are 

beautiful perfumes alone, and beautiful 

when you layer with others – a brand you 

can use in different ways.” 

Othman, having been a member of the 

L’Oreal family for 12 years, explains the 

brand is incredibly precious to him as he 

has seen it evolve dramatically over the last 

5 years and one of the reasons to bring it to 

Bahrain was due to the expert knowledge 

of the people of GCC on perfumes. 


25

“It basically came from our local 

consumers. We tested the brand with 

them and they loved it, especially our Fleur 

D’Osmanthus and many other fragrances 

that they really liked. And so we decided 

to take the step and go ahead with a GCC 

launch”, he explains. One of the most 

appealing factors of the brand – apart 

from the actual quality and richness of the 

products themselves – is, Othman explains, 

that it is a premium brand that is affordable, 

resulting in one of the highest conversion 

rate and basket average. Crediting the 

consumers, Othman explains since Roger 

& Gallet is a “routine” brand, it stands 

out from other personal care brands as it 

encompasses all elements of personal care 

with an element savoir vire. 

Staying true – as much as possible – to the 

original methods of producing the products, 

one of the most impressive productions is 

that of the hand made round soaps. Taking 

almost 80 hours to produce, the round 

soaps were first introduced in 1879, and 

were designed in that manner to provide a 

better grip. To this day, the soaps are sold 

in their original packaging, which is sealed 

with a house seal, and are wrapped in a 

pleated-silk paper present in a box. The soap 

is environmentally friendly as it is made from 

100% vegetable base and is biodegradable. 


And not only does the soap release a 

beautiful scent in the bathroom, but also its 

wrapping can be used to hang in the closet 

so the freshness can be smelt with every 

item of clothing. Othman also adds that all 

the products are hypoallergenic and natural. 

Brining the rich experience to Bahrain, 

Roger & Gallet set up their shop-in-shop 

concept in Nasser Pharmacy in Zinj to let 

customers to become part of the sensory 

experience. The launch included guests 

welcomed to a garden party, with lush flora, 

food created using the ingredients in the 

perfumes; enchanted amidst the mix of 

scents, allowing them to understand the 

essence of the brand and its values that 

are built upon creating a natural, calming, 

and freshly scented environment. Inside the 

pharmacy, the customers are welcomed by 

a Distillateur Structure, which represents 

the brand expertise in distillation, next to 

it a Sensory Experience Table displays the 

essential products to carry out the rituals, as 

well as precious ingredients and essences, 

which let the customers get a first-hand 

look at what the Roger & Gallet products 

are made from. The shop assistants guide 

customers to the right scent for them and 

ensure they leave satisfied with their Roger 

& Gallet goods. 

Pioneers in the art of self-care and 

pampering through their noteworthy rituals, 

exceptional distilled scent collections, 

and top quality products, Roger & Gallet 

is ultimately a premiere brand with a rich 

history and a long list of loyal followers, and 

undoubtedly picking up more as it spreads 

its presence across the world. 


Available at: Nasser Pharmacy, Zinj 

(00973) 1774 0499 

www.roger-gallet.com 

@rogergallet_me 


27


Cottoned On 

TED BAKER UNVEILS A NEW WOMENSWEAR CAPSULE 

COLLECTION FOR SS17 

N 

ew shapes for spring ‘17 

have a strong architectural 

quality, softened with delicate 

colourways and airy cotton 

fabrics to create elegantly 

lightweight warm-weather pieces essential 

to any wardrobe. 

Breeze into spring in easy, billowy 

silhouettes, refined with standout detailing 

and finishes for a contemporary feel. 

Exaggerated knife pleats, voluminous 

bell sleeves, flounced ruffled trims and 

cold-shoulder cutouts give structure and 

create interest. Dresses and skirts are 

tied in at the waist for a flattering ruching 

effect, while shoulders are accentuated 

with pleated ruffle applique. Elevated from 

wardrobe classics, the navy pinstripe and 

white blouses have been reworked with 

design touches that are at once crisp and 

minimalist, yet unquestionably feminine. 

Let burnt tones of cinnamon and tomato 

red refresh your style, or introduce a pop 

of springtime flair to your look with lemon 

yellow and shades of dusky pink. 


29

Jewellery 

for the 

Soul 


Based on the connection between the 

soul and the world delivered in the 

form of intricately designed pieces, Tiny 

Om jewellery is truly the first of its kind 

in the Kingdom 


C 

ombining the elements and 

philosophy of Yoga and presenting it 

in a wearable form, Tiny Om creates 

jewellery pieces with a meaning 

behind them. Incorporating the seven 

chakras that are the premise of yoga, 

Tiny Om has taken each of them and 

reworked them into its delicate designs 

to allow the wearer to have a talisman of 

who they are or who they would like to 

be working together with her, the product 

developer, Mahmoud Jannoun from Al 

Zain Jewellery. Founder and designer of 

the Bahrain-based brand, Virginie Dreyer, 

spoke to Perle Magazine about her own 

attraction to yoga and how that became 

her inspiration and premise for setting up 

the brand. 


31

What inspired you to start this jewellery 

brand? 

Virginie: After working in France as 

a lawyer, I moved to Bahrain trained in 

graphic design and I wanted to explore 

more my creative desires. At the same time 

I was also learning and teaching Yoga, and 

after another creative venture, I noticed 

there is nothing really yoga-related when 

it comes to jewellery. The jewellery items 

related to yoga were always chunky and 

stereotyped. I wanted to create delicate 

and precious pieces with a meaning but 

that you could wear even if you don’t 

practice yoga. 

Why is it named Tiny Om? 

Virginie: “Ohm”, in the yoga 

philosophy, is the first sound of the 

universe. It is the original vibration, and 

the idea is that when you wear a Tiny Om 

piece, you have this vibration with you all 

the time and that its a meaningful piece of 

jewellery and not just a piece of gold. 


How did you come to working with 

Mahmoud and Al Zain Jewellery? 

Mahmoud: I am in charge of production, 

designing, and product development at 

Al Zain jewellery and my background has 

always been in jewellery. I was introduced 

to Virginie and she told me about her idea. 

She gave me the designs and we worked on 

the first prototypes. It was 5 years ago. 

How does the design process take place 

for each collection? 

Virgnie: We have seven collections so 

far, and for example if we take the Chakra 

collection, I worked on the different Chakras 

and reworked the design to make it my 

own. We have changed the way the petals 

have been arranged but kept the design 

true enough to make sure the meaning 

behind them remains. Once the design was 

finalised, I began to work with Mahmoud on 

the prototypes. I explained him the delicacy 

of the work I was hoping to have for this 

collection and my desire for very thin chains 

but strong at the same time. Mahmoud has 

always great suggestions especially on the 

technical aspects of the manufacturing. We 

also created together the signature design 

- so on each piece you will see a small 

meditation symbol. One month after I gave 

him the drawings, he came back to me with 

the pieces and they were perfect. 

What has the reception in Bahrain been 

so far in Bahrain? How did you think the 

market would respond? 

Virginie: Honestly, I was surprised 

because my initial idea was to launch Tiny 

Om in France and in the United States 

where the yoga market is huge, and 

reaction has been good in both countries. 

But I realised that people in Bahrain likes 

Tiny Om too, and now when I walk in the 

street I am very glad to see quite a lot of 

women wearing my jewellery. 

In terms of market, I think I got lucky 

to arrive at a good time where there was 

nothing within fine jewellery yoga-related. 


33

Moreover internationally we found many 

yoga teachers who help promote our 

pieces, and locally the word-of-mouth 

worked amazingly well! 

Mahmoud, you have worked in the 

jewellery industry for a very long time, 

what is so unique out about Tiny Om 

that made you want to work on it? 

Mahmoud: There is a kind of magic 

between us [Virginie and i] when we sit 

together, she comes up with ideas, a 

drawing, a design, and we start developing 

the prototype and she comes back, we see 

the prototype – you see there are stages 

we have to go through: there is the design, 

then you make the prototype, then you 

make the piece on gold. Its very easy to 

work with her, and the end result is what we 

want. There is a good chemistry. 

How long does it take to complete a 

collection, from inception to end? 

Mahmoud: More or less 3-6 months, 

depends on the collection. 

Virginie: For the design sometimes I 

have an idea and I will work on it, whereas 

sometimes I go to see Mahmoud, and say 

okay a certain design is not going to work 

out right now, maybe we don’t try it now 

and I will work on it 2-3 months later and 

then something will come up. And other 

times I have an idea and draw the design 

and it comes out perfect away, and I go 

to see Mahmoud and one month later we 

have the perfect piece – it was the case for 

the Flower of Life. 

What materials do you use to create 

the pieces? 

Virginie: I would say the signature of 

the brand would be rose gold, but we also 

do white gold. And then we use stones 

for the Chakra Collection, meaning each 

chakra is related to an emotion, shape, and 

colour and to a stone. So at the back of 

the necklace, at the end of the lock hoops, 

there is a little stone that complements the 

Chakra. We use precious stones like Lolite, 

Amethyst, Citrine, and Tourmaline. We 

have some pieces with diamonds, when we 

want to make something a bit more special. 

Do you decided on a certain number of 

pieces per collection when designing? 

Virginie: It just depends, like for now 

the butterfly is only 4 pieces, which is an 

addition to the Mother Earth collection. 



35


There is another collection that we 

will launch in June called Mantra of 

Compassion, and its 6 pieces like a 

necklace, bracelet, cuff, ring. It is whole set, 

but you can mix and match. 

What does the future hold for Tiny Om? 

Virginie: along with the collection 

that we will launch in June, we are in the 

process of creating the 7 Chakras Candles 

collection, which are going to be a fusion 

between jewellery and home décor. We are 

also working on a men’s collection, which is 

proving to be a bit of a challenge because 

we want to keep the delicate nature of the 

brand but appeal to a masculine audience. 

Mahmoud: there is something I believe 

that behind the success of the brand is that 

Virginie does not compromise on her work. 

If she is not completely convinced about 

her product, she doesnt launch it, and she 

knows very well what the final product is 

going to be. So if there is something we 

have tried but it didn’t work out how she 

wanted it, she will not release it in the 

market. We at Al Zain, are so happy to 

work with Virginie and share our ideas and 

expertise and we will always be there to 

support her. 

Anything else you would like to let the 

readers know? 

Virgnie: Plan for Tiny Om is to keep on 

developing online sales and also we have 

collaborations with artists. At the moment 

we are collaborating with the French artist 

Mathieu Ducournau. We were also greatly 

honoured to see celebrities like Jennifer 

Lawrence wearing one of our pieces, and 

we know she loves the brand. I mean… 

she was wearing one of the pure chakra 

bangles during the promotion of her 

latest movie! It is fantastic to see famous, 

influential, and inspiring people to wear 

Tiny Om pieces and spread the word like 

that. To finish this interview, I’d like to 

thank Mahmoud and Al Zain that are a 

big part of TinyOm’s success. I feel very 

grateful to work with such professional and 

experienced people! 


Al Zain Jewellery outlets – Seef Mall / 

Bahrain City Centre 

Words Bookstore Café, Budaiya 

(00973) 39194692 

virginie@tiny-om.com 

www.tiny-om.com 

@tiny-om 


37

MARINE 

TOURBILLON 


W 

elcome the Marine Tourbillon Grand 

Feu, a stunning new timepiece in the 

iconic collection of Ulysse Nardin 

marine watches. 

The marine world has been an integral 

part of Ulysse Nardin’s history since 1846, 

when a young Ulysse Nardin created the 

first coveted marine deck chronometers. 

These precision navigational instruments, 

prized by mariners and navies the world 

over, were valued for their accuracy at a 

time when even few seconds’ difference 

could mean life or death, success or failure. 

These early timepieces were the 

precursors of the Ulysse Nardin Marine 

collections to come, like this exquisite 

Marine Tourbillon. In one magnificent 

timekeeping instrurment, the Marine 

Tourbillon unites the three fundamuntals 

so essential to Ulysse Nardin’s identity: 

in-house production, technical avant-garde 

and rare artistry. 

Produced in-house at Le Locle, 

Switzerland, the self-winding UN-128 

caliber is entirely new. Expressing the 

brand’s development and continued 

independence in the movements 

manufacture, it harnesses the properties of 

silicium technology, with a 60-hour power 

reserve and a magnificent flying tourbillon. 

From its position at 6 o’clock, the tourbillon 

is the central focus of this highly desirable 

timepiece and celebrates the watchmaker’s 

continued pursuit of the technical 

cutting-edge. 

A flying tourbillon is one of the most 

impressively complex mechanisms in the 

world of Haute Horlogerie. Designed to 

counteract the negative effects of gravity 

on the accuracy of a movement, it is one 

of the finest achievements in mechanical 

watchmaking. And in this particular 

high-precision timepiece, the cage, 

wheels, screws and hairspring of the flying 

tourbillon are produced entirely in-house by 

Ulysse Nardin. 

The power reserve has always been a 

historically important aspect of the Marine 

Collection, as it harks back to a time when 

sailors relied on the power of their precision 

navigational instruments to determine their 

position at sea. With its 60-hour power 

reserve, the Marine Tourbillon proves itself 

a reliable partner to all those who require 

reliable accuracy over time. 

The Marine Tourbillon, possessing as it 

does several of the design characteristics 

of those heritage marine timekeepers, 

combines functionality with enduring style. 

At its heart, a Grand Feu white enamel dial, 

made in-house by Ulysse Nardin enamel 

specialists Donzé Cadrans. Its lovely pale 

milky color is a direct result of the process 

of this challenging art. Dating back to the 

17th century, the Grand Feu enamel gets its 

name from the incredible heat required to 

fuse the enamel powder in a kiln. The skill 

of the Donzé Cadrans craftsmen at creating 

these delicate dials is renowned, and their 

work highly sought after. 

Complementing the classic elegance 

of the Grand Feu dial, are the elegant 

hands and roman numerals that instantly 

mark the timepiece as belonging to the 

Marine Collection. They indicate hours and 

minutes, while the indicator at 12 o’clock 

shows time remaining on the 60-hour 

power reserve. 

A 43 mm stainless steel case with 

beveled edges combines sophisticated 

design and pure practicality. The crown, 

too, is designed for easy handling, 

complete with a rubber notch for 

comfortable winding, and water resistance 

to 100 m. An alligator strap completes a 

Marine Tourbillon whose combination of 

technical and artistic excellence forms a 

new modern classic. 


39


Inside the 

Filmmaker’s Mind 

Seeing a new world through awardwinning 

Bahraini filmmaker and 

photographer Summer Ameen’s passion 

for life through the lens 



41

F 

or audiences to walk into a cinema, 

watch characters develop, and a 

story unfold before their eyes can 

bring about a wide range of feelings 

and emotions. They can be drawn 

towards one character or detest another, be 

completely invested in a storyline almost 

as if it a part of their own lives playing out 

before them or find themselves questioning 

the possibility of it all ever happening in 

real life. Some films strike a nerve with 

audiences, they hit too close to home; 

some are watched and enjoyed for their 

pure entertainment value. In all cases, the 

idea behind producing a film is to evoke 

different emotions through characters and 

their stories, various settings, and bringing 

everything together to create a full circle. It 

is not just the moving image that can evoke 

strong feelings in viewers, as photography 

can be just as effective of a medium to give 

rise to a spectrum of feelings – sometimes 

through a single image. 

For filmmaker and photographer 

Summer Ameen, using both media proved 

to be not only a means for her to showcase 

mastery of her craft, but also a way to let 

people into a world she created, to let them 

experience a different perspective. 

It was Summer Ameen’s childhood 

dream to make films – one she has since 

then worked diligently to achieve. Where 

young girls often play dress up with their 

friends, Summer would have her friends 

act in plays she would write and direct 

herself. She found great support from her 

father who would record her productions – 

memories she says she has kept to this day. 

“I was inspired by movies, specifically how 

they can transport the viewer into another 

world of the filmmaker’s creation”, Summer 

says. She started to explore the world of 

still life photography at the age of 16 when 

she got her first point-and-shoot camera 

and would capture moments around 

The Kingdom. Over time her interest 

in photography grew into a hobby and 

eventually turned into profession. 

Pursuing her passion further, Summer 

received a First Class Honours distinction 

in her Bachelors degree in Filmmaking 

from Middlesex University in the UK, and 

trained at the London Film Academy as 

well as with top photographers from the 

US. She went on to start her career as a 

teacher of Filmmaking classes in Dubai, 

while simultaneously working on a variety 

Summer Ameen 

of films and video production projects as a 

freelancer. After moving to Bahrain in 2009, 

Summer taught photography courses at 

Ahlia University, and during her free time 

she started to offer portrait photography 

after being inspired by taking pictures of 

her newborn son. Summer’s talent was such 

that word of her photography skills spread 

quickly around Bahrain, resulting in her 

part-time hobby becoming a full-time career. 

With a Nikon as her weapon of choice, 

Summer has worked on various campaigns 

and projects on a corporate and private 

level, some of which include VIVA Bahrain, 

Al Zain Jewellery, Tamkeen, GIB Bank, SICO 

Investment Bank, Seef Properties, among 

working with many other restaurants, as 

well as recently working on the So French 

campaign that included her shooting an 

interview with celebrated shoe designer 

Christian Louboutin. “I believe the camera 

is only a tool and a relatively minor 

contributor to the quality of the work 

created; it is the artist’s vision and skill 

that put a unique stamp on their work”, 

Summer says, and it was that unique vision 

and eye for something extraordinary that 

earned four of her images awards at the 

Professional Photographers of America’s 

International Photographic Competitions. 

Two of her photographs were awarded 

Merits, which are recognition of excellence, 

whereas the other two were awarded the 

highest ranking in the Loan Collection 

category. They were exhibited in the United 

States and published in the Loan Collection 

book, which showcases the best of the 

competition winners. Summer was also 

honoured when one of her award-winning 

images was published in her favourite 

photography magazine, Professional 

Photographer Magazine. 

It wasn’t just Summer’s incredible 

photography skills that earned her high 

honours in her career, but also her film 

directing on the short musical film Ayam 

Zaman in 2016, starring multi-talented 

musician Ibantuta and produced by Jeo 

Productions which earned her several 

accolades. The film is based on the lives of 

three strangers from different cultures that 

come together one night in a traditional 

Bahraini house in the heart of Muharraq, 

and as the story evolves the characters 

learn to find themselves, learn about 

cultural diversities, and are united by the 

power of music. 

The exceptional film won awards for 

Best Female Director at the Barcelona 

Planet Film Festival in October 2016, 

Best Short Film at the Canadian Diversity 


Film Festival in November 2016, as well 

as picking up the award for Best Director 

in the Golden Prize category at the Red 

Carpet Film Festival in Bahrain (organised 

by the Ministry of Youth and Sports Affairs). 

It was Summer’s unwavering commitment 

to the art combined with her skills and 

passion that earned her work the awards. 

“I enjoy each of my projects, as I love how 

there’s a new element to every shoot. I am 

always meeting new people, photographing 

and creating films in different locations 

and on a variety of topics. You can say that 

change is a constant in my work and that 

is precisely what keeps it very interesting 

for me. I love learning and growing as a 

photographer, filmmaker and human being 

and I feel blessed that my work allows me 

to do so,” she says. Constantly exploring 

new aspects of the multimedia realm, 

Summer got the opportunity to experience 

curating for the art space Malja for their 2016 

Photography Open Call and will be doing so 

once again in April 2017. Her own work was 

also exhibited at Malja, most recently as part 

of Malja’s CoLab: Words Are Blind exhibit, in 

which she was asked to take part by curators 

Weaam Sperink and Fatima Al Saad. 


43


For the CoLab exhibition 12 writers 

were asked to submit a piece of writing 

on the theme of ‘Change’, and the written 

pieces were then given to 12 visual artists 

who had not seen the writing before and 

were asked to create art pieces inspired 

by it. The pairings were anonymous and 

random, and Summer received a poem 

that inspired her to create a short film or 

“visual poem” about facing crossroads in 

life, an experience, she says, many people 

can relate to. The film was displayed at 

Malja until the end of February and is also 

available on Summer’s Vimeo page. 

“I believe in following your passion, and 

that’s what lead me to the career path that 

I am in today and which I am very thankful 

for”, Summer says and adds that she looks 

forward to expanding her video production 

services while continuing to photograph 

families and work on commercial projects. 

She will also begin offering workshops in 

photography and video production as she 

gets a lot of requests to do. 

Looking forward to curating Malja’s 

second Open Call for photography, 

Summer’s work is of the nature that will 

never cease to amaze an audience. Her 

keenness for capturing life through the 

lens is undoubtedly evident through her 

award-winning work and the top quality 

creations she continues to put forward. 

Whether she is capturing still images or 

commandeering on a film set, it is safe to say 

that Summer Ameen is a multimedia guru! 


vimeo.com/summerameen 

askstudiosummer@gmail.com 

@summerameens & 

@summerweeksphoto 


45

Phoenix 

By Mohamed Al Khalifa 

I am Mohamed, a humble 

student of life, and an 

admirer. At times an 

overwhelming feeling takes 

over my thoughts from 

what I see around me, from 

the vastness of creation, 

to the complexity of the 

minute, and the movement 

of energy and emotions 

between the living. I use 

poetry as a channel for my 

thoughts, to combine both 

imagery and thoughts, with 

a piercing sense of realism 

executed with a rhyme. 

[fee-niks] 

Noun 

(sometimes initial capital letter) 

a mythical bird of great beauty fabled to live 500 or 600 

years in the Arabian wilderness, to burn itself on a funeral 

pyre, and to rise from its ashes in through another cycle of 

years: often an emblem of immortality or of reborn idealism 

or hope. 

Arm your bow, and hold your stance 

Aim at me, with a final glance 

Shoot my love, and scream my name 

That last stare, it will never be the same 

Last breaths drawn of what we had 

My heart screams and my silence goes mad 

And yet, 

I ate my thoughts in self doubt 

Speak to me, tell me what’s this about 

A road I laid for you to step 

To the next love, how wickedly you crept 

I spoke in sighs, my body pacing 

In the dark you left me, anticipating 

Patience please, take my shaking hand 

Be the friend that will understand 

Crushed, curled, alone, my skin bare 

While the world laughs with you, how unfair! 


Within me a seed was sown 

Sprouted a fire stem, it has grown 

Our memories fueled the fire 

My revenge will truly inspire 

Outstretched wings of fire ignite 

The winds race, as I take flight 

Upwards 

To the stars I rise 

With no compromise 

I will let the world revolve 

And around you, it will resolve 

This pain 

I will be etched in your wandering mind 

Do not compare, I will be hard to find 

Writer’s 

I know you my love, inside out 

And you will repeat this, without a doubt! 

And I will vanish with no trace 

Leaving you thinking of my face 

Subtle questions will quietly call 

Did I matter at all? 


47

Best Friends Forever 

By Bedoor Khalaf 

I am Bedoor Khalaf, a 

Bahraini poet and author of 

short stories and children 

books. My passion towards 

writing started at a very 

young age where I found 

poetry as the perfect means 

to describe my emotions 

and make sense of life as 

I saw it. I write a variety 

of topics on my blog 

ranging from serious work 

related rants to poetry 

and short stories. Still a 

method to question life and 

existentialism, my infatuation 

with the written word serves 

me well. 

She started questioning everything and everyone. Things 

she once thought were given truths are now unknown. Her life 

was hazy, she didn’t have anyone to turn to and it was one of 

the most difficult phases in her life. 

She sighed. 

She recalled her childhood: things at school were as 

dramatic as they would be for all students throughout the 

generations. Issues and fights over toys and clothes and best 

friends and so forth. Best friends. She went through all grades 

in her mind and one face kept popping up. A familiar face from 

her childhood. A face she once knew so well they pinkie swore 

they would never lose touch. 

But they did. A really long time ago. 

They never had a falling out, just a drifting apart. Things 

like this happen. Junior high is over and all of a sudden you’re 

not even talking to your best friend. You start hanging out in 

different circles and even though you live a block away, you 

just never meet up, never bump into each other, and never 

speak. As if the sleep-overs never were and the secret signals 

weren’t a part of your childhood. 

She smiled. 


I’m sure she remembers our code names. 

It took her a few months to gather the courage to contact 

her childhood friend. She thought it would have been awkward 

to just give her a call. Plus, she doesn’t have her number. 

She remembered the kind of friendship they had and the 

great times they shared. It’s a good thing they’re friends on 

Facebook. 

She sent a message, “Shortskin, this is Waldo, are you 

there?” 

Time stopped and she was transferred back to the 80’s. 

A few minutes passed. She panicked, I’m sure she’s busy 

with her life. What am I doing? What am I expecting from her? 

Beep. 

“Shortskin here, what’s up Waldo?” 

“Papa’s dead.” 

Writer’s 

“...I’m coming over” 


49

In Abscess of Choices 

By Ashwaq Shukralla 

Ashwaq Shukralla writes 

in her spare time and she 

writes to share her voice, 

be it through personal 

reflections, poetry or short 

stories. She was inspired to 

write as a child after reading 

books and poems in English, 

Arabic and Russian, where 

even though their words 

differed their messages 

did not. Much of her work 

is a reflective commentary 

on everyday concepts and 

affairs. 

One of my stranger childhood memories is of 

me sitting on the carpeted floor of a living room 

one night, watching someone carefully puncture 

an abscess on another child’s stomach and then 

patiently drain it. All the trapped dirt, blood and 

lymph surfaced and oozed and bled in yellow and 

purple and red. It was the most gruesome thing 

my little eyes had seen. It was a relief when the 

resulting wound began to heal, so quickly in fact it 

was almost as if the body was grateful for being cut 

open. The adult who had done this thought it was 

a success. It was. 

Little did I know then how common this exercise 

is in all aspects of life. Everybody is walking around 

with an invisible scalpel, cutting and discarding 

from themselves whatever they find unbefitting 

at the time. People are always drifting like kites, 

burning bridges or boarding flights. If someone is 

stuck in the mud, it is not too farfetched to imagine 


their fear of sinking leading them to cut off their 

own feet. To be able to point a blade is sometimes 

beautiful and sometimes brave. No one should 

have to shoulder mountains or be stuck in Plato’s 

cave. The freedom to reject, to turn away, to cut 

out, is something powerful indeed. Addictive. 

Mindless. Drastic to the point that people forget 

they can wade through mud and come out with 

both feet, if not also with both shoes. Many a 

gardener will only prune a plant for its own survival. 

Cutting an abscess and forgoing fading it in other 

ways are two distinct choices. To be able to point 

a blade is sometimes beautiful and sometimes 

brave, and it is sometimes cowardly and sometimes 

cruel. The difference between facing a difficulty or 

being weighed down by it lies in the hand holding 

the blade, and sometimes it is worth reminding 

ourselves before we pick up our scalpels that our 

hands are capable of more. 

@writersinkbahrain 

Writer’s 

@writersinkbahrain 


51

Kitchen 

by Reem Fakhro 

CHICKEN JALAPENO QUESADILLA 

PREPARATION 

40 minutes 

SERVING 

16 

Directions 

1 

2 

3 

4 

5 

6 

7 

8 

Preheat oven to 180C, line a baking tray with parchment paper 

Combine your chicken, cheeses (if using), jalapeno, and onion 

together – season with salt & pepper 

Fold tortilla into quarters (like a cone) and divide your filling 

among tortillas 

Insert a toothpick into the bottom of each tortilla to hold it closed 

Place on baking tray 

Brush your tortillas with olive oil and sprinkle with more cheese 

Bake for 12-14min until golden & cheese has been melted 

While tortillas are in the oven, combine avocado, lime juice and 

coriander leaves together with salt & pepper and enjoy it with 

your quesadillas 

Ingredients 

• 2cups skinless shredded chicken 

• grated cheddar cheese (optional) 

• grated mozzarella (optional) 

• ¼ cup finely chopped jalapeno chilies, 

drained 

• ½ medium red onion, thinly sliced 

• 6inch mini tortillas 

• ¼ cup olive oil 

• grated cheddar (optional to sprinkle) 

For Your Side: 

• 2 avocados, chopped 

• 2tbsp lime juice 

• 1/3 cup coriander leaves 

Chefs note: 

• Feel free to use any type of flavored shredded chicken such 

as barbecued 

• Omit cheese if you’re not a fan! 

Riyadat Mall, A'ali 

+973 1721 7079 

Open Monday - Saturday (10am - 7pm) 


Gourmet at 

Crust and 

Crema 

Introducing a new concept to 

customers in the Saar branch, 

Crust and Crema launches its 

gourmet menu, bringing to 

the table a wide selection of 

hearty dining options, adding 

to the uniqueness of the 

specialty coffee house 

Lava Grill Rib Eye Steak 


S 

ince it’s opening, Crust and Crema 

has quick established a name for 

itself as one of the best specialty 

cafes in the Kingdom. From freshly 

roasted coffee beans, to creating their 

own unique house blends, using artisanal 

methods to deliver a clean and crisp cup of 

coffee, to even serving delicious cakes and 

light bites as the perfect accompaniment 

to their wide selection of drinks, Crust and 

Crema attracts customers from all across 

Bahrain in its two branches located in Saar 

and Galleria Mall, Zinj. Expanding their 

light bites menu to a full-scale gourmet 

menu in the Saar branch, Crust and Crema 

offers its customers the best of both 

worlds with their relaxed ambiance and 

rich selection of coffee, and now also a 

menu that boats wholesome dishes perfect 

for lunch and dinner. 

Offering an interesting mix of Western, 

Asian, Italian, a little bit TexMex and Arabic 

as well, the new gourmet menu serves a 

variety of familiar dishes that are already a 

crowd favourite. Bringing to customers a 

café-restaurant experience, the new menu 

caters to the family-based clientele at Crust 

and Crema Saar, and to accommodate 

their dining needs, the gourmet menu was 

launched so they are not limited to just the 

light-bite options, but can enjoy a hearty 

and gourmet meal in their favourite café. At 

the Saar branch, in addition to updating the 

coffee and drinks menu, the breakfast menu 

has also been updated where customers 

now have the option to not only upgrade 

their drinks to a latte or cappuccino, as 

well as have the option of either a veal 

or chicken sausage with their eggs. The 

breakfast menu also now offers a more 

popular breakfast serving of hashbrowns 

with the dishes. The sandwiches at the café, 

which have already become favourites of 

the customers, have remained the same 

and diners have the options to enjoy them 

alone or accompanied with sides of salad 

and rench fries. 

The gourmet menu, which has been 

designed by talented Head Chef Sushil who 

has had extensive work experience working 

in multiple kitchens across Bahrain, offers 

diners a rich selection of appetisers, soups, 

salads, mains, curries, traditional Bahriani 

dish Machboos, a selection of different style 

of rice sides, grills, and the special Lava Grill 

cooked steaks, homemade dessert, and 

even the kids menu. 


55

Wild Rucola and Baby Spinach Salad Kimchi Fried Rice Sweet and Sour Chicken 

Almond and Pistachio Parfait 

Sticky Toffee Pudding 

The diners can also enjoy the refreshing, 

cold drinks, which include fresh juices, 

mocktails, iced teas, and sparkling fruit 

beverages. Crust and Crema brings to its 

customers dishes that are already a part of 

the taste palat in the Kingdom, but with its 

own individual flavour. 

The appetisers include delicious items 

such as deep fried Camembert, spicy Thai 

beef meatlballs, Spanish garlic prawns, 

avocado prawns, and chicken fajita 

quesadillas. The fully renovated kitchen 

means dishes are prepared when ordered 

using the freshest ingredients, thus each 

dish tastes rich and flavourful in each bite. 

The salad menu has also expanded to 

including options such as Feta Cheese 

and Avocado salad that has a zesty lemon 

and olive oil dressing, or the Wild Rucloa 

and Baby Spinach served with sliced 

strawberries, melon, and a strawberry 

vinaigrette dressing adding hint of sweet 

taste to the salad. The soup section has 

also been updated to introduce exciting 

options such as the spicy Tomato and 

Red Pepper, or the classic Chicken and 

Mushroom soup among others. For those 

looking for a more wholesome meal, the 

Asian curries are the ideal choice as they 

can be prepared using different meats, 

and even have a vegetarian option, and 

are served with aromatic basmati rice, the 

traditional yoghurt-based raita sauce, crispy 

popadom crackers, pickles, and chutney, 

and can decide how spicy they want the 

dish to be according to their tastes. Also 

serving a little local flavour, Crust and 

Crema also serves delectable Machboos 

dishes prepared in the traditional Bahraini 

way using the Khaleeji spices consisting of 

dried lime, saffron, topped with cashews 

and also served with basmati rice. For those 

who want to just enjoy the rice, the café 

offers Chinese-style fried rice with meat 

and vegetarian options, and can even order 

plain or sticky steamed rice. 

For the mains, diners have an eclectic 

selection of dishes from the Italian options 

of Chicken Tikka Pizza, to two different 

types of pastas such as the Cajun Chicken 

Alfredo or Zucchini and Spinach Penne, 

to more popular Western dishes such 

as Seafood Spaghetti, all of which are 

prepared using homemade sauces and 

freshly sourced ingredients. One of the 

most enticing dishes in the Mains is the 

Kimchi Fried Rice, a spicy dish originating 

from Korea. Kimchi, a fermented spicy and 

salted napa cabbage, is a mainstay side 

dish for most Korean mains, and though 

the flavours vary from home to home based 

on the spices used, at Crust and Crema 

the dish has been given a modern touch 


Zucchini and Spinach Penne 

Apple and Cinnamon Crumble 

by being cooked with rice and can be 

prepared using either beef or tuna. Also 

offering diners a tantalizing selection of 

grills, Crust and Crema has something in 

the grills section for everyone from seafood 

such as grilled hammour fillet served with 

creamy lemon butter sauce served with 

parsley, potatoes, and vegetables, or the 

Surf’n’Turf Sizzler that is made with beef 

and seafood with mashed potatoes and 

vegetables presented on a sizzling skillet. 

Taking the grills to a whole new level is 

Crust and Crema’s Lava Grill; the meat is 

grilled on hot lava rocks, leaving it juicy 

and tender with a hint of smoky flavour, 

served with mashed potatoes and fresh 

vegetables. Diners have the options of 

enjoying a Beef Fillet, Rib Eye, Sirloin, 

Chicken Breast, or Mixed grill from the Lava 

Grill, and can select between mushroom, 

cracked peppercorn, and béarnaise sauce. 

To finish off the meal on a sweet note, 

along with the delightful pastry selection, 

Crust and Crema has introduced three 

special desserts: homemade sticky toffee 

pudding, apple and cinnamon crumble, and 

pistachio and almond parfait. The toffee 

pudding is a deliciously soft cake with toffee 

sauce on the sides and is scrumptious in 

every bite. The warm apple and cinnamon 

crumble served with custard on the side 

is perfectly crispy on the outside, and the 

warm apple cinnamon centre is bursting 

with flavours, and is complemented with the 

creamy vanilla custard. The pistachio and 

almond parfait looks akin to a Pavlova, but 

is creamy and the sliced pistachio garnish 

adds the right amount of crunch. The 

traditionalists can also indulge in chocolate, 

vanilla and strawberry ice cream, and 

the coffee aficionados can also enjoy the 

Affogato, which is an espresso shot served 

with ice cream. 

Already garnering success as one of the 

Kingdom’s most popular coffee house, the 

launch of Crust and Crema’s gourmet menu 

has inevitably increased Crust and Crema’s 

already strong and large following. Whether 

it is for a cup of hot or cold coffee, a cooling 

freshly made drink, or a filling meal in a cosy 

café-restaurant, Crust and Crema has wellestablished 

itself as more than a specialty 

café, and continues to brings to its customers 

fresh flavours, tantalising tastes, and exciting 

experiences every step of the way. 


Daily 8am-11pm 

Saar, Al Markh Avenue 

(00973) 1721 4155 

@crustandcrema 

@ crustandcremabahrain 


57

Asia De Cuba 

The delicious fusion of Chino-Latino cuisine comes to 

Bahrain in the form of luxury restaurant, bringing to 

the Kingdom exciting flavours and the experience of 

truly innovative cuisine 




59

Executive Chef, Luis Pous 

O 

nce spotted only on the streets of 

Havana, and slowly finding its way 

to Miami and eventually New York, 

Chino-Latino cuisine is just that, 

the rich fusion of Cuban and Asian 

cuisine, giving birth to an exciting dining 

experience, inviting diners to experience 

different familiar tastes that come together 

to create entirely unique dishes that test 

their taste palettes in the best fashion. 

The Kingdom recently welcomed the 

experience as the renowned Chino-Latino 

restaurant, Asia De Cuba, opened its 

first branch in Bahrain in the country’s 

well-known culinary zone of Block338. 

Perle Magazine spoke to the highly 

talented Executive Chef Luis Pous, who is 

responsible for heading the restaurants 

globally, and through his expansive and 

eclectic menu diners get an insight into the 

world of Cuban cuisine. 

Asian cuisine found its way into Cuban 

cooking after the immigration of about 

150,000 Chinese into Cuba, forming one 

of the largest Chinatowns in Latin America, 

El Barrio Chino de la Habana. Along with 


their belongings, the Chinese also brought 

with them their rich culture, heritage, and 

culinary masteries, which soon became 

part of the Cuban gastronomic fabric. As 

the Cubans incorporated the new cooking 

techniques and recipes into their own 

food, the island’s cuisine took a new turn 

and became enriched with influences of 

Chinese culture, thus, giving rise to the 

Chino-Latino culinary scene. Taking this 

concept, along with his dream of opening 

a restaurant that would resonate with those 

who also share his Cuban roots, founder 

of the restaurant chain, Jeffery Chodorow, 

launched Asia De Cuba. The first branch 

in New York, followed by London, Abu 

Dhabi, and most recently in Bahrain, the 

restaurants are headed by Cuban-born 

Executive Chef Luis Pous, who has been 

tantamount to the restaurants’ success 

through his visionary cooking, innovating 

recipes, and showcasing his talent through 

his take on Asian influenced Cuban cuisine. 

Luis Pous starting his career by training 

at the National School of Culinary Arts in 

Havana, truly being engulfed in Cuban 

culinary, where he not only was able to 

understand the art behind his national 

cuisine but was also fortunate enough to 

cook for numerous diplomats and foreign 

dignitaries. After his move to the United 

States in 1997, Chef Luis worked diligently 

to establish himself as an accomplished 

chef and on his journey he worked at 

various renowned places such as the 

award-wining Turnberry Isle in Aventura, 

where he managed their kitchens for 

nearly two decades; Hotel Plaza Athenée 

in New York City; the prestigious Noble 

House Hotels and Resorts, where he acted 

as Corporate Chef, and was in charge of 

overseeing all culinary operations. Among 

his extensive and impressive resume, also 

included is the role of Executive Chef 

of one of Florida’s most coveted dining 

destinations, The Dining Room at the Little 

Palm Island and Resort and Spa, is also 

included, where his pivotal role earned the 

restaurant a #3 ranking in the country in 

Zagat, as well as #1 ranking in Florida for 

hotel restaurants, and in 2008 the restaurant 

was named the #2 hotel restaurant in the 

country by Travel and Leisure Magazine. 

Chef Luis’ passion for cooking from a young 

age and vigour towards the culinary arts 

garnered him the position of one of the 

top ranking chefs in the United States, 

and caught the attention of Asia de Cuba 

CEO, Jeffery Chodorow, who asked him 

to come on board and develop his initial 

idea and menu into the widely recognised 

and celebrated international brand Asia de 

Cuba is today. 

“I loved to cook with my family – my 

mother and grandmother taught me. When 

they would prepare dinner, I would stand on 

a pedestal and peer over the top of the pan 

to see what was being cooked”, Chef Luis 

explains. His zeal for educating the world 

about Cuban food while simultaneously 

working on his versions of traditional Cuban 

dishes has always been the drive behind 

Chef Luis’ creative mindset. “I have had 

an incredible journey from Cuba and have 

been able to experiment and create menus 

through which people can learn about the 

flavours of Cuba”, he adds. 


61

The menu, which was initially created by 

Jeffery Chodorow and consisted of about 

20 items, has been re-designed by Chef 

Luis and though does carry on with Jeffery’s 

vision, is Chef Luis’ interpretation of what 

Cuban cuisine with Asian influences would 

have been like had the chefs in Cuba the 

opportunity to access ingredients available 

globally, to further evolve Chino-Latino 

cuisine. The menu is designed keeping in 

mind the heavy use of seafood in Cuban 

dishes and taking into account the local 

tastes. It consists of delicious starters such 

as the Ceviches that can be made using 

different seafood options such as Hamour 

(for a more local flavour), Hamachi, Tuna, 

Red Snapper and more; the Small Plates 

section has sharing portions and include 

vegetarian, chicken, and meat options for 

the diners to enjoy, especially the signature 

Shrimp Churros that have been inspired 

by the Japanese shrimp toast and the 

usually sweet street-food churros, but in 

Asia de Cuba they are a savoury delight 

served with coconut Thai curry sauce. The 

hefty Salads section caters to the different 

taste palates around the Kingdom and the 

Roasted Duck salad has quickly become 

a crowd favourite as it made using fresh 

fruits such as mandarin orange, pommello, 

pomegranate, Napa cabbage, almonds, 

roasted duck, topped with almonds 

and crispy duck skin – beautifully fusing 

together the sweet and savoury tastes. In 

the Wok sections, customers can indulge 

in the hearty Chino-Latino dishes cooked 

in the traditional Asian manner, especially 

the signature Mojo Duck Confit that is 

served with brown rice, orange Thai basil, 

Thai chilli, topped with poached egg, or 

the very special Chilli Rubbed Scallops that 

are served with Japanese black rice, black 

beans, roasted cauliflower, and aioli and is 

truly a rich burst of flavour in each bite, and 

the first of its kind in the country. 

The entrées are a rich selection of 

wholesome dishes such as Seven Spice 

Half Roasted Chicken, which is made using 

the traditional 5 Chinese spices with an 

additional two more spices of cardamom 

and Annatto peppers cooked sous vide to 

create a crispy outer layer and succulent on 

the inside, served with a congri of rice and 

beans prepared risotto-style, garnished with 

sweet plantains, peppers, and mushrooms; 

or the Ginger and Papaya Marinated 

Palomilla (butterfly steak) served with tatsoi, 

pickled vegetables, and Thai chilli mojo. In 

the Los Platos Grandes section, diners can 

experience the specialty of the restaurant, 

especially the chef’s favourite, El Lambchon, 

which is a Cuban-style slow roasted Lamb, 

served with maduros, black beans, yucca, 

lettuce cups, steamed for fried rice, shiso 

salsa verde Also home to signature dishes 

such as the Tunapica Tartare and the 

Chicken Chicharronnes Mojo, Chef Luis 

has doctored in the menu in a fashion 

that each dish in bite transports the diners 

to the streets of Havana as the entire 

menu captures the essence of traditional 

Chino-Latino cuisine with Chef Luis’ 

personal twist. “Its an explosion of flavours 

in everything we make!” Most dishes are 

can also be altered to create a vegetarian 


version. Ending the meal on a sweet note 

is the most ideal way to close an exquisite 

culinary experience, and the dessert 

at Asia de Cuba is just as exciting and 

eclectic as the rest of the menu. Including 

options such as the Guava cheesecake, 

which, unlike a traditional cheesecake, is 

layered with crispy sheets and whipped 

cheesecake topped with fruit. Crunchy and 

creamy at the same time, the cheesecake 

is light but flavourful. Also serving the 

traditional Cuban dessert of Buñuelo, a 

fried dough ball akin to a donut centre 

is served with a sugar-cane based sauce 

cooked with cinnamon, honey, orange, 

and cloves, and adding his own twist on 

the traditional donut, Chef Luis creates it 

using sweet potato and brioche-base, and 

served with caramel dipping sauce and 

chilli chocolate sauce. 

The carefully crafted drinks at Asia de 

Cuba as well mirror the exotic nature of 

the food with delicious cool drinks such as 

the Buena Vista made from passion fruit, 

passion fruit syrup, topped off with soda 

and homemade spicy syrup, and pineapple 

or the Mariposa Rosa, which is a tangy and 

sweet drink made from hibiscus, raspberry, 

and watermelon, egg white, and a little bit 

of lime juice. The drinks options at Asia de 

Cuba are tantalising and refreshing and 

have something available for everyone. 

“The menu is a combination of flavours 

and mix of Asian and Latin cuisine. Every 

dish is different. The menu reflects what 

a Cuban menu could look like now 

(traditionally) – an exciting range of 

flavours”, Chef Luis says. 

Complementing the menu is the chic 

interior of the restaurant itself. Located 

in the fashionable complex of Gallery 21, 

the venue is hard to miss as the exterior 

demands attention with its spacious vicinity 

and a striking modern look in the day, and 

brightly lit at night invoking an ambiance of 

effervescence. The interior of the restaurant 

is reminiscent of outdoors Cuba with lush 

live-walls, high glass ceiling which allows 

in ample sunlight during the day, and tall 

trees in the dining area that add an air of 

exoticism without getting in the way of the 

two-level dining area. The upstairs balcony 

dining area seats the guests right next to 

the lush greenery as they overlook the busy 

area below while enjoying their meals. At 

night, the restaurant is transformed into a 

more demure setting with dimmed lights 

and live Cuban music to really transport 

the diners to the fun Cuban nights, to allow 

them to really experience the unique nature 

of Cuban culture all the while indulging in 

its rich cuisine. Full of life and flavour, Asia 

de Cuba is more than a restaurant that 

serves quality food, but rather brings to its 

customers an experience in Bahrain like 

never before. 

Ensuring people are not only completely 

encapsulated in the ambiance of Cuba but 

also understand the concepts and cultures 

of Cuba and love it as much as the natives 

themselves, Chef Luis and Asia de Cuba 

have brought to Bahrain an extraordinary 

dining experience. From the contemporary 

yet comfortable setting, to the unique 

and appetising dishes, Asia de Cuba is an 

incredible journey to the country itself from 

the moment one sets foot through the iron 

cast doors. 


63



Gallery 21, Block 338, Adliya 

(00973) 1771 1600 

www.asiadecuba.com/Bahrain 

@asiadecubabh 


65


A Pan-Asian 

Delight 

Treating the Kingdom of Bahrain 

with authentic cuisine from four 

Asian countries, Houseboat is 

Bahrain’s very own gastronomical 

gateway to the taste of Asia 


W 

hether it is in the serene setting of 

Amwaj, overlooking the Lagoon, or 

in the heart of Bahrain’s food capital 

of Block338 in Adliya, Houseboat 

is the unique inception of Khulood 

Malalla – a travel enthusiast, a food-lover, 

and entrepreneur. Serving the tantalizing 

flavours of Indian, Chinese, Japanese, and 

Thai cuisines under one roof, Houseboat 

is an exciting dining experience for those 

who want to taste the different flavours of 

Asia. Khulood spoke to Perle Magazine 

about her inspiration behind setting up her 

restaurant and undoubtedly making it a 

favourite within the Kingdom. 


67

Khulood Malalla 

Starting her career in a very different 

path but one that eventually lead her to 

launching her restaurant, Khulood initially 

worked in the aviation industry before 

setting up her own unique business venture 

of a Bahrain-based shopping catalogue 

featuring silver accessories and leather 

goods – both of which allowed her to travel 

the world for work, especially to the Asian 

Continent. Her experiences in different 

countries and cuisines drew her closer to 

the Asian Cuisine, but it was Khulood’s 

last trip to Kerala and her stay in an actual 

Houseboat that served as an inspiration 

for her setting up her own restaurant which 

carries same name. “I always thought, 

if I am going to do something, it has to 

be truly unique, no matter what business 

concept I explore, it has to be something 

different”, she says. In the houseboat, 

Khulood details, a chef would cook for the 

guests live while they stayed in the boat for 

one or two nights, and that experience of 

having traditional food cooked live struck 

a chord with Khulood and the first branch 

of Houseboat was set up in the Amwaaj 

Lagoon in 2011. Becoming a favourite of 

many around the Kingdom, Houseboat’s 

second branch was launched in 2014 in 

Adliya’s notorious food district, Block338, 

bringing the exquisite dining experience 

closer to those living in the city. 

Serving four different types of Asian 

Cuisines, Khulood handpicked the chefs 

for their native cuisines and worked with 

them to perfect the recipes – some of 

which are her own – to produce an eclectic 

and tantalising menu that complements 

its welcoming and comfortable design, 

creating a cosy ambiance. Houseboat’s 

extensive and delicious menu boasts a mix 

of dishes from all the cuisines under each 

section of the menu, providing a variety 

for the customers to choose from. From 

appetisers, salads, meat dishes, vegetarian 

dishes, and even desserts, Houseboat’s 

menu caters to the various tastes on the 

island with its diverse culinary options. 

A favourite amongst the Houseboat 

customers, the Dynamite Prawns are a 

delicious way to start the meal. Coated 

with tempura flour, fried, and covered in 

dynamite sauce, the Dynamite Prawns are 

a crunchy burst of flavour in every bite. 

The newly launched version of the dish has 

crushed spicy crisps on top, which add an 

extra crunch and spice to the dish. Another 

unique prawn appetiser at Houseboat is 

the Kunafa Prawn that serves the exciting 

combination of sweet and savoury in one 

dish. One of Khulood’s own recipes, the 

tempura prawns are fried and coated with 

the traditional Arabic sweet Kunafa, and 

served with the chef’s special sauce. Both 

dishes are amongst the most popular 

from the Appetiser menu, which also has 

other delicious Pan-Asian bites such as the 

steamed dumplings, cheese sticks, Beef 

Tataki Roll, traditional Japanese Chicken 

Gyoza, wantons, edamame beans, and 

much more for customers to begin their 

Asian dining experience. 

Houseboat also has a hearty soup 

selection that can be enjoyed as part of a 

meal or on its own as a light dining option. 

The spicy traditional Thai Tom Yum Soup is 

ideal for seafood lovers as it can be made 

with squid and prawn, or mixed seafood. 


Kunafa Prawn 

Vegetable Biryani 

Miso Salmon Dragon Maki Quinoa and Dried Cranberry Salad 

Dynamite Prawn Seafood Tom Yum Soup Butter Chicken 

The Sweet Corn Chicken Soup, is a 

childhood favourite and the Houseboat 

version is made with minced chicken, sweet 

corn and eggs. The Broccoli Soup is a quite 

rich made with cream and the Miso Soba 

Soup is served with noodles and Tofu and 

is filling enough to be enjoyed as a meal 

on its own. The soup servings are generous 

and the different flavours combined to can 

be tasted in each mouthful. 

Miso Soup 


69

Among the vast selection of healthy 

salads Houseboat has to offer, the newly 

added Quinoa Salad is a delightful and 

hearty option as it is filling but light on the 

stomach. Also one of Khulood’s recipes, the 

salad is made with the superfood avocado, 

celery, rocket leaves, pine nuts, and a 

special addition of the dried cranberry that 

gives it the extra kick. The pine nuts add 

a crunchy element to the salad, and the 

combination of avocado and quinoa and 

makes it a rich dish to enjoy. 

Houseboat also offers its customers a 

wide variety of delectable Maki Rolls to 

choose from. From the popular flavours 

such as the Prawn Tempura Maki, California 

Maki, Salmon Maki, to exciting flavours 

known signature only to the restaurant such 

as Khoka Maki, Funky Roll Maki, and even 

an Indian-fusion Maki roll, Houseboat’s 

magnificent selection is designed to appeal 

to every taste palate. “With the Maki Rolls, 

what we do is when we notice 

a new trend in the market or a shift in taste, 

we incorporate this into our rolls. That way 

not only do we appeal to the different taste 

buds but also offer our customers something 

new frequently to keep our menu fresh and 

exciting”, Khulood explains. 

The menu at Houseboat boasts a 

wide section of chicken and duck dishes, 

from the four Asian cuisines. Dishes are 

commonly associated with Asia such as 

Sweet and Sour, Kung Pao, Thai Green 

Curry, Chicken Manchurian, Kurma, Katsu 

Chicken, and many more are offered to 

customers with options of either with 

chicken, beef, or seafood, for them to be 

able to enjoy their favourite dishes to their 

preferred taste. The small but wholesome 

beef dishes at Houseboat also tickle 

the taste buds with options such as the 

Chinese-style Hot Pot Beef, or the Chilli 

Beef for those who enjoy spicy food. 

Layered Mocktail and Blue Lagoon 

Broccoli soup 

Mongolian beef 

The restaurant’s seafood section is a 

true treat as Houseboat offers different 

seafood staples from each of the four 

cuisines. Dishes like Chilli Hammour, Thai 

Crispy Fish, Grilled Prawns with Soy Sauce, 

Teppanyaki, Miso Salmon, and more 

popular dishes from the Asian region are 

available on the menu. The Miso Salmon 

is an especially enticing dish as the salmon 

fillet is covered in miso sauce, and served 

with spicy edamame beans and crispy fried 

rice, which are the perfectly complementary 

crunchy sides to the soft fish. 

Houseboat also hosts a wide spread of 

Thai, Chinese, Indian, and Japanese rice 

and noodle dishes. Traditional dishes from 

the countries include Pad Thai, Fried Udon, 

Traditional Biryani, Chinese Fried rice, and 

steamed rice in multiple flavours such as 

Vegetable Pulao, Saffron rice, steamed 

Basmati, and Jasmine rice to name a few. 

The dishes can be prepared using only 

vegetables, prawns, chicken, beef, or mixed 

but stay true to their taste with each option. 

70 Perle APRIL - MAY 2017 

Vegetable Pad Thai

Tropical Fruit Salad 

Dishes that would otherwise be typically 

made using meat, such as Biryani, are 

also available as a vegetarian options and 

are quite delicious as the spices used to 

ensure the true taste of traditional Biryani 

is still maintained, with some personalised 

Houseboat touches such as parsley and 

nut garnish, which make it a wholesome 

dish. The authentic rich flavours can be felt 

in every dish from each of their respective 

regions and the fresh ingredients used to 

make all the dishes can be experienced in 

each bite, whether it is a Chinese, Indian, 

Thai, or Japanese dish. 

A culinary enthusiast herself, Khulood 

says a lot of the Chinese cuisine recipes are 

hers, as not only does she enjoy cooking, 

but Chinese cuisine is her specialty. Passing 

her love for cooking and entrepreneurial 

spirit onto her daughter, Ghadeer, as well, 

Khulood notes that not only does Ghadeer 

enjoy cooking, but also plans to open her 

own restaurant someday. Keeping her 

family close to her heart even in her work, 

not only is, Ghadeer, involved in creating 

sauces for many of the items on the menu 

– and has created her own starter named 

“Gigi’s Sliders” – but customers will also 

find that some of the Makis are also named 

after members of the family, such as the 

SimSim Maki, 757 Maki, Khoka Maki, and 

Isa Maki. 


71


No meal is complete without dessert, 

and Houseboat’s enticing Tropical Fruit 

Salad is the perfect sweet ending to a 

hearty meal. Freshly chopped mango, 

pineapple, and strawberries are served in 

a carved out pineapple, topped with ice 

cream and a special Houseboat dressing. 

The dessert is perfect to curb the sweet 

tooth craving while being refreshing 

and delicious at the same time. Offering 

customers a true tropical Asian experience, 

the Tropical Fruit Salad is a must-have 

dessert at Houseboat. The restaurant also 

caters to chocolate lovers with desserts 

such as Fried Banana with Ice Cream and 

Chocolate and the Nutella Crepes (served 

with blueberry sauce), and for those who 

want to experience a traditional Indian 

dessert, the Rasmalai – a milk-based 

dessert – an ideal gateway into the 

country’s sweet culture. 

At the Amwaj Lagoon branch, customers 

can enjoy their meal in either a cosy and 

quiet setting within the chic Houseboat 

interior which reflects the wholesome menu, 

or they can sit outside and take advantage 

of the spacious alfresco dining area, in 

canopy-style seats overlooking the lagoon 

as they indulge in their Asian experience. 

At the Adliya branch, the two-storey 

restaurant allows customers to become 

part of the bustling Block338 scene, as 

there is a downstairs and outdoor seating 

area and the glass front opens onto the 

street, and customers also have the option 

of dining on the top floor, overlooking the 

busy streets downstairs. 

Having recently redone the interiors of 

the Amwaj Lagoon branch, Khulood says 

her next step will be to refurbish the Adliya 

branch, before taking her brand regionally, 

as she plans to open a Houseboat branch 

in Qatar. She adds it is important for them 

to constantly keep making changes to 

ensure their customers are excited about 

what they have to offer as a restaurant, 

whether it is in their menu – which they 

tend to alter from time to time based on 

season and taste preferences – or their 

overall look, but staying true to their core 

of offering authentic Pan-Asian cuisine. 

However, adding a little local touch, 

Houseboat recently also introduced the 

Bahraini breakfast for its customers to start 

their day on a filling and nutritional note, 

and has also added a Kid’s Menu for the 

younger customers to be able to enjoy 

the Houseboat experience. “When you 

go to a restaurant, you don’t go there just 

to eat something, you also want a good 

service, you want a good environment, you 

want nice music, you want to enjoy a good 

ambiance, and we think about all these 

things and have incorporated the necessary 

elements to ensure our customers get 

an overall experience and keep coming 

back”, Khulood says. She adds, customers 

are also given comment cards on which 

they can write their feedback, all of which 

is taken into consideration. Customers are 

also given loyalty cards and the recipients 

are invited to special launches and events 

hosted by Houseboat. 

Already offering catering services, 

Houseboat made their Bahraini breakfast 

catering debut with Turkish Airlines. The 

restaurant also provides customers with 

canapés and afternoon tea options with 

their catering. Khulood says they have 

also created a special catering menu for 

lunch and dinner occasions, and provide a 

buffet-style spread for children’s parties. 

Whether the serenity of the Amwaj 

Lagoon is an appealing backdrop for an 

indulgence in various Asian cuisines, or 

the bustling food capital of Adliya seems 

like a more charming venue, Houseboat 

caters to the different tastes that make up 

the gastronomies of the Kingdom. From 

Seafood, to meat, vegetarian, sweets, and 

even fresh juices and smoothies, Houseboat 

offers its customers a culinary tour through 

four different Asian countries under one 

roof, allowing customers to experience a 

different country with each bite. 


The Lagoon, Amwaj 

(00973) 1601 0321 

Block338, Adliya 

(00973) 1760 0018 

www.houseboatbh.com 

k.malallah40@hotmail.com 

@houseboatbh 


73

Oh Hey! 

Saar Avenue’s newest restaurant and its complementary 

coffee shop, Hopscotch and Grind, are the perfect medley of 

taste and comfort and have very quickly become among the 

Kingdom’s favourite 




75

Founder of Hopscotch and Grind, Dona Murad 

B 

rick walls, wooden benches 

decorated with small pails of cutlery, 

and tiny plant, pots, industrial-style 

flooring, and an incredibly hard to 

miss vintage-style bicycle suspended in 

the air close to the entrance that demands 

the attention of every customer as they 

walk in through the wooden fence to the 

door and are greeted by block capitals 

“OH HEY” on the floor. Welcoming the 

customers with her own signature phrase, 

founder of the rustic kitchen Hopscotch, 

Dona Murad, has created a space that 

brings to its customers more than healthy 

yet comforting food, but also a comfortable 

and relaxed ambiance to enjoy their meals 

with friends and family, or work in the cosy 

yet equally cool and relaxed aesthetic 

made even more perfect with a cup of 

freshly brewed cup of coffee, crisp to the 

taste. Dona spoke to Perle Magazine about 

her love for food and having a self-made 

hearty meal in a comfortable place that 

feels like home outside of home. 

Experience the art of creating beauty 

from food from a young age, Dona was 

inspired by the art of baking as she 

would watch her grandmother bake and 

design wedding cakes, sparking in her 

an interest as well. At 15 Dona set up her 

own mini-business, called Cupcakery, of 

baking cupcakes and selling them to her 

friends, unknowingly paving the way for 

her future culinary endeavours. While away 

at university, Dona continued to work 

her culinary skills by preparing meals 

for herself, but her career in culinary did 

not take off till she quit her job in the 

Marketing and Communications industry 

and signed her space in 2015, and 14 

months later Hopscotch was born. “To be 

honest this concept has been with me for 

a long time. I have always wanted a place 

where people could come in and have a 

coffee followed by a meal or vice versa in 

a comfy setting”, Dona explains and adds 

that working in a corporate environment 

never felt organic to her and thus she 

decided to move forward with her passion 

of food and coffee. “If you know me, you 

know I love food and coffee!” 

Naming the restaurant after her 

favourite game as a child, as well as it being 

an international game, which inspired her 

fusion menu, it is evident that Hopscotch 

for Dona is more than just a business 

venture. Working on the interior design 


Cheesy Bacon and Jalapeño Egg Rolls 

Buddha’s Bowl 

A fan favourite, Thunder Thighs Fried Chicken Sandwich 

Peach Basil Iced Tea 

of the place by herself, Dona says she 

wanted everything to have a certain look 

that falls between rustic and industrial. A 

minimalist by nature, Dona says she wanted 

to make sure the restaurant and café give 

off the vibe of not being overdone yet 

still feel cosy. Large windows on two sides 

of the restaurant allow in ample sunlight 

and allow a view of the al fresco seating 

area, while still maintaining privacy as a 

wooden fence serves a boundary outside 

the restaurant on all sides. The walls, albeit 

plain, are either exposed brick, or painted 

white with real potted cacti on the wall. The 

wooden beams of the restaurants are also 

exposed, and counter is put together using 

brushed metal sheets with visible bolts, as 

small plant pots dangle from the ceiling, 

similar to the light bulb that hang from the 

ceiling from ropes. In Grind as well, the 

wooden tabletops complement the metal 

chairs, and the metal shutter counter-front 

is a truly unique touch. Leaving no detail 

unnoticed, even the bathroom door has a 

metal sliding door and the tables and chairs 

have little sayings on them – a personal 

touch of Dona’s. Making sure the customers 

become part of both the Hopscotch and 

Grind experience as much as possible, 

even the cutlery used has a rustic vibe to 

it with the food served on wooden planks, 

minimalist plates, skillets (for eggs), and 

mini-skillets, and metal pots for the smaller 

starters or side dishes. The drinks are 

served in mason jars, and coffees served 

in neutral coloured ceramic cups (or paper 

cups) or in the traditional chai tumblers. But 

perhaps the most eye-catching accessory 

in Hopscotch is the custom-made bike 

made by Dona herself. Taking an ordinary 

bike and repainting the rims and adding a 

vintage-style handle bar, Dona decided to 

suspend it from the ceiling, adding extra 

character to the chic restaurant. 

The delicious menu is also produced by 

Dona, who took her favourites as well as 

some family recipes, and added her own 

personal touch to them. Already becoming 

a favourite of many around Bahrain, the 

Thunder Thighs Fried Chicken Sandwich, 

which is a fried chicken sandwich served 

with special sauce is one of the restaurant’s 

specialty. The homemade sauces add a spicy 

twist as the hearty meal leaves customers full 

but of course, wanting for more. 


77

Taking into consideration the different 

taste palettes and dietary preferences in 

Bahrain, the menu also boasts vegetarian 

and vegan dishes, such as the ever-popular 

Buddha’s Bowl, which is composed of 

fresh veggies such as cucumber, avocados, 

radish, some kale, and quinoa, and 

chickpeas, topped with a spicy pepper 

sauce, making a truly delicious and 

wholesome meal with a zest. The meat 

lovers can also enjoy the juicy ribs which 

are the perfect choice as they are covered 

in the homemade spices or a seafood 

dish such as the newly added Teriyaki 

Salmon Donburi. The small but eclectic 

menu gives customers options to alter 

their dishes as per their requirements, 

without taking away the true flavour of 

the original dish. “I wanted the menu to 

be versatile for all kinds of eaters, maybe 

one day you want to have a fried chicken 

sandwich, and other days you want a light 

salad – there is something for everybody”, 

Dona explains. The starters, sides, and the 

hearty salad options on the menu as well 

serve as light bites complemented with 

freshly made drinks. They can be enjoyed 

as part of a meal or enjoyed on their own, 

as they served in generous portions and 

the richness of each ingredient can be 

tasted in every bite. For those with a sweet 

tooth, Hopscotch also serves freshly made 

decadent desserts such as the Brooklyn 

Blackout, which is a dark chocolate pudding 

in between the cake layers, and the Sticky 

Toffee Pudding made from organic dates, 

both of which are house recipes and 

ultimately, customer favourites. 

The menu at Grind is a coffee lover’s 

dream, as the beans come from different 

countries witch each holding their own 

flavour profile and hand-written tags on the 

containers. Having taken barista and latte 

art courses in London to understand the 

art behind a good cup of coffee as well as 

currently learning how to roast coffee, Dona 

says she appreciates a well-made cup of 

coffee and therefore does not like to use 

any additives or sugar syrups to ensure the 

customers experience a freshly roasted and 

ground cup of specialty coffee. What makes 

the coffee even more special are the gluten 

free brownies that are served at grind or 

with any of the desserts from Hopscotch, 

and turn the coffee drinking experience 

into a little treat. 


Sourcing the ingredients locally as 

much as possible, Dona says she goes 

every to the Farmer’s Market every 

Saturday to purchase all the produce that 

is in season. She adds it is important as 

a local business, to empower other local 

business to help each other grow. For her 

own business as well, Dona says she is still 

working on the menu to figure out what 

the customers prefer and don’t, and hopes 

to bring about some more changes in the 

future to the menu. 

Moving form the world of Marketing 

and Communications to becoming a 

restaurateur was not an easy leap but an 

exciting one for Dona nonetheless as she 

was able to express her creative freedom as 

an individual and follow her dream. “Being 

a restaurateur is not an easy job, you have 

to make people happy every single time 

they walk through the door, every day feels 

like your first day at a new job, which does 

keep things challenging”, she says and 

adds that all the challenges and patience 

are worth the wait when everything comes 

to life. She adds the restaurant is still 

growing as she believes in a slow and 

organic process for a better result rather 

than to rush everything. 

“I want my customers to feel as though 

they are at home! Bring your book, have a 

cup of coffee, followed by a meal. Nothing 

makes me happier than seeing people 

come to sit here comfortably with their 

friends or do work”, Dona says, and being 

hands-on with her business and is present 

in the restaurant everyday herself. 

So whether it is the giant neon “BLAH 

BLAH BLAH” sign in Grind inviting 

customers for a chit chat over a cup of 

coffee, or the friendly and welcoming 

ambiance of Hopscotch allowing customers 

to make it their second home, the restaurant 

and café have come together harmoniously 

to create a setting that is equal parts chic 

and cosy, mirroring the persona of their 

creator, Dona Murad, herself. 


Al Markh Avenue, Saar 

12pm - 4pm, 6pm -10:30pm 

(12pm -11:30pm Thurs&Fri) 

(00973) 1769 1124 

@hopscotch.bh @grind.bh 


79


Ministry of Coffee 

“Great coffee. Delicious food. Smooth Jams.” The newly opened quirky but 

comfy café is a mini haven in Sanad for coffee lovers 

I 

t is no surprise that a freshly made, 

crisp cup of coffee is best enjoyed 

in a cosy ambiance, sipped on 

slowly amongst the company of 

good friends, family, or even alone while 

delved into a good book unfolding the 

story along the characters with each turning 

page. Striking the perfect balance between 

homely and chic, Ministry of Coffee is the 

ideal venue for coffee enthusiasts who 

like to take the time to appreciate their 

cup complemented with some light food, 

as mellow tunes play in the background. 

Founder, Tariq Mahmoud, spoke to Perle 

Magazine about how their longstanding 

family business of Tariq Pastries lead to the 

birth of their latest venture. 


81

Founder of Ministry of Coffee, Tariq Mahmoud 

Having been born into an industry 

that thrives on ensuring their customers 

are served the highest quality goods, it 

was inevitable Tariq would find his way to 

his roots, but with a modern twist. After 

returning from university with a degree in 

Business and International Studies, Tariq 

joined the family business, Tariq Pastries. 

Known for their delicious traditional 

baklavas, baked goods, and freshly 

brewed Arabic coffe, Tariq Pastries is a 

confectionary that needs no introduction, as 

it is a name synonymous with the Bahraini 

tradition of enjoying sweets on every 

joyous occasion. The confectioners, which 

are based on a take-and-go concept have 

multiple branches across The Kingdom and 

have a very strong customer base, which, 

Tariq says, was somewhat the inspiration 

behind setting up a place where customers 

can have an inviting place to sit and enjoy 

their coffee and sweets. Tariq says though 

he had not planned on opening a café, 

the opportunity arose and realised it was 

a good time to make a presence in the up 

and coming area of Sanad. 

Taking two years to set up and launch, 

Tariq added hints of his own simplistic 

demeanour as well as elements from his 

upbringing into the design of Ministry of 

Coffee. Named after his favourite band, 

Ministry of Sound, the café has an urban 

décor style with an overall cement-finish 

for floors and wall, wooden tables, 

simple black seating, and a muted colour 

palette throughout. The glass front of the 

two-storey café allows in ample sunlight 

and lets the customers get a view of 

the bustling Sanad outside, perfectly 

juxtaposed with the tranquillity indoors. The 

walls have framed coffee-isms hand-picked 

by Tariq, adding his personal minimalist 

touches to the coffee shop, giving it a 

cosier feel. Breaking up the rigid interior 

is the spectacular live-wall inside the café 

that often finds itself in many customers’ 

images, as it is a beautiful backdrop and 

gives the impression of being outdoors. 

Ministry of Coffee also boasts a spacious 

upstairs area for customers to enjoy their 

time at the café in a slightly more private 

setting, yet still being a part of the Ministry 

of Coffee experience. 

The coffee, Tariq explains, is sourced 

from Italy from a family owned group, who 

go to great lengths to source the best 

coffee beans. The in-house master blender 

creates the different unique blends, one of 

which caught Tariq’s interest and decided 

to bring it to Bahrain to be served at the 

café. Adding that though currently they do 

not roast their own coffees, it is something 

they will be looking into in the future as 

working with Tariq Pastries, where they 

freshly roast Arabic coffee, has provided 

them with the roasting experience. Using 

the special Italian blend, Ministry of Coffee 

boasts a small but rich coffee menu that 

includes the delicious selection of flavoured 

lattes both hot and iced, a special iced 

coffee drink the Cold Coffee Crusher, 

café mocha, cappuccino, mocha latte, 


espresso, espresso con pana, and even 

non-coffee drinks such as their refreshing 

freshly made lemon-mint drink, perfect for 

the hotter months just ahead. One of the 

most special drinks at Ministry of Coffee 

is the Argentinean Matte Tea. Packed with 

antioxidants, the tea is rich in caffeine and 

is perfect for the morning to kick-start the 

day. The tea is served with all its herbs 

loose in the cup, and is sipped with a 

special straw that has a filter at the bottom 

to prevent any leaves being consumed. 

The tea is a great substitute for those 

looking to cut back on their coffee intake 

but still enjoy a warm drink high in energy. 

Creating a small and light, but flexible 

food menu, Tariq says the food menu was 

created keeping in mind that it has to 

be something light but filling and items 

customers can enjoy with their coffee. Tariq 

says since the café is a smaller operation 

than what he is used to at Tariq Pastries, it 

is easier for them to experiment with and 

create different items for the menu to keep 

it fresh and interesting for the customers. 

With the help of family members and the 

chef at Ministry of Coffee, the menu has 

items that can be enjoyed by all such as a 

variety of salads that include the delicious 

Greek pasta salad made with penne pasta, 

feta cheese, cherry tomatoes, and olives, or 

the traditional tabouleh salad made with a 

modern twist fused with superfood Quinoa, 

or the Freekeh grain salad with feta cheese 

and dates; all of which are rich in taste 

and light on the stomach. The sandwiches 

served are also made to cater to different 

taste palates such as the tuna or turkey 

or chicken sandwiches served with crisps 

freshly dusted with zaatar, and the halloumi 

cheese sandwich or the mozzarella cheese 

and tomato sandwich for the cheese lovers, 

and the scrumptious Philly steak sandwich, 

are all options the customers can enjoy. 

The café also has freshly baked goods 

everyday such as different types of muffins 

and croissants, to enjoy with the hot or cold 

drinks. Home to mouth-watering desserts 

such as the ever-popular cheesecake with 

berry compote topping, red velvet cake, 

chocolate mousse cake, pana cotta served 

in chic little jars, Affogato for those who 

enjoy coffee in their dessert too, among 

the others that are being served on the day. 

Catering to the morning crowd, Ministry 

of Coffee also has a hearty selection of 

breakfast bagels with different fillings 

such as the fresh labneh and zaatar bagel 

with capsicum, cucumbers, and olives, or 

their smoked salmon bagel topped with 

avocado, capers, and fresh dill on a sesame 

bagel. “We made sure our menu is healthy, 

light, diverse, and something you wouldn’t 

mind having with a cup of coffee or tea.” 

Having faced some difficulties along 

the way, Tariq says it is inevitable things 

will change from concept to execution, but 

still happy with how he was able to transfer 

his ideas into the space, and achieved 

spectacular results. 


83

Tariq says they are hoping to expand 

around Bahrain to bring the Ministry 

of Coffee experience closer to all their 

customers, starting off by setting a branch 

in Budaiya. 

A crisp cup of coffee or a warm cup of 

tea with the delectable light bites, as the 

smooth jams play in the background, set 

the tone for a calm and relaxing visit to the 

stylish coffee shop, Ministry of Coffee is the 

ideal location for those who want nothing 

more than a warm welcome from a place in 

which they can take the time to really enjoy 

the main reason they ended up there in the 

first place: a good cup of coffee. 


Sunday – Thursday 7.30am – 10pm 

Friday – Saturday 10am – 10pm 

Sanad, Isa Town 

(00973) 1766 1268 

@ministry_of_coffee_bh 



85

Royal Golf Club 

Proving to be a venue for more than just the luxury 

sport, The Royal Golf Club in RIffa offers exquisite 

dining experiences and is open to all 



87

Director of Food and Beverage and Executive Chef Paul Gindra 

Hickory’s Lounge 

L 

ush green grass as far as the eye 

can see at the Kingdom’s only 

18-hole championship standard golf 

course and to a par 3 9-hole course 

designed by renowned golfing legend 

and course architect, Colin Montgomerie, 

and managed by Troon (the leading golf 

course management company), The Royal 

Golf Club is an exciting location for all. 

The enthusiasts of the sport can enjoy 

spending their mornings and afternoons on 

the course followed by a nice meal in any 

of the location’s multiple food outlets, or 

guests can go for a relaxing afternoon that 

flows into the evening in the lounges, or 

even indulge in special evenings hosted by 

the Royal Golf Club. Director of Food and 

Beverage and Executive Chef Paul Gindra 

spoke to Perle Magazine about what the 

Royal Golf Club has to offer beyond a 

stunning golf course. 

Finding his beginnings in the F&B 

industry while working at the De Vere Hotel 

in Southampton, Chef Gindra was drawn 

to the way the food was prepared and 

presented and asked to be placed in the 

kitchen for training, paving the way for him 

to pursue a culinary career. Doing a two 

year apprenticeship with De Vere Hotels 

and two years education from Southampton 

City College, Chef Paul worked in the UK 

for two more years before moving back to 


his native country of South Africa. Gaining 

further experience working in different 

countries across Africa, Chef Gindra once 

again returned to the UK to open up the 

Radisson Blu property in Dublin, Ireland, 

before going back to Africa, then making his 

way to Bahrain. 

Creating his signature taste by 

incorporating all the elements from his 

culinary experiences and fusing them 

together, Chef Gindra says he is happy to 

work with different types of cuisines, and is 

something he took into consideration while 

creating the menu for Royal Golf Club’s 

flagship restaurant, Links. The international 

cuisine restaurant has a delicious A La 

Carte menu for breakfast, all-day dining, 

dinner, dessert, and their newly launched 

brunch menu with a wide selection of 

international dishes that cater to the 

different taste palettes in Bahrain. Ensuring 

guests start their mornings on a tasty note, 

the Links breakfast menu offers a wide 

selection from Club breakfast, a variety 

of egg options, traditional Bahraini Ful 

Medames for those who enjoy something 

savoury for breakfast. For those who like 

to indulge in sweet treats to start their day, 

New York-style pancakes, waffles served 

with either ice cream or whipped cream 

and with the additional option of adding 

fruit, nuts, chocolates and more, or the 

Baker’s basket that includes a selection of 

pastries and jams is perfect. Also offering 

a healthy option such as muesli, oatmeal, 

or a seasonal fruit and berry pot, Links 

makes sure all customers are able to enjoy 

their breakfast and begin their day with a 

nutritious meal. Boasting delectable dishes 

from seafood, meats, salads, and sides, the 

dinner menu has dishes such as the smoked 

salmon and prawn, Peking duck salad, 

vegetable ravioli and more to start the 

meal off on a hearty note, and an insight of 

what is to follow on the mains that provide 

a large selection of rich steaks, lamb rack, 

chicken and duck options, and seafood, all 

of which also allow the guests to select their 

own sauces. 


89

Repartee Lounge 


The menu also has a seafood platter – a 

specialty of the restaurant – that comes 

with pilaf rice and lemon and butter sauce. 

The all-day dining menu offers customers 

classics with a Links twist such as the Caesar 

salad, chicken and avocado salad, tuna 

and quinoa, and more for salads that are 

also filling enough to be a light meal, and 

familiar dishes such buttered chicken, club 

sandwich, gourmet beef burger, fish and 

chips, braised lamb shank, braised brisket, 

for example, as mains, with also the option 

of pasta with a sauce of choice. Becoming 

a favourite of members and non-members 

alike, the Links A La Carte Brunch menu is 

a beautiful combination of favourites from 

the menu and specials for breakfast, cold 

selection, main course, house favourites, 

and dessert. The breakfast offers diners 

an eclectic selection of sweet and savoury 

breakfast options, the cold selection is 

divided into the Mezze Buffet and On 

The Table that allows diners to choose 

from a wide selection of vegetarian and 

meat-based dishes. The Main Course 

boasts hearty options such as mini crayfish 

thermidor, braised and de-boned lamb 

shank, pan-fried seabass, and even a wild 

mushroom tortellini, for example to make 

sure every diner has something of their 

taste they can enjoy. The menu also has 

House Favourites, which include dishes 

that have become customer favourites over 

time. No meal is ever complete without 

dessert, and the brunch menu offers 

customers a buffet selection of homemade 

cakes, tarts, mousses, and pastries or 

assorted cheese plate and condiments. 

Chef Gindra has curated the menu in a 

manner that every diner at Links has a 

variety of options to choose from, resulting 

in satisfied customers every time. What 

makes the experience of dining at Links 

even more exciting, especially for brunch, 

is the live music that is played throughout 

the weekend. “We are really trying to 

bring some new diverse music concepts 

here”, Chef Gindra explains for the Friday 

Brunch, guests enjoy live Jazz music by 

musician Ahmed Al Qassim, and classical 

guitarist Thu Le ravishes the guests in 

her sweet music on special evenings that 

take place in Links. Coming on board is 

also musician Paul Adams and a Brazilian 

Bossanova band to elevate the ambiance 

and dining experience. 


91

Casual breakfast and lunch at Café T 

Across from Links, the Royal Golf Club’s 

lounge Repartee is a cosy place for those 

looking to unwind on the weekend with 

nice music, comfortable seating, and 

a stunning view of the golf course that 

stretches ahead. Setting the mood for the 

evening with their music, Paul Adams and 

Ahmed Al Qassim entertain the guests 

with their live music in the lounge in the 

evening, as they relax indoors or on the 

outdoor terrace area with their beverages 

of choice and a complementary snack 

menu. Guests can also enjoy the relaxed 

ambiance of a lounge in the non-smoking 

outlet, Hickory’s, where golfers often go 

after their rounds. The spacious venue also 

has a glass front that allows in ample sunlight 

during the day, letting the guests enjoy 

the lush sights ahead of them, a rich and 

comfortable interior and a light-dining menu. 

Guests can also enjoy their breakfast and light 

lunch at Café T, which is open to members 

and non-members. The busy coffee shop 

opens early for breakfast accommodating the 

golfers and residents of the nearby area and 

stays open till late evening. 

Chef Gindra explains the facilities that 

the Royal Golf Club has to offer are not only 

available for members, but are also accessible 

for non-members. “One of the challenges is 

that people think that the Royal Golf Club is 

for members only, and something I really want 

to promote is that everybody is welcome 

here,” says Chef Gindra. He explains the 

poolside venue is an exquisite location for 

outdoor events and has quickly become a 

sought after venue for weddings. Chef Gindra 

explains that the Royal Golf Club also offers a 

pick up and drop off service for eight people 

or more from anywhere in Bahrain. The club 

also has a special venue for indoor events, 

in a stunning cylindrical tower that also 

overlooks the rich green golf course. 


Poolside events venue 

Also re-launching the diner’s program, 

Elements Diner’s Club, which has amazing 

offers for members of the program – who 

do not necessarily have to be members of 

the Royal Golf Club – Chef Gindra explains 

that the 90BD membership covers four 

complimentary events a year, along with 

food tasting events and other benefits that 

include dining access during Ramadan. 

Chef Gindra explains, the future for 

the Royal Golf Club holds a lot of exciting 

events and culinary launches that will be 

taking place to enhance the experience for 

the customers, as well as revamping the look 

of a few of the outlets to give a more upscale 

and modern feel to them. Among the new 

events coming up, Ladies Night will start 

taking place, as well as the launch of a new 

tea and coffee concept. 

Whether it is to enjoy a game of golf, 

or to indulge in the deliciously eclectic 

dining options at the Royal Golf Club, 

the extravagant club and its facilities are 

open to everyone. Chef Gindra’s culinary 

expertise, leading management skills, and 

ability to work out of the box has truly 

driven the Royal Golf Club to success and 

has made it one of the Kingdom’s most 

extravagant and popular venues. 


Riffa Views, Riffa 

(00973) 1775 0777 

info@theroyalgolfclub.com 

www.theroyalgolfclub.com 

@theroyalgolfclub 


93


Redefining Design 

An insight into the world of contemporary design, Modern Road Design Studio is 

recalibrating traditional into modern with its own signature touch 

Faisal Al Fadda 

Ahmed Al Zayani 

W 

hat started out as a fashion and 

lifestyle blog in London, touching 

upon the food, places, fashion, and 

art scene, Modern Road developed 

into one of the most widely commended 

design studios in Bahrain, Saudi Arabia, 

London, and Spain. Working with the likes 

of Khaleda Rajab, Bulgari, and more, the 

design studio caters to a wide spectrum 

of design needs for their clients, adding 

their own signature touches to each 

project. Co-founders Ahmed Al Zayani and 

Faisal Al Fadda, spoke to Perle Magazine 

about their design studio and their aim to 

redefine design through their unique vision. 

Receiving their higher education in 

Marketing in London, both Ahmed and 

Faisal always had an eye for design, which 

lead to Faisal starting his blog, Modern 

Road. Faisal’s interest in lifestyle and artistic 

savoir vivre allowed him to set the blog’s 

aesthetic of that revolving around elements 

life inspired by fashion, nature, and art. 


95

Mirroring the same aesthetic in their 

design work, Ahmed and Faisal take a 

very personal approach while working with 

their clients to provide them not only with 

a personal, dedicated, and customised 

service, but also deliver results with a 

unique combination of contemporary yet 

ultra modern outlook. 

Offering a full range of design services 

including Interior/Exterior Design, 

Product Design & Manufacture, Venue 

Design, Corporate Branding, Social 

Media Management, Website Design & 

Maintenance, Photography/Videography 

& Animation, Creative & Art Direction, 

and Digital Printing, Modern Road found 

its beginnings in design in Saudi Arabia 

for the multi-brand shop, Little Boutique, 

where they revamped a spiral staircase 

into a mini gallery with a display of vintage 

French-fashion, Italian models, and other 

paintings, in chic black frames, turning 

neglected space into the central part of 

the shop. 

“We had an idea to change the concept 

of ‘design’ itself”, Faisal says of their style 

of work, adding their vision is to present 

to their clients something different to what 

are used to and have seen before. Working 

with the likes of fashion giant Bulgari, 

Modern Road was responsible for curating 

the launch of their high-end jewellery in 

Marbella, Spain. Putting their Venue Design 

expertise into practice, the design studio 

covered every element of the event from 

the theme to the catering, resulting in a 

luxurious experience for the attendees. 

Bringing the same level of opulence 

to their event in Bahrain, Modern Road’s 

work for Khaleda Rajab x Linda Farrow 

collaboration launch was nothing short of 

spectacular. The collaboration between 

the high-end sunglasses brand, Linda 

Farrow, and Bahraini designer, Khaleda 

Rajab, resulted in the production of 

sunglasses that mirrored the designer’s 

affinity towards bold designs, and to 

convey her uniqueness through multimedia, 

Modern Road directed and produced a 


film-noire-esque promotional video for the 

extraordinary sunglasses designed. From 

concept of ‘Black Swan’, to execution, 

which included photographing the models 

to shooting and editing the video, Modern 

Road produced short film that successfully 

delivered Khaleda Rajab’s unique flare as 

an haute couture designer. Bringing the 

same experience to Bahrain, the design 

studio was also responsible for handling 

an exclusive event for the collaboration. 

Making sure to add their signature of 

always taking the designs to a whole new 

level, Modern Road allowed the invite-only 

guests to experience and become a part 

of the “Black Swan” aesthetic, with the 

presence of a ballerina dancing the Black 

Swan and a violinist adding an air of 

sophistication to the event with pleasant 

and soft ambient music. 

Juxtaposing a little bit of contemporary 

with traditional in the heart of Manama, 

Modern Road also designed a small café 

in one of the oldest shopping complex, 

Yateem Centre. Called Cantine, the café 

serves healthy food options such as 

freshly made sandwiches on brown bread, 

homemade cold-pressed juice, fresh fruits, 

and healthy desserts. Situated on the 

second floor of Yateem Centre, Cantine is a 

quaint little café and its aesthetic replicates 

the freshness of the food that is served. 

White brick interior, suspended flower pots, 

and subtle lighting allows the diners to feel 

at ease when they walk into the shop and 

the minimalistic interior mirrors the small 

but hearty menu Cantine has to offer. “For 

this project, we managed to make the look 

of the place fresh with the muted interior 

and subtle hints of greenery”, Faisal adds. 

Along with working on commercial 

and private design projects, Modern 

Road is bringing to Bahrain a unique art 

exhibition concept – a production of their 

own. Aiming to showcase all international, 

local, already established, and upcoming 

artists, Modern Road hopes to bridge 

the gap between the rising art scene in 

Bahrain and internationally to create a 

merging of different artistic ideologies, 

beliefs, practices, and forms. 


97


The latest project includes a 

traditional living room transformed 

to a new modern contemporary 

look, with subtle yet vibrant 

colours to give an ecclectic colour 

combination. The wooden floors 

have been juxtaposed with marble 

tables to give the room a look of 

luxury and comfort for an every day 

use. The home accessories were 

carefully selected to fill up the space 

and the art works were chosen to 

mirror the contemporary look. 


99


Ahmed and Faisal add, they would 

like to educate both markets about 

the different types of artists and arts 

present around the world. Befittingly, 

the event will be held in the heart of 

Bahrain, in La Fontaine – The Centre of 

Contemporary Art – and features the 

work of British International artist, Taline 

Temizian. The artist draws inspiration from 

her own life, especially from her late father 

who was a renowned Cardiologist, fused 

with modernist paintings and literature, 

Neurology and its link to memory and 

trauma. Her art depicts the heart in various 

media such as paintings, works on paper, 

multi-media works, kinetic and light 

installations and uses figurative, conceptual, 

and process-based strategies, systems, 

and signs to explore the interplay between 

personal narrative, and cultural history 

showcased through, science, technology, 

art, and poetry. Themed “Transcend”, 

Ahmed and Faisal say they look forward 

to this event taking off and will continue 

to curate these events and bring different 

artists to Bahrain from around the world. 

Looking to expand their services further, 

Ahmed and Faisal say they are also working 

on a home-accessories and furniture line 

by Modern Road to encompass any and all 

aspect of design under one roof. 

Changing the perspective of what is 

seen as “design” through each of their 

projects, Ahmed and Faisal are achieving 

what many have not braved to do so 

before. Moving away from the traditional 

design that many are used to, through 

Modern Road, Ahmed and Faisal are not 

only presenting a more contemporary 

outlook on lifestyle, but are, in fact, 

paving the way to novel designs through a 

modern road. 


(00973) 1360 6666 

studio@modernroad.com 

www.modernroad.com 

@modern_road 


101

Culinaire 

and Beyond 

Bringing to Bahrain the 

expertise and ideologies 

to enhance the culinary 

industry, Leena Al Mannai 

plans to revolutionise one 

of the rising industries in 

the region 

B 

oasting a deep passion for 

gastronomy, Leena Al Mannai 

holds a vision to elevate the FnB 

industry in the Kingdom. One of 

the most popular feat of Bahrain is 

rising number of restaurateurs and culinary 

enthusiasts looking to engage in exciting 

and hearty dining experiences, and Leena 

has set to give the customers just that. 

Founder of Culinaire and Beyond, the only 

Bahraini company with an international 

partnership in the FnB and hospitality 

sector as the Authorized Licensee of the 

The Next Idea (TNI), an A-Z solutions for 

entrepreneurs in the industry by offering 

them specialised and practical solutions 

that would allow them to cater to the 

different tastes and preferences of their 

eclectic customer base. Leena spoke 

to Perle Magazine about Culinaire and 

Beyond and how she aims to establish the 

food scene in the country and the region as 

one of its driving forces. 

If you could please tell us a little about 

yourself? 

I have a Bachelors degree in 

Microbiology and a Master of Business 

Administration (MBA) plus Certificates 

in Project Management, Restaurant and 

Kitchen Management. 

My experience in the public and 

government sector plus the experience of 

analysing the safety of F&B products coupled 

with a passion for gastronomy, further 

reinforces my knowledge in the F&B industry. 

What is the idea behind Culinaire and 

Beyond? 

Our vision is to bridge the gap that 

currently lies in the F&B and hospitality 

sectors in Bahrain by bringing the 

framework and expertise that Culinaire 

& Beyond’s partnership with The Next 

Idea possess. My intention is to support 

entrepreneurs and SME’s to achieve their 

aspirations and scale up their businesses 

with the help of a team that focuses 

entirely on the F&B and hospitality sector. 

Furthermore I’d like Culinaire and Beyond to 

be a key facilitator in bringing global brands 

to set up operations in Bahrain whether they 

are retail or wholesale focused. 

What inspired you to set up this 

business? 

Culinaire & Beyond started when I 

personally needed some advice specific 

to the hospitality sector. As I reached out 

to organizations I realized that a limited 

number of them serviced the hospitality 

sector specifically from a Bahraini viewpoint. 

It made no sense to me that the F&B 

was poised for a compound annual growth 

of 4.2% by 2019 in Bahrain, yet it was a 

struggle to find relevant companies who 

were servicing the needs of Entrepreneurs, 

SME’s and larger F&B players within the 

hospitality sector. 

Hence, my team and I reviewed the facts 

and figures, and having relevant experience 

in this sector we did an in depth analysis 

of the struggles entrepreneurs, SME’s and 

F&B franchisee’s who wish to launch in 

Bahrain have to face on a daily basis to set 

up healthy businesses. Since I’m lucky to 

be equipped with the right educational 

background and have the right team to 

execute F&B strategies it made complete 

sense to start a company that focuses on a 


sector that is poised to grow. 

This is where I reached out to Ancill 

from The Next Idea, and I must add that 

his collaboration brings international 

experience to our company. At Culinaire & 

Beyond, we support our clients to prepare 

for emerging trends in the industry through 

our international partnership. 

What are some of the services that 

clients can benefit from at Culinaire 

and Beyond? 

The company has all the necessary 

resources for the research of innovative 

intercontinental recipes and adapting them 

for local palates, engineering new menus, 

exploring new restaurant themes and 

designs, and discovering upcoming trends 

in the F&B and Hospitality Sectors. 

We’re equally excited to help new 

concepts come to life and have recently 

been added to the Rowad Partners 

Program. Simultaneously, we realise that 

many small businesses in Bahrain need 

customised advice and solutions on scaling 

up and optimising growth, and we’re 

equally excited to serving their needs. 

Bahrain has jumped up 71 places and is 

ranked at number 73 compared to it’s 

previous ranking of 142 for World Bank’s list 

of Easiness To Carry Out Business Activities 

Index. We welcome global brands to set 

up factories and retail stores in Bahrain 

provide 360-degree solutions from ideation 

to execution. We aim to become the 

answer for all your problems whether it’s a 

menu you’d like to design, the interior of 

a new creative concepts and ambiances 

for F&B outlets within Malls, Hotels, 

Touristic developments and Restaurants, 

or renovation of an old F&B brand to cater 

to an ever-changing audience. 

Who are some of the clients you have 

worked with within the country and 

the region? 

As you already know Culinaire & 

Beyond is the Authorized Licensee of 

The Next Idea in the region. The Next 

Idea, winner of the 2016 Lux Hospitality 

Award for the most Innovative 

Hospitality Group, California has played 

a key role in offering services to the 

following brand in the region: in the 

UAE – PIZZARO, PRESSMAN’S , MOUNT 

BAVA; in Saudi Arabia- ART CAFÉ 

FOOD TRUCK, SHAWARMA FUSION, 

HERFY, KPMG; in Bahrain, HEVEA, 

KOORA, CALEXICO, CREPE CAFÉ; 

in Qatar – IFC GROUP (CHILLIS AND 

JOHNNY ROCKETS FRANCHISEE); and 

in Oman – CREPE CAFÉ. 

When clients approach you for 

food consultancy, what are some of 

the elements they are looking to 

improve upon? 

Clients approach us for a wide array 

of solutions ranging from increasing 

sales, enhancing footfall, rebranding 

, preparing effective marketing plans, 

creative concepts and ambiances for 

F&B outlets within Malls, Hotels, Touristic 

developments and Restaurants and 

creating brand strategies that are specific 

to the FnB and Hospitality sectors. 


103

How have you seen the F&B industry 

evolve over the years in Bahrain and in 

the region? 

Well, as you’ve witnessed, hospitality 

& F&B have been a stable undisturbed 

market for the longest time with bigger 

players growing bigger each year till 

airbnb, Tripadviser, Agoda and Talabat 

happened. Consumers have started 

dictating what they want, commenting 

on what they don’t like and brands are 

being forced to respond to their queries to 

maintain their desired market share. 

Culinaire & Beyond is extremely aware 

of current and future trends, and we’re 

certain we can utilize this knowledge to 

ad value to both sectors in this disruptive, 

ever changing environment. Furthermore, 

as you must have witnessed services and 

products are witnessing a mammoth 

change. People no longer want to buy 

‘things’, they want to be roped into a 

memorable experience and we advise 

every brand to be careful not to take this. 

How can those interested in your 

services approach you? 

We’re happy to meet clients at our 

office located in the heart of Bahrain, 

at Bahrain Bay. We value our one to 

one conversations with clients since we 

believe human interaction supersedes 

all electronic exchanges. However we’re 

equally proactive in replying to queries via 

e-mail or telephone. 

What further changes do you expect to 

see in the FnB & Hospitality industry in 

the region? 

I can envision exponential growth is 

the F&B and hospitality sectors in Bahrain 

based on the insights we have gathered 

over time as well as by analysing the 

predicted increase in tourists to Bahrain. 

Tourists and residents alike love 

experimenting with unique FnB concepts, 

and we see a welcoming shift in local 

businesses catering to the local acquired 

fusion of great taste and a memorable 

experience to boost. 

How do you feel about the 

ever-expanding FnB industry in the 

Kingdom? 

The F&B industry is booming with a vast 

potential for growth, and many Bahraini 

businesses and entrepreneurs are great 

and very creative talents that withholds 

opportunities to develop its business to 

franchises that can obtain a higher share 

in the neighboured region market. Thus, 

contribute to this Sectors growth plus set 

Bahrain as a trend-setter market that has 

well developed Brands carried out to the 

GCC and Global markets. 

I truly believe that Bahrain’s image 

as an affordable tourist destination also 

contributes to the growth of the hospitality 

industry. At Culinaire & Beyond, our 

vision to achieve runs in parallel with 

The Economic Vision 2030 launched 

by His Majesty King Hamid bin Isa Al 

Khalifa, and we are fully committed to 

work hand in hand for the progress of 

the Kingdom, especially the touristic and 

hospitality sector which plays a vital role in 

contributing to the nation’s treasury. 


(00973) 1730 0070 

info@culinaireandbeyond.com 

www.culinaireandbeyond.com 


A Season 

of Change 

As Richard Raab takes his position 

as the new General Manager of 

Four Seasons Hotel Bahrain Bay, 

the luxurious hotel readies for an 

exciting new change of command 


D 

esigned by Skidmore, Owings & 

Merrill (SOM), the same designer 

company as that of the Burj Khalifa, 

the statuesque 68-storey hotel 

situated at centre of Bahrain Bay, The 

Four Seasons, is just as breathtaking with 

every visit, as it is was when it first opened 

in 2015. The lush olive trees welcome 

guests into the neutral themed waiting 

area, as they expand their gaze through the 

glass curtain, which, in the daytime allows 

a scenic view across the bay to the heart 

of Bahrain, and as the sun starts to set, 

the dimming sky sets the tone for a quiet 

and relaxing evening to follow through the 

myriad of services offered to the guests 

that befit their every need. Four Seasons 

Hotel Bahrain Bay is a hotel that serves its 

guests beyond the luxury rooms, top class 

dining outlets, Spa, and extracurricular 

activities, but rather brings to them an 

experience that makes their stay or visit 

worthwhile, and furthering that experience, 

and following his predecessor Greg Pirkle, 

is the newly appointed General Manager of 

the hotel, Richard Raab. Coming from the 

humdrum of the UAE to the homely island, 

Richard spoke to Perle Magazine about 

what inspired his decision to become a part 

of the industry and join the company and 

why 18 years later he is still amazed by the 

beauty of being a hotelier. 

Fascinated by the service industry from 

a young age, Richard was drawn to the 

idea of becoming the captain of a cruise 

ship after coming across one in his home 

country of Norway. The grace and class with 

which the captain carried himself stuck with 

Richard and he decided that is the career 

he wanted to pursue, however, with time he 

realised, a cruise ship is merely a floating 

hotel, and got his degree in International 

Hotel Management from the University of 

Surrey in Southwest London. After having 

worked other hotels prior to joining the Four 

Seasons, Richard became part of the Four 

Seasons family in 1999 and has not looked 

back since. Working for the first time on the 

Bahrain property – although having visited 

it before – Richard described the property 

as an hotelier’s dream. Being able to witness 

the majestic hotel from the sky, before 

even landing into Bahrain, Richard says this 

property is easily one of the most unique 

ones in the hotel chain. “It is designed by 

someone who is obviously used to making 

unique, world class buildings. And you could 

lift this property and put it on Park Lane in 

London, Champs-Élysées in Paris, or 5th 

Avenue in New York, and it would still stand 

out”, he adds. 

Nothing the drastic reactions to the 

industry, Richard says being a part of it 

you are either fond of it or dislike it, and 

after his 18 years in the industry, he adds 

he loves it as the dynamic nature of his job 

means no two days are the same. “Things 

and people are not predictable, and there 

is always something happening all the time, 

which makes things very exciting”, he says. 

Having seen the industry evolve over the 

years, Richard says one of the most vital 

advancements the industry has seen is the 

use of technology to ensure customers 

has the most comfortable Four Seasons 

experience. He explains guests can now 

download the Four Seasons app and can 

check into the hotel before they arrive, or 

can order room service before they get to 

the hotel and have it ready for them upon 

their arrival. “You always have to prove 

yourself every single day, you can never sit 

back and relax. You have to deliver”, he 

says and notes that every guest that walks 

in to the hotel expects a certain kind of 

experience because of the name on the 

front, and they have to take the opportunity 

to make sure that they continue making 

that image and brand name stronger, and 

to maintain that. 

For the advancements that will come 

to the hotel under his commandeering, 

Richard explains there are new and exciting 

projects coming up such as the introduction 

of CUT Lounge by Wolfgang Puck as 

a smoking-permitted venue, as well as 

the launch of its new American Classics 

menu created by Executive Chef Brian 

Becher. He adds there will also be some 

routine touch-ups that will take place to 

ensure the guests are part of an elite hotel 

experience. Truly committed to providing 

each customer that walks in through the 

doors of the Four Seasons, Richard says 

he looks forward to meeting and greeting 

every guest at the door and looking after 

them to create a unique and customised 

experience for them. He says they are 

always appreciative of guest feedback, 

adding, “some of our best improvements 

and ideas come from our guests and we are 

open to that.” 

For more information and bookings: 

Bahrain Bay 

(00973) 1711 5000 

http://www.fourseasons.com/bahrain/ 

@fsbahrain 


107

The Savoir Faire 

of Culinary Arts 

Bringing new elements, ideas, and techniques to 

his kitchens in Bahrain, renowned chef Wolfgang 

Puck returns to the Kingdom with delectable 

surprises for the diners 


A 

s the Kingdom geared to engage 

in the excitement surrounding 

one of the country’s most thrilling 

events on its calendar, the Formula 

One Grand Prix, the hospitality and 

F&B industry was fully prepared to serve 

the visitors and residents a thrilling 

and tantalising experience to add to 

their fast-paced weekend. Visiting 

Bahrain once again, this time during 

the Formula One weekend, Wolfgang 

Puck returned to the Four Seasons Hotel 

which houses his three spectacular F&B 

outlets CUT, re/Asian Cuisine and Blue 

Moon Lounge, to welcome diners from 

across the region and indulge them in 

the finest gourmet cuisine made at the 

hands of the culinary maestro himself 

with the assistance of his on-the-ground 

team. Chef Wolfgang Puck spoke to 

Perle Magazine about his latest visit, 

new culinary changes brought about in 

his restaurants, and how he continues 

to evolve his cuisine to ensure that with 

every visit, diners experience an exciting 

gastronomic journey. 

Bahrain has long been famous for 

ts precious pearls, adorned by many 

across the world. But agriculture has 

also emerged as an eminent part of the 

Kingdom’s rich heritage, with the local 

farms boasting a wide selection of fruits, 

vegetables, livestock, plants and more. 

Looking to explore and take advantage of 

the agricultural gems of the country, Chef 

Wolfgang’s stay included a visit to one 

of the local farms where he picked fresh, 

organic produce to use in the dishes he 

prepared at his restaurants for guests and 

media representatives over the course of 

his 3-day stay. Serving a rich selection of 

dishes to the diners and allowing them to 

experience the delicious food created at 

the hands of the culinary maestro himself. 

Treated to delectable bites such as goat 

milk ricotta crostini with local cherry 

tomatoes and basil aioli, burrata crostini 

topped with fava beans, homemade potato 

chips, asparagus and goat milk soup, and 

risotto arancini. Using local ingredients 

to create the dishes, Chef Wolfgang Puck 

and Executive Chef of Four Seasons Hotel 

Bahrain Bay, Brian Becher, worked together 

to create an enticing spread for the diners. 

The chefs explained that the ricotta and 

soup were made using the goats’ milk from 

the peninsula farms in Bahrain, adding that 

is it important to use local ingredients to 

ensure freshness and a hint of local flavour, 

without compromising the signature tastes 

of each dining outlet. “I like to incorporate 

the local in my dishes,” Chef Wolfgang 

Puck says, and adds that it is important 

to support the local agriculture of the 

country as the produce here is rich, and 

if ingredients are readily available here 

fresh it is not necessary to import them 

from elsewhere. Going back to his roots 

and bringing traditional Austrian flavours 

to Bahrain, guests at the pre-race BBQ 

Party at the Four Seasons Hotel were also 

treated to traditional Austrian dessert, 

Kaiserschmarr’n – a fluffy, sweet, thick 

pancake – topped with Bahraini strawberry 

compote. Along with serving a hearty mix 

of signature dishes, Chef Wolfgang Puck 

also experienced authentic local flavours at 

the hands of a Bahraini chef who prepared 

for him a biryani. Enjoying the experience, 

the chef explained it was his first time 

having someone cook traditional Bahraini 

food in front of him. 

Alongside serving special dishes over 

the course of his stay, Chef Wolfgang 

Puck explains there were changes also 

brought to the CUT dining and brunch 

menu offering customers a delicious 

new selection of classic American dishes, 

signature drinks, and more. He explains he 

worked closely with Chef Brian to curate 

a menu that would appeal to the different 

taste preferences of the diners. Also 

bringing about culinary changes in re/Asian 

Cuisine, Chef Wolfgang says diners can also 

experience the newly added dumplings or 

can indulge in the Mei Yue Nights every 

first Tuesday of each month where they can 

savour the delicious world of Asian street 

food culture with the Chef’s modern twist. 

While creating new dishes for his 

restaurants, Chef Wolfgang explains 

that it is important to first get all the key 

ingredients together and at his level 

of expertise putting together various 

ingredients is almost akin to painting on 

a blank canvas and mixing the colours, 

knowing which colours – or ingredients 

– work with their complementary 

counterparts. “I always tell people not to 

follow the recipes. Alter it to your liking 

otherwise you risk not enjoying it that 

much. And once you get used to cooking 

the dishes, you will eventually perfect 

them”, the chef advises. 

MARCH - APRIL 2017 Perle 

109

Award winning celebrity chef, Wolfgang Puck, on his visit to one of the agricultural farms in the Kingdom 

Even with his own cooking, the talented 

chef says that every time he looks at a 

recipe, he can already taste what the 

different ingredients will taste like when put 

together, and according to his preferences, 

he adds or removes ingredients. Noting, 

some of the hardest dishes are often the 

simplest ones as they have to be cooked 

just right. “If i cook a fish dish with a lot of 

sauce, then it is not as difficult since the 

sauces will take over; but the very simple 

dishes are more challenging since you will 

always taste the flaw if they are not cooked 

properly” he says. A connoisseur of the 

simpler dishes himself, Chef Wolfgang Puck 

says he still prefers to go to the farmer’s 

market to pick out fresh ingredients like 

spinach or a freshly caught fish and create a 

simple hearty dish rather than indulging in a 

luxurious dish like caviar. Having lived in the 

USA for a long time, Chef Wolfgang Puck 

says his own taste palate has also seen an 

evolution wherein he now prefers a spicier 

meal than before, due to the influences of 

Chinese, Mexican, Thai cuisines and likes 

to incorporate that into his own traditional 

Austrian dishes, such as the Goulash. Chef 

Wolfgang adds that though it is important 

to enjoy a hearty meal, for him health and 

food go hand-in-hand and it is mandatory 

to take into account portion sizes when 

enjoying a meal as well as engaging in 

physical activity to stay fit. Encouraging the 

intake of more greens and fruits and smaller 

portions – especially of heavier meals such 

as steaks – Chef Wolfgang says food for the 

body should work as both nourishment and 

preventive medicine. 

Focusing on evolution not just on the 

menu but also taking into account the 

potential growth of his team as well, Chef 

Wolfgang Puck says it is important to 

also have his chefs try and take different 

approaches to a cuisine to help them learn 

and evolve. Maintaining a home-grown 

approach to fostering talent under Chef 

Wolfgang Puck, he says that those who join 

his team tend to stay as they ensure that 

everyone advances together. 

Chef Brian Becher, Chef Wolfgang 

notes, has been with them for 10 years 

and crediting Chef Brian on his expertise 

in Asian cuisine, Chef Wolfgang adds it 

is necessary to also further challenge him 

as part of the growth process. He adds 

one of the key factors to maintaining a 

strong team is to show kindness towards 

the staff, and adds “if i am not happy 

with something done by one of my 

staff, I would not criticise them in front 

of the team. Instead i would take them 

on the side and explain to them how to 

improve it.” He says this approach also 

pushes the Chefs to excel, opening up 

many opportunities for them across the 

Wolfgang Puck network of restaurants 

where they could one day even become 

partners. He says it is mandatory to give 

the chefs a push which would not only 

improve their skills but also creates a 

space for culinary innovation to ensure 

guests are treated to new surprises every 

time they go to one of his restaurants. 


CUT lounge presents a delicious new brunch and dine-in menu 

Mei Yue Nights bring the flavour of Asian street food with a 

fine-dining twist 

Additionally, he says he is also educating 

the chefs more about the industry of 

Hospitality as a whole, and having the 

chefs interact with the diners to make sure 

their experience at the restaurant is of the 

utmost comfort and pleasure. 

Truly a master of the culinary arts, 

Chef Wolfgang Puck has launched a new 

restaurant concept in West Hollywood, The 

Rogue Experience, where a table of only 

10 seats is set and any chef from any of the 

signature Wolfgang Puck restaurants can 

come into the kitchen and cook with the 

team there. Though that may seem easy, 

the challenge is the chefs cannot create 

the same dishes they are used to creating 

in their own restaurant kitchens; they 

must come up with entirely new dishes to 

serve the diners. Along with never having 

the luxury to cook for smaller audiences, 

Chef Wolfgang says is also a good way to 

have chefs step up to the plate and delve 

deeper into the world of culinary creativity 

to produce dishes that have never been 

tried or tasted before.They can then take 

the dishes back to their own restaurants to 

enhance the existing menus. 

Understanding the need for education 

and understanding of the industry from 

a younger age, Chef Wolfgang Puck says 

he would also like to see the Kingdom of 

Bahrain have a hospitality school to allow 

the budding chefs or those interested 

in the hospitality industry as a whole an 

opportunity to purse their passion. This, he 

says, would allow the young Bahrainis or 

expatriates in the country to not only grasp 

the ethos behind the industry but will also 

make them eligible to work anywhere in 

the world. Practicing a similar concept 

of education and vocational studies 

through his organisation in Ethiopia, 

Dreams for Future Africa, with the help of 

his wife, Chef Wolfgang says the school 

that started with 24-orphaned children 

has now up to 800 children receiving an 

education. He says he looks to expand 

the school further and offer agricultural 

studies and an apprenticeship program 

where the students can study and work in a 

restaurant environment simultaneously. 

Deeming Bahrain as one of the 

friendliest states in the region, Chef 

Wolgang notes his visit to the country 

each time has been spectacular, as his 

interactions with people from different 

walks of life have truly added to his visit. 

“You can have the most beautiful buildings 

in a place, but you have to have contact 

with the people, and that is what is 

important to me,” he says and with each 

visit, the award-winning chef truly displays 

his culinary savvy and expertise, all the 

while maintaining his humble demeanour, 

winning traits that have earned him his 

myriad of accolades – most recently a star 

on the Hollywood Boulevard – and acclaim 

across the globe. 

For more information on Wolfgang Puck 

restaurants: 

Four Seasons Hotel, Bahrain Bay 

(00973) 1711 5000 

www.fourseasons.com/bahrain 

@fsbahrain 


111



IN THE RING 

The Kingdom’s first ever fully dedicated boxing club and strength & conditioning 

centre, Lift Bahrain is a truly non-conventional, exciting training facility, committed 

to educating its members about the art and ethos of boxing 


113

Jake Spring and Tariq Abdulrahman 

H 

ands wrapped. Gloves on. Eyes 

locked. Bell rings. The bout starts, 

emerging is 12 grueling rounds 

of three-minutes, with two boxers 

battling it out until one is victorious. 

The art of boxing has too often been 

synonymised with glorified violence, 

however, those who are a part of the boxing 

world understand that the sport stands 

for much more than black and blue eyes 

and winning punches. Boxing carries an air 

and culture encompassing brotherhood, 

mutual respect, and passion. Strength, skill, 

and stamina are what make a good boxer; 

understanding the culture and philosophies 

behind boxing are what makes a great 

boxer. Lift Bahrain, the Kingdom’s first 

home-grown fully dedicated boxing facility, 

as well as strength and conditioning centre, 

has taken the initiative to bring the sport to 

life in Bahrain providing thorough training 

– both physically and mentally – nurturing 

and exhibiting the boxing talent that 

Bahrain has to offer. 

Brainchild of Tariq Abdulrahman Lift 

Bahrain is the first of its kind on the island 

and is already on the way to establishing 

itself as Bahrain’s favourite fitness facility. 

Perle Magazine spoke to Tariq about his 

passion for the sport and how – through his 

facility – he hopes to educate the people in 

Bahrain about the true nature of boxing. 

Boxing has produced an endless list 

of great athletes; from legends such as 

Muhammad Ali, Mike Tyson, George 

Foreman, Vitali Klitschko of the days past, 

or the current superstars such as Floyd 

Mayweather, Manny Pacquiao, Danny 

Gargcia, Gennady Golovkin or Anthony 

Joshua. Boxers for many serve as idols 

or inspirations to become stronger, 

better people; for Tariq, boxing was not 

about becoming like his idols, but was 

introduced to the sport at the young age 

of 11 as a means for self-defence against 

bullies. From then on, Tariq developed 

his boxing prowess and continued in the 

sport with passion, onwards and upwards 

to collegiate level and the amateur ranks 

in the UK, before pursuing a career in law 

subsequently putting boxing on hold. 

His move back to Bahrain in 2012 not 

only marked a change in location, but 

also vocation, where he initially started 

as a part-time boxing coach, realising 

his true passion lied within the sport and 

decided to pursue it full-time. Receiving his 

certification of coaching from registered UK 

Certification body, REPS, as well as being 

qualified from the Boxing Board of Control, 

Tariq started with an outdoor gym in his 


garage using basic equipment required 

for training. The al fresco gym picked up 

popularity and soon after, Tariq was able to 

move into their current location in Janabiya. 

The impressive facility, designed to 

accommodate Lift Bahrain’s two functions: 

one focusing purely on boxing, boasting 

equipment such as professional level 

boxing bags, a striking 20x20 boxing ring, 

speed bags, skipping ropes, and all the 

necessary equipment required to run a 

professional boxing club; the other half 

focuses on the strength and conditioning 

aspect, achieved without the use of any 

machines, but through non-conventional, 

functional, training methods. Affiliated with 

the Hatton Academy of Manchester – which 

provide Lift Bahrain with their training 

techniques and certifications to be able to 

carry out the operations in the gym in a safe 

and technical method – Tariq adds that all 

the classes have been created in the gym, 

and are based around having fun, using the 

body, and getting results. 

He says what he has noticed is that from 

the boxing side, their customers either 

want to take up boxing seriously from a 

skill-based level and then eventually want 

to compete on a professional level, or 

simply use the sport as a different way to 

get fit. This is the same for their Strength 

and Conditioning classes. Lift’s facility is 

designed in a manner that is appealing 

with the equipment spread out spaciously, 

allowing plenty space for movement, 

with graffiti on the walls providing a 

fun ambiance with ample sunlight that 

brightens up the entire facility, making it 

seem even more roomy. Designed by Tariq 

himself, the cool vibe of Lift Bahrain, along 

with the friendly nature of all the coaches, 

makes the gym welcoming and exciting. 

An entire wall is dedicated to the greatest 

boxers throughout history, and on the 

opposite side, a chalk-board wall is used 

to note down the records of members 

as well as challenges they can sign their 

friends up for. 


115

With a team of 4 full-time coaches, 

and 10 including the guest coaches that 

are there to offer their specialist classes 

to members, Tariq notes all coaches are 

highly qualified and certified. He adds 

they also work very closely with all of their 

members, and are even on first-name basis 

with all of them to ensure they not only get 

that necessary attention, it also helps to 

establish a long-term relationship, makes 

people interested in the gym, and keeps 

them coming back. The membership starts 

from as young as 8 years old and up till 

12 years old for the youth program, and 

whether they are training the younger 

members or the older ones, Tariq says 

it is important they focus on the three 

main elements of, “love, brotherhood, 

and respect.” He says they maintain a 

no-violence policy to be practiced outside 

of the gym when it comes to boxing. “We’d 

rather have people practice this sport 

with the culture of boxing behind them”, 

he says, adding, that boxing is not about 

thuggery or violence, or inflicting pain and 

wounds upon the opponents, in fact the 

history and philosophies of boxing suggest 

otherwise, and teach the participants about 

being supportive and respectful towards 

one another. 

With the aim of educating the Kingdom 

about the benefits as well the values 

behind the sport, the classes have also 

been created in a manner to encourage 

team work, sportsmanship, and a bond 

with the other members and trainers, all 

the while working towards the set fitness 

goals. Classes for boxing include Boxing 

Bootcamp, Boxing Skills, Squad Training, 

Fight-Conditioning; while the Strength and 

Conditioning classes include Kettlebells, 

Lift-Fit, Suspension Training, Weightlifting, 

Lift Fit, Tabata Fit, Meta Fit – around 15 

different classes, that members and non 

members can become a part of. 

For those who are interested in the 

classes and their timings, they can find 

everything listed on Lift Bahrain’s website, 

or can download their mobile app to find 

out the status of the classes alongside 

places available. One of their most popular 

classes is the Boxing Bootcamp, which 

consists of seven, 3-minute rounds with 

1-minute breaks in between. Working in a 

pyramid fashion, each round has a set of 

exercises that are carried out circuit-fashion 

with repetitions increasing in each circuit, 

moving towards the top of the pyramid, 

and back down, and then working to the 

top once again. The high intensity boxing 

class consists of a mixture of flurries 

(fast-paced punching at the punching bag 

or trainer doing pad-work), combinations 

and corresponding exercises including 

burpees, squats, lunges, sledge pushes, 

battle ropes, pad work, and finishing off 

with some core exercises. The bootcamp 

is especially effective as it works out the 

entire body, and leaves the body energised. 

Tariq says a lot of people are usually 

surprised when they try the classes and 

realise how different they are to what they 

have previously experienced, in terms of 

training and how energetic and fun the 

classes turn out to be. “We want people 

to get their value for money”, he says, and 

adds that is also one of the reason they 

become invested in each and every one 

of their members and their workouts. “We 

know what classes they frequent, if they 

have had any injuries or anything – we get 

to know our members pretty well”, and 

adds that is a very important factor behind 

their success. The gym is active for 6 days a 

week, and full time members can come in 

at any time and jump into any of the classes 

as well as use the open gym, whereas 

non-members can sign up for a class of 

their liking. “We want people to have 

variety and be able to select what they want 

to do, rather than cap people’s experience 

in the gym.” 

Looking to expand regionally and 

internationally, Tariq says his ultimate goal is 

to first boost Boxing in Bahrain and aim to 

be the genesis of the sport in the country. 

Encouraging young Bahrainis to be 

able to pursue a career in the sport, Lift 

Bahrain also has a scholarship program 

called Mulakem – which means boxer in 

Arabic – that has been set up to allow 

young Bahrainis with the passion and talent 

to take up the sport without any financial 

hindrance or timing issues. Liaising with 

the families and schools, Tariq says they 

look after all the important factors that 

would help to establish a well-rounded 

boxer, whether it is their schooling, training, 

specialist equipment, educating them on 

the culture of boxing, so on and so forth, 

Lift Bahrain caters to that. 



117

Taking the first step towards 

encouraging boxing as a serious sport 

in the country, Lift Bahrain also held an 

event in March, which consisted of two 

teams, with 8 boxers each – including the 

two scholars and women – to compete 

for a charity event. The ‘White Collar 

Boxing Event’ consisted of boxers who 

had, prior to the event, never been in 

a semi-professional or amateur boxing 

environment. They were trained rigorously 

for 12 weeks and included boxers from 

South Africa, Ireland, Saudi Arabia, Kuwait, 

Iran, UK, and of course Bahrain. The hugely 

successful event proved Tariq’s belief of 

Bahrain having the capabilities and psyche 

for Boxing to be a sport the country could 

excel in. 

“Coaching has really given me a lot of 

value, kind of intrinsically. I love conveying 

my education and experience in the sport 

to people, especially to young people who 

share my passion, in a fun way for them to 

get fit, release stress, and learn a martial 

art”, Tariq says and adds that he is proud 

to have seen the progress of their boxers 

and hopes the interest in boxing continues. 

Whether for boxing as a sport or a different 

means of getting fit, or achieving the fitness 

goals at the hands of experts in a state-ofthe-art 

facility, Lift Bahrain offers everyone 

something they can easily become a part of 

and can incorporate into their routines. 


Sun-Thurs 8am-9pm 

Saturday 10am-9pm 

Janabiyah Highway 

(00973) 3325 3944 

admin@liftbh.com 

www.liftbh.com 

@lift_bh 



119

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