Long considered the feasting excesses for the nobles of the imperial China
During the time of imperial china. Banquet was a mean adopted by emperors to show off their Might and power. It was also a way to settle disputes among clans.
Banquet use to cover days on end. The average banquet would comprise of 100 to 300 dishes. Needless to say, it has evolved over centuries to a less lavish feasting. It isn't so common in the present era, but we still see them in Chinese marriages occasionally, albeit in a much smaller scale.
"Our intentions or the purpose of proposing Banquet is more practical. What we do is to help you organize a party of say 10 guests or more. We take away the hassle from your hand and take it into ours
Thought over meticulously by our chefs. They have created a couple of menus that's distinctively different and diverse in taste and textures. This is to ensure that you and your guests enjoy the best of what David's Stir Fry Crazy has to offer."
Thought over meticulously by our chefs. They have created a couple of menus that's distinctively different and diverse in taste and textures. This is to ensure that you and your guests enjoy the best of what David's Stir Fry Crazy has to offer."
About David
David has been very active on the food circuit in Bahrain for over three decades. He has acquired his skills primarily from his mother and over years had the privilege of working very close to some inspired Chefs.
David Huang
Creative Head
"I want my cooking to reflect the finer side of Asian Chinese nature. Evolving from the long history of gastronomical road. The menu is the true reflection of such diversity. The produce and ingredients are sourced from regions that are best known for. The inspirations has come from countless homes I have visited and had a pleasure of sharing the kitchen experience with."
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Banquet Menu
Each menu is expertly crafted and thought through to ensure the diversity of flavors and textures. Giving you a culinary adventure you wouldn't want to forget soon
Appetizers
Chinese Spring Rolls (veg)
A medley of julienned vegetables combined with shitake mushroom & glass noodles rolled into handmade pancakes and deep fried.
Lettuce Wraps beef,duck,chi
Choose a filling of citrusy tangy crispy duck or crispy beef or opt for crispy chicken shreds, coated with plums & orange marmalade; it just makes a great refreshing appetizer.
Scorpion Prawns
Tantalisingly tasteful. Fresh prawns marinated with spice and herbs, panko coated & deep fried. That’s not all. A touch of signature sauce and topped with crisp potato shreds
Mid-Course
Roast Peking Duck (Half/Full)
The pinnacle of Chinese cooking. Pampered with time, care and effort. This fragrant crispy skin and the succulent herby meat can be rolled into pancakes with plum sauce spread, the shredded scallions and cool cucumbers adds to the taste.
Entree
True Szechuan Prawns
Fiery hot and tongue numbing spices encompasses the prawns, giving you a true taste of Szechuan style cooking
Crisp Fried Hamour w/Classical Sweet & Sour Sauce
Whole fish crispy fried and layered with a tangy home style sweet & sour sauce.
Mongolian Beef/Lamb
Tender marinated Beef or Lamb, sautéed with pickled red pepper, ginger, garlic & bamboo shoots in a spicy black bean sauce.
Taiwanese Salty Crispy Chicken (Boneless or Bone-in)
Chunks of chicken marinated in garlic, 5 spices, Chinese vinegar and soy. Coated with sweet potato flour and deep fried. Drizzled with a blend of sea salt and black pepper. Topped with crisp fried basil leaves
Rice and Noodles
Chow Mein with choice fillings
Traditionally Chinese, stir fried noodles with vegetables and shiitake mushroom with choice fillings
Classic home style Chinese fried rice
Egg/ Chicken or Meat/ Seafood / Mixed
Fried rice originated from the kitchens of Chinese homes, where left over rice was made palatable by infusing it with various fillings and spices. Over the years it has become synonymous with Chinese cooking
Appetizer
Xinjiang Lamb Skewers
A common sight at the western region of China. Chunks of marinated lamb meats strung on wooden skewers, chargrilled and sprinkle with cumin & other spices unique to that region.
Shu Mai
A ubiquitous Cantonese dish of seasoned chicken fillings wrapped in noodle pastries and steamed
Vietnamese Grilled Chicken & Prawn Salad.
A delightful mix of cucumber, cabbage, cherry tomatoes, herbs and spices combined with fresh blanched prawns & coconut cooked chicken breast, does make an irresistible snack.
Mid-Course
Roast Peking Duck (Half/Full)
The pinnacle of Chinese cooking. Pampered with time, care and effort. This fragrant crispy skin and the succulent herby meat can be rolled into pancakes with plum sauce spread, the shredded scallions and cool cucumbers adds to the taste.
Entree
Teppan Yaki Beef Tenderloins
Cubes of juicy tenderloins pan-seared, with drizzle of Teri Yaki sauce & garlic. Served with sautéed bean sprouts, fresh mushroom and green peppers on the side
Peking King Prawns
Crisp batter fried prawns, coated with a thick gingered & spiced Sambal sauce
Braised Fish in Spicy Szechuan Chili Bean Sauce
Traditional Szechuan home cooking, Crisp fried fish braised in a rich sauce, composed of hot chili bean paste, ginger, garlic and a dash of organic black Chinese vinegar
Classic Chicken & Cashew nuts
Simple yet irresistible dish, diced chicken sautéed with cashew nuts, green peas and soya sauce.
Rice and Noodles
Pan-fried noodles with choice topping.
Meat, chicken or mixed/ seafood/ veg
Threads of noodles slowly pan-fried to crisp exterior and soft succulent interior with equally scrumptious toppings of sautéed diced vegetables and choice fillings.
Classic home style Chinese fried rice
Egg/ Chicken or Meat/ Seafood / Mixed
Fried rice originated from the kitchens of Chinese homes, where left over rice was made palatable by infusing it with various fillings and spices. Over the years it has become synonymous with Chinese cooking
Desserts
Matcha Crème Brûlée Tarts with Fresh Raspberries
East meets west. Fresh baked tarts filled with Matcha flavored Crème Brûlée, topped with fresh raspberries and drizzled with white chocolate cream.
Appetizer
Barbequed Spare Ribs
A scrumptious dish of tender barbecued ribs coated with thick Hoisin sauce served on cool cucumber strips
Five Treasure Salad with Tofu & Tahina dressing. (veg)
Fresh steamed green beans & carrots, pickled daikon and sun-dried apricot tossed together with a hint of herbs. Topped with crispy fried shiitake mushroom. Served with tofu & tahina dressing.
Crispy Prawn & Crab Fritters
An amazing marriage of crab and whole shrimps seasoned with herbs & spices fried into a delectable fritter, served with coriander lemon dip.
Mid-Course
Roast Peking Duck (Half/Full)
The pinnacle of Chinese cooking. Pampered with time, care and effort. This fragrant crispy skin and the succulent herby meat can be rolled into pancakes with plum sauce spread, the shredded scallions and cool cucumbers adds to the taste.
Entree
Wok Seared Chinese Green
Fresh green leafy Asian vegetables flash fried in a wok with burnt garlic & soya
Prawns w/ Sweet & Sour Peaches
Whole fresh prawns seasoned, coated with potato starch and deep fried. Then cooked in a tangy sauce enriched by sweet peaches. Topped with crisp garlic and leeks.
Cantonese Style Steam Hamour
Whole Hamour seasoned with salt, ginger & spring onions, steamed just right and dressed with sesame soya dressing.
Hunan Beef/Lamb
From the steamy hot region in mountainous southwest China, near Sichuan comes this classic spicy beef dish. Tender beef sautéed with some hot chilies and spices with a hint of rice vinegar and fragrant herbs.
San Bei Ji (Taiwanese Three Cup Chicken) Pre-order required
A salty & savoury braised chicken dish native to Taiwan. The name “three cup chicken” is derived from the three key ingredients, sesame oil, Chinese rice wine, and soy sauce. The distinctive signature taste and aromatic flavour comes from the generous use of Burnt garlic, juice of fresh ginger & Basil leaves.
Rice and Noodles
Singapore style Mee-Hun
Rice noodles stir fried with a mix of julienned vegetables and egg. The mix of filling is your choice
Classic home style Chinese fried rice
Egg/ Chicken or Meat/ Seafood / Mixed
Fried rice originated from the kitchens of Chinese homes, where left over rice was made palatable by infusing it with various fillings and spices. Over the years it has become synonymous with Chinese cooking
This menu contains both pork & alcohol
scrumptious Feast
Appetizer
Teapot Poussin Herbal Soup (Per Pot) pre-order required
Long regarded for its medicinal properties. A traditional Chinese method of deriving rich fortified broth. Baby Chicken packed with herbs and seasoning, packed into teapots and steamed for a long duration. The steam literally becomes the soup.
Scallop w/ Avocado & Mango Salsa
Pan-Grilled seasoned scallops tossed with Avocado, herbs and spices. Served with tangy mango salsa.
Soft-Shell Crab w/Green Onion Aioli (gluten free)
Seasoned softshell crabs powder coated with potato starch, deep fried. Then sautéed with Asian basil and sprinkled with sea salt and Japanese 7 spice blend. Served with fragrant green onion aioli.
Xiao Long Pao
Originating in Shanghai, Translates literally as small steaming basket buns. Juicy morsels of steamed dumpling heaven. Ours are made with seasoned chicken filling, including a hefty dollop of rich chicken broth gelatin, with this goodness encased in a fluffy and tender, pinched-top flour wrapper.
Mid-Course
Roast Peking Duck (Half/Full)
The pinnacle of Chinese cooking. Pampered with time, care and effort. This fragrant crispy skin and the succulent herby meat can be rolled into pancakes with plum sauce spread, the shredded scallions and cool cucumbers adds to the taste.
Entree
Deep Fried Shiitake Mushroom w/ Snow Peas and Bean Sprouts
Slivers of shiitake mushroom seasoned, dusted with potato starch, crisp fried and coated with sweet spicy sauce. Placed over a bed of sautéed bean sprouts and snow peas.
Shrimp & Tofu Quenelle with Bok Choy
Our Quenelle derives from a delightful mix of shrimps, mashed tofu, salted egg & shiitake mushroom seasoned with herbs and spices. Deep fried and poached in a rich and fragrant broth. Served with bok choy in oyster sauce.
Balinese Chili Fish (gluten free)
Bursting with flavors from fresh spices, mint & juice of lime. A classic Balinese style of incorporating diverse tastes. Chopped toasted brazil nuts to round it off.
Korean Barbequed Beef Tenderloins
Cubes of beef tenderloins marinated and pan seared then wok fired with an array of fresh spices and vegetables creates a crazy twist to a classic Korean dish.
Seoul inspired Chicken with Kimchi and Fermented Red Chili Paste.
A Korean style comfort food. Seasoned chicken breast, kimchi and pickled daikon sautéed with fermented chili paste and fragrant spices.
Rice and Noodles
Zhajiang Mein
Fresh home-made noodles blanched and topped up with a savoury beef sauce. Mildly seasoned and cooked in a jumble of Asian flavors. The cucumber and spring onions completes the flavors.
Fresh Pineapple Fried Rice
From the hot tropical south east Asian nation comes this ingenious way of combining rice and fruits.
Appetizer
Asian Mexican Grilled Lamb Chops
Incredible blend of Mexican Spices and Asian sauce infused into lamb chops and grilled. Served with Asian style Guacamole
Steamed Bao Buns w/Savoury Meat & Dressed Cucumbers
Savoury Grilled Meat sandwiched between delicate & fluffy steamed “BAO” accompanied with a subtle tasted of dressed cucumber and cilantro.
Scorpion Prawns
Tantalisingly tasteful. Fresh prawns marinated with spice and herbs, panko coated & deep fried. That’s not all. A touch of signature sauce and topped with crisp potato shreds
Tom Yum Seafood Soup. personal/large
A true culinary delight that Thailand has to offer. Tangy and aromatic soup filled with treasures of the sea and a balance blend of spices and herbs.
Roasted Duck with Fresh Coriander or Spinach Noodles Salad
Refreshing fresh coriander or spinach flavored noodles combined with fragrant herbs and spices, layered with oven roasted honey duck.
Mid-Course
Roast Peking Duck (Half/Full)
The pinnacle of Chinese cooking. Pampered with time, care and effort. This fragrant crispy skin and the succulent herby meat can be rolled into pancakes with plum sauce spread, the shredded scallions and cool cucumbers adds to the taste.
Entree
Slow-Cooked Beef Short Ribs in Cast-Iron Pot with Crispy Leeks
Marinated short ribs gently braised with a unique mix of red dates, red fermented glutinous rice, star anise and spices. Cooked in cast iron pot which in turn imparts an irresistible flavors.
Steamed Chicken with Shiitake, Enoki & Lily Blossom
Traditional home cooking at its best. Chunks of marinated chicken breast marinated, blended with a hint of burnt garlic, oyster sauce, shiitake and enoki mushroom and flavored with lily blossom. Steamed to perfection in a bamboo basket.
A Little Parcel of Joy
Inari pouch stuffed with choice vegetables, shiitake mushroom, herbs & spices. Steamed & topped with in-house sauce.
Steamed Scallops w/Bean Thread Vermicelli in XO Sauce
A classic Chinese dish of whole seasoned scallops on a bed of bean thread noodles, topped with herbs and XO sauce and steamed.
True Szechuan Prawns
Fiery hot and tongue numbing spices encompasses the prawns, giving you a true taste of Szechuan style cooking
Fish Green Curry with Coconut Cream (gluten free)
Cubes of fresh white fish cooked in a thick coconut sauce enriched with herbs & spices
Rice and Noodles
Malaysian Style stir fried noodles
Chili hot and fragrant noodles stir fried with Asian Greens and bean sprouts
Cantonese Clay Pot Rice with XO Sauce (Pre-order required)
The belief that the true flavors comes from cooking food in earthen pots aren’t too farfetched. This dish proves it without doubt. Soaked seasoned rice, topped with ribs & XO sauce and boiled to fluffy rice dish.
Appetizer
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Mid-Course
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Entree
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dip 'n sip
Combine your banquet menu with these 'as much as you can drink' beverage choices. The list is pretty elaborate to satisfy the majority of the Guests.
NB: Applicable only when the entire party subscribe to any one of the options
NB: Applicable only when the entire party subscribe to any one of the options
Regular Spirit (add BD. 12.000 per person. other charges applies)
Famous Grouse
Bacardi Superior
House Vodka
House Gin
Jim Beam
Johnnie Walker (Red Label)
San Miguel (Philippines)
Tsingtao (China)
Fosters
Drostdy Hof Cape Red (House)
Drostdy Hof Chenin Blanc [House]
Premium Spirit (add BD. 15.000. per person. other charges applies)
Gordon’s London Dry Gin
Bacardi Superior
Lamb’s Navy Rum
Jack Daniel’s Tennessee Whisky
Johnnie Walker (Black Label)
Tiger Beer (Singapore)
Heineken (Bottle)
Amstel Light (Bottle)
What is the minimum number required?
As in the case of Banquet the minimum number required is 10 Guests. Its important to note the entire party has to subscribe to the spirit combo option.
Is the price quoted all inclusive?
No. There are additional charges of 10% service charge and 10% govt. levy.
At the heart of DSFC's kitchen are three simple principals, that's held very tight.
Freshness: we source our ingredients daily and locally to ensure freshness, this in turn produces a unique taste that you will get accustomed to. Flavors you can never experience it anywhere else.
Passion: We really do invest a lot of our passion in what we do.
Integrity: No cutting corners. We do it all, with genuine honesty and integrity. We stand for quality and value. and every season or two we will roll out our freshly created menu. So when you visit us you will always be able to find a 'wow' in every dish that we create.
Freshness: we source our ingredients daily and locally to ensure freshness, this in turn produces a unique taste that you will get accustomed to. Flavors you can never experience it anywhere else.
Passion: We really do invest a lot of our passion in what we do.
Integrity: No cutting corners. We do it all, with genuine honesty and integrity. We stand for quality and value. and every season or two we will roll out our freshly created menu. So when you visit us you will always be able to find a 'wow' in every dish that we create.
