• Adliya: 17540188, 170 03883 (take out)
  • Riffa: 17 760780
  • Lunch: 12:00pm-03:00pm Dinner: 06:30pm-11:30pm
  • Villa 228 Road 3605, Block 336 Adliya, Bahrain
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Banquet of the East

Long considered the feasting excesses for the nobles of the imperial China
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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."


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.
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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
Delectable Menu
Scrumptious Feast
  • Delectable menu 1
  • Delectable Menu 2
  • Delectable menu 3

Appetizers

Chinese Spring Rolls (veg)

A medley of julienned vegetables combined with shitake mushroom & glass noodles rolled into handmade pancakes and deep fried.

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

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 OR SPICY SICHUAN SAUCE

Whole fish crispy fried and layered with a tangy home style sweet & sour sauce or a pungent
spicy Sichuan 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

ROJAK (DAIRY FREE GLUTEN FREE) CONTAINS NUTS

Interesting mix of fresh tropical fruits, vegetables and crispy fried tofu served with a unique blend of dressing and a subtle drizzle of toasted peanuts and spices

CORIANDER CHICKEN SATAY WITH HONEY TAMARIND GLAZE

Chicken cubes soaked in a rich marinade of coriander, herbs and spices. Mounted onto wooden
skewers, chargrilled and finished off with a thick tangy glaze.

Shu Mai

A ubiquitous Cantonese dish of seasoned chicken fillings wrapped in noodle pastries and steamed

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

Classic Chicken & Cashew nuts

Simple yet irresistible dish, diced chicken sautéed with cashew nuts, green peas and soya sauce.

Rice and Noodles

PHOENIX & DRAGON OVER NOODLES PANCAKE

Traditional egg noodles, pan fired or baked. Crisp on the outside, soft from the inside. Topped
with sautéed seasoned chicken & fresh shrimps accompanied with snow peas & bell peppers,
with a hint of spices.

 

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

Coconut and Pandan Crème Brûlée

Your crème brûlée with a distinctive southeast Asian twist

Appetizer

Barbequed Spare Ribs

A scrumptious dish of tender barbecued ribs coated with thick Hoisin sauce served on cool cucumber strips

VIBRANT DUCK, ORANGE AND POMEGRANATE SALAD

Fresh Tossed Salad with Baby spinach diced orange & pomegranate. Sprinkled with herbs and
Asian dressing, layered with roasted honeyed duck.

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.

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.

KAREI TORI

A Japanese version of curried chicken cooked with carrots and sweet potatoes

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

scrumptious Feast 

  • Scrumptious Feast 1
  • Scrumptious Feast 2

Appetizer

DEEP FRIED GLUTINOUS RICE DUMPLINGS WITH FRAGRANT FILLING

Deliciously chewy and succulent. Sauteed meat or prawns flavoured with herbs and spices
packed into glutinous rice pastry and deep fried.

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

TOFU & OKRA RENDANG WITH ASIAN GREENS

Deep fried tofu cooked with okra and Asian greens in a fragrantly spiced rendang curry paste.
The tiny drizzle of toasted sesame oil and sweet soy sauce rounds off the taste.

Sea War

Myriad of fresh seafood combine with dried shrimps sautéed with onions, garlic & in – house spice sauce

IKAN BAKAR RICA-RICA

Whole tilapia or pomfret smothered with fiery spicy Indonesian chili and herbs paste and grilled.

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.

Chengdu Chicken

Unique to the province of Sichuan, chicken fillets cooked in a medley of spices, hot red chilies, tongue numbing Sichuan pepper corns and chili bean paste. Sounds Hot.

Rice and Noodles

PHOENIX & DRAGON OVER NOODLES PANCAKE

Traditional egg noodles, pan fired or baked. Crisp on the outside, soft from the inside. Topped
with sautéed seasoned chicken & fresh shrimps accompanied with snow peas & bell peppers,
with a hint of spices.

 

Fresh Pineapple Fried Rice

From the hot tropical south east Asian nation comes this ingenious way of combining rice and fruits.

Appetizer

Crazy’s Grilled Lamb Chops w/ Crisp Asian Slaw

Incredible blend of herbs, Spices and Asian sauce infused into lamb chops and grilled. Served with crisp Asian style slaw.

TAIWANESE BAO BUNS W / SAVOURY MEAT & PICKLES (BEEF OR PORK)

Savoury braised Meat sandwiched between delicate & fluffy steamed “BAO” accompanied with
a subtle taste of pickles & 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.

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

KOREAN BULGOGI STEW

Korean comfort food at its best. Marinated bulgogi beef, pan-grilled and place over a rich stew
of tofu, shitake mushrooms & myriad of prime vegetables.

ROAST CANTONESE CHICKEN W/ GRILLED ASIAN GREENS

Chicken smothered in rich marinade, wind dried and roasted to a succulent meat and a crisp skin
dish. Served on a bed of stir fried Asian greens.

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

SINGAPOREAN LAKSA FRIED RICE (SEAFOOD VERSION ONLY

Uniquely Singaporean way of blending cross cultural delicacies. Chinese style fried rice stir fried
with spicy aromatic laksa paste, dried shrimps, fish cake and a hint of coconut cream.

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         
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
CALVET VARIETALS MERLOT (House)
CALVET VARIETALS SAUVIGNON 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.
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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.
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Catering

Timeline

2009

The Heritage Begins

A humble beginning with this small outlet in Riffa. But we genuinely wanted you to have real comfort food away from home. The tradition of passionate cooking mixed with inspiration from home kitchen and a penchant for good old fashioned creativity helped DSFC to where it is today. The rest is history.

2012

The Heritage continues

We have build ourselves a reputation of serving fresh food for the soul. Selecting the freshest produce. Cooked with passion and love, and still being creative to bring out fresh, new and bold flavors. Our Adliya branch stand testament to that philosophy we adopted.

2015

Awarded Best Service

All we wanted was to serve you in a personal and friendly way. But we did it because we genuinely want to. It has developed over the years to be a kind of service that is second to none. We are definitely proud of it but we know, without you we wont be able to. So thank you from the bottom of our hearts.

2018

Awarded Best Chinese

We are dedicated to three core values enabling us to cook up some amazing dishes.The Passion: That’s where the ‘wow-factor’ of our dishes come from. The Obsession: Obsession to quality, fine details and obsession to freshness of our produce. Integrity: No cutting corners and yet providing you value for money.

Team David

Creative Chief

David is well supported by a fine team of dedicated Chefs. Each possessing very special skills and years of experience. But it isn’t the individual skills that makes it great its the team spirit. We try to foster a family kind of atmosphere within the workplace. Headed by Chef Huang Jisheng a reputed Chef in his own right.

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