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