• 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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Our Menu

The Best fine dining Restaurant of the Year 2016
APPETIZER
Lettuce Wraps beef,duck,chi
4.8/6.2/4.8

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.

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.

GRILLED CHILI SQUID W / AVOCADO & MANGO SALSA
5.0

Spice crusted squid, pan seared tossed with Avocado, cherry tomatoes, herbs and spices. Served
with honey lemon dressing.

Barbequed Spare Ribs
5.8

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

Vietnamese Chili & Pepper Squid
4.8

Rice flour and herbs coated squid, crisp fried and wok fried with chilies and toasted pepper with a hint of sweet basil.

GUACAMOLE WONTONS
4.8

Freshly made guacamole wrapped in noodle pastries deep fried and served with Asian inspired
Salsa.

SALAD & PASTA
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ENTREE
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DESSERT
The Japanese Rare Cheese Cake with Fresh Fruit Compote
3.5

Traditional cheesecake with a unique Japanese twist to it. The difference lies in the fact that is isn’t baked. Matcha flavored and topped with peach and mandarin compote.

Caramelized Honey Banana w/Ice Cream & Sesame Drizzle
2.2

The ubiquitous Chinese dessert. Fresh Banana coated in batter, deep fried and glazed with caramelized sugar with honey and toasted sesame. Topped with sheets of vanilla ice-cream

Date Pancakes w/Vanilla Ice Cream
2.2

Soft date pastes mixed with cashew nuts, stuffed into pastry sheets, folded into pancake. And deep fried. Served with a bowl of vanilla ice cream.

Tropical Seasonal Fruit Bowl
2.5

Fresh cut chilled tropical fruits. Served with coconut cream.

Coconut and Pandan Crème Brûlée
3.5

Your crème brûlée with a distinctive southeast Asian twist

Mango Pomelo Sago Pudding
2.6

Inspired by the classic Cantonese mango sago pudding. The pairing of mango with
coconut cream and milk-soaked sago, plus a pinch of salt makes a divine dessert.

DRINKS
COCKTAIL
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Contact
4243 Coleman Ave
Palm Springs, CA 92262
Opening Hours
Weekdays 8a-9p
Weekends 10a-8p
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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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