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.
A Japanese version of curried chicken cooked with carrots and sweet potatoes
Marinated salmon steaks lightly pan-grilled layered with a rich honey garlic sauce. Served with sautéed mushroom.
Tender Roasted Meatball on a bed of fresh tofu & Rocket Salad, sprinkled with toasted walnuts served with mild spicy vinaigrette & Sesame sauce.
A regular sight in the Vietnamese street food scene. Spice, herbs and lemon grass infused pork patties, grilled and served over a bed of rice vermicelli and lettuce. A spicy tangy dipping sauce for accompaniment
Crispy fried seasoned ribs, smothered with a thick pineapple, honey and cranberry glaze. Drizzled with pan-grilled pineapple bits.
A simmering mix of scallops, prawns, ?sh & squid enriched with herbs & spices, Cooked in a cast iron pot with cellophane noodles giving it a unique texture
A truly fabulous Vietnamese-inspired salad, the epitome of flavor synergy, combining sweet pineapple and fiery chili with cooling cucumber and mint.
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.
Seasoned prawns and chicken, packed into thin noodle pastries simmered in rich fragrant broth, served with fresh Asian greens and blanched noodles.
Found hanging in every third storefront window is this Hong Kong’s own delicacy. Richly marinated from the inside with herbs and spices. Slow roast and glazed with our signature sauce and honey.
A classic dish from the province of Sichuan. Blocks of pork belly blanched in salted water, cooled down, coated with soy and deep fried. Sliced and sautéed with a good mix of leeks, wood ear, hot red chilies and Sichuan peppercorn with a subtle hint of garlic, ginger roots a fermented chili bean paste.
A Japanese style, mildly spicy soup made of freshly steamed pumpkin, herbs and spices. Sprinkled with furikake seasoning.