THE first dilemma you face at Ba Restaurant & Lounge is whether to eat inside or out.
The stylish décor and laidback feel of the main restaurant and the bar upstairs tells you to stay and soak up the relaxed atmosphere some more.
But with the cooler weather conspiring with the twinkling views of the Dubai Marina and JBR skyline, Ba’s terrace is an equally desirable option.
The stylish décor and laidback feel of the main restaurant and the bar upstairs tells you to stay and soak up the relaxed atmosphere some more.
But with the cooler weather conspiring with the twinkling views of the Dubai Marina and JBR skyline, Ba’s terrace is an equally desirable option.
THEATRE: Peking duck that's hard to beat
We went with the latter - having stopped to take in the warm but sophisticated design and cool artwork of the dining area leading to the outdoor seating.
It is an intimate setting with some covered dining available and the lighting low and music unobtrusive; ideal for a romantic dinner.
Here, it is the food that does the dancing and Ba certainly has some moves.
It rightly prides itself on taking the familiar and giving it a twist to make it stand out from the crowd.
Naughty but nice
Take their spring rolls of mushroom and truffle, served with blue cheese – a perfect and spectacular match, albeit slightly naughty.
Or the brilliant taste grenades delivered by dim sum master Chef Chee Kuai Oon. It was a tough call which of our samples won; the subtlety of the steamed lobster and scallop dim sum, the vegetable dim sum, the moist chicken siew mai topped with salmon roe or the steamed ying and yang har gao (shrimp dumpling); all tasty, textured and leaving us wanting more.
The Peking duck, on the menu as “one of Master Chef Lau’s signature dishes”, provides theatre, with the waiter slicing the skin and part of the meat at the table. He took the rest of the bird away to be prepared for another dish, while we rolled this crispy delicacy with the spring onions into the steamed pancakes.
Here, it is the food that does the dancing and Ba certainly has some moves.
It rightly prides itself on taking the familiar and giving it a twist to make it stand out from the crowd.
Naughty but nice
Take their spring rolls of mushroom and truffle, served with blue cheese – a perfect and spectacular match, albeit slightly naughty.
Or the brilliant taste grenades delivered by dim sum master Chef Chee Kuai Oon. It was a tough call which of our samples won; the subtlety of the steamed lobster and scallop dim sum, the vegetable dim sum, the moist chicken siew mai topped with salmon roe or the steamed ying and yang har gao (shrimp dumpling); all tasty, textured and leaving us wanting more.
The Peking duck, on the menu as “one of Master Chef Lau’s signature dishes”, provides theatre, with the waiter slicing the skin and part of the meat at the table. He took the rest of the bird away to be prepared for another dish, while we rolled this crispy delicacy with the spring onions into the steamed pancakes.
STICKY: Wagyu beef rich in flavour
The flavour burst of the stir-fried wagu beef in a sticky, savoury black pepper sauce more than lived up to the aesthetics.
Likewise the duck that returned all dressed up for the night, shredded and stir-fried in a vegetable and black bean sauce.
The Szechuan prawns with pepper and ginger rocked the tastebuds with a spicy kick that topped an intense flavour, offset by the cleansing effect of the stir-fried green string beans with crispy peanuts and fluffy steamed jasmine rice.
After all those powerful flavours you would think a dessert was uncalled for. Think again, though, as Ba excels here also, not least with its Ba Trilogy, a perfectly proportioned serving of three treats.
While the Chinese 5 spice flourless chocolate cake was an acquired taste, the sago and white rum pudding and coconut jelly was light and a great contrast. Likewise the lemongrass ginger parfait with jasmine tea jelly and mango compote, a refreshing and subtle finish to a veritable Asian feast.
DETAILS: Ba, Fairmont The Palm.
04 4573388 or www.fairmont.com/palm-dubai/dining/ba/
Appertisers from AED58, Rice and noodle mains from AED68, Signature Dishes from AED268, Desserts from AED28.
Likewise the duck that returned all dressed up for the night, shredded and stir-fried in a vegetable and black bean sauce.
The Szechuan prawns with pepper and ginger rocked the tastebuds with a spicy kick that topped an intense flavour, offset by the cleansing effect of the stir-fried green string beans with crispy peanuts and fluffy steamed jasmine rice.
After all those powerful flavours you would think a dessert was uncalled for. Think again, though, as Ba excels here also, not least with its Ba Trilogy, a perfectly proportioned serving of three treats.
While the Chinese 5 spice flourless chocolate cake was an acquired taste, the sago and white rum pudding and coconut jelly was light and a great contrast. Likewise the lemongrass ginger parfait with jasmine tea jelly and mango compote, a refreshing and subtle finish to a veritable Asian feast.
DETAILS: Ba, Fairmont The Palm.
04 4573388 or www.fairmont.com/palm-dubai/dining/ba/
Appertisers from AED58, Rice and noodle mains from AED68, Signature Dishes from AED268, Desserts from AED28.
