Bringing flavors from across Asia, WU restaurant at Art Rotana hotel offers an exciting culinary experience. The restaurant represents 5 traditional Asian cuisines through sharing plates prepared by award-winning Thai chef Mac and his team. Customers can enjoy appetizers like vegetarian maki rolls, tom yum soup, and spinach gyoza, along with main dishes like short ribs, lamb shank massaman curry, and pad thai noodles. The meal ends with a dessert platter featuring options from Asia like banana wanton and green tea cake.

1. TASTING
ASIA

2. ocated on Amwaj Islands, Art Rotana
is an ideal place for a getaway
without having to leave the country.
Standing tall upon the reclaimed
land and man-made islands, the hotel
offers its guests a private beach which
opens to the waters of the Gulf Sea and
all ocean-front rooms providing a great
view of the clear blue ocean as far as the
eye can see. Along with a splendid interior
and a tranquil outdoor area, Art Rotana
provides its customers with the most
exquisite dining experience, specifically
that in the recently opened restaurant, WU
Asian Restaurant and Lounge. “Wu”, which
means five in Mandarin, is the perfect
representation of traditional Asian cuisines
from Japan, Malaysia, Thailand, China,
and Korea. Perle Magazine was invited to
experience WU and speak with Speciality
Head Chef Mac Withojit about his
signature recipes that are widely becoming
popular in Bahrain.
Walking out from the lobby, towards the
dancing fountain, a staircase leads to the
restaurant situated under the al fresco
seating area, to the lounge and terrace
area of WU, while behind the glass doors
inside there is a spacious dining area. The
food can be enjoyed in either of three
locations, with friendly and informative staff
available for prompt assistance if required.
Prepared by award winning, Thai Chef Mac
and his team, the food is served in sharing
plates to bring the essence of Asian culture
– of sharing food while eating – to the
table.
Chef Mac and his team created an
impressive spread for the four-course meal
that followed, incorporating his signature
dishes in the menu as well. Before the
starters were served, a generous serving
of Edamame cooked with sea salt and a
drink of your choice was presented. For
starters the chef prepared a vegetarian
Maki roll, which was filled with cucumber,
carrot, and shisho leaf, all of which added a
nice crunch against the soft outer rice shell.
Serving three different types of salad, each
of a unique flavour, Chef Mac prepared
the Slow Roast Duck with Watermelon
salad with homemade tamarind sauce,
Palomino Salad with prawns and chicken,
and Green Papaya salad with spices and
nuts. The mixes of flavours in the salads
refresh the palette and start off the meal
on a tantalising note and are almost like an
introduction into Asian cuisine.
For the appetisers, the chef prepared a
Tom Yum Kung soup with prawns and
vegetables, crispy green bean tempura,
and Chef’s signature Spinach Gyoza. The
Tom Yum Kung was rich in flavour as the
tastes of the different vegetables and
the prawns combined together, while
the crispy green tempura was soft on the
outside and crunchy on the inside and
entirely delectable. The gyoza, a Japanese
dumpling, was prepared with the uniquely
delicious combination of spinach, date,
and water chestnut and comes in bite-sized
portions – anything unlike in Bahrain ever
before. The wholesome combination of
flavours from across Asia lets the diners
experience fragments of the various Asian
dining traditions. Stepping away from
the tradition of offering Spring Rolls as
an appetiser, Chef Mac says that he’d
rather the customers try other dishes that
come from these countries and are just as
delicious.
The main course consisted of a mouth-
watering spread that included Chef Mac’s
speciality Short Rib, signature Lamb Shank,
Massaman Curry (Thai curry), traditional
Pad-Thai noodles, Kung Pao prawns,
Bringing to Bahrain flavours from China, Japan, Malaysia,
Thailand, and Korea, WU at Art Rotana is offering an exciting
culinary experience
L

3. Jasmine rice, and eggplant bites with
barbeque sauce. Chef Mac explained the
extensive process to prepare the short ribs,
which also is their best seller. The enticing
dish is made using the 8 bones of the ribs,
where the thick meat is, after which it is
cut further six inches to make it fit on the
serving plate. The ribs are then marinated
overnight in the chef’s secret marinating
sauce. The following day, the ribs put in
the sous-vide machine and cooked slowly
for 14 hours, after which they are cooled
down and prepared as soon as an order
comes in. The entire method not only
soaks in all the flavours of the marinating
sauce in the ribs, but also leaves the meat
tender and palatable. The lamb shank as
well is prepared through an equally lengthy
process during which the lamb shank is
cut and cooked in the special sauce, once
the sauce starts to bubble, the stove is
turned off and the lamb shank is wrapped
with all the herbs and spices and put in
the oven and covered with aluminium to
cook for 165 degrees for 2 hours. The
result is a soft and succulent lamb shank
that dissolves like butter in every bite
leaving behind a rich and flavoursome
aftertaste. Chef Mac’s award-winning
Massman Curry (prepared with lamb) was
brimming with flavours of authentic Thai
cooking and the Jasmine rice served as
the appropriate complementary dish for
a complete meal. The Pad-Thai noodles,
also an integral part of Japanese cuisine,
were prepared to perfection with a mix of
fresh vegetables and turned this commonly
served street food into a gourmet
gastronomic experience. Showcasing his
expertise in the broad spectrum of Asian
cooking, Chef Mac also prepared The
Kung Pao prawns, which were a reminder
of traditional Chinese cuisine. Originating
from the Sichuan region of China, the Kung
Pao Prawns were cooked with peanuts,
vegetables, and chillies, fusing together the
different textures of soft and crunchy with
a hint of spiciness. The eggplant skewers –
especially for those who prefer vegetables
– were grilled and prepared into bite-sized
cuts, with a drizzle of barbeque sauce,
and accompanied with pickled cucumber,
teriyaki sauce, and kimchi as additional
flavours for the dish.

4. The ideal way to end any meal is by having
a generous serving of dessert, and at WU
Chef Mac surprised with a dessert platter
that included a wide variety of sweets,
suitable for every taste. Not a big fan of
dessert himself, Chef Mac explains that
his dessert platter, The Big Show, is a
combination of bite-sized dessert options
to be shared amongst family and friends.
The platter contained Banana Wanton with
Dulce De Leche dipping sauce, Green
Tea cake, traditional Japanese dessert
Mochi that is important especially from
Japan, Lemongrass Crème Brulée, exotic
fruit, dark chocolate cup, Watermelon
and Lychee blend and a homemade
coconut ice cream. Everything is set atop
crushed ice in a rotating bucket, easy for
everyone at the table to get a taste of all
the appetising dessert options. From those
who have a sweet tooth to those who don’t
prefer sweets too much, The Big Show has
something everyone can have to end their
meal on a sweetened note.
The lush combination of different textures,
tastes, and flavours provided a wholesome
and hearty taste throughout the entire
meal, while the service, ambiance, and
the presentation of the food added to
the overall relaxed yet luxurious feel of
WU. Using only the finest of ingredients
throughout his dishes, Chef Mac has
elevated the standard of Asian dining in
Bahrain through his signature recipes, his
perfectionist cooking methods, and truly
exquisite tasting dishes.
For bookings and reservations:
Timings: Restaurant – Monday-Thursday:
7pm-11pm, Friday-Saturday: Lunch 12pm,
Dinner 6pm-12am, Sunday: closed.
Lounge – Monday-Thursday: 5pm-1am,
Friday-Saturday: 12pm-2am, Sunday: closed
Location: Art Rotana Hotel, Amwaj
Islands
(00973) 1600011
www.rotana.com/artrotana

5. Coming from a family of chefs, Chef Mac
decided he wanted to break the mould
and do something different. Picking up kick
boxing and travelling as hobbies, he would
always return to cooking, it was something
in his blood, and eventually that, combined
with his hard-work and dedication to the
culinary arts, lead to his award-winning
status.
Travelling from the mere age of 17, Chef
Mac toured across Malaysia and Singapore
and trained for two years under the
guidance of famed Sushi maestro, Chef
Masato Shimizu Recognising a talent in
Chef Mac, Chef Masato took him on board
and trained him, following which Chef Mac
travelled to Vietnam, and then eventually
to South Africa for 18 years. Having worked
at luxurious Arabella South Africa Holdings,
a company that owns and operates
multiple hotels, resorts, golf clubs and so
on, Chef Mac’s impressive résumé includes
the openings of Sheraton and Westin in
South Africa and was the Asian chef for the
Sheraton Group. Chef Mac ventured in the
Gulf region for the first time in 2008, before
travelling back to South Africa 2 years later.
Loving to travel and one to take on great
growth opportunities, Chef Mac moved
back to the United Arab Emirates where he
was worked at Emirates Airlines as the Sous
Chef for Flight Catering and then served
as the Head Chef De Cuisine at Anantara
Hotels, Resorts and Spas. He then moved
to Cyprus, where he was the Executive
Chef at Prestige Group in Limassol in
charge of their Tokyo Japanese Restaurant,
before moving to Bahrain in January 2014
to set up WU.
Undoubtedly, Chef Mac’s years of
experience and hard work has not only
made him an expert in creating flavorous
dishes, but also earned him numerous
accolades. His achievements include
his Massaman Curry winning him the
TripAdvisor Certificate of Excellence in
2013 at Eastern Mangroves by Anantara
Abu Dhabi, his restaurant Pachaylen Thai
Restaurant was the winner of Time Out Abu
Dhabi Award in 2013, as well as earning
the Time Out Dubai Award in 2010, 2011,
and 2012 for the best South East Asian
Restaurant in Dubai, to name a few.
A firm believer in giving back to society,
Chef Mac also participated in the charity
organisation Cook for Africa where he
was the Head Asian Chef and went with
his team of chefs to Kenya to cook for the
impoverished children, and continues to do
so on a yearly basis.
“You cut your hands until you cannot cut
your hands anymore!” a perfectionist
by nature Chef Mac says he has spent
years practicing his skills and mastering
his dishes. For every dish he creates he
ensures him and his team put their all effort
into it. He adds that though he no longer
has to look at a recipe to create a signature
dish, but he still needs feedback from his
customers every time he serves them. “Be
honest. Tell me the details of what you do
not like. If you do not tell me, I cannot fix
it”, he says.
Through his dishes, Chef Mac allows his
customers to go on a culinary tour of
China, Japan, Malaysia, Thailand, and
Korea by dining at WU, inviting customers
to taste South East Asia one dish at a time.