Hakkasan Restaurant » Only at Hakkasan http://hakkasan.com Hakkasan Restaurant serves Michelin Star awarded Cantonese Cuisine Mon, 11 Dec 2017 15:35:02 +0000 en-US hourly 1 http://wordpress.org/?v=4.1 Innovation within the Only At menus http://hakkasan.com/blog/innovation-within-the-only-at-menus/ http://hakkasan.com/blog/innovation-within-the-only-at-menus/#comments Mon, 12 Dec 2016 12:05:36 +0000 http://hakkasan.com/?p=9218 The food industry is constantly evolving. It is fast paced, with new innovations surfacing every day. For the past fifteen years, the people behind the scenes at Hakkasan have focused their attentions on these developments, embracing the furious changes within the industry while continuing to carve out a unique space for contemporary Chinese cuisine. The […]

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The food industry is constantly evolving. It is fast paced, with new innovations surfacing every day.

For the past fifteen years, the people behind the scenes at Hakkasan have focused their attentions on these developments, embracing the furious changes within the industry while continuing to carve out a unique space for contemporary Chinese cuisine.

The Only At collection is evidence of this culinary evolution, from the unusual ingredients sourced both locally and further afield to the cooking techniques inspired by centuries-old traditions using modern culinary equipment.

 

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The Only At collections around the world http://hakkasan.com/blog/the-only-at-collections-around-the-world/ http://hakkasan.com/blog/the-only-at-collections-around-the-world/#comments Thu, 20 Oct 2016 11:26:08 +0000 http://hakkasan.com/?p=9077 Hakkasan restaurants around the world, from London and the United States to India, Shanghai and the Middle East, have recently launched the Only At collections, a selection of dishes, desserts and cocktails showcasing the local cuisine and culture, using ingredients and flavours synonymous with the locations. The Only At collections in Abu Dhabi, Dubai and […]

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Hakkasan restaurants around the world, from London and the United States to India, Shanghai and the Middle East, have recently launched the Only At collections, a selection of dishes, desserts and cocktails showcasing the local cuisine and culture, using ingredients and flavours synonymous with the locations.

The Only At collections in Abu Dhabi, Dubai and Doha feature ingredients influenced by the region, such as saffron, dates and orange flower water in the Only At The Palace dessert in Hakkasan Abu Dhabi; the delicate cinnamon and chilli spices in the cocktails in the Only At Dubai collection; and the sweet fresh sea bream in the dishes in the Only At Doha collection.

Three local apples, a dessert in the Only At West 43rd Street collection in Hakkasan New York, celebrates autumn using home-grown varieties of apples, with a Honeycrisp apple tarte, caramelised Braeburn, and Crispin puree with Concord grape sorbet. Locally caught Californian silver sea perch is used in a dish in the Only At Kearny One collection in Hakkasan San Francisco, prepared in a traditionally Cantonese way by steaming and serving with spicy lemon sauce, while the Only At Fontainebleau collection in Hakkasan Miami features a selection of fresh fish seafood such as the South Florida spiny lobster, served with a Hong Kong-style XO sauce.

This season is synonymous with mangoes in India, and the sweet fruit features in the Only At Mumbai collection in a dessert of Mango and coconut iced truffle, while the intricate cooking techniques of Shanghai are celebrated in dishes of Shaoxing drunken chicken and crispy duck roll with foie gras in the Only At Shanghai collection.

The Only At collection in London includes dishes that utilise fresh ingredients sourced from local farms, such as the Grilled organic Rhug lamb cutlets in soy, with sweet baby coriander and chilli at Hakkasan Mayfair, and Spicy Rhug Estate lamb cannon with kumquat, ginger and garlic at Hanway Place: the award-winning grass-fed lamb is born, bred and reared on a farm at Rhug in Corwen.

The Only At collections celebrate the many talents of the people behind the scenes at Hakkasan, from the diverse skills of the kitchens to the expertise of the bar teams across the world.

 

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Only at Hakkasan http://hakkasan.com/blog/only-at-hakkasan/ http://hakkasan.com/blog/only-at-hakkasan/#comments Thu, 08 Sep 2016 12:31:35 +0000 http://hakkasan.com/?p=8761 With a unique wine philosophy, dishes inspired by centuries-old recipes, innovative cocktail creations and artistic patisserie, there are many stories of the people that exist behind the scenes… only at Hakkasan. In the fifteen years since the first Hakkasan opened in Hanway Place, London, eleven restaurants have followed: in the Indian city of Mumbai; in […]

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With a unique wine philosophy, dishes inspired by centuries-old recipes, innovative cocktail creations and artistic patisserie, there are many stories of the people that exist behind the scenes… only at Hakkasan.

In the fifteen years since the first Hakkasan opened in Hanway Place, London, eleven restaurants have followed: in the Indian city of Mumbai; in Abu Dhabi, Dubai and Doha; in four destinations in the United States; and in Shanghai, China.

The menu across each of the restaurants has always stayed resolutely close to its London roots. Executive Head Chef Tong has been instrumental in creating some of Hakkasan’s signature dishes: bronzed Peking duck with crispy skin paired with salty caviar; sweet king prawns in a fragrant chilli sauce with lily bulb and almond. Similarly, the wine and cocktail list is consistent in every Hakkasan restaurant, from San Francisco to Mayfair, with much lauded cocktails such as the signature Hakka, a unique blend of vodka, sake, lychee, lime, coconut and passion fruit, remaining on the menu throughout Hakkasan’s history.

However, out of sight there is constant development and evolution: of cooking techniques and unique ingredients; of wines from unexplored regions; of the art of mixology.

The Only At collection reflects Hakkasan’s ability to innovate, celebrating each restaurant’s local culture and cuisine, from the distinctive spices of the Middle East to the complex cooking styles of Shanghai, all the while retaining Hakkasan’s characteristic style.

Inspired by ingredients and flavours inherent to these regions, the Only At dishes and cocktails showcase local influences and expertise to create a unique collection. The menus will change twice a year and have a strong emphasis on seasonality, highlighting the originality of each Hakkasan restaurant around the world.

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