Hakkasan Restaurant http://hakkasan.com Hakkasan Restaurant serves Michelin Star awarded Cantonese Cuisine Tue, 19 Jun 2018 16:20:56 +0000 en-US hourly 1 http://wordpress.org/?v=4.1 The Only At London cocktail collection http://hakkasan.com/blog/the-only-at-london-cocktail-collection/ http://hakkasan.com/blog/the-only-at-london-cocktail-collection/#comments Thu, 12 Apr 2018 16:00:07 +0000 http://hakkasan.com/?p=11643 Hakkasan is recognised globally for, amongst other things, the unique cocktails created with exotic ingredients created by award-winning mixologists. A few of these cocktails are synonymous with Hakkasan: the Smoky Negroni, an innovative twist on the humble Negroni cocktail finished with a spritz of Ardbeg mist to enhance its smoky aroma; and the Hakka, popular […]

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Hakkasan is recognised globally for, amongst other things, the unique cocktails created with exotic ingredients created by award-winning mixologists.

A few of these cocktails are synonymous with Hakkasan: the Smoky Negroni, an innovative twist on the humble Negroni cocktail finished with a spritz of Ardbeg mist to enhance its smoky aroma; and the Hakka, popular across the globe with tropical flavours of coconut, lychee, lime and passion fruit are two of the most prolific and iconic cocktails at the restaurants.

While these signature cocktails remain on the menu throughout the year, the Only At collection celebrates the imagination and invention of each of Hakkasan’s bartenders, introducing a new range of eight cocktails twice a year.

Hakkasan is at the heart of the Only At London collection. Each cocktail is inspired and influenced by different aspects of the brand, from the origins of the cuisine to the humble beginnings of the first restaurant and the ingredients in the kitchen.

Fujian Fashioned

An interpretation of the classic Old Fashioned cocktail, the Fujian Fashioned takes inspiration from ingredients in the Hakkasan kitchen by incorporating salted plum vinegar into the recipe.

Salted plum vinegar is celebrated in Chinese cuisine for its distinctive sweet and sour flavours, often used in hoisin sauce, sweet and sour pork and crispy duck salad. The Fujian Fashioned blends salted plum vinegar with Compass Box whisky, Drambuie, citrusy yuzu sake and peach bitters.

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Fizzrovia Cup

This light and refreshing cocktail pays homage to the very first Hakkasan restaurant, named after the area in London where it opened 15 years ago.

Made with Belvedere vodka and Birds Botanical spirit and macerated with clove, star anise, liquorice and citrus peel, the Fizzrovia Cup also uses auspicious Chinese ingredients such as a house made kumquat shrub topped with a spicy ginger kombucha.

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Szechuan Martini

The Szechuan Martini blends spicy house made Szechuan pepper cordial with red cherry and citrus.

The cocktail is inspired by the Southeast region of Szechuan, where Szechuan peppercorns are used in classic dishes.

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Ruby Tang

In a celebration of the national alcoholic drink of China, the Ruby Tang is made with HK baijiu, a version of baijiu created especially for the Western palate with distinctive floral and honeydew notes, paired with pomegranate and rosewater.

Baijiu, meaning literally ‘white spirit’, was widely enjoyed in the Tang Dynasty due to the reopening of the ancient Silk Road.

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Peony Spritz

White peony tea was first enjoyed in Fujian, China during the Qing Dynasty. Now its production is widespread, from South East China to Taiwan, and its delicate, floral flavours are enjoyed globally.

The Peony Spritz blends Maker’s Mark 46, a bourbon with flavours of vanilla, caramel, chocolate, banana and spices, with Amaro di Angostura and Aperol and is topped with a house made white peony soda.

The cocktail is garnished with a dried banana dipped in tempered chocolate, in a nod to the flavour profiles of the bourbon.

Peony Spritz

Mountain Peak

The Himalayan Mountains spread over five countries, including Nepal, India and China.

The Mountain Peak cocktail utilises the pink Himalayan salt from this region in a unique infusion, to bind and give body to Botanist gin and Suze.

The cocktail is served with a pickled baby apple coated in a Suze vinegar reduction.

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Hakka Punch

Inspired by the signature Hakka cocktail at Hakkasan, the Hakka Punch is a delicate cross between this iconic cocktail and a rum punch.

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Chifa-san

Chifa is a culinary tradition describing the fusion of Cantonese and Peruvian cuisine. The Hakka people were well known for their movements around the world, and they delighted in bringing their culture – including their distinct cuisine – with them.

The Chifa-san cocktail combines Peruvian pisco with a house made cordial made of lemongrass, ginger and lime leaves.

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In celebration of the iconic cocktails at Hakkasan, Hakkasan Hanway Place is hosting Hakkatini Nights every Wednesday from 5.30pm until 7.30pm, where guests can enjoy the myriad cocktails at the bar accompanied by complimentary dim sum.

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The Orchard List http://hakkasan.com/blog/the-orchard-list/ http://hakkasan.com/blog/the-orchard-list/#comments Thu, 15 Mar 2018 09:04:05 +0000 http://hakkasan.com/?p=11459 Hakkasan Group is launching an exclusive drinks list, the Orchard List, after two years of extensive worldwide research and development. Created by Christine Parkinson, Group Head of Wine, Eder de Oliveira Fonseca Neto, Head of Bar, and food and drinks consultant James Morgan, the list pushes the traditional boundaries of drinks without alcohol, taking inspiration […]

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Hakkasan Group is launching an exclusive drinks list, the Orchard List, after two years of extensive worldwide research and development.

Created by Christine Parkinson, Group Head of Wine, Eder de Oliveira Fonseca Neto, Head of Bar, and food and drinks consultant James Morgan, the list pushes the traditional boundaries of drinks without alcohol, taking inspiration from ancient recipes and techniques and reflecting the diversity of Asian cultures.

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Featuring nearly 30 drinks and nine different categories, the list ranges from cultured and precision cold brewed teas to drinking vinegars, tree waters and salted and bittered juice infusions.

The Orchard List even includes an entirely new drinks category, Mai Shin, developed and perfected in house. Mai Shin is an homage to Japan, created by infusing a unique combination of imported Japanese ingredients resulting in drinks abound with complex flavours and aromas unlike any other products on the market. It features two completely different tasting varieties: Sukkiri, a floral drink with notes of pear and cherry blossom; and Mattari, which is creamier in flavour with depth and body.

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From salted juices, currently hugely popular in South East Asia, to craft sodas developed especially for Hakkasan Group by artisanal local producers, the list is one of the most prolific and comprehensive of its nature currently offered in any London restaurant at the moment.

Influenced by the team’s collective years of experience in the drinks industry, the Orchard List is a product of hard work and collaboration, and a determined resolve to create something completely unique.

The Orchard List will be available across all of Hakkasan Group’s London restaurants, including Yauatcha and Sake no Hana.

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The ultimate New York fortune cookie http://hakkasan.com/blog/the-ultimate-new-york-fortune-cookie/ http://hakkasan.com/blog/the-ultimate-new-york-fortune-cookie/#comments Tue, 13 Feb 2018 14:26:57 +0000 http://hakkasan.com/?p=11294 In celebration of Chinese New Year, Hakkasan New York commissioned the quintessential New York novelist Jay McInerney to pen the fortunes for their luxe take on the classic fortune cookie. A combination of a fortune cookie and a macaron, the new “macartune” must be cracked open to reveal McInerney’s Manhattan-centric musings on glamour, sex, ambition, […]

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In celebration of Chinese New Year, Hakkasan New York commissioned the quintessential New York novelist Jay McInerney to pen the fortunes for their luxe take on the classic fortune cookie.

A combination of a fortune cookie and a macaron, the new “macartune” must be cracked open to reveal McInerney’s Manhattan-centric musings on glamour, sex, ambition, love and heartbreak.

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“I’ve written books, countless magazine articles, wine columns and even screenplays.  I guess with these fortunes, I’m pushing the boundaries on short-form,” quipped McInerney, who’s written such contemporary classics as Bright Lights, Big City.

As the number eight represents prosperity in Chinese tradition, a total of 88 different McInerney-penned fortunes are hidden in the new treat conceived by Hakkasan New York’s Executive Pastry Chef Alexander Zecena. A few of McInerney’s fortunes that diners may find include:

“If at first you don’t succeed, try botox.”

“Looking good is the best revenge – especially in the front row at Fashion Week.”

“Your neighborhood coffee shop will close, and a Rite Aid will take its place.”The macartunes are being served complimentary at Hakkasan New York during dinner service for the entire month of February.

In celebration of Chinese New Year, Hakkasan New York commissioned the quintessential New York novelist Jay McInerney to pen the fortunes for their luxe take on the classic fortune cookie.

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The stories of the Lam Tsuen Wishing Trees http://hakkasan.com/blog/the-stories-of-the-lam-tsuen-wishing-trees/ http://hakkasan.com/blog/the-stories-of-the-lam-tsuen-wishing-trees/#comments Mon, 15 Jan 2018 17:40:28 +0000 http://hakkasan.com/?p=11132 During the first few days of Chinese New Year celebrations, many people – locals and tourists alike – visit the Lam Tsuen Wishing Trees in Hong Kong to make their wishes and pray for good luck in the coming year. Honouring one of the of most well-loved and well-preserved traditions, people write their wishes on […]

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During the first few days of Chinese New Year celebrations, many people – locals and tourists alike – visit the Lam Tsuen Wishing Trees in Hong Kong to make their wishes and pray for good luck in the coming year.

Honouring one of the of most well-loved and well-preserved traditions, people write their wishes on red ribbon before tying them to oranges – symbolic of good luck – and throwing them high up into the tree’s branches. Legend has it that if the orange successfully lodges in the ancient banyan trees, without falling back to earth, the wish will come true. Whilst nowadays this practice is discouraged to preserve the safety of both the people and the ancient trees, alternative wooden racks and replica trees have been created to allow for the tradition to continue.

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The Lam Tseun Wishing trees are located within the confines of the village of Fong Ma Po, a village over 700 years old in the Tai Po distict of Hong Kong. One tree is situated at the entrance of the village, while the other is outside the Tin Hau Temple, a temple named after the Chinese goddess of the sea and dating back to the late 1700s.

It became a ritual for worshippers to inscribe their name, birth date and prayer on a piece of coloured paper and hang it from the tree. Over time, the trees acquired a mythic status amongst locals. Indeed, trees hold magical symbolism throughout China and Hong Kong, showing a connection to the earth and nature and are often tied to the district god, Pak Kung or She Kung.

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According to one legend, there was once a Tanka woman who fell mysteriously ill. In a dream, a deity came to her and told her to go to visit the Lam Tsuen trees where she should throw a piece of joss paper at the banyan trees as an offering to the gods. After the woman visited the village and followed the instructions, she magically recovered. The story of this tale spread, drawing many people to Lam Tsuen.

Another story has it that there was a man who visited the Tin Hau Temple to pray for his son who was struggling with his studies. After he prayed in front of the tree in front of the temple, his son’s academic performance improved dramatically, and thus the legend of the Wishing Trees was born.

Hakkasan is honouring the ancient Wishing Tree tradition in the restaurants, giving all guests who dine during Chinese New Year red ribbons on which to write their wishes for 2018 before hanging them on the wooden oak latticework to bring good luck for the coming year.

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The Year of the Dog http://hakkasan.com/blog/the-year-of-the-dog/ http://hakkasan.com/blog/the-year-of-the-dog/#comments Mon, 15 Jan 2018 16:41:28 +0000 http://hakkasan.com/?p=11121 According to ancient Chinese astrology, each calendar year is associated with a different animal, known as the Chinese zodiac, or Shēngxiào. The Dog The Year of the Dog, or more specifically the Year of the Earth Dog, is celebrated from Friday 16th February 2018 until Monday 4th February 2019. The Dog occupies the eleventh position […]

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According to ancient Chinese astrology, each calendar year is associated with a different animal, known as the Chinese zodiac, or Shēngxiào.

The Dog

The Year of the Dog, or more specifically the Year of the Earth Dog, is celebrated from Friday 16th February 2018 until Monday 4th February 2019. The Dog occupies the eleventh position in the twelve year cycle of the Chinese zodiac, following the fiery Year of the Rooster.

The five elements

In Chinese astrology, each zodiac year is not only associated with an animal sign, but also one of the five elements: gold (metal), wood, water, fire and earth.

This philosophy is used to describe interactions and relationships between things. The five elements are believed to be the fundamental elements of everything in the universe, influencing Chinese medicine, feng shui and martial arts. Each element has its own characteristics and associations with different aspects of nature.

The zodiac

According to the Chinese zodiac, the year of a person’s birth – and the animal it represents – determines a person’s personality traits. While Western astrology purports to tell the future based on the movement of the stars, Chinese astrology examines the characteristics of the life force of a particular year and compares that with the characteristics of people. In other words, unlike Western astrology, Chinese astrology does not try to foretell the future, but rather predicts how people will fare during the year.

The Year of the Dog

It is believed that 2018 will be a good yet exhausting year.

People born in the Year of the Dog are ‘man’s best friend’; they are often independent, sincere, loyal and decisive, and unafraid of facing difficulties in their daily lives. However, it is believed that these people can also be quick to anger, critical of others, stubborn and won’t take advice.

Hakkasan will be celebrating the Year of the Dog with an exclusive Chinese New Year menu created in collaboration by Hakkasan chefs from around the world, in addition to hosting auspicious lion dances in a selection of locations and honouring the ancient Chinese Wishing Tree tradition.

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Fire with Fire http://hakkasan.com/blog/fire-with-fire/ http://hakkasan.com/blog/fire-with-fire/#comments Fri, 27 Jan 2017 11:11:23 +0000 http://hakkasan.com/?p=9552 Vera Chok, writer, actress and performance maker, explores the personality traits of the rooster ahead of Chinese New Year.

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Vera Chok, writer, actress and performance maker, explores the personality traits of the rooster ahead of Chinese New Year.

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Welcoming the Year of the Rooster http://hakkasan.com/blog/welcoming-the-year-of-the-rooster/ http://hakkasan.com/blog/welcoming-the-year-of-the-rooster/#comments Fri, 06 Jan 2017 11:37:53 +0000 http://hakkasan.com/?p=9364 Following the chaotic Year of the Monkey, the Year of the Rooster is predicted to bring fresh and exciting challenges requiring practical solutions and good old-fashioned hard work. From 2016, the Year of the Red Monkey… The Year of the Monkey – the monkey being a typically quick-tempered and hyperactive character – brought with it […]

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Following the chaotic Year of the Monkey, the Year of the Rooster is predicted to bring fresh and exciting challenges requiring practical solutions and good old-fashioned hard work.

From 2016, the Year of the Red Monkey…

The Year of the Monkey – the monkey being a typically quick-tempered and hyperactive character – brought with it surprises, both good and bad.

For many, 2016 felt exhausting. The monkey is associated with contradictory and conflicting traits: on the one hand, the Chinese phrase that translates as monkey is “anxious”, while on the other, its word origin points to a cleverness and a refusal to jump into precarious situations. This tension was arguably felt throughout the year.

The year 2016 was influenced by both the fire element and the zodiac sign of the monkey. The inventive and clever monkey combined with the passionate characteristics of fire heralded a year of adventure, resolve, will, and innovation.

… To 2017, the Year of the Fire Rooster

The tenth sign of the Chinese zodiac, the rooster is recognised for being hardworking and diligent; it awakens with the dawn of its own intuition, and welcomes in the new day.

2017 is also associated with the fire element. Fire, by its very nature, is brilliant, warm and passionate. When combined with the feisty, proud and confident rooster, the year looks set to be one of resolve and achievements.

It could be a breathless year, with people feeling a desire to get things done immediately. It will also be a year of focus and commitment, with fresh challenges ahead and no middle of the road when it comes to moving forward. This year, impressions count: the rooster is celebrated for its love of beautiful things.

Discover the limited edition menus here.

 

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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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