Hakkasan Restaurant 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 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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The Evolution of Ling Ling http://hakkasan.com/blog/the-evolution-of-ling-ling/ http://hakkasan.com/blog/the-evolution-of-ling-ling/#comments Wed, 08 Jun 2016 10:35:44 +0000 http://hakkasan.com/?p=8324 Ling Ling, a new experience by Hakkasan, launched on the idyllic whitewashed Greek island of Mykonos last year. This year Ling Ling will open in Marrakech, in the opulent surroundings of the Mandarin Oriental Hotel. To celebrate this opening, Hakkasan is featuring a cocktail flight illustrating the Evolution of Ling Ling. Eder Neto, Head of […]

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Ling Ling, a new experience by Hakkasan, launched on the idyllic whitewashed Greek island of Mykonos last year. This year Ling Ling will open in Marrakech, in the opulent surroundings of the Mandarin Oriental Hotel.

To celebrate this opening, Hakkasan is featuring a cocktail flight illustrating the Evolution of Ling Ling.

Eder Neto, Head of Bar UK and Europe, explains the development of the exclusive flight:

“Fifteen years ago, Hakkasan Hanway Place opened, and with it the original Ling Ling, the late night lounge synonymous with Hakkasan, adorned with leather furniture, black and gold panels and candlelight.

The Bitter Fortune, served in a short, no stem glass suited for its club basement surroundings, was one of the first cocktails created once an identity had been given to Hakkasan’s drink offering.

This, to me, epitomises Ling Ling’s origins. It’s a cocktail of contrasts: bitter yet sweet and zesty with pink grapefruit, Aperol and peach bitters.

It is also the perfect base to make other flavours sing.

We took the basement to the beach with the second cocktail, the Golden Mare, with sultry, heady Mediterranean herbal flavours of rosemary and basil as well as the classic aniseed flavours of Pernod, representative of the Greek national drink of ouzo.

The third cocktail in the flight, the Chilli Coupette, is symbolic of Marrakech, with the complex spices of desert souks and mint reminscient of the mint tea enjoyed so much in the area.

The Bitter Fortune, the cocktail created in London, is rooted in the origin of Ling Ling: its aromatic ingredients complement both the fragrant herbs of the Mediterranean and the intricate spices of Morocco, but it also stands confidently and rebelliously on its own.”

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The history of tea http://hakkasan.com/blog/the-history-of-tea/ http://hakkasan.com/blog/the-history-of-tea/#comments Mon, 11 Apr 2016 17:32:51 +0000 http://hakkasan.com/?p=8076 Tea plays an integral role in Chinese society, and has done for thousands of years. It is believed that China introduced the rest of the world to tea via the renowned Silk Road trade route that connected the huge country to Russia and the Middle East (and from there to Europe). In fact, its production […]

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Tea plays an integral role in Chinese society, and has done for thousands of years.

It is believed that China introduced the rest of the world to tea via the renowned Silk Road trade route that connected the huge country to Russia and the Middle East (and from there to Europe). In fact, its production has been prominent in driving economic development, such is its financial worth and global popularity.

Additionally, tea drinkers were traditionally seen as the academics and cultural elites of society (although tea consumption is now a practice enjoyed by all), and it is still regarded as hugely important medicinally, with many positive health benefits.

The discovery of tea some 5,000 years ago is often attributed to Emperor Shennong, whose name means the Divine Farmer, and who is considered the ancient Chinese Father of Agriculture.

According to Chinese legend, Emperor Shennong and his court decided to take a rest under a Camellia sinensis plant, a plant native to the Asian continent, to enjoy some boiled water. It is said that dried leaves from the Camellia drifted into the boiling water creating an aromatic infusion that intrigued the emperor so much so that he took a sip, therein marking the first ever discovery of the beverage that would become the most popular in the world, second only to water.

During the Sui (581-618) and Tang (618-907) dynasties, tea was primarily used for its medicinal qualities. There was much exploration and study into the health benefits of tea. Indeed, the first references to these health effects were recorded by Emperor Shennong himself in The Divine Farmers Herb-Root Classic that tea infusions were useful for treating a variety of disease conditions. Its high price meant that most people were unable to afford it, and it was most often given as gifts to aristocracy or tributes to the emperor.

In the 700s, Lu Yu, an orphan who was raised by scholarly Zen monks, wrote the first definitive book about tea. He spent his life according to the Confucian tradition, pursuing poetry and literary classics. His book on tea gained the emperor’s patronage, and other Buddhist monks carried his tea service style to Japan where it evolved into the Japanese art form that is still performed today.

It was in the Song Dynasty that tea evolved from a medicinal plant to an everyday beverage. Whipped powdered tea prepared from tea cakes made from compressed tea powder became fashionable during this time, but disappeared completely from Chinese culture after the Yuan Dynasty (1279-1368), along with many other aspects of the previous dynasty. The act of drinking steeped tea from leaves became popular, and it is how people continue to drink it today.

Hakkasan Abu Dhabi, Hakkasan Dubai and Hakkasan Shanghai launch Afternoon Tea, a unique perspective on traditional afternoon tea with classic desserts and dim sum accompanied by Chinese tea and Champagne.

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The number eight in Chinese culture http://hakkasan.com/blog/the-number-8-in-chinese-culture/ http://hakkasan.com/blog/the-number-8-in-chinese-culture/#comments Sat, 26 Mar 2016 19:56:49 +0000 http://hakkasan.com/?p=7971 Many cultures associate with numerology, but none more so than the Chinese, where certain numbers hold a special meaning as they are believed to be auspicious (吉利). Some numbers hold more significance than others because of their double meaning, believed to bring good fortune and luck. Like much of Chinese culture, numbers are associated with […]

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Many cultures associate with numerology, but none more so than the Chinese, where certain numbers hold a special meaning as they are believed to be auspicious (吉利). Some numbers hold more significance than others because of their double meaning, believed to bring good fortune and luck. Like much of Chinese culture, numbers are associated with yin and yang: odd numbers are predominantly yang, and even numbers yin. It has long been acknowledged that one should stay away from odd numbers as they are less favourable, whilst even numbers are thought to be more likely to bring wealth and prosperity.

Numerology has long dictated luck for the Chinese. Therefore it should come as no surprise that this number be incorporated into Chinese cuisine. When purchasing a home, picking out a phone number, or even selecting a license plate, the luckiest numbers are often chosen. One of these is the number eight, 捌, pronounced ba, is similar to 发, said fa, meaning wealth, fortune or prosperity. It is perfectly symmetrical and in balance, which is considered ideal. Not only was 08/08/08 a day there were a record number of weddings, but it was also the date the Olympic Games started in Beijing. Indeed, there are eight distinct cuisine styles that make up the culinary traditions of China as it is recognised today.

Escape until Eight at Hakkasan Las Vegas with a menu that includes eight sharing dishes, from Beijing dumplings to unique desserts and specially created cocktails, available daily at the bar for $8 each from 5pm until 8pm.

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Creativity in the cocktail industry http://hakkasan.com/blog/creativity-in-the-cocktail-industry/ http://hakkasan.com/blog/creativity-in-the-cocktail-industry/#comments Mon, 21 Mar 2016 11:34:50 +0000 http://hakkasan.com/?p=7962 In order to become a successful bartender at Hakkasan, it is essential to have an exceptionally creative imagination and a tenacious passion to succeed. Drew Mallins, Bars Manager in the Middle East, honed his skills at the original, Hakkasan Hanway Place in London, where many of Hakkasan’s bartenders begin their journey, before moving to Qatar […]

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In order to become a successful bartender at Hakkasan, it is essential to have an exceptionally creative imagination and a tenacious passion to succeed. Drew Mallins, Bars Manager in the Middle East, honed his skills at the original, Hakkasan Hanway Place in London, where many of Hakkasan’s bartenders begin their journey, before moving to Qatar to work as the Bar Manager at Hakkasan Doha and finally to Dubai, where he currently oversees all bar operations in the Middle East, including Hakkasan Dubai, Hakkasan Abu Dhabi and Hakkasan Doha.

His role includes a multitude of responsibilities, such as supervising the creation of the innovative cocktail list at each of the restaurants and advising the bartenders about new products and ingredients. While the majority of his role is to manage the bar managers and bartenders, he also acts as a mentor.

He describes the cocktail development process: “The bartenders are encouraged to come up with recipes and ideas for drinks whenever the menus are reviewed or updated. The cocktails are then tasted by the bar managers to ensure the balance of flavours is right and that it fits the profile of the Hakkasan cocktail offering. There are a lot of factors involved in choosing which cocktails are listed on the Hakkasan menu, from seasonality and availability of ingredients, as well as costs, market trends, and the individual style of each bar team.”

It is that individuality and creativity that is celebrated within the team.

“Every bartender works differently. Sometimes the bartender will start at the finish, with a certain flavour profile, a specific presentation, or even a garnish. It is then the bartender’s challenge to find the ingredients and methods that will achieve their imagined cocktail. Other times, the bartender may try a new product and instantly have an idea about what it will mix well with.”

With an international bar team, the influences for the cocktails come from far and wide.

“There is often a cultural influence in drinks creations. For example, the Don Java, a cocktail listed on Hakkasan Dubai’s menu, was created by an Indonesian bartender using tamarind and ginger rice, ingredients common in Javanese cuisine.”

An extensive knowledge of new ingredients and products is important, and research into these areas is vital.

“I spend a lot of time reading about products on websites such as Imbibe.com, as they are up to date with new releases.” It is also imperative to look within the business for inspiration. “I really enjoy seeing what pastry chefs are using in their desserts and trying to replicate that in a glass.”

Every bartender and bar manager has their favourite spirits to work with, and this changes on a regular basis.

“I go through phases, but at the moment I’m into whiskies, particularly single malts. For cocktails, however, gin is often my preference as it’s a great base, and you can never go wrong with a well-made gin and tonic.”

Working in the Middle East presents certain challenges, especially around the attainment of different spirits. In this case, it’s important to maintain good relationships with reliable suppliers, a skill nurtured by many in the bar industry.

“It’s all about relationships and effective communication. Maintaining rapport is key to a successful business relationship. Dubai can be very challenging, especially with wine and spirits, as there are only two suppliers.

Doha is an even more challenging market. There is only one alcohol supplier, but the relationship between them and Hakkasan is very strong, and whenever there are issues they are resolved quickly.  When we opened in 2012 there was a huge amount of stock and equipment imported, and this is still largely the case but it’s slowly getting better.”

Part of Drew’s job is making sure that the cocktails complement Hakkasan’s Cantonese cuisine.

“I wouldn’t say that there was one particular spirit category that pairs with Cantonese cuisine as it is quite broad: it offers spicy, savoury, sweet and aromatic flavours, so depending on the dish you can always find something to pair with it, either neat or mixed in a cocktail.

The Chinese Mule, with vodka, sake, ginger, coriander and lime, is a great pairing with our steamed dim sum. The cocktail is spicy, sweet and aromatic all at once.”

Drew is also responsible for the creation of some of Hakkasan’s most iconic cocktails.

“I am most proud of creating the Cucumber Collins, using Jensen’s Old Tom gin, triple sec, cucumber, celery bitters, lemon and Fever Tree soda. The gin was especially imported. I visited the distillery in Bermondsey, London, last year, which inspired me. It’s a very good Old Tom gin, and is highly rated amongst bartenders looking for an Old Tom that’s as authentic as possible.”

The imagination and invention of each of Hakkasan’s bartenders is encouraged and lauded, with regular competitions resulting in cocktail listings and events dedicated solely to the efforts of the bar.

Hakkatini Nights celebrates the originality and innovation of the cocktail list with a menu focused on Hakkasan’s signature cocktails paired with dim sum.

This menu is available at selected times at Hakkasan Dubai, Hakkasan Doha and Hakkasan Abu Dhabi.

Dim Sum Sundays at Hakkasan Hanway Place celebrates seasonality in both the food and the cocktails on offer, with a regularly changing menu of cocktails focused on unusual and unique cocktails created by the bar team.

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The culinary influence of Chef Tong’s mother http://hakkasan.com/blog/the-culinary-influence-of-chef-tongs-mother/ http://hakkasan.com/blog/the-culinary-influence-of-chef-tongs-mother/#comments Tue, 01 Mar 2016 15:13:19 +0000 http://hakkasan.com/?p=6854 Chinese cuisine is sometimes described as the “Mother of Asian Cuisine”: it’s one of the world’s most ancient gastronomies, and its influence has spread across mountains and jungle, rivers and cities to impress upon the rest of the world with its complex flavours and diverse ingredients. Its cultural authenticity is recognised even today, with many […]

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Chinese cuisine is sometimes described as the “Mother of Asian Cuisine”: it’s one of the world’s most ancient gastronomies, and its influence has spread across mountains and jungle, rivers and cities to impress upon the rest of the world with its complex flavours and diverse ingredients.

Its cultural authenticity is recognised even today, with many early cooking techniques passed down from generation to generation – often mother to child – with little to no modern modifications.

Food is at the heart of Chinese culture, and its importance is celebrated every day in most Chinese homes. For many people, this positive relationship with food was ingrained in them from an early age.

For Chef Tong, Executive Head Chef of Hakkasan, it is his mother and his grandmother who shaped his early fond memories of cooking, and who eventually influenced his decision to become a chef.

“When I was seven, our family was very poor. We’d go to the mountains to collect firewood every day, and we’d use this for cooking at home. My grandmother would cook the most delicious food; she had such a talent, and she passed that talent on to my mother.

When I looked back at that difficult time of my life, I knew then that I had decided to become a chef so that I could repay the favour and cook for my mother and grandmother.”

While many chefs cook food reminiscent of their childhoods, not many chefs can create dishes based on recipes reminiscent of their mother’s childhood, or their grandmother’s childhood. This illustrious history is a gift to many Chinese chefs; many of the modern recipes we know and love are based on recipes that have been tested and perfected over centuries.

“Many years have now passed, and although my mother and grandmother are no longer with me, I still feel gratitude to them for the success I have achieved. Moreover, they’ve influenced the rest of my family: of my four brothers and sisters, three of them are working as successful chefs.

I never forget my original dream – to cook for my mother and grandmother – even though I’ve experienced many challenges during my years as a chef. It encourages me and helps me to succeed.”

With the approach of Mother’s Day in the United Kingdom, Hakkasan is offering a wide range of signature experiences available as gifts, including Dim Sum Sundays, Hakkasan Hanway Place’s celebration of the ritual of dim sum, an ancient tradition rooted in family reunions and get togethers.

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