Hakkasan Abu Dhabi, the popular fine-dining destination at Emirates Palace, is set for an exciting month ahead highlighted by its Six Hands Chef’s Dinner on 12th and 13th November, featuring Tao Group Hospitality’s Executive Chef Andrew Yeo and Executive Pastry Chef Romain Cornu alongside Hakkasan Abu Dhabi’s Chef Lee Kok Hua. Additionally, Hakkasan’s Friday lunch offering ‘Dim Sum, Then Sum’ and Hakka Night Brunch are back in full swing and are sure to create lavish weekend affairs.
In celebration of this gastronomic collaboration, guests can enjoy a unique Six Hands Chef’s Dinner from Tao Group Hospitality’s corporate culinary team who are set to travel from London and Las Vegas to execute this rare culinary event. Chef Lee Kok Hua, Executive Chef Andrew Yeo, and Executive Pastry Chef Romain Cornu present an exclusive eleven-dish menu that brings together the creative talents of three of the greatest gastronomes from the luxury fine dining realm. From Hakkasan’s signature Peking duck to Tao’s Seafood ma po tofu and Bergamot sorbet with caviar, this limited-time dinner occasion will be a must-try for fans of Cantonese cuisine.
Every Friday, from 12 pm to 3 pm, guests can also enjoy the Dim Sum, Then Sum lunch special, which speaks to the unique elements of Hakkasan’s personality, as tranquility and humility are translated into a simple, elegant, and vibrant dim sum lunch experience. The ‘Dim Sum, Then Sum’ menu is prepared with Hakkasan’s trademark touch and features delicious Soft-shell crab taro croquettes, Truffle chicken Xiao long bao, fresh Chilean seabass dumplings, the all-time favourite Roasted duck pumpkin dumplings, King crab dumplings, and mouth-watering Wagyu beef puff.
Friday evenings at Hakkasan are just as opulent as Hakka Night Brunch begins from 8 pm onwards, exclusive to the sleek bar and outdoor cabanas where guests have unfiltered views of the city skyline. Featuring an unlimited selection of beverages and dining delicacies, Hakka Night Brunch showcases a modern interpretation of authentic Cantonese cuisine, taking inspiration from both contemporary and ancient China.
The Six Hands Chef’s Dinner menu will feature the following:
- Prosecco Villa Sandi “Il Fresco Rosé” Veneto, Italy
- Salmon crudo (G)
- Abalone, chicken, and wild mushroom dumpling (G,S)
- Hakkasan signature Peking duck (G,S)
- Bergamot sorbet
- Barbecued Chilean seabass (G)
- Seafood ma po tofu (G,S)
- Sauteed Supreme mushroom with rainbow cauliflower (V)
- Jasmine smoked beef ribs (G)
- Fried trio organic jasmine rice (V)
- Sweet “Caviar”
- Chocolate sphere (G, N, D)