Leading award-winning Cantonese restaurant, Hakkasan Doha, announces a very special culinary celebration with its Six Hands Chef’s Dinner on Monday 15th and Tuesday 16th of November, from 6:00 pm until 11:00 pm. Within this gastronomic event, guests can enjoy, for the first time, a unique multi-course, chef-led dinner experience developed by Tao Group Hospitality’s Executive Chef, Andrew Yeo, and Executive Pastry Chef, Romain Cornu, alongside Hakkasan Doha’s Chef de Cuisine, Ho Yiek Chung. This limited-time event presents a unique 11-dish menu that brings together the creative talent of three of the industry’s greatest gastronomes. From Hakkasan’s signature Peking duck to Tao’s seafood Ma po tofu and Bergamot sorbet with caviar, this menu will be a must-try for fans of Cantonese cuisine.

Hakkasan Doha will be ready to welcome guests for an unforgettable dining experience, limited to two nights only, where they will dine with the most prolific chefs in the region including;

Born in Kuala Lampur, Malaysia, Hakkasan Doha’s Chef de Cuisine Ho Yiek Chung brings over 14 years of experience and refreshing culinary flair to Hakkasan Doha. Chef Ho Yiek began his Hakkasan journey in 2010 by joining Hakkasan Hanway Place in London. Chef Chung very quickly mastered Hakkasan Cantonese cooking techniques with his an innovative yet sophisticated flair. His skillful approach took him onto a global Hakkasan journey and since then, Chef Ho Yiek Chung has worked in Hakkasan Dubai and opened Hakkasan Jakarta. Having travelled and worked in different Hakkasan locations throughout Europe, the Middle East and Asia, Chef Chung has spent his time exploring the various modern interpretations of Chinese cuisine which can be felt in today’s Hakkasan Doha menu.

Chef Andrew Yeo. Tao Group Hospitality’s Executive Chef was born and raised in Singapore, where he first fostered his passion for cooking. Believing the freshness of ingredients to be the key to quality in Cantonese cuisine, Chef Yeo treats each ingredient with care and passion to allow them to shine in his dishes. Chef Yeo sees this philosophy resonated in each dish he will be presenting during this special event. Guests will be enjoying his elegant dishes with carefully balanced flavours.

From Michelin-starred restaurants to social dining concepts, Chef Romain, Tao Group Hospitality’s Executive Pastry Chef, will dazzle guests with his artistic masterpieces, where he has been able to find the perfect balance between creativity and quality for his desserts. Guests will end the night exploring new crafts and flavours with the highest quality of ingredients.

For 468 QAR/per person and an additional 300 QAR/per person for beverage pairing, guests can savour some of the most famously exquisite dishes prepared by both the Tao and Hakkasan restaurant brands.

For starters, Hakkasan will be serving its Salmon crudo with pomelo, pickled mustard seeds, and sesame cone served alongside the Abalone, chicken, and wild mushroom truffle dumpling, and Hakkasan’s signature Peking duck. Before moving on to the mains, cleanse your palate in between courses with Tao’s intense, refreshing, and fruity Intermezzo, made of Bergamot sorbet, caviar, and white sesame tuille. As for the mains, Hakkasan’s distinguished Barbecued Chilean seabass, Supreme mushroom, and Fried trio organic jasmine rice will be served alongside Tao’s signature Jasmin smoked beef ribs and Seafood ma po tofu, lobster, scallops, calamari, and shrimp. The culinary experience ends with some of Tao’s notable dessert creations such as the Sweet “Caviar”, made from Nashi pear marmalade, chestnut cremeux, and candied walnut in addition to the Chocolate sphere made from Praliné hazelnut, chocolate mousse, and financier.

Every dish will be crafted carefully for this exclusive celebratory event, combining various culinary elements to create a unique 11-dish menu packed with bold flavours. Guests can book this exclusive, limited-time event, by contacting Hakkasan Doha at +974 4 446 0170 or by email at reservation.hakkasan@stregis.com.

To view the full menu, click HERE.