Hakkasan opened nearly a month ago at Alila SCBD Jakarta. In that time, the restaurant team has welcomed guests and visitors with signature menus, cocktails, dim sum, a la carte and the Yum Cha menu, a lunch menu designed with the business professional in mind. One of the most important issues when creating Hakkasan menus in restaurants across the world is to actively source from local markets and boost regional economies.
Jean Pittion, General Manager of Hakkasan Jakarta, discusses this in more detail.
“We create a variety of vegetarian, dim sum and seafood creations, with a focus on supporting local food markets. It’s imperative that we taste all of the ingredients on offer in the proximity, and use only the finest produce with the lowest air miles.
“Most commonly, we use locally sourced duck, pork and live seafood, as well as fish and vegetables. There is a strong deep-rooted culture in Jakarta to support each other, which is essential for local economic sustainability.
“Many of our dishes use provincial ingredients, including our signature Peking duck, the Crispy duck salad with aromatic micro greens, the Mutiara lobster noodle – Indonesian Mutiara spiny lobster is incredibly sweet and juicy – and the Cantonese barbecue Kurobuta pork platter.
“However, my must-try recommendation is the Roasted truffle duck with mushroom tea tree. It’s extraordinarily good, with rich umami flavour.”