Wok fried seabass, Wagyu rib eye beef and more.
For Chinese New Year, the hugely popular fine dining destination, Hakkasan, invited Team Yalla to experience its unique eight-course gastronomic delight curated by their supremely talented culinary team, and what a delight it was.
We started with a refreshing aperitif, the glass adorned with stripes of chocolate, a playful reference to it being The Year of the Tiger.
The eight-course extravaganza offered the very best of modern Chinese cuisine and had great complexity and depth with wok fried wild seabass, baked corn fed spatchcock, Wagyu rib eye beef with osmanthus sauce and lobster egg fried rice being on offer among other courses.
The seabass was exquisite; clean, with a subtle sweetness and snow-white flakes while the Wagyu beef’s subtle buttery flavour was complemented by the sweetness of the osmanthus sauce.
A Xingfu Dim Sum Trio comprised wonderful and delicate tiger prawn dumpling, baked truffle duck puff and wild mushroom puff and an Eight Treasure Delight offered a beautiful vegetable dish, both in terms of appearance and flavour, of morel mushroom, lotus root, lotus seed, gai lan, bamboo shoot and black fungus.
We finished with the Orange Dark Chocolate Firecracker with Mandarin Sorbet which was rich, luxurious and indulgent – a perfect dessert.
This was a stunning meal with complexity and depth. Based on the quality and success of this year’s offering (and a packed restaurant was testament to this), we have no doubt next year’s will be superb too.
But you don’t need to wait 12 months for Hakkasan to produce another culinary treat, this great restaurant always delivers innovative, sophisticated and exciting cuisine – a world class great restaurant that just keeps giving the world class food.
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