The culinary team travelled from London and Las Vegas to execute this one-off culinary event.
REVIEW: This month, the popular fine dining destination, Hakkasan, presented a unique gastronomic collaboration where guests enjoyed a Six Hand’s Chef’s Dinner curated by Tao Group Hospitality’s corporate culinary team who had travelled from London and Las Vegas to execute this one-off culinary event.
Executive Chef Andrew Yeo, Executive Pastry Chef Romain Cornu, alongside Hakkasan Abu Dhabi’s Chef Lee Kok Hua, created an exclusive eleven-dish menu that brought together their immense talents to offer an exquisite fine dining experience, an experience that the Yalla team had great pleasure in reviewing.
The eleven dishes of the Six Chef’s Dinner are split into four courses – Small Eat, Intermezzo, Main and Dessert – and offer an array of Hakkasan’s modernist take on Cantonese cuisine.
As part of the Small Eat course, their culinary team has pushed the sweet and savoury boundary by innovatively offering Hakkasan’s signature Peking duck with a rose jelly and rice crisp base, providing a delightful and interesting texture play. From the same course, the abalone, chicken and wild mushroom dumplings with shaved truffle were delectable.
The Main course offered four dishes including barbecued Chilean seabass with blue ginger and crab bisque, and Jasmine smoked beef ribs. The seabass was delicate and sumptuous, while the smoked beef ribs were exquisite and accompanied by wonderful oxtail infused croquettes.
Other Main dishes included a seafood ma po tofu, with lobster scallop, calamari and shrimp, and a sauteed supreme mushroom with rainbow cauliflower, preceded by a fabulous bergamot sorbet with caviar.
The Dessert course offered a fun and inventive sweet ‘caviar’ comprising nashi pear marmalade, chestnut cremeux with candied walnut, presented with theatrical rising steam. A luxurious praline hazelnut chocolate mousse, contained within a chocolate sphere finished a memorable evening.
All in all, this was a gastronomy at its best; these skilled chefs have playfully juxtaposed texture and taste in a creative manner.
For Hakkasan Abu Dhabi, this November is an exciting month with its Friday lunch offering Dim Sum, Then Sum and Hakka Night Brunch back in full swing. Dim Sum, Then Sum speaks to the unique elements of Hakkasan’s personality, as tranquillity and humility are translated into a simple, elegant and vibrant dim sum lunch.
Friday evenings at Hakkasan are just as opulent as Hakka Night Brunch offers an unlimited selection of beverages and dining delicacies in the sleek bar and outdoor cabanas where guests can take in the city skyline.
In a post-COVID world, this ‘grand dame’ of the fine dining world is back with a vengeance and continues to inspire and delight.
For more information or to book your table, visit Hakkasan
