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Twenty years old, but it will always be Beijing…
Hakkasan is one of those names with a strong culinary currency. This high-end Cantonese restaurant chain is known for its innovative, artistic menus and impeccably chic interiors, and now operates 12 restaurants on three different continents.
The Abu Dhabi venue was one of the first venues to land outside of London, making its debut at the Emirates Palace in 2010. Although it draws on recipes that can be traced back to ancient China, Hakkasan as a brand is a refreshed and vibrant 20-year-old. To celebrate, they held a party with a special menu, and we came to the legendary Abu Dhabi party venue to pay tribute to the legitimate culinary dynasty.
After entering the restaurant, we quickly passed through the geometric grid of neon blue alleys and came to our table for the night. The low light surrounding the corner of the restaurant, deep house playlists, and permeable partitions provide a pleasant balance between the superior sense of seclusion and the vignette scenery of the busy restaurant in the distance. This is its own atmosphere.
Our waiter politely explained the format of the menu and the order of the dishes will be brought up. Try to choose the seven courses that represent 20% of the annual value of kitchen excellence. It must be an incredibly tricky task, but only slightly more difficult than the choice of 500 words to review.
We started with the classic Sanchong seafood dim sum, and it appeared in the form of the brand’s flawless presentation. If you are an alumnus of Shumai Intensive School, you will realize like us that not all dumplings are the same. This scallop shaomai is the best of its kind. The bite ratio is just right. The meaty scallop option is a cut above the shrimp filling. We now think we were cheated elsewhere. The langoustine har gau is deliberately not so delicate and has a pleasant pirated fragrance that makes Shanghainese taste it in an exciting way. The abalone and chicken wraps are thick, but full of rich gravy, somehow they are the most delicious item in the trio.
Next is the first-hand steamed scallops with brown butter sauce and shrimp Roof tiles And glass powder.This dazzling dish has a bittersweet deconstruction, it is imitated by shells and corals watt, But its flavor profile describes the perfect case study of how to properly perform the subtle umami game.
Oatmeal sea bass; stir-fried black pepper rib eye beef; golden mixed vegetables and yam ring; and supreme broth stewed lobster egg noodle nest will be presented at the same time as follow-up. We can understand why every dish has a 20th birthday, but the lobster stands out for us and may be one of the best dishes we have tried this year.
Our last course is dessert, centered on caramel chocolate cream, plum sponge, plum sorbet with vanilla foam. It is a round late summer orchard, full-bodied, slightly sweet, and perfect as a gift.
Verdeict: The aesthetic elements of the Hakkasan course are very important, yes, but there is no difference between art and food. All this is related to the overall experience. The chef speaks through food, and although we can try to describe it here, the only way to hear this beautiful spell is to try it. You really should do this.
Rating: A
Hakkasan, Emirates Palace, Corniche Rd W, the 20th anniversary meal is Dhs488. Phone: (02) 690 7739, @hakkasanabudhabi
Picture: Provided
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