LONDON: Hakkasan

Firstly, apologies because I actually went to Hakkasan last week but it was such a week that I haven’t had time to blog until now. However, Hakkasan was gorgeous. Well known as a media hang out, we actually went on a Sunday with one thing in mind. Dim Sum Sunday. For those who haven’t been, Hakkasan is gorgeous. Located just behind Tottenham Court Road, going downstairs into Hakkasan is like travelling back to China. It’s dark with the occasionally overhead light and beautifully craved dark wooden panelling throughout. It’s a very calming presence and definitely somewhere where you can linger over lunch.

Hakkasan Menu
Hakkasan Menu

Hakkasan is usually somewhere that would be a little bit out of my price range to go, however, on a Sunday, they offer a six course menu with cocktail, digestive and half a bottle of champagne for £58 per person. This is what we came for!

It all starts with a cocktail. I chose the Meishan Mimosa – a combination of carrot, ginger and orange juice with champagne. It was delicious and refreshing. I thought it might be a little sweet with carrot, orange and champagne, however, it was really balanced and lovely.

Hakkasan: Meishan Mimosa
Hakkasan: Meishan Mimosa

The first course arrived really quickly (which was great because we were hungry). It was a crispy duck salad. It arrived at the table with the crispy duck whole on the bottom and the salad portion on top. The waiter then moves the salad aside and separates the duck at the table and mixes it with the salad.

The salad was amazing. The duck skin was perfectly crispy while the flesh was moist underneath. The salad itself didn’t thrill me too much but it did take a little time and another look at the menu to identify the pimelo especially since there was both red and white pimelo in the salad.

Hakkasan: Crispy Duck Salad
Hakkasan: Crispy Duck Salad

Next up was the steamed dim sum, which both my Sydney and London friends can attest is my favourite thing on the planet, and it didn’t disappoint. Primarily seafood based dim sum (scallop with fish eggs, crabmeat and prawn, har gau and a vegetable one) there wasn’t a bad one in the lot. My favourite was probably the scallop with fish eggs. The wonton wrapper was stuffed with scallop meat with half a scallop on top and fish eggs. It wasn’t too fishy and was amazing with a tiny bit of chilli oil.

Hakkasan: Steam Dim Sum
Hakkasan: Steam Dim Sum
Hakkasan: Steam Dim Sum
Hakkasan: Steam Dim Sum

The next dish was the fried dim sum and again, it didn’t disappoint (please note: by now we’d moved onto the champagne! Amazing!). The fried and baked dim sum was a lobster roll, venison puff, crispy vegetable roll and duck and pumpkin puff. 

To chose my favourite was hard! I loved the slightly sweet but savoury taste of the venison and the beautiful buttery texture of the vegetable roll but I think I’ll have to give the prize to the lobster roll (I know, none of you are surprised). The lobster was perfectly cooked and where the pastry didn’t cover it, was wonderful moist. I’m still not sure how they managed that.

Hakkasan: Fried Dim Sum
Hakkasan: Fried Dim Sum

Next up came the mains. For this portion of the menu, there was a choice. We chose the aubergine and the seabass. First up, came the fried aubergine with oats. There were two forms of fried aubergine in the dish – the crispy, long silvers which I took to eating like chips and then, the beautiful cubes of larger aubergine coated in a sweet crumb with oats.

I loved this dish both for the texture and again, the combination of sweetness with the savoury aubergine. But this dsh should come with a warning – there are small pieces of birds-eye chilli in the stir-fry. While they, and the curry leaves, give an amazing flavour to the dish, if you eat one on its own, you will down the rest of your champagne and still be in pain.

Hakkasan: Fried Aubergine
Hakkasan: Fried Aubergine

The final savoury dish was the seabass in honey served with fried rice and pak choi. The seabass was beautifully cooked so it flaked away easily with the chop sticks. The coating on the outside was a mix of honey and I think some chilli, which was lovely against the firm white flesh of the fish. There were also deep fried mushrooms on top which will always be a big tick in my book!

The fried rice and pak choi were really flavourful as well. The pak choi was cooked in garlic and stock. It was a delicious and light change from the fish and the fried mushrooms.

Hakkasan: Seabass in Honey and Fried Rice
Hakkasan: Seabass in Honey and Fried Rice
Hakkasan: Pak Choi
Hakkasan: Pak Choi
Hakkasan: Seabass in Honey, Fried Rice and Pak Choi
Hakkasan: Seabass in Honey and Fried Rice

The final course dessert was up next. I chose the Coffee and Mascarpone Mousse with a Bamboo Rock cocktail to accompany. GOD IT WAS GOOD! The mousse itself was light and fluffy. It was coated in a rich dark chocolate and toped with marscarpone and hazelnut mouse on the top – as well as gold.

It was served with a vanilla custard filled doughnut that was wonderful and the custard was full of vanilla beans. There was also a vanilla ice cream and chocolate crumb to give it a little bit more texture. It was absolutely splendid and went beautifully with the whisky-based cocktail. Unbelievable!

Hakkasan: Coffee and Mascarpone Mousse
Hakkasan: Coffee and Mascarpone Mousse
Hakkasan: Coffee and Mascarpone Mousse
Hakkasan: Coffee and Mascarpone Mousse

Honestly, you can understand why people go back to Hakkasan again and again (particularly on the company credit card). It was one of those dining experiences that I will remember with a smile for quite a while to come.

Hakkasan

8 Hanway Place

W1T 1HD

+44 207 927 7000

1 Comment

  • 3 years ago

    Your review was fab but has made me so hungry!! The dim sum all looks incredible.

Leave A Comment