CHIC Eats

Another habit of mine is to allow the experts to recommend, and Hakkasan staff are real connoisseurs – professional to perfection, with deep menu knowledge, incisive questions and delightful recommendations. A delectable array of starters lands on our table within minutes, and we can’t wait to tuck in. Our hot salt and pepper squid are ridiculously fresh, beautifully tender, the batter crispy to melted in under a second. Pepper lingers on my tongue, but it isn’t overpowering, just perfect. Then follows a Hakkasan classic, the crispy duck salad. This has been on the menu since the brand’s inception in 2001. And 20 years of perfection is impressive. Juicy duck with a crisp carbon edge to the fat, partnered with pine nuts, candied tones of shallot and tangy cress. No meal in Hakkasan would be complete without the Supreme Dim Sum Platter. While it was fun to observe my guest chase the slippery spheres of Chinese perfection around his plate with chopsticks, it’s far more enjoyable to eat them. Todie-for delicious, our favourite by far was the Langoustine Har Gau with black truffle, topped with caviar. Pure food art both on the eyes and the taste buds with its symphony of textures and flavours.

After a short break, we receive our mains. Swiftly delivered to the table is a grilled seabass with honey, and a side of pak choi. The thick piece of fish is grilled to perfection, slightly charred with a buttery centre. The seabass is followed by Mala Wagyu short rib – unbelievably soft, stylishly presented off the bone, and accompanied by pumpkin. Its rich flavour is complemented by our side of stir-fried broccolini and crispy seaweed. These are by far the best greens I’ve had all year, crunchy and fresh with that faint aroma of good health.

When we think we can eat no more, out comes dessert! Just a couple of light dishes, our waiter reassures us, and out pops a coconut semifreddo with delightfully light coconut sorbet, and a stunningly crafted yuzu crèmeux with moist almond cake, decorated with miniature meringue prongs. This little gem is called a Spiky Lemon. Sweet, refreshing citrus and a fabulous way to end a world-class dinner. I’ve definitely found my new favourite.

For more information or to make a reservation, please call Hakkasan on 4446 0170.

@hakkasandoha