We enjoy their special 20 anniversary menu crafter by Chef Andrew Yeo the Group Executive Chef featuring their classics and new favourites chronicling the twenty year journey
The word, Hakkasan, conjures up images of exotic Cantonese food exquisitely presented in a stunning, vibrant atmosphere set in the heart of what can only be the most opulent hotel in Abu Dhabi, the Emirates Palace.
This year, the Hakkasan brand celebrates its 20th anniversary across the world with a specially curated celebratory menu put together by the Chef Andrew Yeo who is the Group Executive Chef.
This four-course set menu features some of Hakkasans most popular dishes along with newer favourites to showcase the brand’s journey.
We step in and are mesmerized by the dark wooden lattice work, the subtle blue lighting and the exquisite seating arrangements. The huge long bar is fully stock and the shadows that play on the walls gives an aura of drama oozing class.
The Food
We are soon seated and our delightful hostess, Thida, helps us settle in with a superb Lychee Piña colada that was delightfully refreshing with the perfect balance of sweet and sour that set the tone for the evening.
Soon the food starts arriving, we start with a steamed hand dived scallop in brown butter sauce, shallot and shrimp tuiles on a bed of glass vermicelli. The presentation was absolutely stunning, and the taste is simply divine. The scallop is perfectly seared, and the butter sauce give it a rich and flavourful touch.
Up next is the Hakkasan signature dim sum trio featuring scallop shu mai, langoustine har gau and a decadent abalone and chicken parcel.
The flavours are exciting and well-balanced, the texture of the shu mai is just right, and we just couldn’t get enough of the dainty little abalone and chicken parcel. The caviar on top made it extra special
It’s time for the mains, we are served a delicate oatmeal encrusted sea bass with osmanthus jelly and a garlic herb purée. The subtle flavours of the sea bass are taken to the next level with the oatmeal and the jelly, with the garlic and herb purée adding a deep flavour to the dish. We were left savouring the delicate aftertaste of the osmanthus jelly.
Next is the classic Hakkasan stir fired black pepper rib eye beef, just looking at the presentation we are blown away. The beef is so tender it almost melts in your mouth with the sauce giving it a bit of punch, absolutely amazing, we just couldn’t get enough of it.
It’s time for the pièce de résistance, the supreme stock braised lobster with egg noodle nests and lobster wontons. Again the presentation is Michelin Star standard with taste to match, the lobster served two ways is just amazing and the egg noodles seem to be a match made in heaven, we truly enjoyed this dish.
The last of the mains is the golden mixed vegetables with macadamia nuts in a delicately crafted yam ring. A piece of art on a place with tangy, sweet sour flavours and the crunch of the macadamia nuts. The yam ring had great flavour, crunchy on the outside and soft on the inside, looked like a bird’s nest, we were left marvelling at the Chef’s techniques in this dish.
The dessert is their famous plum and vanilla, caramelized chocolate cream with plum and raspberry jelly, vanilla foam, opaline tuille, plum sponge, plum sorbet with caramelized pine nuts, mint cress and viola, certainly a mouthful. It’s truly a decadent dessert, very light and satisfying, a fitting end to a grand and hugely satisfying meal.
The Verdict
Once again Hakkasan delivers over and above expectations, the venue never lets you down. The ambiance is exotic, the service faultless, and the food simply in a league of its own. Sadly, the weather didn’t permit enjoying what arguably is the best outdoor terrace in Abu Dhabi.
Congrats on your 20th anniversary and wishing the team many more to come. This is the best Cantonese restaurant in Abu Dhabi by far and seems to get better and better with age.
The Package
The Hakkasan 20 anniversary menu is designed as a sharing menu for a minimum of two persons and is priced at AED 488 per person. They have specially crafted drinks to go with the menu at an additional cost.
The Contact
For reservations, please call +971 2 690 7739 or email EPAUH-Hakkasan@mohg.com. Hakkasan is open for dinner from 6.00 PM to 11.30 PM Sunday to Saturday.
