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Hakkasan celebrates Chinese New Year with Wishing Tree menu

February 20, 2015

LifestyleRestaurants & Bars | by Vicky Ilankovan

FeastChinese New Year is here and Hakkasan Group is globally celebrating in style and flavour inspired by an ancient Hong Kong tradition of making wishes upon Lam Tseun trees.

Hakkasan’s adaptation encourages visitors to write a wish on specially designed ribbons to be tied on the wooden parts of the restaurant in the hope they may come true. In honoring this tradition, and to celebrate The Year of the Sheep, their Wishing Tree menu is available until 1st March.

Naturally, we had to join in with the festivities and sample the eight-course feast, along with the Kumquatcha signature cocktail. The menu was vastly generous and inspired by the small yet potent Kumquat. Let us highlight that for £88.88 per person, you get a lot for your buck.

Golden fried soft shell crabThe ‘Small Eats’ are bounteous and divine, the dim sum platter of scallop shumai, har gau and shimeji dumplings were perfectly sweet and textured, fresh and flavourful. The soft shell crab was the best we’d ever eaten with a perfect balance of subtle crunch and soft goodness inside. The golden crispy egg floss atop added a light nuttiness while the curry leaf and red birds eye chilli lifted the crunch. The spicy lamb lupin wraps were not that spicy and a little limp but nonetheless a good addition to the ‘small eats’.

Already full, the ‘mains’ arrived a good ten minutes later. Thanking our lucky stars for the merciful break until the feast continued. The spicy prawns with lily bud and almond were plump and juicy, the stir-fry black pepper rib-eye with merlot was perfectly seared, the Abalone and dry scallop fried rice could have fed a party of four and the grilled Chilean sea bass in honey added a delicacy and sweetness. We rather admired the selection of textures and flavours exciting our palates with every bite.

Hakkasan Wishing TreeThe generosity of the menu had no bounds until the Kumquat Wishing Tree arrived for dessert. A little showstopper, two Kumquats hung form a laser-cut Perspex tree. Our waiter told us that they took a week to prepare, and came with mini chocolate mousse, caramelized macadamia and chocolate rocks. An essential sugar hit after the Wishing Tree feast, we thanked our lucky starts for the perfect (small) portion.

Executive Head Chef Tong Chee Hwee has outdone himself yet again with his modern take on traditional Cantonese cuisine. The portions were a little eye-popping but we loved every minute of it.


Alicja McCarthy