Soup Sweetcorn soup: with corn fed chicken and blue swimmer crab meat Hot and sour soup: with chicken, shiitake and pomelo Chinese wild mushroom soup: with woodear, bamboo pith and wolfberry Lobster and spinach soup: with nameko mushroom Small Eat Dim sum platter: scallop shumai, har gau, Chinese chive dumpling and shimeji dumpling Crispy duck salad: with pomelo, pine nut and shallot Stir-fry wild mushroom and water chestnut lettuce wrap: Jasmine tea smoked organic pork ribs: Roasted mango duck with lemon sauce: Crispy duck roll: Grilled Shanghai dumpling: Steamed Scottish diver scallop with vermicelli: in XO sauce or black bean sauce or garlic and soya Sesame prawn toast: Grilled Shanghai dumpling: Golden fried soft shell crab: with red chilli and curry leaf Salt and pepper squid: Fish Roasted silver cod: with Champagne and Chinese honey Chilean seabass with Chinese celery: Dover sole with spring onion and soya sauce: Grilled Chilean seabass in Chinese honey: Meat Sweet and sour Duke of Berkshire pork: with pomegranate Braised organic pork belly in plum sauce: with kumquat and lily bulb Stir-fry black pepper rib-eye beef: with merlot Grilled Wagyu beef: with enoki mushroom and garlic soya dipping sauce Stir-fry ostrich in yellow bean sauce: Stir-fry venison with water chestnut and Thai celery: Wok fried XO lamb chop: Seafood Sha cha seafood toban: with silver cod, scallop, prawn, squid, chow chow and edamame Stir-fry Australian lobster and baby bamboo in spicy black bean: Spicy prawn: with lily bulb and almond Spicy scallops with almonds, spring onion and ginger: Fresh water prawn: with spicy salt and dried chilli Steamed Royal king crab legs: in chilli yellow bean sauce or black bean sauce or garlic sauce Vegetable Choice of seasonal Chinese vegetable: Stir-fry lotus root, asparagus and lily bulb in black pepper: Morning glory stir-fry in chilli, preserved beancurd and ginger sauce: Three style mushroom stir-fry: with gai lan, lily bulb and macadamia nut Gai lan and salted fish stir-fry with fresh chilli: Tofu and Zai choi Szechuan Mabo tofu with minced Welsh black beef: Three treasures in black bean sauce: tofu, aubergine, bitter melon stuffed with prawn and pork in black bean sauce Tofu, aubergine and Japanese mushroom claypot : with home made tofu, chilli and black bean sauce Japanese tofu and blue swimmer crab toban: with preserved bamboo, crab roe, ginger and spring onion Stir-fry black pepper vegetarian chicken with sugar snap: Stir-fry vegetarian Sakura prawn with lily bulb in black bean sauce: Four style vegetarian stir-fry in Szechuan sauce: with Thai asparagus, yam bean, shimeji mushroom and Morinaga tofu Mui choi glutinous rice: Taste of Hakkasan Small Eat Four-style dim sum platter: beef shumai, XO scallop ball, venison puff, crispy smoked duck pumpkin puff Vegetarian dim sum platter: shumai, gong choi dumpling, fried mushroom curry dumpling, vegetable morel spring roll Main Stir-fry black pepper rib-eye beef with merlot: Spicy prawn with lily bulb and almond: Grilled Chilean sea bass with Chinese honey: Pipa duck: Stir-fry black pepper vegetarian chicken with sugar snap: Dessert Coconut brûlée: with pineapple compote, pina colada sorbet and coconut rocher Baked lemon tart: with lemon yoghurt sorbet, roasted sesame meringue and tahini honey Pavlova: with spiced plum, brandy ice cream and sugared almond Powered by
Soup | |
Sweetcorn soup: with corn fed chicken and blue swimmer crab meat | |
Hot and sour soup: with chicken, shiitake and pomelo | |
Chinese wild mushroom soup: with woodear, bamboo pith and wolfberry | |
Lobster and spinach soup: with nameko mushroom | |
Small Eat | |
Dim sum platter: scallop shumai, har gau, Chinese chive dumpling and shimeji dumpling | |
Crispy duck salad: with pomelo, pine nut and shallot | |
Stir-fry wild mushroom and water chestnut lettuce wrap: | |
Jasmine tea smoked organic pork ribs: | |
Roasted mango duck with lemon sauce: | |
Crispy duck roll: | |
Grilled Shanghai dumpling: | |
Steamed Scottish diver scallop with vermicelli: in XO sauce or black bean sauce or garlic and soya | |
Sesame prawn toast: | |
Grilled Shanghai dumpling: | |
Golden fried soft shell crab: with red chilli and curry leaf | |
Salt and pepper squid: | |
Fish | |
Roasted silver cod: with Champagne and Chinese honey | |
Chilean seabass with Chinese celery: | |
Dover sole with spring onion and soya sauce: | |
Grilled Chilean seabass in Chinese honey: | |
Meat | |
Sweet and sour Duke of Berkshire pork: with pomegranate | |
Braised organic pork belly in plum sauce: with kumquat and lily bulb | |
Stir-fry black pepper rib-eye beef: with merlot | |
Grilled Wagyu beef: with enoki mushroom and garlic soya dipping sauce | |
Stir-fry ostrich in yellow bean sauce: | |
Stir-fry venison with water chestnut and Thai celery: | |
Wok fried XO lamb chop: | |
Seafood | |
Sha cha seafood toban: with silver cod, scallop, prawn, squid, chow chow and edamame | |
Stir-fry Australian lobster and baby bamboo in spicy black bean: | |
Spicy prawn: with lily bulb and almond | |
Spicy scallops with almonds, spring onion and ginger: | |
Fresh water prawn: with spicy salt and dried chilli | |
Steamed Royal king crab legs: in chilli yellow bean sauce or black bean sauce or garlic sauce | |
Vegetable | |
Choice of seasonal Chinese vegetable: | |
Stir-fry lotus root, asparagus and lily bulb in black pepper: | |
Morning glory stir-fry in chilli, preserved beancurd and ginger sauce: | |
Three style mushroom stir-fry: with gai lan, lily bulb and macadamia nut | |
Gai lan and salted fish stir-fry with fresh chilli: | |
Tofu and Zai choi | |
Szechuan Mabo tofu with minced Welsh black beef: | |
Three treasures in black bean sauce: tofu, aubergine, bitter melon stuffed with prawn and pork in black bean sauce | |
Tofu, aubergine and Japanese mushroom claypot : with home made tofu, chilli and black bean sauce | |
Japanese tofu and blue swimmer crab toban: with preserved bamboo, crab roe, ginger and spring onion | |
Stir-fry black pepper vegetarian chicken with sugar snap: | |
Stir-fry vegetarian Sakura prawn with lily bulb in black bean sauce: | |
Four style vegetarian stir-fry in Szechuan sauce: with Thai asparagus, yam bean, shimeji mushroom and Morinaga tofu | |
Mui choi glutinous rice: | |
Taste of Hakkasan
| |
Small Eat | |
Four-style dim sum platter: beef shumai, XO scallop ball, venison puff, crispy smoked duck pumpkin puff | |
Vegetarian dim sum platter: shumai, gong choi dumpling, fried mushroom curry dumpling, vegetable morel spring roll | |
Main | |
Stir-fry black pepper rib-eye beef with merlot: | |
Spicy prawn with lily bulb and almond: | |
Grilled Chilean sea bass with Chinese honey: | |
Pipa duck: | |
Stir-fry black pepper vegetarian chicken with sugar snap: | |
Dessert | |
Coconut brûlée: with pineapple compote, pina colada sorbet and coconut rocher | |
Baked lemon tart: with lemon yoghurt sorbet, roasted sesame meringue and tahini honey | |
Pavlova: with spiced plum, brandy ice cream and sugared almond | |
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