It’s known that Cantonese cuisine is all about clean and natural seasoning, letting the main ingredients speak for themselves. Sanaa Choudry heads to Hakkasan to try their take on staple dishes.
Founded in London in 2001, Hakkasan boasts 11 restaurants spanning across the United States, Europe, the Middle East and Asia. Among these esteemed locations is Hakkasan Doha, nestled within the lush gardens of The St. Regis Doha.
Slipping into the restaurant that unveils itself behind a sliding door, we’re immediately immersed into a world of understated elegance. The interior is adorned with rich mahoganies and walnut woods, imparting a sense of intimacy that almost feels like a private affair. Navigating the labyrinthine pathways flanked by dark wood partitions, which are a captivating fusion of modern design and Cantonese motifs, we are entirely transported into a different realm.
On this cooler evening, we opt to take advantage of the terrace seating, surrounded by lush greenery, which is open to the public all year round. The retractable roof serves as a defining feature, which seamlessly integrates nature with the dining experience. The comfortable, square, pistachio green chairs contrast with the dark wood interiors, striking the perfect balance between cosy dining and nature’s embrace.
To begin the evening, Dulleep (the wonderful restaurant manager who really goes that extra mile to acquaint us with the intricacies of the menu) delights us with the new offerings on the drinks menu. Swayed by the fruit blends, I choose the Kowloon Cooler: an illustrious blend of sweet strawberries, raspberries and blackberries, muddled with the sharpness of apple and cranberry. The juice of lychee and a swish of lemonade bind this together, separating it from the usual mocktails we are all familiar with. Later in the evening, I’m encouraged to try the Virgin Dragon, which combines the unique flavours of dragon fruit with aloe vera to create a surprisingly refreshing beverage.
With that said, let’s discuss the food. The menu on offer is vast and varied, with two key avenues: opting for one of the three set menus on offer or mixing and matching from the array of dishes available. The distinct names of the set menus are each based on an important facet of Chinese culture: the Chrysanthemum, which is a symbol of nobility and longevity; the Lotus, in which the water lily plant is a symbol of truth, purity and enlightenment; and finally the Qilin, a mythical creature that embodies the characteristics of wisdom, joy and celebration. At Duleep’s recommendation, we decide to try the Lotus menu, but with the addition of the crispy duck salad. He mentions that this item’s recipe has been unchanged ever since its first introduction to the Hakkasan menu. Within the first bite, the duck melts onto the tongue beautifully. Each morsel is unique and offers a new texture: crunch from the pine nuts, a sweetened tang from the pomelo and the earthiness from the salad leaves. The bowl of salad is revisited throughout the course of the evening – it accompanies any dish from the menu seamlessly.
Perhaps the most well-known item on Hakkasan’s menu is the dim sum. I’ve been here many times, and this never ceases to delight my taste buds. Presented steaming hot, we are treated to an assortment of langoustine har gau with black truffle, Wagyu beef with black garlic delicately placed on top, XO scallop shui mai and kippered salmon. The scallop, in particular, is cooked to perfection. Hakkasan demonstrates a fantastic way of presenting meat that envelopes the tongue and melts almost immediately.
This is no truer than with the jasmine tea smoked Wagyu beef ribs. Syrupy and sticky, they nearly fall from the chopsticks and each strand of beef is rendered into sauce in the mouth. Rounding off the small eat section (as they call their starters) of the Lotus menu are the crispy tiger prawns, each encased in unique and somewhat sweet crispy wheat flakes.
Now, onto the main dishes. The stir fry with lotus root is completely fascinating. Prior to this evening, I had never tried lotus root – crunchy and soaked in flavour with a hint of black pepper, it accompanies the crispy hamour and spicy prawn curry seamlessly. Again, we revisit this throughout the mains. The prawn curry is a firm favourite. Served with the edamame fried rice, each mouthful is spicy yet velvety due to the addition of almond cream.
By this point, we are bursting at the seams, though it’s never easy to say no to dessert. Whilst the milk chocolate hazelnut parfait is crispy, crunchy and creamy all at once, it’s the mixed berry cheesecake that steals our hearts. A crunchy base with a perfectly smooth creamy cheese filling, all topped off with the tartness of a strawberry sorbet – it is divine. The plate is devoured, and we return home filled and satisfied after another winning meal from Hakkasan.
For more information or to make a reservation,
please call Hakkasan at The St. Regis Doha on 4446 0170.
@hakkasandoha
@stregisdoha