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March 24, 2019

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‘Hakkatini Nights’ are an epicurean delight

DESPITE the illustrious Bund 18’s age, the atmosphere of Hakkasan Shanghai is far from old world. It has a vibrant sense of freshness that is captured every Wednesday evening.

The establishment has introduced “Hakkatini Nights” every Wednesday from 7pm till late. Here you can find an evening of urban sophistication, stunning views and exceptional mixology. You can either come for an aperitivo drink or an after-dinner wind-up. A selection of seasonal cocktails, flows of dim sum canapés and petit fours are served alongside live performances from resident DJ Kadwell and pipa player Zen.

My recent Wednesday night began at its bar counter with a glass of Pacific Sour, priced at 48 yuan instead of the usual cost of 90 yuan on other days of the week. Served alongside a complimentary shelf of petit fours and canapés sent from the kitchen, the relaxed mood had been set for the evening.

I continued my Hakkasan journey into the dining room. Not known to many, Hakkasan Shanghai recently welcomed a new executive chef Jeff Tan Kah Keong. The Malaysian native learnt authentic Cantonese cuisine from chefs that hailed from Hong Kong, then spent seven years honing his skills at the Mandarin Oriental in Kuala Lumpur.

He has cooked for some of the world’s most prestigious leaders, including The Royal Sheikh Highness, a former British prime minister and celebrity regulars at the Shangri-La Abu Dhabi when he took helm of the Shang Palace. He wanted to bring the cooking techniques he learned to Asia, but not before making a stop at the Southern Hemisphere to pre-open Skycity Auckland, New Zealand, prior to joining Hakkasan Shanghai.

With the new executive chef on board, Hakksan Shanghai clearly remains as inspired and committed as ever, right from its house signature crispy Peking duck with imperial caviar. I was blown away by this exceptional creation based on the classic recipe. It was a decadent bite for the beginning of an epicurean experience.

Each dish conveyed an ethos of cooking that is informed by an innovative approach, underpinned by authenticity rather than traditionalism. The steamed Chilean seabass with crispy buttermilk pushed the boundaries of culinary innovation. The qualified sommelier also expertly assisted in the wine selection for an ultimate dinner.

As the fifth anniversary celebration falls on March 29, the restaurant will offer an anniversary menu available from March 29 to April 30. A number of new dishes will be added to the current menu in April — with a focus on locally sourced ingredients, maintaining the authenticity of the flavors without additives. And some of the old favorites will be enhanced in terms of presentations or marring modern techniques.




 

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