Hakkasan chefs create Chinese New Year menu

In celebration of Chinese New Year 2018, Hakkasan, the brand known for its modern interpretation of authentic Cantonese cuisine, will welcome guests with a limited edition signature menu created by Hakkasan chefs from London, USA, the Middle East and Asia.

This year, Chinese New Year falls on Friday 16th February 2018. In the spirit of celebration, the exclusive menu will be available at Hakkasan Hanway Place and Hakkasan Mayfair from 29 January to 4 March 2018.

Dishes have been created using ingredients believed to bring good luck and prosperity for the coming year, starting with Szechuan oyster with lotus root and crispy rice in mantau, the oyster traditionally symbolising fortune and good luck. Other small eat dishes include Braised beef tongue and caramelised walnut with asparagus and mint and Crispy scallop in sweet plum sauce with mango in a golden cup.

Main dishes include Baked Chilean sea bass with kumquat glaze, as eating fish at Chinese New Year is said to bring increased prosperity. Abalone fried rice in bean curd wrap with Chinese sausage and shiitake mushroom contains fai cai (fat choy), an ingredient which in Chinese means to ‘get rich and grow wealth’. Wok-fry native lobster in superior stock with edamame and caviar and Rhug estate organic lamb in seaweed soy with celery and enoki mushroom complete the main course dishes.

To finish, guests will indulge in the Golden Fortune dessert with ginger caramel, roasted macadamia nuts and lemongrass. A special cocktail has been created by Group Head of Bar, Eder Neto, to mark the festival: the Happy Daisy comprises Tanqueray No.10 gin, Chartreuse Yellow, lemon, spiced mandarin jam, egg white and soda water.

During the celebrations, Hakkasan will honour auspicious traditions to see in the Year of the Dog. Authentic Chinese lion dancers will perform at Hakkasan Hanway Place on 18th February and Hakkasan Mayfair on 25th February. These high energy, mesmerising performances offer symbolic expressions of luck, prosperity and good fortune.

As part of the festivities, Hakkasan will continue their annual wishing tree tradition by inviting guests to write their wishes on red ribbons that will be hung around the dining areas. This custom is said to have begun hundreds of years ago in Lam Tsuen, Hong Kong. During Chinese New Year, villagers would travel for miles to visit the sacred Lam Tsuen Wishing Trees (two ancient banyan trees) and hang notes on the branches using red ribbon. These notes contained wishes for the year ahead and it was believed that the wishes that were successfully hung on the trees would come true.

Executive Head Chef Tong commented, “Chinese New Year is an incredibly important time for Hakkasan and our guests. Each year we look for new ways to celebrate in the restaurants around the world through food and traditions. This year, I wanted to bring together our chefs as this time of year traditionally brings together family and friends. I am very proud of them and what we have achieved together with this menu. Here’s to a happy and prosperous 2018!”