Background and history:
awarded a Michelin star in September 2013
HKK boasts a compelling dining experience from traditional Chinese dishes to high-end quality courses of fine calibre. Opened in 2012, it was the latest of the Hakkasan Group but was very quick to impress, with its culinary string of tasting courses.
A very corporate feel upon arrival, you instantly enter a spacious, sparse, square room decorated with subtle sophistication.
Described as innovative, their menu consists of a 12 course tasting menu priced at £98. There is also a vegetarian option, but unfortunately that’s all there is to the dinner menus, tasting menus are typically rigid in nature.
Wasn’t too sure of this starter course, since I’m not a fan of gelatine, but you can’t doubt its presentation. Constituents are roasted bacon (joint), water chestnut, osmanthus wine, caviars, coriander and fish gelatine with Goji berry sauce.
Presentation was the key feature here, making this course look like something from an art gallery. The dim-sum becomes a bit of a plaything, using the paintbrush as an intermediary between the soy sauce dip and the dumplings, I gave up and just used my chopsticks the normal way! The turnip pastry was so finely constructed and delicate. Was pretty reluctant to squeeze the puff pastry between my chopsticks.
Instructed by the chef to eat this chronologically starting with the skin dipped in sugar and hoisin sauce, duck breast, and lastly the pancake. There is a subtle sweet taste to the duck, given that there is a small hill of what I think is sugar, mounted between the Peking duck skin and pancake. This adds to the already aromatic taste of finely roasted duck, its tender and moist flesh.
Certain people see abalone as a Cantonese delicacy, prices can exceed expectations in Hong Kong, and its no surprise that its made its way into HKK menus. The abalone came soft and tender, and accompanied well with egg noodle in black truffle ‘royal’ sauce.
Of course we can’t forget about the pre-desserts and desserts can we? I love lychee, you can probably tell by mine and Daisy’s choice of cocktails. Pre-dessert though, is something that is meant to be a cleansing palette, but tastes came out too strong, and was almost like a really sweet smoothie.
Service: The waiters are pretty quick in getting the plates out to you, observant as to when you finish your meal. At the end of the meal, you get given the menu with the chef’s stamp on it handed out personally by the chef. 12.5% service charge
Bits and bobs:
- If you’re going for longer course menus like the 15 course, I highly recommend you start your dinner early, say 6, otherwise it will take you hours
- It’s quite a walk from Liverpool Street, plan your route.