With a reputation that precedes it, Hakkasan which was established in 2001 in London grew in stature worldwide. With 11 restaurants around the world located in the United States, Europe, Middle East, India and Asia, Hakkasan offers a world-class culinary experience helmed by Michelin-starred chefs: Executive Head Chef Tong Chee Hwee and International Executive Chef Ho Chee Boon. The menu is a modern interpretation of authentic Cantonese cuisine, using the finest ingredients and expert techniques to create timeless yet innovative signature dishes.
To celebrate their seventh anniversary, Hakkasan in Bandra has been serving a chic hybrid of two classic treats to satisfy your sweet tooth. Coined the Macartune, the confection is a cross between the traditional fortune cookie and the delectable French macaron. We headed here to bask in the restaurant’s seventh anniversary and to try the ‘macartune.’
Going to the interior impression, from the wood panels to the fish scale design, you can see traditional designs strongly emerging though with a very contemporary feel. The restaurant is divided into four sections. There is a Ling Ling lounge. Along the entrance wall is a creatively designed rare whisky collection display. The main dining area is operational for both lunch and dinner. There is also a private dining area that can be reserved for private occasions and celebrations.
As for the meal, we started off with the Hakka steamed dim sum basket which comprised har gau, scallop shumai, Chinese chive dumpling, corn and prawn dumpling. The steaming basket of colourful dim-sums was just a luscious sneak peek of how gastronomically-potent our meal ahead would be. The Stir-fry tiger prawns with Szechuan peppercorns is another delicacy we would certainly go back for. The Braised chicken and wild mushroom claypot which was spiced just right had us smacking our lips with delight.
Next up, the Wok-fried New Zealand lamb chops were dressed with sesame hoisin sauce. The tenderness of the lamb chops combined with its nuanced flavours ensured it tasted just swoon-worthy. For mains, the Edamame egg fried rice is a definite stand-out. Noodle-lovers should opt for the Hakka hand pulled noodles with Chicken.
For drinks, the exotic Virgin Hakka which combined the goodness of Lychee juice, lime, coconut and passion fruit went off perfectly with our meal. We ended our meal with the Apple and Vanilla Creme Brulee, Coconut sago semifreddo with Sea Salt-both such simple indulgences that we were assured that we would return home with the dreamiest of food comas.
The final touch was the ‘macartune.’ One half of the vanilla flavoured delicacy was coated in chocolate, and then stamped with a red chocolate seal to symbolise good luck. Placed inside was a witty one-liner by Karan Johar himself. These were served complimentary at the restaurant during both lunch and dinner service for the entire anniversary month. While I did approach the macaron concept with some trepidation, I was taken by surprise when the goodness of the cookie and macaron won my taste-buds over like it was the perfect marriage in dessert heaven. And this reinforced the fact that the superstar restaurant checks all the boxes: Flavour, authenticity, ingenuity.
Where: Hakkasan Mumbai
Krystal Building, 206, Waterfield Road,
Bandra West, Mumbai, Maharashtra 400050
Phone: +91 22 26444444
Note: The critic was invited by the restaurant but all the opinions expressed herewith are her own