Simply Abu Dhabi Magazine XVIII

9 2 S I M P LY A B U DH A B I What was apparent to us was that all of the dishes at Hakkasan are prepared with a consideration for tradition, yet deliver a modern, authentic impression. The flavours are bold, yet light. The aromas are evocatively nostalgic, yet don’t overpower the diner. In short, it’s a feast for all of your senses. Our readers might be particularly interested to note that signature Hakkasan dishes, such as Peking duck with Beluga caviar and spicy wild prawn curry with lily bulb and almond, are served alongside a set of new dishes created especially for an Emirate clientele. And ultimately for us, the beauty and brilliance behind the Hakkasan cuisine was how clear it was that each visit would bring with it new flavours and a different type of experience, making us eager to return yet again. The Philosophy of the Hakkasan Team The philosophy of ‘Modern Authenticity’ is at the forefront of the Hakkasan DNA, representing a balance between tradition and progression. The restaurant group has embedded this philosophy into its design, service, brand standards and, most importantly, its cuisine. At The Palace, the design ethos is immediately apparent in the glamorous and opulent surroundings that envelop you as you enter, either through the main lobby or a private entrance by the East Wing. With the restaurant, bar and lounge, and four private dining rooms, Hakkasan comprises a vast 16,000 sq ft space but is given a warm and intimate feel by elegant Chinese-inflected touches such as carved wooden screens and latticing, embroidered furniture and marbled forms. Long-time design partner Gilles & Boissier designed the space mindful of the Hakkasan ethos of ‘modern ethnic dining’ and reinterpreting it for an UAE audience. It’s both visually stunning and incredibly welcoming. Executive Head Chef Tong Chee Hwee has led the Hakkasan kitchen since its inception, and his dedication to Chinese cuisine has achieved the group numerous awards including multiple Michelin stars at Hakkasan locations across the world. International Executive Chef Ho Chee Boon, a Michelin-starred chef with over 24 years’ experience, leads Hakkasan’s global culinary expansion. His traditional techniques use fresh local ingredients to ensure his contemporary dishes retain the essence of conventional Cantonese cuisine. The Abu Dhabi restaurant is headed by Chef de Cuisine Lee Kok Hua, who previously worked under Head Chef Tong Chee Hwee for five years. Together, this remarkable Hakkasan team is committed to a philosophy of telling the story of China through reviving and modernising old recipes – and it’s a story that is not to be missed.