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"Hakkasan Miami"

Hakkasan, Only At Fall Menu

November 9, 2016 By Eleanor Hoh Leave a Comment

Visualize an angled crispy noodle nest spilling out with Crispy Beef Tenderloin that’s battered and so tender, you only need to pop it in your mouth without even chewing. This enchanting dish was a crowd pleaser and part of a collection of 8 small bites, main dishes and dessert with cocktail pairings from the Only At Fontainebleau Menu.  This Fall Menu was launched to celebrate Hakkasan’s 15th anniversary with sister restaurants simultaneously showcasing their individual local culture and cuisine at 11 locations globally.  Each location will use seasonal ingredients and Hakkasan’s signature modern approach to traditional Cantonese cuisine.  The Only At Menu will change twice a year and judging from this tasting, I can’t wait to see what they’ll offer for the next one.

Crispy Beef Tenderloin spilling out of angled noodle nest was quite the crowd pleaser!
Crispy Beef Tenderloin spilling out of angled noodle nest was quite the crowd pleaser! Photos: Eleanor Hoh
I was honored to be invited to a media tasting to experience this luscious Chinese banquet style cuisine which I miss so much now I live in the US. If you’re lucky enough to experience dining at Hakkasan, this is a food experience that will elevate your perception of Chinese food.  I was so pleased to read Wall Street Journal’s article, “Chinese Food in New Translations” and how chefs are putting their takes on one of the most complex cuisines and not pandering to American palates. I think Hakkasan succeeds in both.
Chef de Cuisine Jian Heng Loo put his spin on a traditional Stir Fry French Beans usually made with dried shrimp but he used preserved olives so it’s vegetarian, how thoughtful and still gives that umami flavor. His artistry extends beyond food, his playful use of two noodle nests and lobster shell to present his dishes engage and entice you before you even taste the dish. Seafood was featured in 4 dishes and I’m thrilled because Asians excel in preparing them.  To top it all, Hakkasan’s mixologist paired each course with cocktails like Serpent’s Tongue and Old Cuban.
As if 8 dishes weren’t enough, we ended with a very creative dessert which was very light even though there was cream involved!  Do not take your eyes off the Chocolate Raspberry Sphere in this video.
My Chinese New Year was hosted by Hakkasan and they put on a scrumptious 13 item Yum Cha (dim sum with tea) that we still talk about a year later. You can read about it here.
Hakkasan-LingLingRoom
Ling Ling Room is just one of many divided areas that creates intimacy with beautiful carved panels that exude glamor and style. Photo credit: Geraldine Ramirez
Hakkasan-lobsterdumplings-crispybeef
Small Eats: Steamed Crystal Lobster Dumplings; Crispy Shredded Beef in Chinese Honey served with Mandarin Pancakes. Cocktail pairing: Old Cuban.
Hakkasan-lobster-shrimp
First course: Stir Fry South Florida Spiny Lobster in XO sauce with lotus root and sugar snap. I love this playful lobster shell presentation and banana leaf. Behind, Stir-Fry Tiger Prawns with Sweet Walnuts in a crispy noodle nest. Cocktail pairing: Serpent’s Tongue.
Hakkasan-Snapper
First Course: Seared Snapper with Supreme Homemade Soya Sauce presented on banana leaf and topped with crispy noodle strands.
Hakkasan-lamb-beef
Second Course: Crispy Beef Tenderloin with Tangerine Peel on the right, spilling out of noodle nest was crowd pleaser, tender morsels that didn’t even need chewing; Stir-Fry Spicy Lamb with Baby Bamboo Shoots on left, sitting on a bed of crispy bean noodles was another winner; Stir-Fry French Beans with Preserved Olives so it’s vegetarian but had a wonderful umami flavor. Cocktail pairing with Amburana. All were an excellent combination.
Amburana cocktail
Amburana cocktail
Hakkasan-kitchen
I had to take a little “behind the scenes” kitchen action. That’s Chef Jian Heng Loo on the left. Look at all the woks!
Hakkasan-ChocolateRaspberrySphere
Chocolate Raspberry Sphere was surprisingly not that sweet which I really liked. I may look small but I polished this off!
Hakkasan-OnlyAt-Menu
Only At Fontainebleau 8 course Tasting Menu
 

Filed Under: blog, Chinese food, Miami restaurant, restaurant review Tagged With: 'restaurant review', "Chinese food", "Dinebleau", "Fontainebleau Miami", "Hakkasan Miami", "Miami restaurant", Miami events

Hakkasan, Only At Fall Menu

November 9, 2016 By Eleanor Hoh Leave a Comment

Visualize an angled crispy noodle nest spilling out with Crispy Beef Tenderloin that’s battered and so tender, you only need to pop it in your mouth without even chewing. This enchanting dish was a crowd pleaser and part of a collection of 8 small bites, main dishes and dessert with cocktail pairings from the Only At Fontainebleau Menu.  This Fall Menu was launched to celebrate Hakkasan’s 15th anniversary with sister restaurants simultaneously showcasing their individual local culture and cuisine at 11 locations globally.  Each location will use seasonal ingredients and Hakkasan’s signature modern approach to traditional Cantonese cuisine.  The Only At Menu will change twice a year and judging from this tasting, I can’t wait to see what they’ll offer for the next one.

Crispy Beef Tenderloin spilling out of angled noodle nest was quite the crowd pleaser!
Crispy Beef Tenderloin spilling out of angled noodle nest was quite the crowd pleaser! Photos: Eleanor Hoh
I was honored to be invited to a media tasting to experience this luscious Chinese banquet style cuisine which I miss so much now I live in the US. If you’re lucky enough to experience dining at Hakkasan, this is a food experience that will elevate your perception of Chinese food.  I was so pleased to read Wall Street Journal’s article, “Chinese Food in New Translations” and how chefs are putting their takes on one of the most complex cuisines and not pandering to American palates. I think Hakkasan succeeds in both.
Chef de Cuisine Jian Heng Loo put his spin on a traditional Stir Fry French Beans usually made with dried shrimp but he used preserved olives so it’s vegetarian, how thoughtful and still gives that umami flavor. His artistry extends beyond food, his playful use of two noodle nests and lobster shell to present his dishes engage and entice you before you even taste the dish. Seafood was featured in 4 dishes and I’m thrilled because Asians excel in preparing them.  To top it all, Hakkasan’s mixologist paired each course with cocktails like Serpent’s Tongue and Old Cuban.
As if 8 dishes weren’t enough, we ended with a very creative dessert which was very light even though there was cream involved!  Do not take your eyes off the Chocolate Raspberry Sphere in this video.
My Chinese New Year was hosted by Hakkasan and they put on a scrumptious 13 item Yum Cha (dim sum with tea) that we still talk about a year later. You can read about it here.
Hakkasan-LingLingRoom
Ling Ling Room is just one of many divided areas that creates intimacy with beautiful carved panels that exude glamor and style. Photo credit: Geraldine Ramirez
Hakkasan-lobsterdumplings-crispybeef
Small Eats: Steamed Crystal Lobster Dumplings; Crispy Shredded Beef in Chinese Honey served with Mandarin Pancakes. Cocktail pairing: Old Cuban.
Hakkasan-lobster-shrimp
First course: Stir Fry South Florida Spiny Lobster in XO sauce with lotus root and sugar snap. I love this playful lobster shell presentation and banana leaf. Behind, Stir-Fry Tiger Prawns with Sweet Walnuts in a crispy noodle nest. Cocktail pairing: Serpent’s Tongue.
Hakkasan-Snapper
First Course: Seared Snapper with Supreme Homemade Soya Sauce presented on banana leaf and topped with crispy noodle strands.
Hakkasan-lamb-beef
Second Course: Crispy Beef Tenderloin with Tangerine Peel on the right, spilling out of noodle nest was crowd pleaser, tender morsels that didn’t even need chewing; Stir-Fry Spicy Lamb with Baby Bamboo Shoots on left, sitting on a bed of crispy bean noodles was another winner; Stir-Fry French Beans with Preserved Olives so it’s vegetarian but had a wonderful umami flavor. Cocktail pairing with Amburana. All were an excellent combination.
Amburana cocktail
Amburana cocktail
Hakkasan-kitchen
I had to take a little “behind the scenes” kitchen action. That’s Chef Jian Heng Loo on the left. Look at all the woks!
Hakkasan-ChocolateRaspberrySphere
Chocolate Raspberry Sphere was surprisingly not that sweet which I really liked. I may look small but I polished this off!
Hakkasan-OnlyAt-Menu
Only At Fontainebleau 8 course Tasting Menu
 

Filed Under: blog, Chinese food, Miami restaurant, restaurant review Tagged With: 'restaurant review', "Chinese food", "Dinebleau", "Fontainebleau Miami", "Hakkasan Miami", "Miami restaurant", Miami events

HOH WOK CLUB: Hakkasan Miami host Chinese New Year Yum Cha

February 22, 2015 By Eleanor Hoh Leave a Comment

NEWS UPDATE! 19 more spots have been added due to popular demand! Please click on registration graphic at bottom of this page to SIGN UP and PLEASE, PLEASE read the instructions below for arrival and parking!  We will sit down to yum cha lunch promptly at 12:20pm, so give yourself PLENTY of time to get there, mingle and have a complimentary champagne!  If you’re interested to hear about specials like this and get the first dibs to attend, sign up for my free newsletter in right sidebar of this website —>
This Chinese New Year of the Ram, I’m excited to announce my HOH WOK CLUB gathers for an exclusive Yum Cha Lunch at the chic and modern HAKKASAN, Fontainebleau Miami Beach,  Sunday, March 1st from 12-3pm for $45 including tips and tax!  Only 40 lucky guests get to join me inside the elegant Ling Ling Room room designated for this intimate gathering where guests can socialize and savor a sit down yum cha lunch.
Just a teaser, canapes of sesame prawn toast, steamed scallop shui mai, pan fried foie gras Shanghai dumpling and wild mushroom hand pulled noodles (my favorite) are some of the 13 items in this superb menu, see full menu below. I look forward to seeing you then!
If you’re interested to hear about specials like this and get the first dibs to attend, sign up for my free newsletter in right sidebar of this website —–>
ramHAKKASAN is located inside the iconic world famous Morris Lapidus’ designed Fontainebleau Miami Beach. I’m proud and honored to be associated with Hakkasan, as a cooking teacher, it’s important for me to showcase only restaurants that represent Asian culture and cuisine at its finest.  I only want to bring you the best so you’ll have a wonderful experience to remember, so bring your family and friends and let’s celebrate the Year of the Ram!
HOH WOK CLUB is a celebration of Asian culture and cuisine and a way for cooking students and Wok Star Eleanor Hoh to socialize outside of her Wok Star cooking classes and marketing Wok Star Kits to help folks  succeed in wok cooking and eating healthy while having fun!  These gatherings are also open to anyone who enjoys meeting people and exploring new flavors.  Many who’ve attended have gone back to these restaurants to try other dishes and told friends about them. Over the years, Eleanor has had the honor of building wonderful relationships with the chefs and owners of the restaurants. One of the main reasons Eleanor created HOH WOK CLUB was to support smaller, independent family owned restaurants and help them succeed.
In this case, HAKKASAN is not a small family owned restaurant, it’s a Michellin-star concept with authentic, modern Chinese fare and AAA Four Diamond award winning restaurant. Chef de cuisine Jian Heng Loo (Kenny), originally from Malaysia has worked at prestigious restaurants including the Capella Singapore, a luxury resort, and the G Hotel in Malaysia.  Jian honed his craft over a span of twenty years throughout Asia, he’s a new generation chef that uses his creativity and open mind to innovate the traditional Chinese cuisine.

Hakkasan-bar
Hakkasan bar: meet at 12pm for complimentary glass of champagne
Hakkasan-LingLingRoom
12:20pm Ornate and intimate Ling Ling Room for sit down Yum Cha
Hakkasan-dimsum
Feast on modern, beautifully sculpted Chinese dim sum fare!
 
HOHWOKCLUB-CNY2015-Hakkasan-menuYou’ll be prepaying directly to HAKKASAN…
When: Sunday, March 1st, 2015: 12-3pm, do not be late, we will start lunch at 12:20pm sharp!
12pm – complimentary: glass of champagne upon arrival in the bar
12:20pm – yum cha lunch in Ling Ling room (see menu below)
3pm – end
Where: Hakkasan is located in rear of Fontainebleau Miami Beach, near pool, take elevator.
4441 Collins Avenue, Miami Beach, FL 33139.
Cost: $45 includes tips and tax. Extra Alcoholic beverages will be added to your bill.
Why: celebrate Chinese New Year of the Ram
Tel: if any problems, please call Hakkasan directly, I have no control over reservations. Before 4pm 1-877-326-7412 and 786-276-1388 after 4pm.
Parking: Valet $12 with stamp from Hakkasan. There is public parking north of the hotel and a little hike. Also garage just south of hotel. Your choice.
Social media: use hashtag #WokStar on twitter, instagram and Facebook to share your day. Follow @dinebleau (Fontainebleau’s food account)
Reservations and prepay:  click on graphic below to reserve and prepay…
HOHWOKCLUB-CNY2015-Hakkasan-WokStar-YumCha

Filed Under: "Hoh Wok Club", blog, Chinese New Year Tagged With: "Chinese New Year 2015", "dim sum", "Hakkasan Miami", "HOH WOK CLUB", "Year of the Ram 2015", Chinese New Year, Miami events, Wok Star Eleanor Hoh

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