Story by Anna M. Park.
Dining at Hakkasan Beverly Hills, the newest location of the esteemed Michelin-star Cantonese restaurant that opened in London in 2001, is not so much dinner as it is an event. Walk past the crowd of paparazzi, there every night, into a labyrinthine interior cloaked in sexy, moody lighting and electronic dance music. For almost every offering, two servers are required, whether it’s the Smoky Negroni cocktail with its post-pour infusion of woodsy smoke from a decanter, or the Hakka Steamed Dim Sum Platter (one dumpling with squid ink) and its variety of tasty sauces.
On a menu helmed by the Michelin-star chef Ho Chee Boon, the Crispy Duck Salad is a must-try and a good introduction to that lesser known bird. For true duck lovers, the Black Truffle Roasted Duck is almost an embarrassment of riches with its sizable slivers of black truffle atop perfectly crisped duck skin, a thin layer of fatty goodness, and then tender, juicy meat. If you’re not a fan of poultry, try the Grilled Seabass with Chinese Honey, a succulent alternative, or the Roasted Silver Cod with Champagne, a favorite among the wait staff. Skip the noodles altogether – everything is so rich and juicy and fatty (and the portions are hardy), you don’t need any carbs; just a veggie side dish should do. In fact, a couple of Shiso Gimlets and Black Sesame CreÌmeux with Yuzu Ice Cream for dessert offers a much needed palate cleanser to offset all that decadence.
Details Hakkasan.com/beverlyhills/
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This story was originally published in our Winter 2013-14 issue. Get your copy here.
