Hakkasan originated from London, The United Kingdom was founded in 2001. Ever since, they have expanded to eleven city globally. They are famed for their Cantonese cuisine. Both their restaurants in London were awarded Michelin Stars previously. Despite the lack of stars from the Michelin for their Hakkasan Shanghai, they received many other accolades recognising their quality and standard.
Interior of the Hakkasan Shanghai at The Bund doesn’t have the traditional Chinese restaurant vibes. If I stepped in without knowing they served Cantonese cuisine, I would easily mistaken them for a bar or restaurant serving fusion or western food. Space were dimmed but the consolation is a bright lit lamp was place above each table. There were neon lights at certain space making it feel futuristic.
I made a reservation for their China Restaurant Week Spring 2017 Winner’s Edition dinner set menu. It was priced at RMB 278 per guest.
Beginning with a Complimentary starter with dramatic presentation due to the smoky effect created by the dry ice. But I couldn’t quite figure out what I was eating as the taste dissolve in the mouth too quickly. I suppose this is to make sure you yearn for more. It seems some crispy batter was placed on top of some delicious sauce.
Moving on to my first course, Crispy duck salad 沙律香酥鸭. Interestingly green were sat on a bed of crispy duck instead of the reverse which is the usual. Various texture and flavour complemented the dish.
Followed closely with the second course, Golden fried soft shell crab 金丝软壳蟹. When looking at this dish, I must say, nothing exciting, it is the kind of dish that will never go wrong. However, what set this dish apart was the addition of the deep-fried of finely shredded ginger. When it was eaten together with the soft shell crab, the aroma of the ginger elevated the sweetness of the crustacean.
Now, time for Mains. Starting with the unassuming Jasmine tea smoked spring chicken served with fine soy 茶香酱油吊烤童子鸡, that looks like normal roasted chicken. The smoky jasmine tea fragrance on the skin is the focus as such you have to eat it with the skin, otherwise the essence is lost. However, it was too salty.
Subsequently serving the Grilled silver cod in Sha Cha sauce 沙茶焗银鳕鱼. This is one of my favourite Main. The Sha Cha sauce, that has similarity to the Teriyaki Sauce, was a perfect combination for the cod.
Poached spinach with century egg and superior stock 上汤金银蛋菠菜, a classic Cantonese dish was equally amazing.
Seafood fried rice with XO sauce, XO酱海鲜炒饭 though tasted fabulous, it was certainly a pity that the XO sauce flavour was missing.
Rounding the meal with desserts is the usual. There were three desserts for selection. I happened to try 2 out of 3. First was the Golden feather 金色羽毛. A vanilla custard with mandarin orange jam encased within the egg-coloured white chocolate. Somehow, I didn’t enjoyed as I felt there was quite some artificial flavourings and colourings in it. In addition, the custard was still frozen.
Since I left my egg almost untouched, the service crew took notice while the Restaurant Manager offered me another choice.
My second attempt to the dessert, Coconut semifreddo lime curd, coconut sorbet 香椰冰淇淋蛋糕 was more than satisfying.
After trying at Hakkasan Shanghai, I certainly think they are outstanding in all aspects; food quality and service. Finally, my verdict! Hakkasan Shanghai is another restaurant I would recommend.
5/F, No.18 Zhongshan Dong Yi Lu, Huangpu District
Tel: +86 21 6321 5888
Dim Sum Brunch/Lunch Friday – Sunday 1100 to 1500
Afternoon Tea Saturday and Sunday 1430 to 1700
Dinner Monday – Thursday 1730 to 0030 | Friday – Saturday 1730 to 0230 | Sunday 1730 to 2330
Line 2 & 10: Nanjing East Road station 南京东路站