Golden Week at Hakkasan
Hakkasan Group’s Executive Chef Tong Chee Hwee and Chef Dabiz Muñoz, owner and Executive Chef of StreetXO in Mayfair (London), will come together in a unique and innovative collaboration to celebrate the Chinese festival of Golden Week at Hakkasan.
Featuring dishes that bring together their diverse influences, the Golden Week menu combines Chef Tong’s incomparable style with Chef Muñoz’s high-octane approach to fine dining.
This limited-edition menu will be available at Hakkasan SF from October 2 – October 22, and featuring dishes unlike anything seen in Hakkasan before. Muñoz, whose reputation is as the ‘enfant terrible of Spanish gastronomy’, has been working with Hakkasan’s award-winning bar team and chefs to bring his unique style to the whole menu.
The menu fuses the two culinary masters’ Cantonese and Spanish influences and includes:
Golden Week Menu
Hot and sour soup with foie gras
Lamb dumpling chocolate and mint
Chili crab dumpling black sesame sponge, soft shell crab
Spanish tortilla dim sum truffle, quail egg
Stir-fry rib eye beef gnocchi and lily bulb
Enoki mushroom noodle
Three ways crispy egg fried rice with paprika
Naranja Cheng calamansi curd, orange and tarragon sorbet, tomato crémeux
Belvedere vodka, plum sauce infused fino Sherry,
pink grapefruit, chili and Hakkasan sweet and sour
The special menu is available only during dinner service at Hakkasan SF (it will be offered in addition to the current a la carte menu).
Golden Week is considered to be China’s biggest annual national holiday, spanning seven days in October where all workers are given three days of paid time off. The holiday marks the founding of the Republic of China; many Chinese people will travel to London to enjoy a luxury shopping experience. Golden Week takes place between October 1 – 7, however, Hakkasan SF will be offering the new menu for additional weeks to extend the celebrations.