Hakkasan is an Asian Fusion specializing in Cantonese cuisine in downtown San Francisco.In my opinion, this is a restaurant that belongs to the night.In addition to being recognized by Michelin from 03 to 15, it has also received restaurant design awards such as D&AD.Similar to cuisine, its store design combines traditional Chinese tables and chairs with modern lighting and glass.Their use of lighting is particularly fascinating, so that the food and the environment are in perfect harmony.Among Chinese cuisines, I prefer Sichuan and Hangzhou cuisines to Cantonese cuisine.Except for the morning tea, I don’t know much about other Cantonese dishes.This time I ate this place near Thanksgiving. It was definitely an amazing experience in my limited Cantonese cuisine experience.They have stores all over the world, so give it a try. Enjoy~

Drinks Virgin Hakka & Eden

Virgin Hakka is a non-alcoholic beverage with a lychee flavor. Mixing litchi juice, lime, coconut milk and passion fruit, the overall taste is sweet and sweet with the silky feel of coconut milk. The only flaw in the beauty is that the decorative litchi above is not fresh enough (I ate it but I can't ask for the decoration to be as high). The friend ordered Eden is a mix of black grapes, rose syrup, lychee juice, and soda. After drinking, I feel the flowers overflowing ~

Crispy duck salad

The best of the night is also a must order. The combination of pomegranate seeds, shallots, pine nuts and roasted duck shreds not only does not have the usual greasy feel of duck meat, but also produces a refreshing and sweet taste when combined with nuts and vegetables. This is a veritable appetizer, which is far more suitable than the fried current dishes in American restaurants. Especially for Asian stomachs.

Hakka steamed dim sum platter

Must order at the shop. This dish mixes the dim sum common in Cantonese morning tea with the uniqueness of this restaurant. The four kinds of dim sum are scallops, shrimp dumplings, chives dumplings and black pepper duck dumplings. I especially like scallop siu mai and black pepper duck dumplings. Different from the method of Italian seafood, the scallops are preserved to the maximum extent by steaming. Dip a little bit of seafood juice, and the aftertaste is endless.

Jasmine tea smoked pork spare ribs

The meat is tender and extra chewy. The sauce is a bit sweet like barbecue sauce. Jasmine tea fragrance is not obvious (maybe my attention is on the meat). Overall this dish is not particularly impressive. But if you are a breast bone lover, you might as well try it. And if paired with red wine, the taste should be upgraded.

Spicy prawns with curry sauce

Personally preferred dish. I said it was like a curry version of Longjing shrimp, Hangzhou Meizhi said it was a thick version. In addition to the main ingredients of shrimp and base curry sauce, lily powder, coriander and crushed almonds are added to the cooking to enrich the taste buds. In addition to sharing the weight of curry, the character of 荸荠 is also decorated with a touch of crispness in addition to a single meaty texture.

Tofu and aubergine claypot 

It's worth a try. It's not eggplant but tofu that doesn't make it look like a dish. Like most eggplant and tofu pots, the tofu is first fried and burned with purple eggplant. But the tofu in this dish is like tofu soon after coagulation, but it is still extremely tender and tenacious. A layer of shiitake mushrooms on the bottom of the pot with bean sauce can also be learned and fried with vegetables.

Chocolate and cranberry sphere Chocolate and cranberry sphere

Like a cocoa exploration. When the fork slowly opens the door of the spherical building and the cranberry sauce is pouring out, please let the diners stand for two seconds. To me, changing the lemon curd may taste a little bit better. But eating the outer cake with the chocolate vanilla gelato next to it is also a great match. Friends ordered Coconut carrot cake and Gianduja mousse, and the response was great. They have the same high value, as shown below.