Hakkasan, a Michelin-starred Chinese restaurant with locations in London and Istanbul, held quite an opening bash Saturday night at the Fontainebleau. Three quick impressions:
1. The decor, much like the Hakkasan in London, is exotic, romantic, stunning -- long, creatively lighted bar and a series of small dining sections illuminated by lanterns and separated by moucharabieh (screens) of ebony-tinted walnut, intricate lacquered latticework, and hand-carved decorative teak panels.
2. Distinctive cocktails, including the signature Hakka -- a blend of vodka, Kubota sake, lychee juice, lime, coconut, and fresh passion fruit. Dee-lish.
3. If the cuisine at the party is any indication (and of course it is), Hakkasan is going to be an invaluable addition to our dining scene. A few of the passed snacks snatched: shrimp on garlic toast, duck egg rolls, braised short ribs (amazing), assorted steamed dumplings of astonishing delicacy, and Peking duck carved and rolled into mini-pancakes with celery, scallion, hoisin, and beluga caviar.
Alan Yau is the restaurateur behind Hakkasan; helming Miami's kitchen is chef Wen Ten Sian, formerly of My Humble House restaurant in Beijing. Chef Wen will execute Yau's traditional Cantonese classics and house specialties "reinterpreted for a contemporary palate." Menu highlights will include stir-fry rib-eye black pepper beef, crispy duck salad, tea-smoked jasmine chicken, and roasted silver cod in Chinese honey and champagne. Wines are globally sourced and categorized into Purity, Terroir, and Curious Vines.
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Hakkasan is open daily for dinner starting at 6 p.m. If you like Chinese food, call now -- like right away -- for reservations: 786-276-1388.