Whilst in Las Vegas recently, I was spoiled for choice when it came to dining options. Staying at the MGM Grand and in need of something close (if you’ve been to Vegas you’ll understand what I mean) I was delighted to discover the Hakkasan restaurant and night club on our very doorstep.
Founded in London in 2001 the brand has expanded globally with locations in the US, Mumbai, Shanghai and the UAE.
Head Chef Tong Chee Hwee has led the Hakkasan kitchen since its inception, and his dedication to Chinese cuisine has achieved numerous awards including multiple Michelin stars at Hakkasan locations across the world.
After successfully negotiating the hectic casino floor, we arrived at Hakkasans entrance and were immediately enveloped in shades of blue signature to the brand, ambient sounds, scents and lighting, creating a relaxed atmosphere. Within seconds the melee of the Las Vegas scene was forgotten and we were transported.
The main dining area is known as the cage, dark lattice work panels create a sense of airy intimacy, perfect for people watching, without being too blatant.
My companion opted for the soft shell crab to start, whilst I chose the steamed dim sum platter for our starter.
For our second course we chose Stir-fry lobster with sweet and spicy sauce and cashew nut and the Stir-fry black pepper beef ribeye with merlot, accompanied by fried Pak choi with garlic and egg fried rice.
We ended the meal with a selection of house made macarons.
Every morsel was divine; the presentation of the food was complex yet understated. The vibrant colours of the dishes, juxtaposed with the signature dark blues and low lighting, really make it a meal at hakkasan a complete sensory experience.
I’ve discovered a new favourite .
- Lady Sky