Our latest outing for our Michelin Guide was to Hakkasan in San Francisco.
You enter on the lower floor and take the elevator up to the 2nd floor. The elevator opens to a very light and airy entry with a lovely marble table and beautiful orchid displays
We were seated upon a beautiful leather banquette with a colorful embroidered dragon with several designs along the banquette.
The interior was filled with dark wood but the windows let in some beautiful light.
The table setting was lovely. Wooden chopsticks and a silver spoon on an ornate holder. Pure simplicity!
The menu item called “Taste of Hakkasan” is very popular. For $29.00 you can select a Small Eat and a Main. The small eat consists of either the steamed or fried dim sum. There were multiple choices for the main and we all chose something different. All mains are served with braised pak choi and steamed or egg fried rice.
For our first course, Sandra, Irise and I selected the Steamed Dim Sum.
A scallop shu mai, har gau, prawn and Chinese chive dumpling. The scallop shu mai was very tender and the first bite tasted like the briny ocean. A whole scallop wrapped inside a tender dumpling wrapper. The second, Har Gau, was transparent and smooth. According to Wikipedia, this dish is said to be the one that the skill of a dim sum chef is judged on. “Traditionally, har gow should have at least seven and preferably ten or more pleats imprinted on its wrapper. The skin must be thin and translucent, yet be sturdy enough not to break when picked up with chopsticks. It must not stick to the paper, container or the other ha gow in the basket. The shrimp must be cooked well, but not overcooked. The amount of meat should be generous, yet not so much that it cannot be eaten in one bite.” As you can see, there are more than 7 pleats on its wrapper. The last, the Chinese Chive Dumpling was filled with shrimp. Tender shrimp, cooked perfectly, were nestled in the dumpling wrapper.
The fried dim sum was comprised of a crispy prawn dumpling, roasted duck and pumpkin puff, and an XO scallop puff. Winnie said all of them were delicious.
Sandra ordered the Spicy Prawn with Lilly Bulb and Almond.
The presentation was so beautiful, you almost hated to eat it. It has a spicy curry flavor that was so good with steamed rice.
For the main course, I ordered the French beans with minced pork and dried shrimp. Where ever we go, we always order the green beans.
Still – our favorite place for green beans is Chung King, in Chinatown.
Irise ordered the Chiu chow Style Sea Bass. Steamed in a clay pot, and served with grape tomatoes, the Sea Bass was cooked perfectly. We each had a bite and agreed with Irise, it was delicious!
Winnie ordered the Stir fry black pepper rib eye beef with Merlot. This was the BEST dish! The beef was so tender and the flavors were delightful.
We each were served the pak choi, which was ok. It was a little difficult to eat because of it’s size, but the flavor was fresh.
Since we were on our lunch, we had to take our dessert of macarons to go as there was not enough time to eat them before we had to get back to work.
We will come back to Hakkasan. It was a delicious experience!