Comments for Hakkasan Restaurant http://old.hakkasan.com Hakkasan Restaurant serves Michelin Star awarded Cantonese Cuisine Tue, 28 Jul 2015 10:36:11 +0000 hourly 1 http://wordpress.org/?v=4.1 Comment on Wok hei, or the ‘breath of the wok’ by Weekend Cooking: Beef Hor Fun | Olduvai Reads http://old.hakkasan.com/blog/wok-hei-breath-wok/#comment-79 Sat, 25 Jul 2015 14:46:29 +0000 http://old.hakkasan.com/?p=2957#comment-79 […] make do with what I can at home. It’s really quite different as at home it is hard to get the ‘wok hei’ or ‘breath of the wok’, that smoky flavour you get when food is cooked in a wok at […]

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Comment on Wok hei, or the ‘breath of the wok’ by Chinese Week (中菜) | Food & Travel Blog http://old.hakkasan.com/blog/wok-hei-breath-wok/#comment-77 Sun, 19 Jul 2015 16:46:01 +0000 http://old.hakkasan.com/?p=2957#comment-77 […]  Timing is extremely important and many chefs spend many years perfecting the technique.  This blog post by the Hakkasan Group explains the technique in a little more […]

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Comment on Hakkasan’s wine program by The Liquid Sweet Shop - Yauatcha Life http://old.hakkasan.com/blog/hakkasans-wine-program/#comment-60 Fri, 08 May 2015 16:03:45 +0000 http://old.hakkasan.com/?p=1470#comment-60 […] the wines in the restaurant go through a rigorous tasting session, known in Hakkasan Group as the Tuesday Tasting selection process. The head sommeliers of each of Hakkasan’s London restaurants, including HKK, […]

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Comment on Chinese New Year, the Year of the Sheep by Chinese New Year Feasting at Hakkasan - Eat Cook Explore http://old.hakkasan.com/blog/chinese-new-year-year-of-the-sheep/#comment-42 Thu, 12 Mar 2015 15:08:29 +0000 http://old.hakkasan.com/?p=3643#comment-42 […] The Chinese New Year menu is available until March 1 and is £88.88 per person. You can learn more about Chinese New Year mythology and symbolism on Hakkasan’s  blog here. […]

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Comment on Wok hei, or the ‘breath of the wok’ by Tutto Bene: Best Tiramisu in Seoul http://old.hakkasan.com/blog/wok-hei-breath-wok/#comment-41 Mon, 09 Mar 2015 07:10:29 +0000 http://old.hakkasan.com/?p=2957#comment-41 […] from zhichar store, I mean, real good zhichar store. Perhaps it was the nice, smokey flavour of wok-hei (breath of the wok that usually make the dish good) that made the dish taste similar to our local […]

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Comment on Wok hei, or the ‘breath of the wok’ by Tutto Bene Best Tiramisu in Seoul http://old.hakkasan.com/blog/wok-hei-breath-wok/#comment-40 Mon, 09 Mar 2015 06:48:57 +0000 http://old.hakkasan.com/?p=2957#comment-40 […] from zhichar store, I mean, real good zhichar store. Perhaps it was the nice, smokey flavour of wok-hei (breath of the wok that usually make the dish good) that made the dish taste similar to our local […]

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Comment on The Shanghai hairy crab by MUNDO: Shanghai Highlights: Stay, Visit, Shop, Eat | Luna in viaggio http://old.hakkasan.com/blog/shanghai-hairy-crab/#comment-32 Tue, 17 Feb 2015 02:12:08 +0000 http://old.hakkasan.com/?p=3142#comment-32 […] Shanghai hairy crab: Shanghai maoxie is a variety of the Chinese Mitten Crab with tender, juicy meat. They are tied with ropes or strings, placed in bamboo containers, steamed and served. I was taught by colleagues how to separate the claws and how to go over the whole process of opening and eating the crab. Believed to have the cooling yin (of yin and yang) effect on the body, the female crab roe is regarded as a delicacy. Shanghai maoxie es una variedad del cangrejo chino con carne tierna y jugosa. Están atados con cuerdas o cadenas, colocadas en recipientes de bambú, servidos al vapor. Me enseñaron mis colegas como separar las garras y  todo el proceso de abrir y comer el cangrejo. Se cree que tiene el “cooling yin” (yin y yang) efecto en el cuerpo, las cangrejo hembras son consideradas un manjar. […]

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Comment on The Chinese New Year Lam Tsuen Wishing Trees tradition by Chinese New Year at Hakkasan | AGLAIA http://old.hakkasan.com/blog/chinese-new-year-lam-tsuen-wishing-trees-tradition/#comment-29 Sun, 18 Jan 2015 22:28:51 +0000 http://old.hakkasan.com/?p=3420#comment-29 […] Chinese New Year, Michelin-starred Hakkasan will be honoring the Chinese “Wishing Tree” tradition by collecting wishes from around the […]

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Comment on The eight culinary traditions of China by 10 Things About China that Shock First-time Visitors « Daily Nerdy http://old.hakkasan.com/blog/eight-culinary-traditions-china/#comment-26 Sun, 14 Dec 2014 12:01:41 +0000 http://old.hakkasan.com/?p=3019#comment-26 […] is seriously huge. It has different regions and each has its own unique style of cooking. The most influential styles include: Cantonese cuisine which is popular for stir-fried dishes, Shandong cuisine for seafood and […]

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Comment on The eight culinary traditions of China by 10 Things About China that Shock First-time Visitors | WOE http://old.hakkasan.com/blog/eight-culinary-traditions-china/#comment-25 Sun, 14 Dec 2014 02:58:07 +0000 http://old.hakkasan.com/?p=3019#comment-25 […] is seriously huge. It has different regions and each has its own unique style of cooking. The most influential styles include: Cantonese cuisine which is popular for stir-fried dishes, Shandong cuisine for seafood and […]

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