Chef Ho Chee Boon and chef Rory Macdonald with members of their team in the Beard House kitchen
Chilled Lobster with Jellyfish and Cucumbers
Sesame Prawn Toasts with Foie Gras
Steamed Seafood Dumplings with Ginger and Spring Onions
Plating hors d'oeuvres in the Beard House kitchen
Grilled Sea Bass with Honey Sauce
Braised Pork Belly with Aged Vinegar and Steamed Bun
Behind the scenes in the Beard House kitchen
Steamed Scallop Rice in Lotus Leaf
Vanilla Panna Cotta with Mangosteens, Rhubarb, and Champagne Foam
Dinner

Modern Chinese

International Development Chef​ Ho Chee Boon
Hakkasan USA

Goh Jong Chyn
Hakkasan Las Vegas

Executive Pastry Chef Rory Macdonald
Hakkasan USA

Bar Manager​ Camille Austin
Hakkasan NYC

With locations that span from New York City to the Middle East, Hakkasan is known worldwide for its alluring brand of stylish, Chinese-inspired cuisine. Join us when we welcome the restaurant group’s elite team, who will prepare a menu of forward-thinking, Far East–style fare.

 

Event photos taken by Jeffrey Gurwin.

Related Info:

MENU

  • Hors d’Oeuvre

    • Chilled Lobster with Jellyfish and Cucumbers
    • Sesame Prawn Toasts with Foie Gras
    • Steamed Seafood Dumplings with Ginger and Spring Onions
    • Smoky Negroni > Ransom Old Tom Gin with Antica Formula Vermouth, Campari, and Grand Marnier–Smoke Infusion
    • Shiso Gimlet > Nolet’s Gin with Pierre Ferrand Dry Curaçao, Yuzu Marmalade, Lime, and Lychee Juice
    • Bird’s Eye Margarita > Bird’s Eye Chili–Infused Ilegal Mezcal Joven with Pierre Ferrand Dry Curaçao, Lime Juice, Agave Nectar, and Creole Bitters
    • Coedo Ruri Malt Beer
  • Dinner

    • Radish Puffs
    • Semeli Mountain Sun Moschofilero 2011
    • Poached Peking Dumplings
    • Domaine Huet Le Haut-Lieu Sec Vouvray 2010
    • Grilled Sea Bass with Honey Sauce
    • La Castellada Collio Bianco della Castellada 2004
    • Braised Pork Belly with Aged Vinegar and Steamed Bun
    • Lustau Almacenista Manzanilla Pasada de Sanlúcar NV
    • Steamed Scallop Rice in Lotus Leaf
    • XYZin Vine Age Series 100 Year Old Vines Zinfandel 2009
    • Vanilla Panna Cotta with Mangosteens, Rhubarb, and Champagne Foam
    • Dobogó Mylitta Tokaj 2009
    • Assorted Macaroons
       

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Fri, 03.15.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

March 2015

S M T W T F S
1
2
3
4
5
6
7
 
Beard Burger 'Bun' Anza Mon, 03.02.2015
 
Bern’s at the Beard House Tue, 03.03.2015
 
Beard on Books Wed, 03.04.2015
 
Napa, CA Wed, 03.04.2015
 
Chefs of MARC Thu, 03.05.2015
 
New York Meets Copenhagen Fri, 03.06.2015
 
Washington Bounty Sat, 03.07.2015
 
8
9
10
11
12
13
14
 
New York Icon, Reinvented Tue, 03.10.2015
 
Along the Spice Route Wed, 03.11.2015
 
Los Angeles Thu, 03.12.2015
 
One Cool Cat Thu, 03.12.2015
 
 
 
15
16
17
18
19
20
21
 
 
Beard on Books Wed, 03.18.2015
 
Russian River Rendezvous Fri, 03.20.2015
 
 
 
Cambridge, MA Sat, 03.21.2015
 
22
23
24
25
26
27
28
Taste of Nantucket Tue, 03.24.2015
 
Pittsburgh Wed, 03.25.2015
 
Scottsdale, AZ Thu, 03.26.2015
 
Michelin in Sonoma Thu, 03.26.2015
 
Palm Desert, CA Fri, 03.27.2015
 
Consider the Oyster Bar Fri, 03.27.2015
 
Palm Desert, CA Fri, 03.27.2015
 
Nourishing the Past Sat, 03.28.2015
 
29
30
31
1
2
3
4
Palm Desert, CA Fri, 03.27.2015
 
Las Vegas Sun, 03.29.2015
 
Nashville Buzz Tue, 03.31.2015
 
 
 
 
 
JBF Kitchen Cam