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
 
 
 

September 2015

S M T W T F S
30
31
1
2
3
4
5
 
 
 
 
 
 
 
6
7
8
9
10
11
12
 
 
 
Best of Brennan’s Wed, 09.09.2015
 
Cambridge Cookout Thu, 09.10.2015
 
Denver Fri, 09.11.2015
 
Columbus Calling Fri, 09.11.2015
 
Pinstripes and Prime Steaks Sat, 09.12.2015
 
13
14
15
16
17
18
19
 
 
Summer’s End Farm Feast Tue, 09.15.2015
 
A Brooklyn Backyard Supper Wed, 09.16.2015
 
Denver Five Wed, 09.16.2015
 
Taste America: Miami Fri, 09.18.2015
 
D.C. Casual Luxury Fri, 09.18.2015
 
Venice on a Plate Sat, 09.19.2015
 
20
21
22
23
24
25
26
Philadelphia Sun, 09.20.2015
 
Grand Wine, Grand Feast Mon, 09.21.2015
 
 
 
Boulder Bounty Thu, 09.24.2015
 
Inventive Italian Fri, 09.25.2015
 
Taste America: Phoenix Fri, 09.25.2015
 
Jewish Deli Inspiration Sat, 09.26.2015
 
Taste America: Charleston Sat, 09.26.2015
 
27
28
29
30
1
2
3
 
Kansas City, MO Mon, 09.28.2015
 
Bend, OR Mon, 09.28.2015
 
Bend, OR Mon, 09.28.2015
 
Delaware Artisan Tue, 09.29.2015
 
Bend, OR Mon, 09.28.2015
 
Danville, CA Wed, 09.30.2015
 
Taste of Jackson Hole Wed, 09.30.2015
 
 
 
 
JBF Kitchen Cam