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 2013

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The Berkshire Cure-All Fri, 03.01.2013
 
Toast of Atlanta Sat, 03.02.2013
 
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Great Neighborhood Brunch Sun, 03.03.2013
 
Philippe Chin and Friends Mon, 03.04.2013
 
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Enlightened Eaters Wed, 03.06.2013
 
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Beach Fare and Cocktails Fri, 03.08.2013
 
Big Beef, Big Red Sat, 03.09.2013
 
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Ooh La l’Amour Mon, 03.11.2013
 
From Scratch Sessions Tue, 03.12.2013
 
From Garden to Table Tue, 03.12.2013
 
Beard on Books Wed, 03.13.2013
 
The Latin Road Home Wed, 03.13.2013
 
The Beauty of Basilicata Thu, 03.14.2013
 
Modern Chinese Fri, 03.15.2013
 
 
 
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Charleston, SC Mon, 03.18.2013
 
Culinary Whimsy Mon, 03.18.2013
 
Norouz: Persian New Year Tue, 03.19.2013
 
A Taste of Korea Wed, 03.20.2013
 
Bay Area Brasserie Thu, 03.21.2013
 
Innovative Seafood Fri, 03.22.2013
 
Sophisticated French Sat, 03.23.2013
 
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Second Night Passover Seder Tue, 03.26.2013
 
Beard on Books Wed, 03.27.2013
 
¡Viva Pensacola! Wed, 03.27.2013
 
 
Chic Italian Luncheon Fri, 03.29.2013
 
 
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