My Hakkasan New York Restaurant Moment…


When visiting New York, I always pop over to my much-loved restaurant Hakkasan, located in the theater district. Hakkasan serves delightful, beautifully plated Cantonese cuisine in an elegant wood beam and glass setting with excellent lighting.  Hakkasan is a truly beautiful modern space with open clean lines and a hip scene for holding a special event.  This restaurant also gets extra points, for the strategically placed orchids, which I love.

I had lunch there on Saturday with a photographer friend, (who shot these gorgeous photos) who runs the blog A Shutter Life.  This weekend was so cold, that I ended up having 2 cappuccinos before and after dinner; not very Asian, but I was freezing. All photos shot using her iPhone 7 Plus, which shoots the most beautifully crisp photos!

I love going to Hakkasan when I’m in New York; it reminds me of the cool and exciting days working in the entertainment industry, where I had the best years of my life, with lots of lovely company paid lunches and dinners.  Dining here is a food lovers dream.

We both had truly delightful dishes.  Starters were corn and lobster tail soup with large pieces of lobster, which was nice and creamy without using cream.  For entre’s we had the Chilean Sea Bass with Chinese honey, sweet and cooked to perfection, and the grilled Brazilian Lobster tail sitting in a crispy noodle basket, all of this with a side of french beans with minced pork. We also drank tall frosted glasses of jasmine and lemongrass iced tea, a great combination, which was truly refreshing and gave me a burst of energy.

While in New York, I highly recommend you pay a visit to Hakkasan, it is so totally worth it!

Bon Apètitt!




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2 Responses
  • April (LifeinApt506)
    October 24, 2016

    Your dish looks absolutely delicious! I will have to visit this place when I go back home again! Love your blog!

    • Maylana
      October 26, 2016

      Hi you definitely should, it’s one of my all time favourites! Thanks so much for stopping by.

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