This place is as muscular as Phillip Marlowe chaining a pack
of Camels and polishing off a quart of brandy on a hangover.
It is a dark, glossy, high spec, high stakes kind of a
place. A restaurant dreamt up for the exclusive use of power lunchers and power
brokers.
Part of the Hakkasan empire, this edge of City outpost deals
in a pricey but impressive Chinese tasting menu.
A party of us entertained clients in the private dining
room, with its Bladerunner-blue tinged window looking on to the kitchen. The
service was flawless and the beverage pairing (including cocktails, hot and
cold sake, and teas, as well as wines) was inventive and lent a good deal of
pomp to the proceedings.
The courses of note were many, including picture perfect dim sum, the pork belly mantou (a dirtier slider you would not find in Dirty Bones), Wagyu beef in king sanpei sauce, and a piquant little five spice pumpkin cake.
But the real pull here is the roasted cherry wood Peking
duck, a theatrical spectacle of knife skills and meticulous plating up in two
ways – an addictive little pancake as well as a chunk of the breast meat. The duck is deeply flavoursome and moist, glazed to an incredible colour and handled with
all the reverence of the Kray twin’s Mum.
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