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Dining

The dishes that made Hakkasan

Memorable cuisine established the Chinese palace long before it hit Vegas

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Chef Ho Chee Boon commands the Cantonese kitchen at Hakkasan.

The Details

Hakkasan
MGM Grand, 891-7888.
Monday-Wednesday, 5-11 p.m.; Thursday-Sunday, 5 p.m.-midnight.

Hakkasan is a Chinese fine-dining destination, a global brand with locations in London, New York, Miami, San Francisco and Dubai, among others. It earned a Michelin star in 2003 and is recognized for its refined take on classic Cantonese cuisine. Yet in Las Vegas, all anyone can talk about is how Hakkasan is the next great nightclub on the Strip. To make sure we don’t forget about the food, we asked executive chef Ho Chee Boon to pick out and break down three of the dishes that helped build Hakkasan’s supremely delicious reputation.

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      Hakka steamed dim sum platter

      This ain’t your daddy’s dim sum. The har gau has prawns and bamboo shoot, the scallop shu mai has minced prawn and flying fish roe, and the dual dumplings are filled with perch and black pepper duck. “The black pepper duck dumpling includes duck, pumpkin, shiitake mushroom, black pepper, yam bean, coriander and preserved vegetable, and all the dim sum are assorted and presented in a bamboo pot to preserve all of the flavors.”

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      Beef merlot is shown at Hakkasan Las Vegas in MGM Grand Resort in Las Vegas, May 14, 2013.

      Stir-fry black pepper beef ribeye with merlot

      “This is a signature Hakkasan dish. Cubes of ribeye beef are marinated in a black pepper sauce and then stir-fried with garlic and onion so they are full of flavor. The beef is juicy and tender with a slight hint of pepper.” The beef is served in a whimsical vermicelli noodle basket.

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      Crispy roasted duck with kumquat and mustard sauce

      Hakkasan specializes in duck dishes, and this one’s a killer. “The duck is roasted and marinated in its own juices for several hours, then delicately seared while the pickled kumquat rests on top of the meat for robust flavor. The mustard sauce complements the tenderness of the meat by adding a light sweetness to the dish. This is a variation to the Hakkasan classic pipa duck.”

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      Brock Radke is Las Vegas Weekly's food editor and author of the Strip-focused column The Incidental Tourist. He has written ...

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