Hakkasan In Bloom: Modern Twist on Traditional Cuisine

Boston Brand Media discovered the trending Hakkasan's "In Bloom" initiative introduces a modern twist on traditional cuisine, blending innovative culinary techniques with classic flavors. This approach revitalizes customary dishes, offering a contemporary dining experience while honoring culinary heritage. Hakkasan aims to attract a diverse clientele by marrying tradition with modernity in its gourmet offerings.

Boston Brand Media looked into the rising trend of incorporating floral notes in food and cocktails has been gaining popularity in recent years, driven by a desire for novel and sophisticated flavor profiles. With May flowers in full bloom, Hakkasan is thrilled to introduce its limited edition "Hakkasan In Bloom" menu, featuring floral nuances in both food and cocktails. This floral menu celebrates signature flavors and showcases a selection of Cantonese dishes and cocktails. By honoring fine ingredients, provenance, and seasonality, Hakkasan Mumbai creates an experience designed to stimulate your taste buds and heighten overall dining pleasure.

The chefs at Hakkasan are embracing floral ingredients to add a unique twist to savory dishes, providing a visually appealing and aromatic dimension to the plate. They have meticulously curated dishes with floral undertones, presenting a modern interpretation of authentic cuisine. For instance, aromatic saffron is infused in the broth of Seafood Dumpling in Saffron Soup, featuring a delicate pink dumpling filled with succulent prawn and crab, harmonizing exquisite floral flavors. In the Spicy Asian Prawn, a perfect balance of textures with hints of hibiscus is achieved as tiger prawns are tossed in a fiery blend of homemade chili sauce, toban sauce, garlic, bird eye chili, and ginger. Jasmine rice in Fragrant Chili Fried Rice is complemented by hibiscus and chili oil, bringing out a symphony of flavors in every bite, enhanced by crisp water chestnuts, edamame, and vibrant asparagus.

Additionally, the menu extends with dishes characterized by the use of herbs to infuse delicate, aromatic flavors. Stir-fry Lobster in Singapore Chili Sauce features succulent lobster, crisp yam bean, and spring onion in a spicy gravy with a fiery chili punch, while foraged Mushroom Bun blends earthy flavors and spicy heat with minced silken tofu, king oyster, shiitake, and shimeji mushrooms in toban chili sauce and red chili peppers, inside a soft bun with sweet cookie crumbs. Exotic Vegetables in Emperor Sauce combines lotus root, water chestnut, and celery in pineapple-infused Emperor Sauce with fermented red chilies, bird’s eye chili, and garlic for exotic, aromatic flavors. Stir-fry Jackfruit with Szechuan Peppercorn uses tender jackfruit and lotus root with pandan chilies in sweet chili sauce, infused with Szechuan peppercorn and honey for a sweet, spicy, and aromatic taste.

"The inspiration for 'Hakkasan In Bloom' comes from the natural beauty and rejuvenation that spring brings. We wanted to create a menu that not only highlights the freshest seasonal ingredients but also engages all the senses through the delicate flavors and aromas of flowers," says Chef Laxman Gaire, head chef, Hakkasan Mumbai.

For questions or comments write to writers@bostonbrandmedia.com

Source: FNBnews

‍