Trending :

April 22, 2024

Image from Hakkasan

The Year of the Dragon with Kunal Rawal and Hakkasan’s Exclusive Collaboration

By Zara Dmello

As the Lunar New Year just passed by, Hakkasan, esteemed for its mastery of contemporary Cantonese cuisine, unveiled an exciting collaboration with celebrated fashion designer Kunal Rawal. From his renowned Indian luxury label, Rawal brought a dash of panache to Hakkasan, heralding the arrival of the Year of the Dragon.

Hakkasan, long cherished by Rawal, resonates with his sensibilities, making this collaboration a seamless fit. With the Year of the Dragon looming, both entities converged to craft an immersive dining experience where culinary craftsmanship intersects with fashion and design.

Udai Pinnali, CEO of Aditya Birla New Age Hospitality, shared insights into the collaboration, stating, “Embracing the Year of the Dragon, symbolizing power and new beginnings, we are thrilled to unveil our partnership with Kunal Rawal.”

On entering Hakkasan, guests encounter a fusion of colours and patterns that evoke creativity and good fortune—the very essence of the Year of the Dragon. Rawal’s influence permeates every detail, from custom table settings showcasing his distinctive designs to wall embellishments inspired by the mythical dragon.

Rawal’s rendition of the dragon adds an air of mystery and allure to Hakkasan, with textures, tones, and patterns paying homage to this revered creature. It’s a subtle yet poignant nod to the spirit of the Lunar New Year and its symbolic significance, reflecting both Rawal’s artistic vision and Hakkasan’s cultural resonance.

Expressing his enthusiasm, Kunal Rawal remarked, “My affinity for Hakkasan traces back to my days in college in London, where my parents treated me to exquisite meals. Everything about Hakkasan, from its innovative dishes to its presentation and flavor palette, has always captivated me.”

Regarding the culinary offerings, the limited-edition menu, co-created by Rawal features some of his favourite dishes from the establishment’s repertoire. Upon having a taste of most items on the menu, my own recommendations include the ‘Black Truffle Mushroom Dumplings’ and ‘Smoked Chicken’. The chicken, fried with bird eye chilli and honey soya, is served with four pieces of steaming hot and fluffy Mantao. Both dishes together make up a small yet satisfying meal.

Image by Zara Flavia Dmello

For dishes with playful and experimental flavours, opt for the ‘Lobster and Mozzarella Puff’ or the ‘Deep fried Prawns and Kumquat’. The puff is flaky and light with a slightly pasty, curd-like filling enclosed within. Alternatively, the prawns, cooked with pomelo, granny smith apple, mango and tossed in herbed honey are crunchy and sweet.

For mains, the Stir-fry Chicken is a good choice, served with panda chilli, broccolini, Chinese celery and sambai. Other highlights include the Edamame and Bean Fried Rice and the Soba Noodle and Tofu Pot, reflecting Rawal’s affinity for tangy, nutty, and aromatic dishes. For a sweet end, The Auspicious Dragon—a velvety spicy chocolate mousse paired with a spicy raspberry compote and sorbet—promises a memorable finale.

The menu also sports a cocktail section, menu inspired by the spirit of Chinese New Year. Each concoction, from the vibrant Red Dragon to the refreshing Kowloon Cooler, embodies the festive ambiance of the occasion, with standouts like the Lucky Dragon offering a harmonious blend of fruity sweetness and ginger spice.

Image from Hakkasan

Hakkasan’s Chinese New Year festivities have earned global acclaim over the years, with this collaboration poised to elevate the celebratory experience further. Through vibrant decorations and elegant designs, guests are invited to immerse themselves in the festive ambiance of Hakkasan, making this collaboration an unforgettable celebration of the Chinese New Year.

Restaurant Timings: 12PM to 4 PM and 7 PM to 1:30AM

For Reservations: +91 83558 77777

Address: Hakkasan, 206 Krystal, Waterfield Road, Bandra West, Mumbai, Maharashtra 400050

Zara Flavia Dmello


Receive the latest news

Subscribe To Our Weekly Newsletter