Hakkasan Modern Chinese Bistro 客家人 is a modern Chinese restaurant serving traditional style Hakka style cuisine. Those unfamiliar probably would not have guessed it to be located in the industrial areas of No. 5 Road and Bridgeport in Richmond; just a few blocks from the International Summer Night Market.
I’ve been to Hakkasan here a long time before, probably when they had first opened. But my recollections were blurry and last night was a good reminder for what I had forgotten!
Chef’s Signature Whole Young Coconut Pork and Snow Fungus Soup: with chicken consomme. This was perhaps the highlight of the evening and hand down the best dish. Personally, I love Chinese soup. You know the soup that mom makes best!
Nourish from within. This is one of the reasons why Asians love a good bone broth. Snow fungus (Tremella Fuciformis) is traditionally eaten for its medicinal health benefits – benefit of improving the skin tone, retain more water, and increase collagen.
So even tho it was 30 C outside, I drank every last drop. Don’t forget to scrap the young coconut meat inside. They are full of flavor and nutrients.
This is a specialty item and must be pre-ordered one day in advance.
Honey Roasted Pork Cheeks: Fancy BBQ pork made with pork cheeks instead of the typical pork shoulder/pork butt. Pork cheeks were lean yet tender. This is a specialty item and must be pre-ordered.
Steamed Specialty Odorless Garlic Lobster with Jasmine Rice: What is special about Hakkasan’s garlic lobster? It is odorless. They praise themselves for not making your breath stink like garlic. Personally, I prefer a stinky pungent flavorful garlic. Overall, pretty tasty and the rice underneath was able to soak up the lobster essence. Since it was jasmine rice and not fried rice per se, it was a bit soggy. Perhaps some Chinese shrimp roe noodles 蝦子麵 on the bottom would be good also!
Ancient Style Salt Baked Chicken: Marinated in Chef’s special blend of spices and herbs, this free range chicken is wrapped in parchment paper and baked in a clay pot with coarse salt. Baking the chicken wrapped in parchment paper reduces the saltiness of the chicken when compared to other methods of cooking the chicken directly in coarse salt. The chicken was tender and quite juicy.
Braise Pork Hock: Tender and fall off the bone juicy. The meat was well seasoned and wasn’t too greasy. The hock wasn’t too fatty and had some lean meat. This was a good dish to eat with rice or steamed flour rolls.
Mui Choy Stir Fried Seasonal Greens: I love myself lots of vegetables. I am that annoying person that likes to load up my hot pot with greens when y’all are still working on the meat. I like the slight saltiness and tanginess from the preserved vegetables. It is appetizing and just brightens an otherwise simple plate of veggies.
Hakka Homestyle Steamed Egg, Pork with Duck Yolk: Steamed eggs are usually favorites with seniors. I personally really like this dish with the added duck yolk. That extra richness and saltiness makes a bland dish delicious. Goes great with rice!
Stir Fried Fish with Pickled Cabbage: To carry a similar theme of brightening a dish with preserved vegetables, pickled cabbage is a lot more vibrant. The fish is lightly breaded and flash fried before tossed in seasoned dressing. The pickled cabbage is a great way to add texture and cut thru the oiliness.
Steam Milk Egg White Custard: Although it looks very simple, a good steamed milk egg white custard is hard to make. If dome well, it is so smooth not even tofu pudding can compete. I love the simplicity and silky texture of this dessert.
I would definitely come back to Hakkasan and take my parents here. Since a lot of their signature dishes require pre-order, it would be best to make reservations than to be spontaneous!