HKK (Shoreditch)

• The bai hua prawn was the first of our courses
• Peach and elderflower) is certainly a more sophisticated offering than that of Hakkasan and Yauatcha we loved the paintbrush for applying soy sauce
• With one topped with caviar and one filled with pata negra
• The next course was the cherry wood smoked peking duck
• Where the dish was finished and presented (using some pretty advanced chopstick skills) and received an explanation of the ingredients
• The duck (sourced from Ireland) was slow cooked overnight over cherry wood chippings
• The poulet de bresse soup was a bit more straightforward
• The flavours were nicely balanced and evidently the quality of the ingredients used was very high
• I love how confident these guys are with vegetables matches every bit with the meat for me
• The wagyu beef course was very tender
• I'm not overall a massive fan of wagyu but I enjoyed this dish as the quality of the meat was very high indeed
• It was matched Korean style with a sweet potato crisp with a more traditionally chinese caramelised water chestnuts and rice on the side
• The first of the dessert courses was the mandarin sorbet
• The jasmine meringue gave a similar aromatic lift as with the previous course and did well to add to the complexity of the flavours without making the dish over muddled
• The pineapple fritter was surprisingly light and yet substantial enough to hold its own as the main component of the dish
• The attention to detail and service is just as good as the fantastic food
• It's an unbelievably slick operation and we were very well taken care of
• I wish we could get the name of our waiter to single him out with praise but the whole team deserve full credit for a great experience
• The dim sum selection was impressive
• The dumplings themselves were very light indeed
• The quality of the ingredients used was much higher than run of the mill Chinese restaurants (17/20)
• The duck used here is of much higher quality than places in Chinatown and this shows
• The pancakes were thin and delicate
• Sweet scallops that were lightly cooked but they were just a touch colder when served than would be ideal (15/20)
• 30) was seared with soy and jasmine tea and served with yam
• Here the texture was extremely delicate
• Course this is hardly cheap
• The standard of the ingredients is far higher than normally used in Chinese restaurants in London
• The restaurants at which he is executive chef certainly are
• Is intended as a showcase for the best food the group can produce
• At that time was owned by Alan Yau
• Situated a few minutes walk from Liverpool Street in what was a fairly run down area of warehouses
• The showcase metaphor is literal here
• Well spaced and adorned with crisp white linen
• The fifteen course tasting menu was priced at £
• Example wines were Le Cigare Blanc "
• Warm luffa melon with aubergine and chilli
• Lychee tapioca with passion fruit ciboust and jam was refreshing
• While pineapple fritter with salted lime jelly and vanilla ice cream was also excellent
• In a conversation with our waiter it transpires that the waiting staff at HKK go on a two week training course before being let out in the dining room
• Ve always loved Hakkasan as a great place for dinner with a cool environment
• The concept of HKK is inspired by the Chinese banqueting tradition and the restaurant offers a tasting menu both for lunch and dinner
• The interior of the restaurant is metallic and a little cold but gives the restaurant a &lsquo
• It was a celebration after all) and we were asked if we had an allergies or food aversions as we would be eating a 15 course tasting menu
• With so many fantastic courses it would be hard to describe every single one so here are the highlights
• Poulet de Bresse puff was our amuse bouche
• It featured incredibly light and delicate pastry with a spicy sauce on the side
• The cherry wood roasted Peking duck was carved in the centre of the room on a separate counter
• The dish was made of three parts and we instructed on the order to eat it to get the very best experience
• A gorgeous touch was the little paintbrush so that the soy sauce was lightly dabbed on to the dumplings
• At the end of the meal we were presented with a quartet of delicate petit fours
• These the chocolate peanut stick was the most delectable
• Me this meal was utterly wonderful and almost faultless
• Service was excellent and waiting staff were thoughtful and attentive throughout the meal
• I had mentioned it was Mr Silver's birthday and the staff presented his dessert of pineapple fritter
• With 15 courses you have a full experience ahead of you and a rather large price tag at the end but it is most certainly worth it
• Shortly after we visited HKK was awarded a Michelin star
• HKK was an enjoyable encounter although perhaps better suited to those with small appetites
• Indeed I would say that it is slightly above average compared to other similar fancier Chinese restaurants
• I find it difficult to justify its significantly higher price for food which is very familiar to me
• So naturally with the weightier price tag which a star grants I would be looking for something special and different to distinguish itself from my favourite Chinese restaurant
• It was the latest of the Hakkasan Group but was very quick to impress
• Square room decorated with subtle sophistication
• S all there is to the dinner menus
• Tasting menus are typically rigid in nature
• A friend took me here for lunch today and I was impressed by the quality of the food
• It might not be the most authentic but the dim sum were beautiful and very light (I had the fish choice)
• Our main of Peking duck was also beautifully presented and the right amount for a mid week lunch
• My friend ordered the pannacotta which was a triumph of colours and delicate
• It is a pricey restaurant but the service is very good and the ambience is perfect for a relaxed lunch
• Opulent colours of red and gold and ornate carvings are the usual sights in Chinese restaurants
• HKK is all cool greys and muted colours and it is the touch of bright pink orchids decorating the bar that stop it from being too boringly corporate for words
• Okay it's not exactly a favourite but I've found myself becoming a big fan of Asian cuisine recently and this post is about the demonstate why
• If you haven't heard of it HKK is the newest offering from the group behind Hakkasan (when I say new it's been open since 2013) and it styles itself as fine dining Cantonese
• It's top notch Chinese food probably the best I've ever tried
• Presentations are excellent but the food is not the best value for money
• Usually either a lovely little restaurant tucked away somewhere with fantastic home cooking &ndash
• It was the best of all time&rsquo
• Even bigger was Mr S&rsquo
• S smile as duck and pancakes are quite possibly his favourite food ever&hellip
• Travelling across China is one such dream but it is a little low on the priority list
• The menu promised to take me on journey across the eight provinces of China that were most influential from a culinary perspective
• Once inside the feeling of the restaurant was very relaxed and friendly
• All four courses were delicious and half a bottle of champagne is the perfect amount
• Apparently one duck between two people but only the best cuts are served
• This alone is worth the trip
• The portion was good that makes me full but not too full compared to the tasting menu from other restaurants
• HKK is part of the Hakkasan group and is located right in the heart of the City
• So I knew I was going to like HKK but didn&rsquo
• A great again restaurant with amazing interiors and great service
• The dim sums were amazing and chestnut stuffed lamb was the star of the night
• The presentation of the food is superb food is value for money and ambience of HKK (Shoreditch) is awesome and amazing

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