Dish of the Month: Hakkasan

Shereen D’Souza loves Hakkasan’s wok-fried lamb tenderloin Discuss this article

hakkasan
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If you were in Hakkasan last month, you probably got to experience Michelin-starred chef Ho Chee Boon’s exclusive seven-course menu. He flew down to Doha all the way from Vegas to serve up some special world-class Cantonese cuisine with a menu just for the occasion. If you missed it, we’re terribly sorry for you, but don’t fret too much because Hakkasan is still dishing out some serious lamb goodness.

The wok-fried lamb tenderloin, is available only in Doha and has been created by Hakkasan Doha’s chef de cuisine Lai Min Wei. Wei has worked in countries, including Singapore and Malaysia before coming here, and we’re glad he did.

Sitting on top of a crispy bean curd base are melt-in-your-mouth cubes of wok-fried lamb, tossed in a simple but brilliant sauce made from black pepper and mint. Crunchy white asparagus is also mixed in, as is the real showstopper (or firestarter, if you may) chilli. Lots and lots of chopped red chillies add a real kick of heat to all the oriental flavours. Because you can see the bright red bits, it’s easy to control how much of it you actually want in your mouth, if you manage to set it just right, you’ll have perfectly balanced savoury and spicy morsels. This is a dish you eat slowly to relish every bite. By the time you’re finished, we’re sure you’ll see why we chose it for this month’s best dish. Nobody does it like Hakkasan does.
QR160. Open Sat-Thu 6pm-11.30pm, Fri 11am-11.30pm. Hakkasan, The St. Regis Doha, West Bay Lagoon (4446 0170).

By Shereen D’Souza
Time Out Doha,

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