Derived from the famous digestif and its Extra Old 'XO' classification, XO sauce was first created in Hong Kong in the early eighties. Its extravagant ingredientsinclude dried aged scallops, and Jinhua cured ham that makesthe sauce deep and rich in intensity. A luxurious condiment of the highest degree, Vogue China called it 'caviar of the East'
2oz
15
4oz
25
Fish
Stir-Fry Chilean sea bass with sanpei sauce
54
Seared yellow snapper with supreme homemade soya sauce
44
Charcoal grilled honey Chilean sea bass
58
Steamed Chilean sea bass with garlic
58
Seafood
Sweet & sour prawn with pomegranate
40
Crispy tiger prawn
with wheat flake
40
Steamed Maine lobster with garlic
88
Spicy prawn
with lily bulb and almond
40
Stir-Fry tiger prawn with zucchini
in XO sauce
42
Stir-Fry local lobster meat
in XO sauce
62
Spicy Stir-Fry scallop with edamame
48
Braised scallops with mushroom in oyster sauce
48
Singapore chili Maine lobster with sweet bun
88
Poultry
Sanpei chicken claypot
with sweet basil, chili and spring onion
32
Roasted PiPa duck
48
Spicy crispy mala chicken
32
Szechuan style sautéed diced chicken
with dried chili
32
Crispy orange chicken
34
Meat
Black pepper beef tenderloin
56
Clay pot beef tenderloin with garlic
56
Stir-fry shredded beef with flower leeks
46
Stir-Fried beef with shishito pepper
46
Crispy Szechuan shredded beef with mango (nut)
46
Stir-fried spicy lamb with spring bamboo shoot
46
Tofu and Vegetable
Tofu clay pot in black bean sauce
28
Stir-fried assorted mushroom with yam bean
38
Four style vegetables in sweet Szechuan sauce
20
Stir-fried French bean with preserved olive
18
Black pepper vegetarian chicken
28
Sauteed asparagus with lily bulb
22
Baby pak choi
18
Noodle and Rice
Yeung Chow Fried Rice with XO sauce
shrimp & beef
28
Shrimp fried rice
22
Beef fried rice with black truffle
24
Vegetable fried rice
18
Chicken fried rice with corn
22
Spring onion egg fried rice
16
Jasmine rice
12
Hakka noodles with mushroom and chives
22
Local lobster noodles
54
Rice vermicelli with shredded chicken
24
Udon noodles with duck in black pepper sauce
28
Signature Menus
- Vegetarian
Chrysanthemum
$108 per person; available for parties of four or more. A noble character; a symbol of longevity, good health and vitality
Appetizer
Vegetarian dim sum platter
Green salad with mango in plum dressing
Pan-fried vegetable dumpling
Soup
Sweet corn soup
Main
Stir-fry black pepper vegetarian chicken
Stir-fry assorted mushroom with yam bean
Tofu clay pot in black bean sauce
Rice
Stir-fry French bean with preserved olive
Vegetable fried rice
Dessert
Chef's choice of dessert
Lotus
$138 per person; available for parties of four or more. The water lily plant is a promise of truth, purity and enlightenment
Appetizer
Dim sum platter
Crispy duck salad
Crispy almond prawn
Main
Spicy prawn with lily bulb and almond
Stir-fry Chilean sea bass with sanpei sauce
Roasted PiPa duck
Stir-fried beef with shishito pepper
Vegetable
Baby pak choi
Chicken fried rice with corn
Dessert
Chef's choice of dessert
Shou
$168 per person; available for parties of four or more. One of the 'Five Blessings'; signifying long life, happiness and harmony
Small Eat
Dim sum platter
Green salad with truffle sauce in plum dressing
Pan-fried chicken dumpling with foie gras
Appetizer
Traditional roasted Peking duck
Main
Charcoal grilled honey Chilean sea bass
Stir-fry tiger prawn with zucchini in XO sauce
Black pepper beef tenderloin
Sauteed diced chicken with dried chili in Szechuan style
Vegetable and Rice
Stir-fry assorted mushroom with yam bean
Yeung Chow Fried Rice with shrimp & beef
Dessert
Chef's choice of dessert
Dragon
$198 per person; available for parties of four or more. The enduring symbol of power, strength, vigilance and good luck
Small Eat
Dim sum platter
Green salad with truffle sauce in plum dressing
Crispy almond prawn
Appetizer
Peking duck with Osetra caviar (28g)
Main
Charcoal grilled honey Chilean sea bass
Stir-fry prawn with shishito pepper in black bean sauce
Black pepper beef tenderloin
Stir-fry local lobster in X.O. sauce
Vegetable and Rice
Beef fried rice with black truffle
Sauteed asparagus with lily bulbs
Dessert
Chef's Choice of Dessert
Supreme
Traditional Cantonese favorite with a Hakkasan flair
Peking duck
with Osetra caviar (28g); add duck consomme with mushrooms $10 per person
218
A5 Waygu striploin (4oz)
Grilled with maggi sauce (lotus and asparagus)
160
Salad
Crispy duck salad
with pomelo, pine nut
30
Duck consommé
with mushroom
15
Green salad with mango
in plum dressing
24
Soup
Hot and sour soup
15
Crab and sweet corn soup
19
Dim Sum
Dim sum platter
Har gau, Scallop shumai, Chinese chive dumpling, Black pepper duck and pumpkin dumpling
36
Vegetarian dim sum platter
Three style mushroom dumpling, Black rice vegetable dumpling, Crystal black truffle with edamame dumpling, Bean curd lotus roll
30
Sesame prawn toast
24
Pan-fried chicken dumpling with foie gras
26
Pan-fried vegetable dumpling
20
Dessert Menu
Desserts
S'mores Chocolate Fondant
warm molten chocolate cake, graham cracker crumble vanilla bean marshmallow, french vanilla ice cream
18
+
Recommended Wine Pairing: Taylor's 20 Year Old Tawny NV Douro, Portugal (glass)
Recommended Wine Pairing: Taylor's 20 Year Old Tawny NV Douro, Portugal (glass)
20
Louis XIII
Louis XIII x Hakkasan Sweet Caviar
Exotic compote, passion fruit cream, coconut pearl; A special version of Hakkasan's Sweet Caviar dessert, paired with two one-ounce glasses of Louis XIII serve with a tableside ritual and a takeaway gift.
Louis XIII
Think A Century Ahead; Each Decanter Is The Life Achievement Of Generations Of Cellar Masters