Written by Dining with Skyler contributor, Hayley S. Morris
311 W 43rd St
New York, NY 10036
Close your eyes and imagine you’re walking into a dimly lit, trendy night club with posh furniture and sophisticated music playing. A club so cosmopolitan, so worldly, so swanky and grown-up…that naturally, I brought my 9-year-old sister to tag along.
Continue imagining this lavish scene in your head and then…dumplings! That sums up my experience at Hakkasan. In fact, I have personally dubbed Chef Tong Chee Hwee, the Master of Dim Sum Deliciousness. A prestigious honor no doubt.
From the stir-fry udon noodles to the roast duck pumpkin puff, every dish we tasted was incredible. (Yes, I did say pumpkin puff.)
Seriously, the roast duck pumpkin puffs are a MUST. They’re crispy when you need crispiness, but then juicy when you need juiciness. My palette has never experienced so many exploding flavors at once.
Next up was a medley of dumplings that were far trendier than I could ever be. When I grow up I want to be these dumplings.
The trio consisted of: one Scallop Shumai, one Prawn and Chinese Chive and one Has Gau. Don’t know what that means? Doesn't matter, it’s delicious.
Now let’s get down to the real business: dessert. This treat was listed humbly on the menu with a mere description “Lemon Cake.” But the flavors and intricate design were anything but simple. It was delicate yet flavorful all at the same time. This lemon cake was one of those amazing desserts where you walk out feeling light and fresh, as opposed to holding your stomach in gut wrenching fullness.