Small Plates: Dine out at Hakkasan; toss some slaw at home
Hakkasan opened last month as part of a five-story culinary/nightlife complex of the same name, with the dining area on the first floor. Heading the kitchen is chef Ho Chee Boon, who received a Michelin star for Hakkasan’s New York location, assisted by a team including wok and dim sum chefs. Here’s a sample from the menu.
Starters: Hakka fried dim sum platter (roasted duck pumpkin puff, XO scallop puff, crispy prawn dumpling), $28; green salad with asparagus and mountain yam, $19; salt-baked chicken with fragrant ginger and scallion oil, $18; fried soft-shell crab with curry leaf and chili, $18
Entrees: Chiu chow-style Chilean sea bass clay pot with salted plum, $35; stir-fry lobster with sweet and spicy sauce and cashew nut, $58; jasmine tea-smoked chicken, $26; stir-fry black pepper beef rib-eye with merlot, $37; Shanghai fried lamb tenderloin, $38; braised egg tofu with luffa melon, $16; stir-fry lotus root with royal trumpet, $15; whole Peking duck with Tsar Nicoulai caviar, cucumber and scallion, with stir fry as a second course, $245 .
Noodles and rice: truffle braised noodle with scallop and crabmeat, $42; braised Maine lobster with homemade spinach noodles, $48
The restaurant is open from 5 to 11 p.m. Sundays through Thursdays and 5 p.m. to midnight Fridays and Saturdays. For details or reservations, call 891-7888 or visit www.HakkasanLV.com.
NEW BOOKS
FOR COOKS
RED CABBAGE SLAW
WITH APPLE AND RAISINS
½ cup buttermilk
¼ cup plain Greek yogurt
1 scallion, thinly sliced
2 teaspoons Dijon mustard
3 cups shredded red cabbage
1 large carrot, coarsely grated
1 large tart apple, such as Granny Smith, cored and diced
3 tablespoons golden raisins
In the bottom of a large bowl, whisk together the buttermilk, yogurt, scallion and Dijon mustard.
Add the cabbage, carrot, apple and raisins to the bowl and stir to coat well with the dressing. Cover and refrigerate for 1 hour. The cabbage may give off some liquid, so be sure to stir again to blend everything together before serving.
Serves 6 to 8.
— Recipe from “The Animal Farm Buttermilk Cookbook” by Diane St. Clair (Andrews McMeel Publishing, $27.99)
— Heidi Knapp Rinella
