FSR magazine April 2018

Chefs & IngredI ents ProfI le
and shochu cocktails—it’s about the
whole experience of Hakkasan that we
are trying to package and continue to
develop, step by step,” Kopera says of
the Hakkasan restaurant brand, which
is managed by the Hakkasan Group. “It’s
a distinctly driven process, and we’re
excited to see the next generation of elevated
Chinese cuisine.”
After opening its original Hakkasan
restaurant location in London in 2001,
Hakkasan Group has grown to represent
17 different brands with 41 locations
total, 21 of which are under direct Hakkasan
Group management in the U.S.
Focused on high-end, modern Cantonese
cuisine, the four Hakkasan restaurants
in the U.S. have long been
known for popular dishes like Black
Truffle Roasted Duck, Roasted Silver
Cod with Champagne and Chinese
Honey Sauce, Stir Fry Black Pepper Ribeye
Beef with Merlot, and an assortment
of creative dim sum offerings. The
U.S. Hakkasan restaurants are located
in New York, San Francisco, Las Vegas,
and Miami while another seven are in
locations like London and Doha, Qatar,
with two more set to open in Indonesia
and Saudi Arabia in 2018.
Kopera, who is based in Las Vegas,
leans on his 30 years of experience in
the international hospitality industry
Gert
koPera
“We are seeing a lot more vegetables come into
play in Chinese cuisine and a more sophisticated
play on textures with lighter sauces.”
yauatcha’S
edaMaMe
truFFle
duMPlinG.
hakkaSan’S
Grilled chilean
SeaBaSS.
Stir-Fry
Black PePPer
riB eye
BeeF with
Merlot FroM
hakkaSan.
Hakkasan
18 april 2018 FOODNEWSFEED.cOm