Have a sweet tooth? Hakkasan San Francisco has just debuted their new dessert and wine pairing menu, and it’s a sugar lover’s dream come true. The Bay Area restaurant, known for their Cantonese fusion cuisine, may have won awards for its innovative dishes and exceptional flavor, but its new dessert menu is just as noteworthy. Sourcing local ingredients, Hakkasan’s pastry chef Catherine Kim has created decadent confections like the TCHO Chocolate & Summer Cherry Parfait, Orchard Peach Tart, Strawberries & Champagne, and Ice Cream Dumplings.
“At Hakkasan we always try and use local and seasonal produce where possible. The Orchard peach tart is a great example of that, the local peaches are sliced very thinly and then baked for just a couple of minutes to release the juices so it still tastes very fresh,” Rory Macdonald, Executive Pastry Chef of Hakkasan USA told JustLuxe. “Working with Catherine Kim we created the crystallized ginger ices cream which has a slight kick to it which compliments the tartness of the peach. The presentation is kind of old school.”
The Orchard Peach Tart (easily the pièce de résistance) includes local peaches, crystallized ginger ice cream and lemon verbena oil paired with 2014 Moscato d’Asti, Saracco. Jasmine rice gelato, sour cherries and Sicilian pistachios fill the TCHO Chocolate & Summer Cherry Parfait and is served with 2009 Recioto della Valpolicella. Strawberries & Champagne is just as sensual as it sounds with a vanilla panna cotta, poached rhubarb sorbet topped with organic strawberries and a Champagne foam. Finally, the Ice Cream Dumplings are comprised of ice cream piped into white chocolate truffle shells, wrapped in mocha and topped with seasonal fruits, herbs and flowers, then paired with 2008 Late Harvest Riesling, Cloudy Bay.
