Two Hakkasan bestselling Chinese recipes revealed

Celebrate the Chinese New Year by recreating two winning dishes from renowned Cantonese fine-dining restaurant Hakkasan Dubai, which opened in Jumeirah Emirates Towers in November.

Hakkasan Dubai’s Chef de cuisine Pang Pin Lee Sam has exclusively revealed the ingredients and method behind two of the restaurant chain's winning dishes; roasted mango duck and rib-eye black pepper beef. 

Chef de cuisine Pang Pin Lee Sam has over 10 years’ experience in gourmet Cantonese cuisine and is skilled in the art of dim sum. He’s previously worked at Hakkasan Abu Dhabi, and now he brings a unique touch to the new Hakkasan Dubai menu, with dishes that have been specifically crafted for the UAE market to sit alongside celebrated Hakkasan classics.

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Roasted mango duck
For the duck
2 duck breasts with skin on, 1 tsp Chinese five spice powder, maltose, white vinegar, salt, fresh mango.

For the sauce
100ml lemon juice, 80g crystal sugar, 50ml white vinegar, 12g custard powder, 50ml water.

1. Clean the duck breast and season it with salt. Spread the Chinese five spice under the skin evenly.
2. Mix white vinegar with maltose and brush the mixture onto the skin.
3. Pre-heat the oven to 180°c and roast the duck breast slowly for at least 30 minutes.
4. Keep brushing the maltose mixture on the skin repeatedly to achieve the crispy golden colour.
5. Let the duck rest and prepare the lemon sauce.
6. Heat up the lemon juice with sugar and white vinegar in a saucepan on a low temperature. Do not boil.
7. Mix the custard powder with water and add to the sauce at the last minute.
8. Clean one mango, which shouldn’t be too ripe.
9. Slice the duck and mango in even pieces and serve with the warm lemon sauce underneath.

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Rib-eye black pepper beef

For the beef
180g Galloway rib-eye steak cut into 15g cubes and seasoned with salt and pepper. ½ teaspoon starch, 20g peeled garlic cloves (blanch and boiled in hot water for 5 minutes), 40g spring onions, 50g diced onions, 10g red pepper finely diced, 300ml vegetable oil.

For the black pepper sauce
8g cracked black pepper, 32g butter, 120g tomato sauce, 18g Maggi liquid seasoning, 12g Worcestershire sauce,
32g chicken stock, 18g white sugar.

1. For the sauce, heat the pepper in a dry wok. Stir in the butter followed by the remaining ingredients. Continue stirring until all ingredients have combined and reduced enough to coat the back of a spoon. Set aside to cool.
2. Heat half the oil in a wok, add the garlic cloves and cook until evenly brown. Remove and strain.
3. Mix the starch, 2 teaspoons of water and 2 teaspoons of oil and coat the beef. Using the same wok, fry the beef cubes on a high heat to caramelise the meat’s surface but do not overcook. Take out and set aside.
4. In a clean pan, heat a little oil. Fry the onions and spring onions. Sprinkle with a little water and salt. Strain.
5. Using the same pan, add 2-3tsp of black pepper sauce and heat until it glistens. Return beef to the pan, mix together, reduce the liquid to a glaze, then serve.
9. Sprinkle diced red pepper on top, to finish.