Hakkasan in Bloom brings their signature dishes and gintastic cocktails to the table

The largely floral menu at Hakkasan champions the best ingredients, signature dishes, and Bombay Sapphire gin cocktails.
The specially curated limited edition hakkasan in bloom menu is the best of their signature dishes with seasonal flavours.
The specially curated limited edition Hakkasan in Bloom menu is the best of their signature dishes with seasonal flavours.

When in the mood for the best of Cantonese, Hakkasan is but an obvious choice. And for the month of June, they bring you the best of spring in the limited edition menu; Hakkasan in Bloom. 

Since their launch in 2011, Hakkasan has been the go-to place for anyone in Mumbai looking to indulge in the best of Cantonese cuisine. Their lip-smacking dimsums combined with the most refreshing seasonal cocktails are a surefire setup for an elegant meal. 

The Hakkasan in Bloom is no different, a limited edition floral menu that celebrates the signature flavours in bloom. Paying homage to fine ingredients, provenance and seasonality, the restaurant’s also added aesthetic blooming florals in the nooks and crannies for a holistic multi-sensory experience. 

Being my first visit to Hakkasan, I was immediately taken by the blue backlit bar stretching across the length of the space. It just got better from there, as I learnt through the specially curated Tale of 5 Flowers cocktail menu. Each cocktail finds its inspiration in flowers with Bombay Sapphire Gin as the signature ingredient. And let me tell you now, these cocktails are where Hakkasan truly shines.

The tale of 5 flowers cocktail menu finds its inspiration in flowers with bombay sapphire gin as the hero ingredient.
The Tale of 5 Flowers cocktail menu finds its inspiration in flowers with Bombay Sapphire Gin as the hero ingredient.

We start off with the picturesque Lan Lan Highball, a blend of lavender and butterfly pea syrup with martini bianco and fresh lime. It’s not a flavour profile you’ve had before, but it certainly heroes the gin. There’s also Ai (or love) which uses house made hibiscus cordial with fresh lime juice, and Liliang which combines gin with house made marigold liqueur, fresh grapefruit juice and agave syrup. While both cocktails are refreshing in their own right, they do share similar citrus notes that don’t really linger. An easy but surprising favourite was the Rosetta. Using house made rose shrub, this creamy yet light concoction will definitely have you calling for more.

The lan lan highball on the hakkasan in bloom menu is a blend of lavender and butterfly pea syrup with martini bianco and fresh lime.
The Lan Lan Highball on the Hakkasan in Bloom menu is a blend of lavender and butterfly pea syrup with martini bianco and fresh lime.

As you make your way through the cocktails, the signature curated dishes make for excellent pairings. In all honesty, this is probably the best dim sum selection I’ve had across Mumbai, every bite as delicious as it is memorable. 

We started off with the Botanical Chow Chow and Luffa dumpling. A vegan dim sum, the sweet chow chow and soft luffa are in perfect harmony, and an easy crowd pleaser irrespective of your food preferences. 

The non-vegetarian selection is just as good, if not better. With the Black Velvet Prawn XO dumpling with Tobiko Caviar, you get an Instagrammable bite that’s an explosion of flavours to boot. It’s carbon black from the squid ink with a delicious filling, and a perfect balance of sweetness with a hint of spice. Another must have is the Lotus Root Prawn Roll, another great combination of a variety of textures. Served with a spicy tangy mango sauce, it makes for the ultimate bite. Special shout out to the Pork and Prawn dumpling, a simple no-nonsense dim sum that deliciously captures true umami comfort.

While the dim sum will certainly leave you full both heart and body, you can’t skip on the exquisite wok section. The Hakkasan in Bloom menu celebrates Wok-hei, an art the restaurant prides itself on and adds a whole new dimension of seasonality to the meal. 

Dimsums at hakkasan are simply divine, to say the least.
Dimsums at Hakkasan are simply divine, to say the least.

Unable to control the glutton in us, we went for both the Wild Prawn in Marigold Sauce and the Steamed Red Snapped In Marigold Mustard Sauce. The base curry has a distinct sweet yet tangy mustard flavour profile, and both the prawns and snapper were cooked to tender perfection. It’s best had with their simple egg fried rice, which in itself was so good and yet again, comforting umami. 

If I had to mention one gripe with the menu, it would be the Stir-fry okra, aubergine and shimeji mushroom with pickled ginger. While the flavours are on point, the vegetables just felt a bit more undercooked than called for and interfered with what was otherwise a perfect meal. 

As we stand on the cusp of bidding mango season farewell, the Mango Coconut Tropical Tart makes for a fitting dessert. A vision on the plate almost too pretty to eat, it’s the best of seasonal flavours with little bits and bobbles scattered across for a unique bite every time. It’s an ideal finish to a great meal, and definitely one that’s put Hakkasan on my radar.

Overall rating: ⭐⭐⭐⭐ (Max: 5 stars) 

Food: 8.5/10

Service: 9/10

Interiors/Décor: 9/10

One dish we loved: Black Velvet Prawn XO dumpling with Tobiko Caviar

One thing that didn’t work for us: Stir-fry okra, aubergine and shimeji mushroom with pickled ginger

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