Hakkasan announces Ardbeg "The Pursuit Of Smoke" – A Spectacular Six-Hands Dinner with Multi-Sensory Storytelling

Hakkasan, known for its unique dining experience, has joined forces with the prestigious Islay Single Malt Scotch Whisky Ardbeg, renowned for its legendary peaty flavour profile, to present a one-of-a-kind dining experience – Ardbeg ‘The Pursuit Of Smoke’. This extraordinary collaboration promises an immersive journey into the world of smoke and fire through a tastefully curated eight-course dining adventure.

The Pursuit Of Smoke is not just a dinner; it's a captivating multi-sensory story brought to life through the innovative use of projection mapping. Guests will be transported to the surreal and mystical world of Ardbeg and Hakkasan, guided by the culinary genius of Hakkasan's Michelin-star chefs – Chef Andrew Yeo, Corporate Executive Chef Cantonese Brands, Tao Group Hospitality, Executive Chef Andrew Lee, Hakkasan Abu Dhabi, and Head Chef Gopi Thokra, Hakkasan Mumbai. This collaborative endeavour with artists Amitabh Kumar, Studio Moebius, and Noni Mouse will take diners on an unparalleled culinary journey where smoky cocktails harmonise with aromatic flavours.

The collaboration marks a culinary milestone that has never been witnessed before. With a melange of Michelin-star chefs, artistic innovation, and the mystique of Ardbeg's iconic whisky, the association promises to transport guests into uncharted territory. The mere fact that these renowned chefs are flying in for this exceptional event is a testament to the exclusivity and exceptional quality that attendees can expect. It's an opportunity to savour an extraordinary dining experience that will go down in culinary history!

The Six Hands Immersive Dining Experience is an exclusive dinner where guests will indulge in a delightful gastronomic journey featuring artful presentations, sensory exploration, and thoughtfully curated cocktail pairings. This extraordinary experience will transport guests to a new dimension of gastronomic delight through state-of-the-art projection mapping, surround sound, and interactive elements.

The journey begins with Treasure of the sea dim sum, an exquisite exploration of flavours that offers a trio of delightful dim sum creations. First on the plate is a succulent Shanghai scallop dumpling, bursting with the rich taste of the sea. Next, we have the exquisite pairing of Lobster and mango wrapped in a delicate cheese roll, a perfect harmony of sweet and savoury. Lastly, the journey takes a unique turn with the artful blend of John Dory and ginger nestled within a delicate taro puff, creating a delicate and aromatic delight. This culinary experience promises to be a treasure trove of flavours that will leave your taste buds longing for more. As you move ahead, Fresh local greens and beetroot salad offers a refreshing interlude. The crispness of local greens meets the earthy notes of beetroot in a salad dressed with ginger shallot olive oil. Accompanied by beetroot sago crackers and toasted walnuts, this course provides a delightful contrast to the courses that preceded it. The Supreme urchin and king crab dumpling saffron soup is adorned with dried scallop. The rich, aromatic essence of saffron permeates this dish, creating a sense of luxury and adventure in every spoonful. The Peking duck duet marries tradition with innovation as Peking duck is presented with caviar, and a black truffle roasted duck puff adds a modern twist. The fusion of flavours showcases the creative craftsmanship behind this dining adventure. With Wok-fry chilean sea bass, the journey takes a detour to explore the flavours of the sea. The delicate, flaky sea bass is wok-fried to perfection and accompanied by spring onions, confit carrots, and sweet basil, offering a symphony of tastes that will linger on your palate. Autumn mushroom and golden squash, brings the experience back to earth, featuring a savoury porcini mushroom sauce and shiitake mushroom dust. This course pays homage to the season's bounties while maintaining a sense of culinary innovation. Lamb two ways presents

charcoal-grilled and Szechuan stir-fry lamb, accompanied by a flavorful garlic herb sauce. This course invites you to savour the lamb's succulence while exploring the delicate balance of flavours.

Embark on a parallel culinary journey with the vegetarian menu, your experience begins with Foraging in the forest dim sum delight in the intricate flavours of a Shanghai carrot dumpling, the innovative vegetarian duck roll, and an Edamame and asparagus taro puff. Each bite presents a unique combination of textures and tastes, setting the stage for the extraordinary courses that follow. Fresh local greens and beetroot salad, the freshness of local greens is perfectly complemented by the earthy richness of beetroot. This vibrant salad, dressed with ginger shallot olive oil, offers a refreshing and harmonious interlude, preparing your palate for the culinary wonders ahead. Chive flower and mushroom dumpling saffron soup presents a vegetarian version of the saffron-infused experience. This soup is adorned with chive flowers and features an enticing blend of mushrooms, creating a sense of luxury and adventure with each spoonful. The journey takes an intriguing twist, the Vegetarian duet, tradition meets innovation as a vegetarian duck is served with caviar, and a black truffle roasted mushroom puff adds a modern twist. The fusion of flavours showcases the creative craftsmanship behind this parallel dining adventure. Jackfruit cheung fun introduces a delightful change of pace, with the exotic jackfruit taking centre stage. Expertly prepared, this course features spring onions, confit carrots, and white radish, offering a unique combination of textures and flavours that will leave a lasting impression. Autumn mushroom and golden squash features a savoury porcini mushroom sauce and shiitake mushroom dust. This course pays homage to the season's bounties while maintaining a sense of culinary innovation. With Vegetarian chicken with sugar snaps, you'll experience a delightful vegetarian rendition of a classic dish. It features black pepper sauce and is accompanied by Five style wild rice in fragrant chilli and celery, complete with shiitake mushrooms and shaved black truffle. This course invites you to savour the succulence of “vegetarian chicken” while exploring the delicate balance of flavours.

The parallel journey culminates with Spiky lemon, a delightful dessert that incorporates yuzu curd, calamansi gel, and almond cake. This citrusy sweet conclusion offers a bright and memorable end to the culinary journey, complementing the intricate flavours that have come before. Each bite takes you deeper into the world of The Pursuit Of Smoke.

The cocktail menu adds a layer of excitement to The Pursuit Of Smoke. It offers a selection of carefully crafted libations to complement the flavours of the dining experience. The Islay spritz, a welcome drink, combines Ardbeg 10 years with the vibrant notes of grapefruit and thyme fizz, enhanced by a touch of saline. The Smokey Bloody Mary" infuses Ardbeg 10 years with the zesty essence of Bloody Mary Mix and lemon, offering a smoky, savoury libation.

For those seeking a touch of heat, The Promontory combines Ardbeg 10 years with yuzu, Tabasco, and lime. The Padrino cocktail features Ardbeg 10 years with amaretto and dry vermouth, offering a complex, balanced profile. Dark & Smoky blends Ardbeg 10 years with ginger and peach, creating a refreshing yet smoky option. Finally, Café Islay adds a caffeinated twist with Ardbeg 10 years, espresso, ginger, and Ancho Chilli, providing a robust and spirited conclusion to your journey.

The cocktail menu is designed to elevate the dining experience, adding layers of complexity and intrigue to each course, creating a harmonious journey for your taste buds throughout the evening.

Speaking about the collaboration, Chef Andrew Yeo, Corporate Executive Chef Cantonese Brands, Tao Group Hospitality, says, “I am very excited for our first-ever Six Hands Dinner. It has been fantastic working alongside two

of our talented Hakkasan chefs to craft a menu that showcases fresh products, traditional cooking methods and modern influence. We hope to bring our guests an elevated dining experience they will create a lasting memory.”

The Pursuit Of Smoke promises to be an unforgettable dining experience, combining the talents of three remarkable chefs, the artistry of projection mapping, and the captivating essence of Ardbeg. Join us on October 27th and 28th for a night as you won't want to miss this unique chance to be part of a once-in-a-lifetime multi-sensory journey!

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ABOUT:

Established in 1815, Ardbeg is revered globally for its title as The Ultimate Islay Malt Whisky, known for its remarkable balance between peatiness and delicious sweetness, fondly referred to as 'the peaty paradox.' Despite facing an uncertain future in the 1980s and 1990s, Ardbeg was saved from extinction when it was acquired by The Glenmorangie Company in 1997. Since then, the Distillery has risen like a phoenix, earning a dedicated following and becoming a niche, cult malt.

Ardbeg Ten Years Old celebrated worldwide as the peatiest, smokiest, and most complex single malt Scotch whisky, maintains this delicate balance with an ABV of 46% and a light gold colour. Its tasting notes include sea spray, tarry rope, and an immense smoky intensity.

Hakkasan is a celebrated establishment that fuses traditional Chinese cuisine with modern flair, creating uniquely rooted yet contemporary dishes. With international locations in vibrant cities around the world, Hakkasan sets new benchmarks in modern Cantonese cuisine, offering a balance of signature dishes and exclusive creations for each location.

Art&Found is a pioneering company known for making art accessible through artist-brand collaborations with companies like Nike, Levi's, Starbucks, and LVMH. They promise to deliver an immersive art experience for “The Pursuit of Smoke” using projection mapping to elevate the dining experience to new heights.

Chef Andrew Lee (Lee Kok Hua), Executive Chef, Hakkasan Abu Dhabi: With over 30 years of culinary experience, Chef Lee's dedication and passion for cooking have earned him a Michelin star. He focuses on sourcing the best ingredients and creating guest-focused, creative dishes.

Chef Andrew Yeo, Corporate Executive Chef Cantonese Brands, Tao Group Hospitality: With over 20 years of experience, Chef Yeo brings technical skills and creative abilities to his role as Global Executive Chef for Hakkasan and Yauatcha. He's overseen culinary direction at various high-profile establishments.

When: 27th October, 10 pm seating | 28th October, 7 pm and 10 pm seating

Where: 2nd Floor, Krystal Building, Waterfield Road, Bandra West

Price: INR 8,800+ per person | INR 9,800+ per person (inclusive of cocktails, limited seats only)

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