Instead of the usual valet hustle and bustle expected when you pull up to the Atlantis, The Palm, we were greeted by an air of still and calmness, as here they have ditched the service in place of a self-park system. Safety first. Decadence second.
Hakkasan is still a luxurious institution: the grand interior [and exterior], dimmed lights and refined ambiance draw you in, while the contemporary Cantonese cuisine has you thinking about the dim sum days for days to come.
Temperature is taken at the door – business as usual – before the friendly wait staff showed us to our seats, and elegantly explained that the menu can be scanned using our phones. As well as noting that the paper bags on the table were to keep our face masks safe during the meal. Sanitised, individually wrapped wipes sat neatly to the side also.
We scanned the menu, finally selecting the colourful, and nearly too-pretty-to-even-eat vegetarian dim sum platter to start, followed by the soft-shell crab and delectable chef-favourite spicy prawn with lily bulb and almond, finishing with the tofu, aubergine and mushroom claypot in chilli and black bean sauce. Desert came in the form of a lemon and sesame tart with lemon ice cream delicately on the side. Taste buds were tingling all night long.
If Chinese food is what you’re craving, then Hakkasan’s innovative iterations and traditional techniques, along with its spaced-out seating and attention to detail, is a safe bet.