Dim Sum Sundays at Hakkasan Jakarta

Southeast Asia’s first Hakkasan outpost now offers two decadent Sunday brunch menus.

Scallop and tobiko siu mai

Weekend brunches have long been popular in the Indonesian capital, and Hakkasan Jakarta is doing its part with the recent launch of a special dim sum experience from 11:30 a.m. to 3 p.m each Sunday. Two fixed menus, one catering to vegetarians, are paired with a choice of teas or fruit-blended mocktail; the drinks can be swapped out for champagne or cocktails for a more indulgent meal.

The eight kinds of dim sum range from crispy prawn with truffle—a reinvention of the British-Cantonese fusion dish prawn toast—to compact Shanghainese xiaolongbao and new creations like roasted duck-and-pumpkin dumplings. Hakkasan also excels in turning out classic staples: the exquisite, flaky pastry puffs (sou) stuffed with beef are baked to perfection, while fluffy char siu buns come with air-dried lap cheong sausage, which adds its characteristic sweetness to an already toothsome filling.

And rather than resorting to the unwieldy slabs found in most dim sum restaurants, Hakkasan scales down turnip cakes (lor bak go) into a moreish heap of bite-size cubes that are ideal for sharing between two or three people. These offer up a balance of puffy crust and soft insides, and are pan-fried in a homemade XO sauce with extra-crispy slivers of conpoy (dried scallop). À la carte add-ons range from sticky rice steamed in lotus leaf and four varieties of cheung fun (including wagyu beef) to pork-and-century-egg congee.

Crispy prawn with truffle

Baked beef puffs, a must-try on Dim Sum Sundays

 

Baby pak choy with shallot

Stir-fried black pepper rib eye beef with merlot

As for the main course, diners can choose between three entrées: prawns in a mild curry-like sauce topped with almond, Hakkasan’s signature stir-fried black pepper rib eye beef with merlot—served atop a delicate “nest” of battered flour strands—and a flavorful sanbei chicken claypot. The latter’s name alludes to the “three cups” of soy sauce, rice wine, and sesame oil used to give the chicken its flavor.

The two side dishes include a plate of seasonal vegetables (for instance, baby pak choy flecked with shreds of fried shallot) and, in time for the Dragon Boat Festival coming in June, a well-executed zong, or glutinous rice dumpling. More commonly known in Indonesia by its Hokkien name, bakcang, the hearty zong yields tender pieces of pork and conpoy as well as a salted egg yolk.

And since dessert is a strong point of Hakkasan Jakarta, make sure to leave room for the delicate, mochi-like raspberry snow buns or its crowd-pleasing rendition of the Indonesian shaved-ice treat es teler—either one will make a perfect sweet finish.

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