Eating international fare at a local restaurant bypasses many transatlantic travel woes, such as jet lag and oar splinters. Stamp your palate’s passport with this Groupon.
Choose from Four Options
$72 for an eight-course tasting dinner for two (a $147.30 total value)
- Xo chili wontons (a $7.90 value)
- Norwegian smoked salmon on Melba toast (a $9.90 value)
- Crispy panko prawns on organic greens (a $13.90 value)
- Chef’s double boiled soup (a $22 value)
- Nova Scotian half lobster with champagne crème (a $53.90 value)
- Truffle balsamic greens (a $11.90 value)
- Fraser Valley-braised plum duck, jasmine rice, and seasonal greens (a $19.90 value)
- Dessert (a $7.90 value)<p>
$139 for an eight-course tasting dinner for four (a $294.60 total value)<p>
$77 for a surf-and-turf dinner for two (up to a $174.70 total value)
- Crispy panko prawns on organic greens or AAA beef tataki organic salad (a $19.90 value)
- Chef’s double boiled soup (a $22 value)
- Surf-and-turf main combo entrée (a $104 value)
- Jasmine rice (an $5 value)
- Seasonal greens (a $15.90 value)
- Dessert (a $7.90 value)<p>
$149 for a surf-and-turf dinner for four (up to a $355.40 total value)<p>
See the full menu.<p>
Hakkasan Contemporary Chinese Cuisine
Aromas of spicy garlic, honey-roasted pork cheeks, and hot soups flood the dining room at Hakkasan Contemporary Chinese Cuisine, wafting an olfactory preview of the menu's contemporary Chinese cuisine past diners' tables. Although the chefs rely on traditional Cantonese spices and cooking techniques, their goal is to elevate Chinese fare—without masking the dishes' regional roots—by integrating eclectic ingredients such as foie gras and Berkshire pork loin. They also complement the Eastern flavours with Western presentations, carefully sculpting and arranging every entree on its plate to create a thoroughly refined dining experience, and one that has earned praise from the Richmond Review and the Vancouver Sun. In addition, Hakkasan won Best Service Award from the 2011 HSBC Diner's Choice Awards.
The restaurant's signature tasting menus rotate seasonally, which allows the chefs to incorporate fresh bounties of locally sourced produce, organic greens, and free-range chicken. Additionally, the à la carte menu tempts diners with its own selection of entrees, including a fragrant quail-and-fungus soup that double boils inside of a young coconut for three hours.