Hakkasan | London

It is always exciting dining at Hakkasan. The last few times I dined at Hakkasan was for dim sum brunch. Since P has never been there and that I haven't been back in a while, we made a dinner reservation for the OpenTable exclusive special offer. It was a pretty good deal at £35 for 3 courses and a cocktail each.

We were served a dim sum platter and crispy spring roll each to start with. The dim sum as always, are delicately made and presented in small bamboo steamers. The mains we chose were Pipa Duck, and Roast Silver Cod with champagne honey sauce served with seasonal vegetables and steamed rice. The mains were small but don't be fooled by it cause we were pretty full by the end of our fabulous dessert from the a la carte menu. The Coconut Semifreddo was presented ever so cutely like a halved coconut, and my Banana Caramel Delice was a delight with salted caramel and peanuts.

The staff were lovely and very friendly, all with beautiful and genuine smile. It makes the evening very special. The ambience was although busy, was rather romantic. Definitely a great place to bring your date.

Loving the colours of our Dim Sum Platter

Crispy Duck Roll

Pipa Duck

Roast Cod

Coconut Semifreddo

Banana Caramel Delice

The OpenTable Exclusive Offer will be ending 31st May. So hurry up and impress your date before offer runs out.

Hakkasan Hanway Place

8 Hanway Place
W1T 1HD London,UK

Hakkasan Hanway Place on Urbanspoon

Victoria Sandwich with a Twist | Raspberry and Cream Brown Sugar Victoria Sandwich

One happy and sunny Tuesday, I decided to make a cake to celebrate! Something simple that is yummy and effortless. I have to say it was a little experimental, as with most of my cooking.
On my way home, I bought some double cream and fresh raspberries, not knowing exactly what I was going to make. I flipped through fancy cookbooks, with cake or biscuit bases of genoise, sable and even dacquoise.

I finally settled on the simple and straightforward Victoria Sponge recipe by Mary Berry. I have adapted her recipe, swapping with a few ingredients. See below for the recipe.

Brown Sugar Victoria Sandwich Recipe

Recipe adapted from Mary Berry's Perfect Victoria Sandwich


  • 4 free range eggs,
  • 225g dark brown sugar
  • 225g plain flour
  • 2 tsp baking powder
  • ½ tsp bicarbonate soda
  • 225g soft butter
  • 1 tsp vanilla extract

Please click here for methods of making the sponge cake.

Raspberry and Cream Recipe:

  • Raspberry jam
  • 400g Fresh raspberries
  • 300ml double cream
  • 1 tsp vanilla extract
  • 4 tbsp icing sugar


1.  Make the 2 layers of sponge cake as instructed in the link above.
2.  Mix double cream, vanilla extract and icing sugar and whip until soft peak. Set aside.
3.  Spread a generous amount of raspberry jam and whipped cream then arrange a layer of fresh raspberries on a layer of the cooled sponge cake.
4.  Cover the cake with the remaining whipped cream.
5.  Decorate with some fresh raspberries, mint leaves and chocolate.