Chef Ho Chee Boon is Hakkasan’s International Executive Chef responsible for new openings and menu development around the world, with a particular focus on creating new dishes for specific locations using the finest local ingredients. Moving to the US in 2012 to launch Hakkasan New York, Chef Ho was awarded a Michelin star within eight months of opening.
He has since headed up all subsequent US openings, including San Francisco, Las Vegas and Los Angeles, as well as overseeing operations as far afield as Dubai, Mumbai and Doha. We caught up with Chef Ho Chee Boon, the Executive Chef of Hakkasan New York, to talked about his extensive 24 years of experience at some of the world’s most renowned Asian eateries.
How different is the Vegas audience in terms of their demand for good food?
We see a similar audience between most of our Hakkasan locations, but in Las Vegas we have a much more diverse audience of travelers from all over the world. When guests come in to any of our locations, their standards are high. They know at Hakkasan they will get the highest quality Cantonese cuisine available, and that standard holds true in the Las Vegas market.
What are your favorite dishes from the Hakkasan Vegas Menu?
Yes, personal favorites.
I love all of the dishes at Hakkasan, but if I had to choose one, it would be the Crispy Roasted Duck with Kumquat and Chinese Mustard Sauce.
If there is one dish that would define Hakkasan Vegas, what would that dish be?
We have several items that are only available at Hakkasan Las Vegas, but I would say the dish that defines that menu most is the Crispy Quail with Chinese Wine and Chili Sauce.[metaslider id=5352]
How does one keep the menu exciting and live up to the expectation and reputation of the Hakkasan brand?
We are always mindful of Hakkasan’s reputation for fine Cantonese cuisine any time we make menu changes. We typically change the menu twice a year to reflect the seasons, so our guests know they are always getting the freshest dishes while always staying true to our brand.