The Hakka steamed dim-sum platter is full of succulent surprises, like black crab and scallop shumai
by Lesley Balla | Photography by Andrea Bricco | Angeleno magazine | December 2, 2013
The waft of incense when you walk through the door, the pulsating soundtrack that gets louder as the lights get dimmer throughout the night, the $288 whole Peking duck— Toto, we’re not in the San Gabriel Valley anymore. When it comes to authentic Cantonese food, many locals skip off to one of the brightly lit dim-sum houses in Arcadia or Monterey Park. But when you want a sleek and sexy night in Beverly Hills that includes plump little shumai and smoke-tinged Negronis, Hakkasan is where you want to be.
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