Posts tagged with "Hakkasan"

AREA15, hakkasan, 360 MAGAZINE, Vegas

AREA15 × HAKKASAN

AREA15, the experiential retail and entertainment complex opening in spring 2020, today announces a corporate hospitality partnership with one of the world’s leading hospitality companies – Hakkasan Group, which will be AREA15’s preferred caterer for meetings, private parties and corporate events taking place in the one-of-kind venue. Additionally, Hakkasan Group will use AREA15 as the exclusive location for any events outside of the company’s Las Vegas venues.

AREA15 boasts a variety of imaginative, artistic and technologically sophisticated event spaces now available for corporate, social and private events which include:

  • 1,900-square-foot Sanctuary featuring a 34-foot high bamboo structure by the Balinese design firm, Ibuku
  • 7,500-square-foot Lightboxx featuring 360-degree floor-to-ceiling projection mapped walls, a first of its kind in Las Vegas
  • 32,000-square-foot A-Lot, an outdoor patio venue featuring monumental art installations 

Hakkasan Group operates some of the world’s top performing nightlife, daylife and restaurant brands—in Las Vegas as well as in international destinations located in the trendiest locales around the globe, including London, Dubai, Bali and Los Cabos. The group’s expert event planners and marketers cater and produce remarkable events at over 40 best-in-class venues located worldwide in 25 international cities. 

“This partnership allows Hakkasan Group to fuse its unparalleled expertise in producing successful consumer and corporate events with our extraordinary world of art, technology and imagination,” says Winston Fisher, chief executive officer, AREA15.

Opening in 2020, AREA15 promises to be a portal to the extraordinary, the world’s first purpose-built experiential retail and entertainment complex designed to bring the best-in-class of immersive experiences together under one roof. AREA15 will announce additional attractions and food and beverage experiences this fall. Event bookings are now available for dates beginning February 2020.

ABOUT HAKKASAN GROUP
Hakkasan Group is a renowned worldwide hospitality company with establishments across North America, Europe, Middle East, Asia and Africa. Its namesake is taken from its Michelin star restaurant that set the best-in-class standard for the diverse brands in the group’s collection. Its ‘brand first’ philosophy creates restaurant, nightlife and daylife venues into a world-class hospitality portfolio, all with a focus on service, design, and innovation that together, craft remarkable experiences for its guests. Its restaurant properties include Hakkasan, with 12 locations worldwide, Ling, Yauatcha, Sake no Hana, Casa Calavera, Herringbone and Searsucker. Concepts under the nightlife umbrella are Hakkasan, Omnia, Jewel and 1Oak Nightclub; and daylife brands include Omnia, Wet Republic and Liquid. For more information, visit www.HakkasanGroup.com or connect with us on FacebookTwitter and Instagram @HakkasanGroup.

ABOUT AREA15 
AREA15, located minutes from the Las Vegas Strip, is the world’s first purpose-built experiential retail and entertainment complex offering live events, exhilarating attractions, immersive activations, art installations, bars and eateries and much more. With a growing collection of dynamic destinations including NomadicEmporium, Oddwood, Dueling Axes and its anchor experience, Meow Wolf Las Vegas, AREA15 will also host ongoing pop-up events designed to attract locals and tourists of all ages when it opens in 2020. AREA15 is the development project led by a joint venture between real estate development firm Fisher Brothers and creative agency Beneville Studios, both of New York. For more information visit www.AREA15.com and follow on Instagram and Twitter: @AREA15Official; Facebook: AREA15LasVegasand YouTube: AREA15. Hashtag: #SomethingIsComing. Click here for directions and here to download high-res renderings.

SOCIAL MEDIA LINKS: 
Facebook: @AREA15LasVegas@HakkasanGroup 
Instagram: @AREA15Official@HakkasanGroup 
Twitter: @AREA15Official@HakkasanGroup 
YouTube:AREA15

HASHTAG:
#SomethingisComing

Hakkasan 2019 Pool Season

HAKKASAN GROUP REVEALS 2019 POOL SEASON OPENING DATES

World-Renown Hospitality Company to Launch Famed Pool Parties at Top Daylife Destinations

Global hospitality company Hakkasan Group heats up the Las Vegas daylife landscape with the announcement of its highly anticipated 2019 pool season opening date of Friday, March 8. Highlights of Vegas’ summer season is signaled by epic pool parties played by award-winning DJs including Calvin Harris, Tiësto, Zedd, Steve Aoki, Martin Garrix and more at the internationally recognized destinations WET REPUBLIC Ultra Pool at MGM Grand Hotel & Casino and LIQUID Pool Lounge at ARIA Resort & Casino.

Recognized around the world for its unmatchable pool scene, famed champagne showers and roster of high-caliber artists, WET REPUBLIC will welcome revelers to another legendary season launching its summer vision “A Pool Party Like No Other.” 

Coming off a successful 2018 season where WET REPUBLIC served endless amounts of champagne and was the go-to spot for bachelor and bachelorette parties, party-goers this year will experience why Vegas’ ultimate pool party is like no other as it welcomes its 12thseason and the most epic one yet.

Bathing suit-clad crowds are invited to bask poolside in two large pools and six private dipping pools. Guests can relax in spacious daybeds conveniently positioned to soak up the best rays throughout the day, escape with one of the 12 VIP luxurious Bungalows and ten deluxe Cabanas decked out with plush offerings including couches, giant flat screen TVs, ceiling fans, misters, personal model servers, premium bottle service, and more. DJs perform in close distance to the 4,100-square-foot sundeck, offering guests a perfect view from every angle.Complimentary Wi-Fi is also offered throughout WET REPUBLIC to capture all the Instagram-worthy moments.

Additionally, in true WET REPUBLIC fashion, guests can expect enhanced one-of-a-kind poolside bottle presentations hosted by a posse of model servers. Guests who order bottle service will be greeted with the fuss of a themed presentation paired with champagne showers and customized signage. To accompany the extensive mixology menu with signature cocktails like the Pool Bunny, Wet Splash and Rainstorm, guests can dine on sophisticated poolside menu offerings including Kobe Beef Sliders, Soft Tacos and Shrimp Cocktail, as well as shareable party platters ranging from Assorted Sushi Rolls to Buckets of Chicken Tenders and more.

Just down the iconic Strip, LIQUID, invites pool-goers to sun-soaked events all season long. Guests will enjoy VIP dipping pools, refreshing cocktails and an incredible talent lineup. Upon arrival, loungers can sink into one of LIQUID’s private cabanas, daybeds or deck tables surrounded by energetic sounds spun by highly-sought after DJs.

Hakkasan Group Pool Opening Weekend Schedule:

WET REPUBLIC Ultra Pool at MGM Grand Hotel & Casino

Friday, March 8

DJ Shift

Saturday, March 9

Fergie DJ

Sunday, March 10

Mark Eteson

LIQUID Pool Lounge at ARIA Resort & Casino

Friday, March 8

DJ Buza

Saturday, March 9

Cutswell

Sunday, March 10

DJ Paradize

For the full lineup and to purchase tickets, visit wet.re/buytickets .

ABOUT HAKKASAN GROUP

Hakkasan Group is a worldwide hospitality company with establishments across North America, Europe, Middle East, Asia and Africa. Its namesake is taken from its Michelin star restaurant that set the high-level standard for the group’s collection of diverse brands. Its ‘brand first’ philosophy builds restaurant, nightlife, daylife and soon-to-open hotels, resorts and residences into world-class hospitality brands, all with a focus on service, design, innovation and experience. Its restaurant portfolio includes Hakkasan, with 12 locations worldwide, Ling Ling, Yauatcha, Sake no Hana, Herringbone and Searsucker. Under the nightlife umbrella is Hakkasan, OMNIA, JEWEL and 1 OAK Nightclub; and daylife brands include WET REPUBLIC, LIQUID, and OMNIA. For more information, visit our website or connect with us on Facebook Twitter and Instagram @hakkasangroup.

 

A Sinful Meal at Yauatcha

Some meals are sinful. Their decadence almost ensures your glutinous damnation. Each minuscule morsel is ravenously devoured with the same lustful rapture say a night of carnal pleasure on a secluded, moonlit beach delivers. It’s wrong, but desire overcomes your senses and you lose your sense of time, space, and all forms of manners in polite company. That’s what Yauatcha delivers a damning dining experience that’s worth turning over your soul to the devil.

Yauatcha is the creation of Alan Yau, a London-based restauranteur who’s most notable restaurant Hakkasan, has transformed over the years from a Michelin-starred restaurant in London’s chic West End, to a full-blown empire that now includes one of the hottest night clubs in all of Sin City. Yauatcha, however, represents a return to Yau’s roots and heritage and does so with the same exacting nature and attention to detail as his other endeavors. Primarily a Dim Sum restaurant, Yauatcha in Waikiki could perhaps give Yau his next Michelin Star; at least that’s what my taste buds tell me.

As a child, my first experience with dim sum came by way of my extended family. Their recipes were one of my fondest childhood memories and what I looked forward to devouring every time we visited. Chief among those recipes I yearned for was one for Char Siu Bao, a sticky, squishy, sumptuous rice flour dumpling filled with BBQ pork. I could pontificate on this humble little bun for days, but suffice it to say, I judge Dim Sum on their Char Siu Bao. Yauatcha’s did not disappoint.

The three Char Siu Bao buns were like clouds. These little balls of heaven dissolved in my mouth as if they were made of cotton candy. And the BBQ pork is buttery and savory and absolutely mouth-wateringly splendid. I’ve had oodles of Bao before, and as I mentioned earlier, I grew up eating them. These, these perfectly white little bubbles of sweet, sweet pork are on another level. Sorry, Grandma Amy.

Up next were Yauatcha’s venison puffs. As with all of the restaurant’s servings, they can be shared, although take a bite of any offering and you may wish you had come alone. The venison puffs are a new take on other traditional dim sum, but elevated to a level of refinement I scarcely believe can be pulled off day after day. They’re smoky bite-sized pieces of heaven. The crust is flakier than your mother’s, or grandmothers, lard-baked apple pie. It’s as buttery too. Yauatcha uses clarified butter throughout the cooking process, including in the pastry dough. The chef meticulously applies the butter to the crust layer after layer, letting each seal the smoky meat underneath in a pristine eggshell-like capsule. Cracked open and the meat still steams. We ordered two plates of the venison puffs as there wasn’t enough.

Our waiter Joey, who had been lovely throughout the night, suggested we then try two other dishes, the Jasmine Tea Ribs as well as the Prawn and Crispy Bean Curd. We nodded incessantly to both suggestions; our mouth’s salivating after the beautifully scrumptious dishes prior.

A quick aside, Yauatcha’s wait staff is knowledgeable and passionate about the food. They know how each dish is constructed and how fresh the ingredients are, all of which are practically still mooing, growing, or photosynthesizing. Yauatcha’s staff is exactly how restaurants want their staff to behave and every damn restauranteur needs to take notice of Yauatcha, their execution is perfection distilled.

As for Joey’s suggestions, they couldn’t be any more spot on. The first out were the Jasmine Tea Ribs. AS they come in a half-rack, Joey split up the ribs at the table so as none of the important juices left the plate. However, he could’ve blown on the ribs and they would’ve split, as calling them fall-off-the-bone wouldn’t do these ribs justice. Imagine the finest, most indulgent Swiss chocolate as it melts in your mouth. That’s almost the same texture of the Jasmine Tea Ribs. They almost liquefy, leaving nothing but a spring-cleaning devoured bone that you’ll suck on like a lollipop due to the jasmine smoke permeating the bones themselves. Yauatcha additionally coats the ribs in a sweet, slightly smoky sauce that’ll have you asking where you can buy a bottle of it. Sadly, you can’t.

With my first healthy bite of the Prawn and Crispy Bean Curd, I uttered “Holy Moses!” After hearing my exaltation from across the quiet and reserved room, Joey came over, looked at my face, which surely made my emotions well-known, and told me it was his favorite dish on the menu. I’m not sure how to even describe the dish itself outside of writing how I think my grunts, groans, and moans are spelled. There’s a soft, luscious texture of this dish that makes you think you’re actually eating something much more high-class, something more similar to caviar or a truffled steak. The prawns are crispy, yet the overall texture is soft. The flavors are both bold, yet demure. No ingredient overpowers the others. They brought us eight pieces, I wish it was twelve.

We additionally paired our meal with a 12 year old sake that came in an ingenious glass that featured an ice recess on the outside of the bottle ensuring that the sake was perfectly chilled and water-free, and a glorious Japanese take on a Moscow mule—Virginia Black whiskey, ginger, cardamom, vanilla, lemongrass, lemon and ginger beer. They were everything we could’ve asked for.

Yauatcha’s lineage traces back to Yau’s flagship restaurant in London, where the Yau earned a Michelin star. You might think that some of the first restaurant’s greatness would get lost in transit across the Atlantic, but you’d be dead wrong. Yauatcha in Waikiki deserves every ounce of praise as the flagship location in the West End. Between the lovely wait staff and the knowledge that they bring, and the food they prepare with all the delicacy, precision, and care of a brain surgeon, you’ll have one of the best meals in your life. I know I did.