For summer 2013, Hakkasan’s chef de cuisine Jian Heng Loo and his team have concocted new à la carte dishes. You will find appetizers such as Peking Duck with Petrossian caviar (30g); Jasmine tea smoked beef short rib; main dishes like Stir-fried grouper with shaved black truffle; Steamed red snapper with lily flower and mushrooms; Stir-fried Bahamian lobster with X.O. sauce; Stir-fried scallops with braised mushrooms;  Stir-fried Wagyu beef with assorted mushrooms in wine soy sauce; Stir-fried venison clay pot with ginger and leek; Roasted chicken with dried chili and garlic; Black truffle roasted duck, as well as Tofu-based  and noodles and rice dishes.

Diners with gluten sensitivity can reply on a  gluten-free prix fixe menu for  $75 per person (excluding beverages, tax and services charges). Dinner is served Sunday through Thursday from 6 p.m. to 11 p.m. and Friday through Saturday from 6 p.m. to midnight.  Dim Sum Lunch is available Saturday and Sunday from noon to 3 p.m. Hakkasan, 4441 Collins Avenue at the Fontainebleau Miami Beach   (877) 326-7412.

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