[Photograph: Kathy YL Chan]

Vanilla bean panna cotta serves as the base of Strawberries and Champagne ($15) at Hakkasan. It's whimsical and fresh, with a handful of quartered strawberries from the Greenmarket and poached rhubarb. There's a scoop of rhubarb sorbet to tie things together; this is one of those desserts where you should get a bite of everything at once to really appreciate it. That foam on top? It's champagne. While flavors often taste lighter when turned into foam, this one is intensified, almost like a champagne reduction.


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About the author: Originally from Honolulu, Kathy YL Chan blogs at Kathy YL Chan, where she chronicles her eats and travel adventures between Hawai'i, New York and beyond. She firmly believes that there is always room for dessert.


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