LumDimSummary: Hatsroomie & ROOMsune
Posted: February 9th, 2011 | Author: LumDimSum | Filed under: A Day In My Life, Foodies & Dining Scene, Special Events | Tags: Alan Wong, Brian McKenna, Hatsune Sanlitun, Lollipop Bakery, LumDimSummary, ROOMbeijing | 2 Comments »
Hats off to both Alan Wong of the Hatsune Restaurant Group and Brian McKenna of ROOMbeijing for pulling off two exceptional dinners: Hatsroomie & ROOMsune.
A powerful collaboration between two of Beijing’s most popular culinary personalities, diners were treated to a one-of-a-kind 10-course menu created specially for this event.
Event Breakdown:
- 2 chefs / 2 restaurants / 2 nights / 1 menu
- 1 night in Hatsune/ 1 night in ROOMbeijing
- Special 10-course dinner menu with all completely original, never seen-before creations
- A Behind-the-Scenes video featuring both chefs in the kitchen setting up everything from the prep work to the final presentation touches and playful sabotage and commentary throughout. (see below)
The Result: Two sold-out events with a wait-list of over 100+ people.
For the 100+ who couldn’t make it, here’s what you missed:
Hatsroomie & Roomsune Behind-the-Scenes Video (on youtube)
**Note: video can only be viewed with VPN. youku video coming soon
A Taste of Hatsroomie & ROOMsune’s 10-course Dinner:
Alan’s 1st course – the apps:
- torched unagi and foie gras sushi ball
- dashi poached spinach roll with shiitake mushroom and flying fish roe
- miso marinated black cod in a lettuce wrap with shredded daikon and gobo root


Brian’s 1st course – Appetizers: Shellfish 1-2-3
- Mini lobster burger
- Fresh cracked oyster with lime and anise star flavored crushed ice
- Lightly curried sweet potato soup, coconut foam, marinated shrimp


Alan’s 2nd Course – the onsen (spring bath):


Brian’s 2nd course – 1st course: Crab and avocado
- Hand picked crab meat / crushed avocado / sweetcorn sorbet / basil oil


Alan’s 3rd Course: Secret Sushi roll




Brian’s 3rd Course – Salmon and foie gras
- Slow cooked Norwegian salmon / spiced lentils / sauteed foie gras / herb creme fraiche


Alan’s Main Course – the sukiyaki:
- premium marbled wagyu beef and seasonal vegetables












Brian’s Main Course – Beef and Bone:
- 36 hours braised rib of Australian beef / sauteed bone marrow / Paris mash / wild mushrooms



Alan’s Dessert – the sweets:









Brian’s Dessert: 1-2-3 Breakfast
- Sweet breakfast (juice / eggs / toast and coffee)
- Pineapple, Rum, coconut flavors / Hard boiled lemongrass and mango egg,
- French toast / espresso foam, milk sorbet, coffee crumble




While this event was all in the name of joining forces and proving that two uniquely different styles of cuisine can compliment one another, it’s also impossible not to compare the dishes from each chef and vote for favorites.
Overall, the general consensus was that Brian’s 3-piece appetizer and 3-piece dessert won hands down but Alan’s signature sushi roll and onsen beat out Brian’s crab and avo and salmon and foie gras dishes. The tie-breaker comes down to either the sukiyaki or the beef and bone. While the beef and bone with mash melted in your mouth, the sukiyaki was both interactive between the chefs and all the guests and the marbled wagyu beef was so good, we ate it raw.
In any case, Brian’s lemongrass and mango panna cotta (served in the shell of an egg) was a big hit and Alan’s onsen dish is by far one of the best dishes I have ever had in my entire life. Not exaggerating.
Both chefs have gone above and beyond in terms of creativity, effort and generosity and it truly showed in both events. More than just exceptional cuisine, they gave guests an extraordinary experience.
On a scale of 1-10, both chefs rightfully deserve 11 stars.
LumDimSum Snapshots of Hatsroomie:










LumDimSum Snapshots of ROOMsune:








…and to sum up how we all felt at the end of both nights?






































Hatsune Friends & Fans:


























