Hakkasan's NYC Pastry Chef Dishes on Dessert

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Many restaurant owners battle with the inconsistency of dessert sales. This rings especially true for establishments that serve large portions or include a family-style format, where it’s difficult for diners to make room for what’s next. But at Hakkasan, a world-renowned, Michelin-starred Cantonese restaurant, executive pastry chef Rory MacDonald has mastered an equation of culinary balance to entice guests and thus, drive up dessert sales.

In this “On Foodable Side Dish,” Foodable video correspondent Colleen Hagerty sits down with MacDonald at Hakkasan’s New York City location to discuss balance, presentation, R&D, and inspiration.