Located on the Bund, Hakkasan is an unconventional Cantonese chef. This restaurant brand from London, England, decorates the restaurant with Hakkasan blue, dim lighting, and exquisite carved wood window lattices, which is more like a Western restaurant.
The restaurant's global executive chef is Malancian Tong Chi Wai, who studied under celebrity chef Chin Hon Yin and was headhunted by Alan Yau from Singapore to return to the UK to open HKK Restaurant in the UK. Currently, Tong is also the Executive Chef of HKK, Hakkason and Yauatcha.
Chinese cuisine is the biggest feature of Hakkasan. On holidays, the restaurant offers a festive menu. For example, the 2017 summer brunch featured an exclusive flower-inspired menu. XO Sauce Jasmine Shrimp Balls, Caviar Cordyceps Dumplings, Shrimp & Lily Dumplings, Scallop Pumpkin Flower Salad, are all delicacies with flowers, and the appearance and taste are all online. The summer dessert is a peach rose made with rose dew, yogurt, white chocolate and peach tree plum sorbet. In the 2018 Chinese New Year menu, baked sea bass with kumquat and honey, abalone and cabbage sausage rice, Shaoxing lobster balls in soup, and lamb with kombu sauce are each with the meaning of Chinese New Year festivities, and you can also enjoy the lion dance performance in the restaurant in addition to the meal. As for the Valentine's Day set menu, it kicked off with caviar sliced duck and fish maw goldfish dumplings, and the main course included a variety of delicacies such as lobster with scallop and Angus beef with orange vinegar, as well as jazz actress Cherry Brown for a live performance.
If you like to drink, you should not miss the drinks here. In 2018, Bar Owner Eder Neto launched Happy Daisy, a New Year's cocktail with a mix of gin, nettle, egg whites and soda, complemented by lemon and citrus jam.
The restaurant offers Cantonese dim sum every Saturday after 2:30 p.m., such as crispy duck salad and umami king crab rolls, as well as a variety of teas such as oolong tea, pu'er and longjing.
The façade of the restaurant is simple, and the interior decoration is dark and full of style. Carefully designed light and shadow projections, melodious music, and the signature jasmine scent, every detail is in place. There are many Maransians in the restaurant, who are fluent in Chinese, and the guests are also divided between foreigners and Chinese. The service is cordial and in place, thoughtful and meticulous. Private rooms are in demand, so it is recommended to book in advance.
