Hakkasan Mayfair

Hakkasan’s brand new Mayfair installation proudly claims a Michelin Star and boasts an ice cold glamour befitting its Bruton Street location. A bit larger than the original, the Mayfair restaurant is spread over two floors with many of the same design details as its older sibling. It also shares much of the menu, including the celebrated silver cod with champagne and Chinese honey. However, it also features laudable newcomers such as the braised spicy lamb shank in Chinese five spice with peppercorn, peanut and sesame or the crispy freshwater prawns with spicy salt and dried chilli.

Hakkasan Hanway Place is the original restaurant of Hakkasan that opened in 2001 in London. Designed by famed designer Christian Liaigre, the space embodies the Hakkasan design ethos of the modern ethnic now found in Hakkasan restaurants around the world. Wooden screens and latticing made of dark English oak is the same luxuriant material used for the 16-metre bar, and the Ling Ling dining area evokes old school Chinoiserie decadence, punctuated by black and gold traditionally drawn panels. An open-plan kitchen is visible from the restaurant, making the activity in the kitchen part of the restaurant’s theatre.

The restaurant is headed by head chef Tong Chee Hwee, who has been with Hakkasan since its inception. Chef Tong was instrumental in creating the restaurant’s signature dishes like Peking duck with caviar and grilled Wagyu beef with king soy sauce, and bringing them to Hakkasan restaurants worldwide.

A dim sum, dessert and lunch menu are also available, as is Hakkasan’s award-winning wine list and signature cocktails. In 2003 the restaurant was awarded a Michelin star, which it has retained to this day, continuing to place Hakkasan at the forefront of modern Chinese cuisine.