Signature dishes — tap किसी पर भी, Saathi से पूछें।
Translucent skin around plump tiger prawn — the Cantonese benchmark.
Black-truffle pearls with mashed edamame in a delicate green skin.
Soup-filled pork dumpling — bite a small hole, sip the broth first.
Open-topped dumpling crowned with mushroom and a goji berry.
Trio of wild mushrooms, truffle oil, in a silky spinach skin.
Plump prawn parcels in chilli-garlic oil — a Hakkasan classic.
Shredded crispy duck with pomelo, pine nuts and a citrus dressing.
Lightly battered squid with Sichuan pepper and crisp garlic.
Soy-protein recreation of the cult Hakkasan dish, same crunch.
Hakkasan's signature — 48-hour marinated cod, caramelised glaze.
Whole duck, pancakes, hoisin, spring onion, cucumber — table service.
Three-cup chicken with Thai basil in a sizzling clay pot.
Tenderloin in cracked black pepper sauce with merlot reduction.
Silken tofu in fermented chilli-bean sauce with Sichuan numbness.
Wok-tossed jasmine rice, black truffle, egg ribbons.
Curry-spiced rice noodles with prawn, char siu and bean sprouts.
Wide flat noodles, smoky wok hei, vegetarian XO sauce.
The reference fried rice — prawn, char siu, egg, scallion.
Caramelised top, flaky shell — eat the moment it arrives.
Dark chocolate dome, raspberry centre, hot sauce poured table-side.
Cantonese classic — Alphonso mango, pomelo pearls, coconut.
Vodka, lychee, rose, passionfruit — the house signature.
Sake-vodka with cucumber, elderflower, ginger heat.
Mezcal, mango, chilli, smoked under a glass cloche.
Jasmine-infused gin, lemon, egg white foam.
Dragon-fruit, ginger beer, lime — bright and refreshing.
Zero-proof: lychee, rose, soda, dried rose petal.