Hakkasan Beverly Hills Restaurant offers a distinctive experience where modern Cantonese cuisine, world-class mixology and dramatic design converge. Tucked into the Beverly Hills neighborhood, Hakkasan greets guests with ambient sounds, scents and lighting, creating a relaxed mood and sensual vibe.

The dramatic dining area features sculpted white marble calacatta walls and oak accents. The space is surrounded by a series of intricately carved Chinese screens known as the “Cage,” a signature Hakkasan design element, providing a chic, intimate dining experience.

Guests are invited to taste the artistry created by Michelin-starred Chef Ho Chee Boon. The culinary journey features Hakkasan classics such as Roasted Silver Cod with Champagne and Chinese Honey and Crispy Duck Salad in addition to a distinct menu of lighter fare selections, created exclusively for the Beverly Hills location.

Taste of Hakkasan

Lunch

Monday – Friday
12:00pm – 2:30pm

Saturday
12:00pm – 2:45pm

Dinner

Monday – Wednesday
5:30pm – 9:45pm

Thursday – Saturday
5:30pm – 10:30pm

The Bar

Monday – Saturday
12:00pm – 1:00am

Lounge

Monday – Saturday
6:00pm – 1:00am

Chef Ho Chee Boon

International Executive Chef

Chef Ho Chee Boon is Hakkasan’s International Executive Chef responsible for new openings and menu development around the world, with a particular focus on creating new dishes for specific locations using the finest local ingredients. Moving to the US in 2012 to launch Hakkasan New York, Chef Ho was awarded a Michelin star within eight months of opening. He has since headed up all subsequent US openings, including San Francisco, Las Vegas and Los Angeles, as well as overseeing operations as far afield as Dubai, Mumbai and Doha.

In a career spanning over 26 years, Chef Ho has worked for some of the world’s most renowned Asian restaurants, including the highly regarded East Ocean Restaurant in Hong Kong, Breeze at the 5-star Lebua Bangkok, Singapore’s exclusive Temasek Club and Turandot, Moscow’s premier dining venue. He now divides his time between Las Vegas – heading up the flagship restaurant at the iconic MGM Grand – and San Francisco, where the surrounding region offers some of the finest produce available in the US, providing inspiration for the creative development of Hakkasan’s culinary repertoire.