About

Hakkasan Dubai opened in November 2011 in the iconic Jumeirah Emirates Towers Hotel. The stunning 88-seat terrace, which was recently re-launched, is the restaurant’s main attraction: a natural oasis of charm that features rustic wooden pavilions, exotic greenery and Hakkasan’s signature oak latticework.

The restaurant area accommodates an additional 152 guests, including the opulent Ling Ling lounge, designed in colours of black, gold and white. In addition to Hakkasan classic dishes offered alongside dishes created especially for the UAE market, guests can also enjoy an extensive selection of spirits and world-class cigars.

Hakkasan Dubai is open daily for lunch and dinner, with a dim sum brunch on Fridays and Saturdays.

Opening Hours

Lunch

Monday - Sunday 12:00pm- 3:00pm

Dinner

Monday - Sunday 7:00pm–1:00am

The Bar

Daily 12:00pm – 2:00am

Private Dining

Four private dining rooms, two indoor and two outdoor, can each seat up to 12 guests. The group dining menu is available for groups of 10 and above. The semi-private area in the Ling Ling lounge can accommodate up to 20 guests. Click here for group dining menus. Private dining enquiries: Please call +971 4 384 8484 or email reservations@hakkasandubai.com

A La Carte

A selection of dishes from the A la Carte menu

Advance order specials

Peking duck with Royal Beluga caviar

whole duck with cucumber, spring onion and 30g Royal Beluga caviar
Braised Emperor’s seafood
Braised abalone, dried scallop and morel mushroom

with fish maw, sea cucumber in Superior stock
Braised whole abalone with truffle

Soup

Hot and sour soup with chicken
Lobster soup with baiyu mushroom

and Chinese yellow chive
Crab and sweetcorn Supreme soup
Chinese ginseng chicken soup

Small Eat

Hakka steamed dim sum platter

scallop shumai, har gau, prawn and Chinese chive dumpling, black pepper duck dumpling
Grilled vegetarian Shanghai dumplings v
Crispy duck salad

with pomelo, pine nut and shallot
Jasmine tea smoked Wagyu beef ribs
Sesame prawn toast with foie gras

Fish

Charcoal grilled silver cod

with Champagne and Chinese honey
Charcoal grilled Chilean seabass with Chinese honey
Stir-fry dover sole with garlic shoot and lily bulb in XO sauce
Steamed red snapper with assam sauce
Grilled Sultan Ibrahim with sour chilli sauce

Poultry

Sweet and sour chicken with pomegranate
Sanpei chicken claypot

with sweet basil, chilli and spring onion
Black truffle roasted duck
Pipa duck
Spicy roast chicken with Szechuan sauce

Meat

Stir-fry rib eye beef with black pepper sauce
Charcoal grilled Wagyu beef with sesame peanut sauce
Braised Wagyu beef brisket in Chinese five spice sauce
Shanghai fried lamb tenderloin
Mongolian style venison

Seafood

Spicy prawn

with lily bulb and almond
Stir-fry Australian lobster in black bean sauce
Black pepper Norwegian King crab
Wok fried chilli mud crab
Sha cha seafood toban

with prawn, fish, scallop and edamame

Vegetable

Stir-fry lotus root, asparagus in black pepper v
Wild mushroom stir-fry with macadamia nut v
Four style vegetable stir-fry in Szechuan sauce v

shimeji, tofu, asparagus and yam bean
Garlic shoots in XO sauce
French beans with minced chicken

Tofu

Tofu, aubergine and shiitake mushroom claypot

in chilli black bean sauce
Mabo tofu with minced chicken
Home made spinach tofu with Supreme dried scallop sauce
Braised tofu and seafood in spicy bean sauce

Rice and noodle

Edamame egg fried rice v
Spicy seafood fried rice with okra
Singapore vermicelli noodle

with prawn and squid
Hakka hand-pulled noodle v

with shimeji mushroom and Chinese chive
Roasted duck udon noodles with XO sauce

Gallery

About

Opening Hours

Lunch

Dinner

The Bar

Private Dining

A La Carte

Advance order specials

Peking duck with Royal Beluga caviar

Braised Emperor’s seafood

Braised abalone, dried scallop and morel mushroom

Braised whole abalone with truffle

Soup

Hot and sour soup with chicken

Lobster soup with baiyu mushroom

Crab and sweetcorn Supreme soup

Chinese ginseng chicken soup

Small Eat

Hakka steamed dim sum platter

Grilled vegetarian Shanghai dumplings v

Crispy duck salad

Jasmine tea smoked Wagyu beef ribs

Sesame prawn toast with foie gras

Fish

Charcoal grilled silver cod

Charcoal grilled Chilean seabass with Chinese honey

Stir-fry dover sole with garlic shoot and lily bulb in XO sauce

Steamed red snapper with assam sauce

Grilled Sultan Ibrahim with sour chilli sauce

Poultry

Sweet and sour chicken with pomegranate

Sanpei chicken claypot

Black truffle roasted duck

Pipa duck

Spicy roast chicken with Szechuan sauce

Meat

Stir-fry rib eye beef with black pepper sauce

Charcoal grilled Wagyu beef with sesame peanut sauce

Braised Wagyu beef brisket in Chinese five spice sauce

Shanghai fried lamb tenderloin

Mongolian style venison

Seafood

Spicy prawn

Stir-fry Australian lobster in black bean sauce

Black pepper Norwegian King crab

Wok fried chilli mud crab

Sha cha seafood toban

Vegetable

Stir-fry lotus root, asparagus in black pepper v

Wild mushroom stir-fry with macadamia nut v

Four style vegetable stir-fry in Szechuan sauce v

Garlic shoots in XO sauce

French beans with minced chicken

Tofu

Tofu, aubergine and shiitake mushroom claypot

Mabo tofu with minced chicken

Home made spinach tofu with Supreme dried scallop sauce

Braised tofu and seafood in spicy bean sauce

Rice and noodle

Edamame egg fried rice v

Spicy seafood fried rice with okra

Singapore vermicelli noodle

Hakka hand-pulled noodle v

Roasted duck udon noodles with XO sauce

Gallery

Chef Lee Pan Pin

Chef de Cuisine