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.


Launch of Hakkasan Dubai

Shortlisted in the Best Newcomer category at the Time Out Restaurant Awards


Monday – Sunday
12:00pm- 3:00pm


Monday – Sunday

The Bar

12:00pm – 2:00am

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 [email protected]

Chef Andy

Chef de Cuisine
Chef Andy (Toh Chye Siong) is the Chef de Cuisine at Hakkasan Dubai bringing with him over 20 years of experience and leadership in the restaurant and luxury hotel and hospitality sectors from the Middle East and Asia. Originating from Penang, Malaysia, Andy became interested in the hospitality sector from a young age, which offered him the opportunity to build a set of skills which have led him to run a staff of 50 at his prestigious post today. Andy’s depth of knowledge of Asian cuisine derives from over a decade working in Singapore, Taiwan, Thailand and Hong Kong, for a number of establishments including Star Cruises. Having moved to Dubai in 2011, Andy was part of the pre-opening team that established Hakkasan Dubai’s standard for excellent cuisine and service. Under the guidance of Ho Chee Boon, International Development Chef for Hakkasan, Andy was appointed Head Chef of in September 2013. As the head of the team, he is responsible for developing new ideas and recipes that will work well for an international and local Middle Eastern audience. Most importantly to Andy is the notion of building the brand in the region and recognising that personal success can only be achieved with a successful team behind him.