Hakkasan Hanway Place is the original restaurant of Hakkasan that opened in 2001 in London.
Designed by famed designer Christian Liaigre, Hakkasan Hanway Place 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 material used for the 16-metre bar, and the Ling Ling dining area evokes traditional 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 and is now heading up the kitchen at HKK, the unique Chinese fine dining restaurant experience, located behind Liverpool Street Station. Chef Tong was instrumental in creating the restaurant’s signature dishes such as Peking duck with caviar and Grilled Wagyu beef with king soy sauce, and introducing 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 Chinese cuisine.