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Supreme Special Dishes

Hakkasan signature Peking duck with Royal Beluga caviar, Hakkasan special reserve ‘Qiandao’ caviar or Prunier caviar
whole duck, with 16 pancakes and 30g of caviar
second course with a choice of XO sauce, black bean sauce
or ginger and spring onion

Peking duck with pancake
whole duck, with 16 pancakes, baby cucumber and spring onion
second course with a choice of XO sauce, black bean sauce or ginger and spring onion

Braised supreme dried whole Japanese abalone
with morel mushroom and sea cucumber
(24 hours notice required)

Braised dried whole Japanese abalone
in Royal Supreme stock with sea cucumber

Small Eat

Supreme dim sum platter
gold leaf lychee and lobster dumpling
abalone and chicken shumai with caviar
Royal king crab jade dumpling
black truffle and dover sole dumpling

Dim sum platter
har gau, scallop shumai, Chinese chive dumpling and duck and yam bean dumpling

Vegetarian dim sum platter V
crystal dumpling, vegetable shumai, yam bean and shiitake dumpling, vegetable beancurd roll

Stir-fry wild mushroom and water chestnut lettuce wrap V

Jasmine tea smoked organic pork ribs

Crispy duck roll

Fried aubergine and eryngii mushroom v
with crispy oat

Grilled Shanghai dumpling

Sesame prawn toast

Salt and pepper squid

Golden fried soft shell crab
with red chilli and curry leaf

Morel mushroom and vegetable spring roll v
with edamame and Gui Hua

Smoked beef ribs with jasmine tea

Fried homemade pumpkin tofu v

Soup

Sweetcorn soup
with corn fed chicken and blue swimmer crab

Hot and sour soup
with chicken, shiitake and pomelo

Double boiled fresh ginseng and chicken soup
with bamboo pith and goji berry

Vegetarian hot and sour soup v

Salad

Crispy duck salad
with pomelo, pine nut and shallot

Lamb salad with spicy peanut dressing

Baby abalone salad in spicy plum dressing
with Chinese chive flower, yam bean, enoki mushroom and onion

Three treasures salad v
lotus root, vegetarian abalone and Thai cucumber

Only at Hanway

Szechuan Wagyu beef puff

Braised Royal king crab with rock chive

Spicy Rhug Estate lamb cannon
with kumquat, ginger and garlic

Crispy beancurd peel and basil cress salad v
with mango and onion in yuzu dressing

Fish

Roasted silver cod
with Champagne and honey

Grilled Chilean seabass in honey

Stir-fry Chilean seabass in truffle sauce
with shimeji mushroom

Atlantic halibut with spicy Szechuan chilli pepper

Steamed turbot in lotus leaf
with maitake mushroom and spicy bean sauce

Seafood

Stir-fry Australian lobster in spicy black bean or XO sauce

Braised whole lobster with egg noodle
in Royal Supreme sauce

Crispy fresh water prawn
with dried chilli and cashew nut

Spicy prawn
with lily bulb and almond

Stir-fry scallop in fish sauce
with sweet basil, golden enoki and snow pea

Abalone and seafood fried rice
with dry scallop and mushroom

Poultry

Roasted chicken in satay sauce

Sanpei corn fed poussin claypot
with sweet basil, chilli and spring onion

Black truffle roasted duck
with tea plant mushroom

Pipa duck

Spicy roasted chicken
with celery and enoki mushroom

Meat

Sweet and sour Duke of Berkshire pork
with pomegranate

Stir-fry black pepper rib eye beef with merlot

Wok-fry Angus rib eye beef
with baby lotus root and mustard seed

Seared Wagyu beef with white asparagus

Mongolian style venison

Tofu

Tofu, aubergine and Japanese mushroom claypot
with chilli and black bean sauce

Mabo vegetables and spicy tofu v

Vegetable

Pak Choi
Seasonal Chinese vegetable

Gai lan
Seasonal Chinese vegetable

Stir-fry lotus root, asparagus and lily bulb in black pepper V

Sautéed baby broccoli and morel mushroom v
with yellow fungus, ginkgo nut and lotus seed

Morning glory stir-fry in chilli, preserved beancurd and ginger sauce V

Three style mushroom stir-fry V
with gai lan, lily bulb and macadamia nut

Zai Choi

Stir-fry black pepper vegetarian chicken V
with sugar snap

Four style vegetable stir-fry in Szechuan sauce V
with Thai asparagus, yam bean, shimeji mushroom and Morinaga tofu

Wok-fried vegetarian abalone in XO sauce v

Noodles

Singapore vermicelli
with prawn and squid

Vegetarian Singapore vermicelli V

Hakka noodle V
with shimeji mushroom and beansprout

Guests with allergies and intolerances should make a member of the team aware, before placing an order for food or beverages.
Guests with severe allergies or intolerances, should be aware that although all due care is taken, there is a risk of allergen ingredients still being present.
Please note, any bespoke orders requested cannot be guaranteed as entirely allergen free and will be consumed at the guest’s own risk.

Prices include VAT at the current rate a discretionary service charge of 13.5% will be added to your bill.