Establishing itself as the preeminent destination for modern Cantonese cuisine in London, Hakkasan opened its second London restaurant in November 2010, in Mayfair. Located on Bruton Street, Hakkasan Mayfair complements the Hanway Place flagship, and spans two floors for up to 220 guests, plus a private dining room.

Executive head chef Tong Chee Hwee oversees the kitchen – where dishes unique to Hakkasan Mayfair have been created, such as steamed New Zealand mini lobster, black truffle roast duck, and sliced blue abalone in Hakka sauce.

In October 2011, less than a year after opening, Hakkasan Mayfair was awarded its first Michelin star.


Launch of Hakkasan Mayfair

Launch of Hakkasan Mayfair

Winner of ‘The IT restaurant’, Tatler restaurant awards

Michelin star, Michelin guide
Three-rosette status at the AA Restaurant Rosette Awards for Culinary Excellence
Nominated as Editor’s Pick “International Restaurant of the Year” at The Global RLI Awards

Michelin Star, Michelin Guide
Hakkasan Mayfair was awarded Imbibe Group Wine List of the Year in November 2013
Hakkasan Mayfair was ranked No. 29 in The Sunday Times Food List in November 2013


Monday – Friday
12 noon – 3:15pm

Saturday – Sunday
and public holidays
12 noon – 4:15pm


Sunday – Wednesday
and public holidays
6pm – 11:15pm

Thursday – Saturday
6pm – 12:15am

The Bar

Monday – Wednesday
12 noon – 12:30am

Thursday – Saturday
12 noon – 1:30am

Sunday and public holidays
12 noon – 12 midnight

Our dress code is smart casual. No sportswear. Jeans are permitted as long as they are worn smartly with shoes and a collared shirt. Please do not wear hats inside Hakkasan.

Chef Liang Koon Chuen

Chef de Cuisine
Chef Liang Koon Chuen has been a chef at Hakkasan Mayfair since 2009. During his career he has developed extensive experience by working for leading restaurant and hotel groups such as Emirates Palace in Abu Dhabi, Hakkasan Istanbul, Kum Lim Tai restaurant in Kuala Lumpur and Kelana seafood restaurant in Malaysia. Chef Liang Koon Chuen was nominated Talented Young Chef by Sin Chew Daily Chinese Newspaper in 2001, and won Best Display at the 1998 World Golden Chef Competition.