The culinary influence of Chef Tong’s mother


Chinese cuisine is sometimes described as the “Mother of Asian Cuisine”: it’s one of the world’s most ancient gastronomies, and its influence has spread across mountains and jungle, rivers and cities to impress upon the rest of the world with its complex flavours and diverse ingredients. Its cultural authenticity is recognised even today, with many […]


The symbolism inherent in Chinese New Year cuisine


The many celebrations during Chinese New Year focus on family reunion, with people travelling across the country to visit the provinces they grew up in and the families they grew up with. Many of these festivities centre on food, from the symbolism of each ingredient used in the celebratory dishes to the culinary rituals associated […]


Seasonality in Chinese cuisine

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Chinese cuisine is as diverse as its many regions and inhabitants. Traditional northern Chinese food is glutinous and meat-heavy, with an emphasis on dumplings, either steamed or deep fried in hot oil, and sticky-sweet braised braised pork belly or shoulder. Szechuan cuisine is famous for the tingling, numbing heat of Szechuan pepper, while Guangdong is […]


The unique Chinese Islamic cuisine

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Food, and the preparation of it, is something that enables people to come together and speak a universal language. Eating is an essential part of human existence, and it is a comforting, simple and enjoyable thing to do. Food acts as a way of saying thanks, of celebrating, and of paying respects. Moreover, it represents […]


Hakkasan’s wine program


Since its inception, Hakkasan’s wine program has set a standard for the classification and selection of wines used. It features nearly 400 wines, found by buyer, Christine Parkinson. Hakkasan organizes its wine into themes that suggest why each was chosen. Arranged by body and flavor, from lighter wines to more full-bodied selections, it features collections from the finest vineyards around the world.


The philosophy behind Hakkasan’s modern Cantonese cuisine


In 2001, Hakkasan changed the face of Chinese cuisine. The menu offering has a strong Chinese identity, yet, conveys an ethos of cooking that is informed by an innovative approach, underpinned by authenticity rather than traditionalism. This modern validity is the raison d’etre of Hakkasan’s alluring menu, including signature dishes such as the Crispy duck salad, Hakka steamed dim sum platter and the Jasmine tea smoked short rib.