Hakkasan Jakarta is now open.
Hakkasan Jakarta combines signature Cantonese dishes, cocktails and an extensive wine list with sleek and sophisticated design, offering breathtaking views from the 25th floor of Alila SCBD Hotel.
Hakkasan has now opened our twelfth location in Jakarta and the first in South East Asia. Hakkasan Jakarta offers guests skyline views high above the bustling Jakarta metropolis from the 25th and 26th floors of the contemporary luxury Alila SCBD Hotel. Located next to the Indonesia Stock Exchange and across from Pacific Place in the heart of Jakarta’s vibrant financial hub, Hakkasan Jakarta is open for both lunch and dinner. Hakkasan Jakarta’s bar opens at lunch and serves until late in the evening.
“We are proud to reveal Hakkasan Jakarta to the local community and the business professionals of SCBD area and beyond, and welcome them to a world-class dining experience. Hakkasan Jakarta presents a modern Cantonese restaurant in the capital city of Indonesia and serves authentic cuisine at its finest.” – Jean Pittion, General Manager of Hakkasan Jakarta.
At the helm of the kitchen is Chef de Cuisine Sky Wong Kum Choy, who brings a wealth of experience in preparing creative Cantonese cuisine. Throughout his culinary career, Chef Sky has crafted his skills in international hotels and restaurants around the world, from Europe to the Middle East as well as the Asia Pacific. Chef Sky joined the Hakkasan Group culinary team in 2012, excelling at Hakkasan Dubai as Executive Sous Chef before relocating to mentor the team in Hakkasan Jakarta.
“I’m very excited to be a part of Hakkasan Jakarta as the brand has an incredible worldwide reputation. Together with my team, we are proud to present Hakkasan’s authentic Cantonese cuisine and signature dishes including those which were inspired by and created with local produce and designed exclusively for Jakarta.” – Chef Sky Wong Kum Choy.
His passion for traditional Chinese techniques and inspirations taken from his travels are reflected in his dishes, which are personalised with a local touch. He adores Cantonese cuisine, is an expert in preparing live seafood and aspires to share his maternal Hakka roots in his culinary creations.