Guests with allergies and intolerances should inform a member of the team before placing an order for food or beverages.

Menu References:
'v' - vegetarian
's' - signature
'g' - made with ingredients not containing gluten
'vg' - vegan

A La Carte


Hakkasan signature Peking duck

whole duck, with 16 pancakes and 30g of caviar; second course with a choice of XO sauce or ginger and spring onion


Baby spinach salad 'v'

with crispy bean curd and golden berries

Crispy duck salad

with pomelo, pine nut and shallot


Chinese wild mushroom soup

with Shanghai pak choi and goji berry

Hot and sour soup with chicken

Royal sweetcorn soup with lobster

Vegetarian hot and sour soup 'v'

Dim sum

Supreme dim sum platter

kaffir lime lobster har gau, abalone and chicken shui mai with caviar, conpoy and king crab with morel mushroom, yellow fungus and angelica root

Vegetarian dim sum platter 'v'

morel crystal, lettuce oswan and seaweed, gong chai and lily bulb, soy crumble and beancurd

Grilled vegetarian Shanghai dumpling 'v'

Black truffle Shanghai chicken dumpling

Mixed six dim sum

gong chai and lily bulb 'v'; truffle seabass; yellow fungus and angelica root; baked venison puff; crispy Wagyu beef puff; roasted duck pumpkin

Small eat

Stir-fry vegetable and pine nut lettuce wrap 'v'

Mushroom tea tree with chilli 'v'

Jasmine tea smoked Wagyu beef ribs

Foie gras crispy duck wrap

Fried soft shell crab

with chilli and curry leaf

Salt and pepper squid

Crispy tiger prawn

with pandan leaf and chilli

Crispy Szechuan chicken


Roasted silver cod**

with Champagne and honey

Grilled Chilean seabass with honey

Spicy red snapper with kaffir lime sauce

Wok-sear Spotted bass in superior ginger soy

Raised in pristine lagoon of Mauritius, our Spotted bass is sustainably farmed using Organic methods that respect the life cycle of the fish. As accredited members of the 'Friend of the Sea' organisation, our farmers are actively involved in the conservation of marine habitat


Spicy prawn

with lily bulb and almond

Wok-sear tiger prawn

with white asparagus, shimeji and chilli

Stir-fry tiger prawn

with wing bean and barley

Wok-fry New Zealand blue abalone with XO sauce

asparagus and lily bulb; NZ Blue Abalone is farmed in a unique conservation area which sustains the native Maori tradition; The deep, clear waters of Bream Bay provide the perfect growing conditions and contribute to the Abalone's delicate flavour

Alaskan king crab with chilli

Live Boston lobster

choice of wok-fry golden garlic and shallot or baked with glutinous rice in XO sauce or aromatic chilli sauce

Seared Canadian scallop

in plum sauce and black pepper

Sauteed scallop

with salted olive and porcini


Sweet and sour chicken with pomegranate

Sanpei chicken claypot

with sweet basil, dried chilli and spring onion

Roasted chicken in satay sauce

Roasted truffle duck

with tea tree mushroom


Stir-fry black pepper rib eye beef

Osmanthus Wagyu beef rib eye

with blinq blossom

Mongolian style venison

Braised Wagyu short rib

in Szechuan sesame sauce

Wok-fry beef tenderloin with pied bleu

in fragrant garlic sauce

Tofu and Vegetable

Tofu, aubergine and mushroom claypot 'v'

in chilli and black bean sauce

Baked tofu

with minced chicken and Szechuan peppercorn

Stir-fry lotus root and asparagus 'v'

in black pepper

Wild mushroom stir-fry 'v'

with lily bulb and macadamia nut

Stir-fry pied bleu, mushroom portobello 'v'

and yellow fungus with truffle

Crispy bean curd wrap 'v'

in spicy lemongrass sauce

Four style vegetable stir-fry

in Szechuan sauce 'v' shimeji, tofu, asparagus and yam bean

Chinese vegetable 'v'

with choice of oyster sauce, ginger or garlic; Shanghai Pak choi, Gai lan

Noodle and Rice

Edamame egg fried rice

Vegetable fried rice 'v'

Steamed jasmine rice 'v'

Hakka hand-pulled noodle

with shimeji mushroom and bean sprout

Singapore vermicelli noodle

with prawn and squid

Guests with allergies and intolerances should make a member of the team aware before placing an order for food or beverages.

Menu References:
'v' - vegetarian
's' - signature
'g' - gluten free
'vg' - vegan