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


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; with Beluga caviar

Braised abalone, dried scallop and morel mushroom

with fish maw, sea cucumber in supreme stock


Supreme green salad v

with asparagus in lemongrass dressing

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

gold leaf lychee and lobster, abalone and chicken shui mai with caviar, black garlic seafood seabass with black truffle

Vegetarian dim sum platter v

Chinese chive jade, five spice taro, gong chai and lily bulb, soy crumble bean curd

Grilled vegetarian Shanghai dumpling v

Small Eat

Stir-fry vegetable and pine nut lettuce wrap 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


Roasted silver cod**

with Champagne and honey

Grilled Chilean seabass with honey

Wok-Sear Spotted Bass in Superior Ginger Soya

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

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

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

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 in black pepper v

Wild mushroom Stir-fry v

with lily bulb and macadamia nut

Crispy bean curd wrap in spicy lemongrass sauce v

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.