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, black bean sauce or ginger and spring onion


Crispy duck salad

with pomelo, pine nut and shallot

Crispy bean curd peel and basil cress salad 'v'

with mango and onion in yuzu dressing


Royal sweetcorn soup

with lobster and gai lan

Hot and sour soup

with chicken, shiitake mushroom and pomelo

Vegetarian sweetcorn soup 'v'

Chinese wild mushroom soup

with Shanghai pak choi and goji berry

Dim sum

Classic steamed dim sum

langoustine har gau with Prunier caviar, swordfish shui mai with water chestnut, king crab with peppercorn sauce, wild mushroom

Classic baked dim sum

pan-fry Rhug estate lamb, pan-fry wagyu beef with water chestnut, abalone puff with chicken and shitake, morel mushroom puff with mooli and spring onion

Supreme dim sum platter

gold leaf lychee and lobster, abalone and chicken shui mai with Prunier caviar, royal king crab jade, dover sole dumpling with black truffle

Vegan dim sum platter 'vg'

gong choi and lily bulb, cordycep flower shui mai, Chinese chive jade dumpling, soy crumble and bean curd

Small eat

XO sauce

Derived from the famous digestif Cognac and its Extra Old 'XO' classification, XO sauce was first created in Hong Kong in the early eighties. Its extravagant ingredients include dried aged scallops, and Jinhua cured ham that makes the sauce deep and rich in intensity. A luxurious condiment of the highest degree, Vogue China called it 'caviar of the East'.

Stir-fry vegetable lettuce wrap 'v'

Sesame prawn toast

with crispy seaweed and enoki mushroom

Salt and pepper squid

Golden fried soft shell crab

with red chilli

Crispy silken tofu 'vg'

with Szechuan pepper

Morel mushroom and vegetable spring roll 'v'

with edamame and gui hua


Roasted silver cod

with Champagne and honey

Grilled Chilean seabass in honey

Steamed spotted bass 'g'

in soya sauce or black bean sauce

Wok-sear spotted bass

In superior ginger soya. Raised in a pristine lagoon in 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


Crispy fresh water prawn

with dried chilli and cashew nut

Spicy prawn 'g'

with lily bulb and almond

Wok-fry Tristan lobster

With black truffle sauce and asparagus. Our MSC certified Tristan lobster is caught in the pristine waters around the remote island of Tristan da Chunha, one of the most remote inhabited islands on earth. Prized for its taste and texture, lobster fishing on the island has been thriving for over 60 years and provides the islands main economy


Roasted chicken in satay sauce

Sanpei chicken claypot

with sweet basil, chilli and spring onion

Black truffle roasted duck

with tea plant mushroom


Sweet and sour Duke of Berkshire pork

with pomegranate

Grilled Australian wagyu rib eye beef 'g'

with spring onion soya

Smoked beef ribs with jasmine tea

Stir-fry rib eye beef with lily bulb in black bean sauce 'g'

Stir-fry black pepper rib eye beef with Merlot

Stir-fry organic lamb cannon

with chilli peppercorn sauce

Wok-sear venison

with cumin sauce

Tofu and vegetable

Tofu, aubergine and Japanese mushroom claypot

with chilli and black bean sauce

Chinese vegetable 'v'

Stir-fry lotus root, asparagus and lily bulb 'v'

in black pepper

Stir-fry baby broccoli and preserved olive 'v'

with crispy seaweed and pine nut

Three style mushroom stir-fry 'v'

with gai lan, lily bulb and macadamia nut

Stir-fry black pepper yellow bean 'v'

with sugar snap

Crispy mushroom and aubergine

with king soya peppercorn sauce

Noodle and rice

Steamed jasmine rice 'v'

Spring onion and egg fried rice

Vegetable fried rice with preserved olive leaf 'v'

Singapore vermicelli

with prawn and squid

Hakka noodle

with shimeji mushroom, beansprout and katsuobushi

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