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Supreme Special Dishes

Hakkasan signature Peking duck with Beluga caviar
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

Peking duck
whole duck, with 16 pancakes, baby cucumber and spring onion
second course with a choice of XO sauce, black bean sauce
or ginger and spring onion

Half Peking duck
half duck, with 8 pancakes, baby cucumber and spring onion
second course with a choice of XO sauce, black bean sauce
or ginger and spring onion

Fresh abalone toban with shiitake mushroom and dried scallop sauce

Braised abalone, dried scallop and morel mushroom
with fish maw, sea cucumberĀ in Superior stock


Chinese wild mushroom soup with Supreme fungus

Hot and sour soup with chicken

Lobster soup with Chinese rice wine

Crab and sweetcorn Supreme soup

Vegetarian hot and sour soup v

Small Eat

Hakka steamed dim sum platter
har gau
scallop shumai
roasted chicken truffle dumpling
prawn and Chinese chive dumpling

Vegetarian steamed dim sum platter v
morel crystal dumpling
mabo beancurd roll
olive crystal dumpling
spicy yam bean dumpling

Crispy prawn fritter with truffle

Grilled Shanghai dumpling

Grilled vegetarian Shanghai dumplings v

Crispy duck roll

Stir-fry vegetable and pine nut lettuce wrap v

Crispy golden chilli and pepper tofu

Jasmine tea smoked Wagyu beef ribs

Foie gras crispy duck wrap

Fried soft shell crab

Salt and pepper squid

Crispy tiger prawns
with pandan leaf, chilli and crispy wheat flakes


Charcoal grilled silver cod
with Champagne and honey

Charcoal grilled black cod with truffle sauce

Charcoal grilled Chilean seabass with honey

Stir-fry Chilean sea bass with Szechuan pepper

Poached grouper fish with spicy kaffir chilli sauce

Pan-fry black cod with XO sauce


Stir-fry tiger prawns with pineapple
in spicy dried shrimp sauce

Spicy prawn
with lily bulb and almond

Sha cha seafood toban
with prawn, fish, scallop and edamame

Wok-fry sweet and spicy scallops

Stir-fry lobster with lotus root in spicy chilli sauce

Wok-fry Canadian lobster
in honey and black pepper

Stir-fry lobster in XO Sauce

Stewed Boston lobster in Chef special sauce

Wok-fry chili Alaskan king crab


Sweet and sour chicken with pomegranate

Sanpei chicken claypot
with sweet basil, chilli and spring onion

Roast chicken with satay sauce

Stir-fry duck breast
with dried chilli and Szechuan peppercorn

Pipa duck

Black truffle roasted duck


Stir-fry black pepper rib eye beef

Osmanthus Wagyu beef rib eye

Grilled Wagyu beef with mui choi and special dipping sauce

Mongolian style venison

Braised Australian lamb shank
with morel and shitake mushroom

Stir-fry rib eye beef with foie gras


Stir-fry lotus root, asparagus in black pepper v

Wild mushroom stir-fry v
with gai lan, lily bulb and macadamia nut

Crispy beancurd wrap in spicy lemongrass sauce

Four style vegetable stir-fry in Szechuan sauce v
shimeji, tofu, asparagus and yam bean

Pak choi and salted fish stir-fry

Stir-fry French beans with preserved olive and chicken

Stir-fry supreme fungus with broccoflower V

Seasonal Chinese vegetable
with choice of oyster sauce, garlic or ginger

Pak choi

Gai lan


Tofu, aubergine and shiitake mushroom claypot
in chilli black bean sauce

Steamed tofu with seafood in lotus leaf

Baked tofu
with minced chicken and Szechuan peppercorn

Rice and Noodle

Edamame egg fried rice v

Vegetable fried rice V

Spicy seafood fried rice

Abalone and dry scallop fried rice

Steamed jasmine rice v

Hakka hand-pulled noodle v
with shimeji mushroom and Chinese chive

Stir-fry udon noodle with duck and black pepper

Singapore vermicelli noodle
with prawn and squid

Singapore vermicelli noodle vegetarian V


Green salad with asparagus V
in lemongrass dressing

Crispy duck salad
with pomelo, pine nut and shallot