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 second course with a choice of sauce, black bean sauce or ginger and spring onion
Crispy duck salad
with pomelo, pine nut and shallot
Vegetarian duck and cress salad 'v'
with pomelo, onion and shallots
Vegetarian sweetcorn soup 'v'
Vegetarian hot and sour soup 'v'
with bean curd skin, tofu, bamboo shoot and shiitake mushroom
Chinese wild mushroom soup 'v'
with supreme fungus, bamboo pith and wolfberry
Sweetcorn soup with crab meat
Sweetcorn soup with shredded chicken
Hot and sour soup
with chicken, tofu, bamboo shoot and shiitake mushroom
Royal stock chicken soup
with shimeji mushroom and wolfberry
Edamame truffle dumpling 'v'
Edamame and asparagus dumpling 'v'
with home-made truffle caviar
Spicy jackfruit dumpling 'v'
Truffle and carrot dumpling 'v'
Chive flower and mushroom dumpling 'v'
Spicy chicken dumpling
Chicken and prawn hibiscus dumpling
John Dory wrapped in spinach
with szechuan pepper
Chicken and prawn dumpling
Soft shell crab and John Dory in spicy plum sauce
Roasted duck and cucumber puff
Shacha chicken puff
Wild Mushroom and vegetable wrap 'v'
Vegetarian dim sum platter 'v'
Black fungus dumpling, Mapo sauce dumpling, Spicy jackfruit dumpling, Truffle and carrot dumpling
Crispy tofu with Szechuan pepper and Kashmiri chilli 'v'
Stir-fry tiger prawn with Szechuan pepper
Classic dim sum platter
Har gau, Scallop shumai, Chicken and prawn Hibiscus dumpling, Spicy chicken dumpling
Roasted mango duck with lemon sauce
Roasted truffle duck
Sesame prawn toast
Crispy tiger prawn
with pandan leaf and wheat flakes
Golden fried soft shell crab
with almond flakes and curry leaf
Tofu and Vegetable
Stir-fry tofu with French beans 'v'
in black bean, peanuts, radish, shiitake mushrooms
Tofu and aubergine claypot in black bean sauce 'v'
Mabo tofu 'v'
Pak choi 'v'
with choice of ginger, garlic or oyster sauce
Seasonal vegetable in Assam sauce 'v'
Stir-fry French beans 'v'
Stir-fry lotus root and asparagus in black pepper 'v'
Home-style braised aubergine 'v'
with Shanghai toban chilli sauce
Four-style vegetable stir-fry in Szechuan sauce 'v'
with asparagus, yam bean, shimeji mushroom and tofu
Vegetarian chicken with sugar snaps 'v'
in black pepper sauce
Wild mushroom claypot 'v'
in vegetarian oyster sauce
Grilled Chilean seabass in honey
Stir-fry Chilean seabass
with Szechuan pepper, spring onion and sweet basil
Steamed grouper with spicy kaffir in sambal sauce
When traditional Indonesian sambal sauce meets with modern Cantonese cuisine. The Indian grouper from Arabian sea coast is steamed with kaffir lime
Steamed Indian seabass with homemade chilli sauce
Roasted Indian cod
with champagne and honey
with onion and single head garlic in toban chilli sauce
Wok-fry lobster in 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'
Stif-fry lobster in black truffle sauce
Grilled Konkan jumbo prawns
with Shimeji mushroom in spicy sauce
with dried red chilli and Szechuan pepper
Stir-fry chicken in chilli oil
Sanpei chicken claypot
with sweet basil, chilli and spring onion
Braised chicken and wild mushroom claypot
Stir-fry duck with black bean sauce
Hakka braised pork belly
with supreme soya sauce
Braised pork belly with truffle sauce and mantou
Stir-fry tenderloin with merlot
Stir-fry lamb tenderloin
with ginger and spring onion
Wok-fried New Zealand lamb chop
with sesame hoisin sauce
Noodle and Rice
Hakka noodle 'v'
with shimeji mushroom, bean sprout
Truffle braised noodle 'v'
with shimeji mushroom
with shiitake mushroom and chicken
Steamed jasmine rice 'v'
Vegetable fried rice 'v'
Edamame and egg fried rice
Purple potato and mock duck fried rice 'v'
Five style wild rice in fragrant chilli and celery 'v'
Chocolate raspberry sphere
Chocolate orange mousse
Lemongrass and vanilla crème brulée
with honeycomb ice cream
Strawberry and cream panna cotta
Pandan soufflé with coconut sorbet
Selection of ice cream and sorbet
Selection of macaron
Rose petal, lemongrass, coconut
Salted cashew nut parfait
Mango and coconut iced truffle
Grand Marnier, coffee liqueur and cream
Jameson whiskey with coffee and cream
Cognac with coffee and cream
Rum, coffee liqueur, coffee and cream
Cognac with hot chocolate
Baileys Irish Cream and hot chocolate
Bespoke Tea Listing
High Mountain Oolong
Ali Mountain, Chaiyi Taipei, Taiwan
Anxi Tie Guan Yin (Roasted)
Dragon's Well Green Tea
Sanshia, Taipei, China
Bird's Tongue Jasmine Green Tea
Orchid Pao Chung Tea
Organic First Flush Darjeeling
Organic Golden Orange Pekoe Darjeeling
Assam Summer Tips
fresh mint infusion
Amaro Ramazzotti 30%
Amaretto Di Saronno 28%
Fernet Branca 35%
Grand Marnier Cordon Rouge 40%
Grand Marnier Cuvée Du Centenaire 40%
Sambuca Molinari 40%
Domenis Friulana 45%
Domenis Storica Nera 50%
Nonino Chardonnay 41%
Nonino Merlot 41%
Courvoisier XO 40%
Frapin Domaine Pierre VSOP 40%
Hennessy VSOP 40%
Hennessy XO 40%
"H" by Hine 40%
Hine XO 40%
Martell VSOP 40%
Martell XO 40%
Remy Martin XO 40%
Remy Martin Louis XIII 40%
Champagne and Sparkling Wine
Fermented and aged in the bottle: flavour comes from the time on lees
Cava, Gran Reserva, Gramona, Penedes, Spain
Prosecco DOC, Brut, Sensi, Veneto, Italy
Prosecco DOC, Extra Brut, Ruffino, Veneto, Italy
Chandon Brut, Nasik, India
NV Lallier, "Zéro Dosage" Grand Cru, Champagne, France
NV De Venoge, "Cordon Bleu" Brut Sélect, Champagne, France
NV Moët & Chandon Brut Impérial, Champagne, France
NV Billecart Salmon, Brut Reserve, Champagne, France
NV Moët & Chandon Brut Impérial ICE Champagne, France
2004 Cristal, Louis Roederer, Champagne, France
2006 Dom Perignon, Moët & Chandon, Champagne, France
Blanc de Blancs
2000 De Venoge, Blanc de Blancs, Champagne, France
NV De Venoge Brut Rosé, Champagne, France
NV Moët & Chandon Brut Impérial Rosé, Champagne, France
Pinot Noir Rosé, Sensi, Veneto, Italy
Taltarni, Brut Taché Rosé, Victoria, Australia
Chandon Rosé, Nasik, India
Exploration: Wine by the Glass
Nothing more to say. Wines are listed in order of body and flavour: from light to rich
Prosecco DOC, Extra Brut, Ruffino, Veneto, Italy
100% Glera; fruity and fragrant; citrus, pears and apples, hints of hawthorn, wisteria and elder flower
Pinot Noir Rosé Sparkling, Sensi, Veneto, Italy
Pinot noir; fresh and fruity; fragrant taste of white flower petals, strawberries
Sauvignon Blanc, Santa Rita 120 Maipo Valley, Chile