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

Dim sum

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

Har gau

Scallop shumai

Seabass dumpling

Small eat

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

Stir-fry pomfret

with onion and single head garlic in toban chilli sauce


Spicy prawn

with almond

Chilli prawns

with mantou

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


Stir-fry chicken

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

Szechuan noodle

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'

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