Pouring champagne into a glass

Hakkasan Group’s Director of Learning and Development Joins Forbes Travel Guide Team

Hakkasan Hanway's main dining room

Forbes Feature – Why Michelin-Starred Hakkasan Remains a Culinary Delight

Cocktails set up in a row on a table

The rise of the spritz

Executive Chefs Andrew Yeo and Chen-Wei Chan

Hakkasan welcomes Executive Chefs Andrew Yeo and Chen-Wei Chan to its culinary team

Hakkasan has recently announced the two new leaders of its culinary team, Corporate Executive Chef Andrew Yeo and Executive Chef Special Projects, US, Chen-Wei Chan.

Macaron wrapped in a fortune

Looking into the future: three artists predict their fortunes for Chinese New Year

We asked three guests fortune writers for Hakkasan to tell us about what fortune they’d like to receive in 2019.

A piece of Dim sum topped with caviar

The future of Hakkasan

It is the driving force of the people behind the scenes at Hakkasan who continue to allow it a place to shine in the thriving restaurant scenes around the world, from the bright lights of Shanghai to the bustle of New York.

Chef preparing food in the kitchen

Innovation within the Only At Collections

Pouring a cocktail

The Orchard List