Alan Yau’s phenomenally popular concept restaurant, Hakkasan has been drawing crowds to Hanway Place since it opened for business back in 2001. But now, practically 10 years on, Londoners are finally getting a long anticipated second branch in Mayfair.
Previously, expansion has been concentrated on US and UAE markets with branches in Miami and Abu Dhabi. Yau sold the majority shares to the Abu Dhabi investment group Tasameem in 2008 but the brand is still going strong. Come November, Hakkasan is launching just off Berkeley Square in Bruton Street and promises to bring its Michelin-starred modern Cantonese cuisine to a whole new and uber glamorous audience.
Just like the original in Hanway Place, Bruton Street will boast a seductive subterranean dining room with low handing moody lighting casting intricate shadow patterns via trademark carved Oriental screens dividing up the different areas.
However, the Mayfair branch will span two floors and in addition to the 145-seater restaurant and private dining room in the basement, there’ll be a 75-seater lounge dining and bar on the ground floor. Both spaces are the work of renowned Paris-based designer Guillaume Richard.
The kitchen will be headed up by executive head chef, Tong Chee Hwee, who has overseen Hakkasan’s menu from the word go and is responsible for a slew of awards from Carlton’s ‘Oriental Restaurant of the Year’ and Tatler’s ‘Best Newcomer’ to that coveted Michelin star of 2003.
Diners can expect favourites such as killer Steamed king crab dim sum, Jasmine tea-smoked pork ribs and that famous Roasted silver cod with champagne and Chinese honey. However, he has also created a wide variety of new dishes unique to Mayfair including Steamed New Zealand mini lobster, Black truffle roast duck and Sliced blue abalone in Hakka sauce.
The ground floor bar means that trademark Hakka cocktails of Belvedere vodka, sake, lychee and coconut are sure to be in strong supply.
Hakkasan promises to be a worthy competitor to Nobu Mayfair.