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Establishing itself as a leading destination for modern Cantonese cuisine in London, Hakkasan opened its second London restaurant in November 2010 in Mayfair.Located on Bruton Street, Hakkasan Mayfair spans two floors for up to 220 guests. The lower ground floor encapsulates the traditional intimate Hakkasan setting surrounded by intricate wooden screens, whilst the ground floor features a relaxed dining space combined with a vibrant bar area.Executive Head Chef Tong Chee Hwee oversees the kitchen, where dishes unique to Hakkasan Mayfair have been created, such as steamed New Zealand mini lobster, Black truffle roast duck, and Sliced blue abalone in Hakka sauce.In October 2011, less than a year after opening, Hakkasan Mayfair was awarded a Michelin star and has maintained it ever since.
Hakkasan Hanway Place
Hakkasan Hanway Place is the original restaurant of Hakkasan that opened in 2001 in London.Designed by famed designer Christian Liaigre, Hakkasan Hanway Place embodies the Hakkasan design ethos of the modern ethnic now found in Hakkasan restaurants around the world. Wooden screens and latticing made of dark English oak is the same material used for the 16-metre bar, and the Ling Ling dining area evokes traditional Chinoiserie decadence, punctuated by black and gold traditionally-drawn panels. An open-plan kitchen is visible from the restaurant, making the activity in the kitchen part of the restaurant’s theatre.The restaurant is headed by Head Chef Tong Chee Hwee, who has been instrumental in creating the restaurant’s signature dishes such as Peking duck with caviar and Grilled Wagyu beef with king soy sauce, and introducing them to Hakkasan restaurants worldwide.A dim sum, dessert and lunch menu are also available, as is Hakkasan’s award-winning wine list and signature cocktails. In 2003 the restaurant was awarded a Michelin star, which it has retained to this day, continuing to place Hakkasan at the forefront of Chinese cuisine.