About The Restaurant

An instant success when it opened in London in 2001, Hakkasan has a unique combination of glamour and elegance, contemporary yet traditional food, modern yet ethnic decor, a nightclub ambience and superlative food and service.

Hakkasan Mumbai seats 120 guests. This includes a Private Dining Area seating 12 persons. The Ling Ling lounge area will also have seating for 44 guests and the bar will seat 15. The decor has been interpreted by the concept architectural and design firm, Gilles & Boissier, Paris.

Hakkasan’s design moves away from the stark minimalism associated with contemporary Chinese restaurants with a view of ‘bringing back the dragon’ and creating a modern ethnic interior. The design elements at Hakkasan translate traditional Chinese motifs, such as lanterns and screens into a contemporary language. This contrasts with the lighter tones of backlit blue glass that surround the perimeter of the restaurant. The restaurant comprises dark stained English oak tables, screens and latticing. An open-plan kitchen is visible from the restaurant, making the activity in the kitchen part of the restaurant’s theatre.

The design of the lounge area - Ling Ling - reflects the old school decadence of Chinoiserie – punctuated with signature traditionally drawn panels – while an extraordinary wall of sawn slate provides a dramatic backdrop to the nocturnal bar activity. The 16-metre bar, a mystical melange of blue glass and stainless steel, is the centre of attention.

Hakkasan Mumbai’s menu promises to deliver the original experience. The talented team of chefs are ably led by Executive Chef Kent Lee, who has worked with Hakkasan for over 8 years.

Eight chefs have been especially flown in from Hakkasan, London to assist him. Master Dim Sum Chef, Chef Soon from Hakkasan, London will be a part of this team. Chef Soon has been a part of the Hakkasan founding team and has been committed to ensuring the superlative meal experience of the brand. In addition to signature dishes such as Grilled Chilean seabass with Chinese honey and PiPa Duck, Hakkasan Mumbai will also serve an extensive vegetarian selection including dishes such as Stir fried lotus root, asparagus and yam bean and Tofu and aubergine clay-pot.

Chef Tong Chee Hwee, Hakkasan London’s Head Chef, has been instrumental in creating the menu for Mumbai. The Hakkasan International Development team will redesign the menu twice a year based on market preferences and trends.

The wine cellar comprises over 900 bottles of wine and a selection of 125 labels especially chosen to complement Hakkasan’s menu. The sommelier at the restaurant will assist each guest in the menu selection in addition to the descriptive wine list.

The extensive beverage offering will include a wide array of teas from the best producers in Taiwan. Dragon Well green tea and High Mountain Oolong’s are a few in the extensive selection of teas. All are brewed and served to precise instructions while observing detailed etiquette to deliver the best flavour.

“Hakkasan’s anticipative sense of design, mysteriously elegant atmosphere and unique menu will without a doubt captivate the taste buds of the discerning patrons. We are proud to bring Hakkasan to Mumbai” said Hakkasan’s spokesperson.