|Address:||Krystal, 2nd Floor, 206, Waterfield Road, Bandra (W), Mumbai|
|Telephone:||+91 22 2644 4444|
Dinner: 7:00 PM-11:30 PM
|Dress Code:||Smart Casuals|
|Child Policy:||Children below the age of 8 years are not allowed in the Ling Ling Lounge Area.|
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
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.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.
Her passion for food started at the age of 8 when she managed to add a few wet curry leaves into hot oil. From the burst of flames from the stock pot, she knew then that she wanted to be a Chef even if it meant to burn the place down.
22 years later, she finds herself heading a team of 26 chefs (all of them men) in a restaurant that prides itself on its culinary creations the world over.
Chef Karishman completed three years of Culinary Arts and Kitchen Administration at the Institute Of Hotel Management, Aurangabad (Taj group of hotels, resorts and palaces), worked with the Taj group across the country, opened and ran Indian restaurants in New Zealand, missed Mumbai and came back only to find herself in a cuisine and brand that excited and kept her going.