Drink and Dine
Laying the table.
Michelin-starred Cantonese that turns into a bar at half past 8
Hakkasan
Restaurant
There are two set menus beside the carte, named Dragon and Pearl.
Both run the same shape, small eats through to dessert, and they are the easiest answer for a table that cannot agree.
Tea is a list of its own here, and a long one: blue, green, white, dark and flower.
The cocktails are split in two. One half is the bar's older repertoire, elegant and unchanged; the other moves with the season and leans on spice.
Kismet Recommends
- Hakkasan signature Peking duck
- Jasmine tea smoked Wagyu beef ribs
- Grilled Chilean seabass with honey
- Alaskan King crab with chilli
- Truffle beancurd wrap, mushroom stir-fry
The kitchen
Andy Toh
He cooks the old Cantonese recipes straight, and puts his own dishes next to them.
Tea is a list of its own here, and a long one: blue, green, white, dark and flower.
