• Hakkasan is an upscale, modern Cantonese restaurant founded by Syra Khan and Alan Yau
  • The first restaurant opened in London in 2001 and it now has twelve different locations across the world
  • Four of the restaurants around the world have been deemed extremely prestigious and have been awarded Michelin stars
  • The interior of the original Hakkasan was designed by the French designer Christian Liaigre, who fused a modern aesthetic with traditional Chinese motifs
  • Hakkasan has opened restaurants in Mumbai,Miami, Abu Dhabi, Shanghai, Dubai, Doha and Las Vegas (the only branch to open with a nightclub)
  • Hakkasan at Atlantis has the capacity to seat a total of 84 guests for dining during COVID restrictions
  • Hakkasan’s name stems from Hakka and San. The Hakka are Han Chinese people whose ancestral homes are chiefly in the Hakka-speaking provincial areas https://hakkasan.com/stories/what-does-hakkasan-mean/
  • Executive Chef Andy Toh’s favourite dish is Wagyu rib eye with Osmanthus sauce ( soya, fish and tomato). A delicate savoury dish served with baiyu mushrooms, this dish is only available in Hakkasan Dubai
  • The most expensive dish in Hakkasan is the Peking duck with caviar, with the whole duck costing AED1,388.
  • There are select dishes available exclusively at Hakkasan Dubai at Atlantis, The Palm. These include the wok-seared tiger prawn with white asparagus, the shimeji and chilli, and the seared Canadian scallop in plum sauce and black pepper.
  • A must-try dessert at Hakkasan is the milk chocolate hazelnut parfait with warm chocolate sauce and is a firm guest favourite
  • Interestingly, Hakkasan serves around 25-30 portions of Dim sum platters per night
  • Hakkasan has a total of 16 dishes on its vegetarian menu and 12 dishes on its vegan menu: both are sufficient for a three-course meal
  • The dishes at Hakkasan have become much lighter over time. They are very much modern Cantonese but they’re much cleaner, more confident and more elegant and encourage more frequent visits to the restaurant
  • A fun fact is that the chefs at Hakkasan have made a concerted effort to make more on the plate edible. For example, the baskets and the bling blossom garnish that contain the Osmanthus wagyu beef rib-eye can actually be eaten
  • The most popular dish at Hakkasan is the duck salad
  • The most popular dim sums served at Hakkasan is the kaffir lime lobster har gau
  • The dish that takes the longest to prepare is the Grilled Chilean Seabass with honey
  • Hakkasan sources all its food from across the globe including the local market
  • Hakkasan serves vodka from six different countries with a total of 17 different labels. The all-time favorites are The Hakka and Floating Goddess
  • The most expensive drink on the menu is a 2011 Petrus bottle of wine, which costs AED 47,500
  • Hakkasan Dubai was recognised by The World of Fine Wines in 2018 with the Best Designated Wine Listsin the regions of Middle East & Africa and Asia respectively. It also won the Wine Spectator Award 2020.The annual awards are judged by a prestigious panel of culinary authorities that analyses over 1,000 of the world’s best wine lists to determine the most meticulously curated and comprehensive.
  • The main garnishes used for cocktails include, fresh mint and basil leaves, fresh and dehydrated fruits 
  • The restaurant has six signature cocktails, six fruit blends and cocktails that are made and served only in Hakkasan Dubai
  • The most popular cocktail is The Hakka, one of the signature cocktails