MEA July 2017

92 MEA MARKETS / July 2017 , Hakkasanwas founded in London in 2001 and has since become one of the world’s most distinguished global restaurant, lounge and nightlife brands. We took the opportunity to profile the restaurant’s journey from its inception right up to the success it is today, thanks to the efforts of its seasoned executive head chef, Tong Chee Hwee. An Impressive Epicurean Experience Executive Head Chef Tong Chee Hwee has led the Hakkasan kitchen since its inception, and his dedication to Chinese cuisine has achieved the group numerous awards including multiple Michelin stars at Hakkasan locations across the world. Leading Hakkasan’s global culinary expansion is International Executive Chef Ho Chee Boon, a Michelin-starred chef with over 24 years’ experience. His traditional techniques use fresh local ingredients to ensure his contemporary dishes retain the essence of conventional Cantonese cuisine. With signature dishes, such as the roasted silver cod with champagne and honey to the crispy duck salad, his international expertise creates an impressive epicurean experience. Since the opening of the original London restaurants at Hanway Place and Mayfair, the brand has expanded globally. Destinations include Mumbai, Abu Dhabi, Dubai, Doha, Miami, New York, San Francisco, Las Vegas and Shanghai. Hakkasan Hanway Place Hakkasan Hanway Place is the original restaurant of Hakkasan that opened 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 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 up by Head Chef Tong Chee Hwee, who has been with Hakkasan since its inception and is now heading up the kitchen at HKK, the unique Chinese fine dining restaurant experience, located behind Liverpool Street Station. Chef Tong was 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. Hakkasan Mayfair Establishing itself as a leading destination for modern Cantonese cuisine in London, Hakkasan opened its second London restaurant during 2010, in Mayfair. Located on Bruton Street, Hakkasan Mayfair spans two floors, catering 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. These include the appetising steamed New Zealand mini lobster, black truffle roast duck and sliced blue abalone in Hakka sauce. Chef Tong is based at HKK, Hakkasan’s sister restaurant located in the heart of the London, where he and his kitchen constantly develop and evolve their dishes in the restaurant’s innovative environment. In October 2011, less than a year after opening, Hakkasan Mayfair was awarded a Michelin star and has maintained it ever since. Hakkasan Mumbai Hakkasan Mumbai opened in June 2011 in the fashionable Bandra district and has since become one of the most popular dining destinations in Mumbai. Designers Gilles & Boissier combined Hakkasan’s signature design elements, such as dark- stained English oak screens and latticing, with a backlit blue glass 1704ME05 that surrounds the contemporary restaurant. A 16-metre blue glass and stainless steel bar, along with an open-plan kitchen, add to the restaurant’s sense of theatre. Serving an extensive range of vegetarian dishes alongside Hakkasan signature dishes, the restaurant accommodates 120 guests, including a private dining area and the 44-seat Ling Lounge. Hakkasan New York Hakkasan New York was the second Hakkasan restaurant to open in the United States, opening in April 2012 in New York’s Theatre District. French architect Gilles & Bossier designed the restaurant, reflecting the iconic interiors of the flagship restaurant in London and the global design ethos, while introducing subtle differences, such as red and pink undertones. The Cantonese menu includes dishes inspired by local flavours and influences, created exclusively for New York. These are in addition to Hakkasan signature dishes, which can be found in each of the eleven restaurants around the world, contemporary desserts and an innovative cocktail list. Hakkasan Las Vegas Upon arrival, guests are greeted by an entrance enveloped in shades of blue signature to the brand, ambient sounds, scents and lighting, creating a relaxed atmosphere. Located on the first level is the main dining area