Monk jumps over the wall double-boiled soup with abalone, fish maw, dried scallop, sea cucumber and dried shiitake
Sweet and sour Duke of Berkshire pork with pomegranate
Sha cha seafood toban with silver cod, scallop, prawn, squid, chow chow and edamame
Stir-fry Australian lobster and baby bamboo in spicy black bean
Japanese tofu and blue swimmer crab toban
Executive chef experience and qualifications
Head chef Tong Chee Hwee, who has been with Hakkasan since its inception. Chef Tong was instrumental in creating the restaurant’s signature dishes like Peking duck with caviar and grilled Wagyu beef with king soy sauce, and bringing them to Hakkasan restaurants worldwide.