Designed by famed designer Christian Liaigre, the space 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 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 by 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 introducing them to Hakkasan restaurants worldwide.
Bar Open noon-12.30am Mon-Wed; noon-1.30am Thur-Sat; noon-midnight Sun. Restaurant Lunch/dim sum served noon-3.15pm Mon-Fri; noon-4.15pm Sat; noon-4.45pm Sun. Dinner served 5.30-11.15pm Mon-Wed, Sun; 5.30pm-12.15am Thur-Sat.
Main courses £17-£61. Dim sum £3-£20. Set lunch £28 2 courses Dim sum set lunch (Sundays only) £48/58