The London-born concept pioneered Chinese fine dining in the capital and beyond.
At the turn of the 21st century, fine-dining Chinese restaurants were few and far between. While the cuisine was hugely popular, it was still primarily associated with the humble takeaway rather than a destination for luxury dining. One of the brands that helped change that perception was Hakkasan in London. 25 years later, the name is recognised around the world, but it all started in the capital.
Hakkasan was born on Hanway Place in 2001. Restaurateur Alan Yau, who also gave the world Wagamama, Yauatcha and later Park Chinois, created a concept that encouraged the capital to reconsider Chinese dining. Hakkasan challenged stereotypes by presenting Cantonese cuisine in an unexpected setting, pairing ambitious cooking with a sexy, sophisticated nightclub-meets-restaurant atmosphere that appealed to an international audience.
In 2003, Hakkasan Hanway Place was awarded a MICHELIN Star, while the brand has also collected FACT Dining Awards across its Middle Eastern outposts. Over the years, Hakkasan has remained consistent in its approach to Cantonese flavours, premium ingredients and a menu that moves between familiar favourites and more creative combinations. While the original Hanway Place restaurant closed in 2025, Hakkasan continues to operate restaurants around the world, including Abu Dhabi, Dubai, Doha and Muscat.
FACT has dined at Hakkasan restaurants in London and beyond, but on this occasion, we visited Hakkasan Mayfair. Located on Bruton Street, the restaurant sits in suitably prestigious surroundings, close to the site where Queen Elizabeth II was born.
The discreet, dark entrance is easy to miss, but that is part of the appeal. Don’t be surprised if you find paparazzi swarming outside, as Hakkasan’s foodie fans include Dua Lipa, Rihanna and Taylor Swift.
Spanning two floors, Hakkasan Mayfair features the brand’s signature dark interiors and low lighting. At times, it can be almost too dark to appreciate the intricate presentation of the dishes, but the moody setting establishes a suitably sultry tone. Shoji-style screens create intimate pockets throughout the dining room, making it equally suited to date nights, business lunches and, of course, celebrities.
Hakkasan Mayfair offers à la carte dining alongside lunch, brunch and signature menus, allowing diners to choose between a quick meal and a longer tasting experience.
We began with the Steamed Selection of Dim Sum, where familiar dumplings are elevated with luxurious ingredients. The XO Prawn and Scallop Shui Mai is plump and flavourful, while the Crystal Lobster Dumpling arrives crowned with Oscietra caviar. Dover Sole with Pickled Chilli introduces a welcome kick, and the Black Truffle Har Gau layers the delicate sweetness of seafood with the earthy aroma of truffle.
The Black Truffle Prawn Toast were pockets of perfection wrapped in soft sesame. Served with youtiao and truffle mayonnaise, it takes the takeaway favourite into considerably more indulgent territory, balancing crispness with soft, juicy prawns and the unmistakable richness of truffle.
For meat eaters, the Wagyu Beef Shanghai Dumpling offers another luxurious take on a Chinese classic, accompanied by a black vinegar glaze, pickled cucumber and pickled watermelon radish.
Hakkasan’s Crispy Duck Salad remains one of the restaurant’s defining dishes and, quite simply, one of the best salads we have eaten. The crisp strands of duck are tossed with pomelo, pine nuts and shallots, combining sweetness, citrus and crunch in a dish that has become synonymous with the brand.
Seafood is particularly strong. Grilled Chilean Sea Bass glazed with honey is paired with baby broccoli, allowing the buttery fish to remain the focus. The Roasted Silver Cod takes a more decadent approach, combining Champagne and honey with the naturally rich fish.
The Smoked Beef Ribs with Jasmine Tea are equally memorable, pairing tender meat with the aromatic qualities of tea and a side of red wine lotus root and honey. Hakka Noodles provide a comforting accompaniment, tossed with shimeji mushrooms and bean sprouts for a simple but satisfying counterpoint to the richer dishes.
Desserts continue the restaurant’s East-meets-West approach. The Spiky Lemon looks somewhere between a science experiment and Einstein’s hair, with wild, pointed shards creating a playful presentation. Beneath the visual spectacle is a carefully balanced combination of meringue, yuzu cream and white chocolate, delivering plenty of citrus sharpness without becoming overly sweet.
Then comes the Jivara Bomb. Combining hazelnut praline, milk chocolate and crispy pop, it tastes like a luxurious interpretation of a Ferrero Rocher. Rich, nutty and textural, it is unapologetically indulgent.
The drinks menu at Hakkasan London follows a similar philosophy, putting Asian influences into cocktails. However, those avoiding alcohol are equally well catered for. The Hakka is a refreshing choice alongside the richness of the food, while the signature cocktails can also be prepared without alcohol. Beers, ciders, wines and spirits complete the selection.
Hakkasan combines glamour with accomplished Cantonese cooking and has earned its international reputation through attentive service, ambitious dishes and that unmistakably seductive setting. More than two decades after the brand first changed perceptions of Chinese fine dining in London, Hakkasan Mayfair demonstrates why the name still carries weight. Long live Hakkasan.
Where: Hakkasan, 17 Bruton Street, Mayfair, London, W1J 6QB
Contact: https://hakkasangroup.com