Hakkasan Hanway Place is the original restaurant of Hakkasan that opened in 2001 in London.
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.
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 Hanway Place
8 / 10 from 7 reviews
020 7927 7000
Restaurant & Bar
Busaba Eathai
Fitzrovia
Lunch: Mon - Fri 12.00noon to 3.00 (last orders at 3.15pm), Sat 12.00noon to 4pm (last orders at 4.15pm),
Sunday and Bank Holidays 12.00noon to 11.00pm (all day dining).
For Taste of Hakkasan, please see below
Disabled Facilities
Children Welcome
Credit Cards Accepted
Booking Advisable
Hakkasan Hanway Place Picture Gallery
All In London Review
Top quality food, slick celebrity prices
Cocktails arriving at tables all around enticed with their elegance, a fresh lily peering over a nearby Martini glass nearly prompted a splashing out to fit in. Hakkasan's reputation had proceeded it and while browsing the menu and awaiting our platters a feeling of another world hung in the air. This was a harsh preconception, with the waiting staff formal but polite, and the surroundings impressive in their beauty. The arrival of the kitchen's efforts washed away any intimidation. Good food is engaging for those sharing it, and the glamour of Hakkasan's dining space transformed from imposing surroundings into a delightful romantic backdrop in which to spend an evening.
Presentation is traditional yet in keeping with the slick ambience. The array of dumplings were light and flavoursome, without real need for the selection of dipping sauces placed around the table. The spring roll of undoubtably high calibre produce will not shock nor impress with originality, while the stir fry added a clean lightness to the meal. A demonstration of the skill in how to cook a vegetable with exactly the right amount of crunch. The food did its job and took centre stage, so much so a pudding had to be tried.
The dessert menu is a departure from the Chinese, albeit influenced from the shadows. An Orange Blossom Panacotta crowned with the most deliciously refreshing of pineapple and shiso sorbets, was well complemented by slow-cooked pineapple and Sake jelly. A truly sweet way to end an early evening meal, washed down with a pot of Bespoke Jasmine Green Tea from fellow Michelin starred Chinese and sister restaurant Yauatcha.
Hakkasan is by no means value for money, and perhaps a cynic would find the atmosphere and certain clientele buzzing with pretension. However, the Chinese food is excellent, excellent enough to silence a critic, well perhaps until they begin to read the bill.
Reviewed by James Whiting
Published on Jul 6, 2011
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More than just a waiting area
Afterhours lounge Ling Ling is simply a section of Hakkasan’s dining area after 10 pm, Thursdays to Saturdays. A smartly dressed crowd turns up to sample the lengthy list of cocktails, sake, wine, champagne and spirits, plus there arelight bites including dim sum and Peking duck.
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Ever since Hakkasan opened in 2001 it’s been a hit with London’s beautiful people, in no small part thanks to its glamorous setting. Seductive lighting, carved oak panelling and the use of Chinoiserie here and there make this one of the capital’s most stylish restaurants.
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Chic and serving exquisite modern Chinese cuisine, Hakkasan has been a hit with the A-list since it opened in 2001. Naturally they’ve cottoned on to how much of a “see-and-be-seen” sort of place it is, and in 2012 they launched late night lounge Ling Ling, open Thursday to Saturday till 2.30 am, so you dispense with eating altogether and get on with the people-watching.
User Reviews
from N16
Mar 31, 2013
Nov 15, 2012
Jul 22, 2011
Aug 27, 2008
Aug 5, 2008
I can not fault the sleek interior decoration, the cloackroom service, spotless toilets (I have a slight OCD cleaning thing so was impressed that I do not have to get my handy wipes out), the amazing food. So why do I give them such a low rating, in my humble opinion the service was...sorry let me correct myself the was no service! We were seated an hour later than we had booked, the waiters were short with all of use and kept on forgetting our orders. We felt that we were always being rushed to eat our food, waiters hovering annoyingly and as soon as anyone took the slightess sip of their drink they would rush over to us and pour the tinest drop of wine into out glass, god forbid that we should die of thirst (there is service and then ther is annoying service).At one point of the meal when a waiter was refilling our wine glass,he accidentally knocked one of the low hanging lights and a cloud of dust fell upon my friend's food,no apology and when confronted,the waiter looked at the light and said "well there is no dust on it".We asked to see the manager but after waiting for 30mins for them to arrive, we just thought it would be easier on all of us to just finish up, pay and leave!
The price of the bottle of water is is some what to be desired £4 per bottle when I know for a fact that bottle they buy for they pay £0.70(I have a friend who worked in the restaurant business).Maybe I'm
Mar 28, 2005
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