Hakkasan 2.0 is as Modern Yet Authentic as Ever

By Sophie Steiner, December 14, 2020

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Back in mid-April, Hakkasan announced doors were closing, and everyone thought it had fallen prey to the COVID closures. Luckily, we were all proven wrong when they reopened on October 11, with Hakkasan 2.0 sporting an updated look. 

Image by Sophie Steiner/That's

Image by Sophie Steiner/That's

Image by Sophie Steiner/That's

The main improvements took place in the form of a new bar, re-configured layout and an upgraded kitchen. The lounge area at the entrance has expanded with the addition of a two-seater sofa, and the long bar at the front has been shortened to accommodate more dining guests. 

Decorative elements, like light marble-surrounded windows and wooden ornamental framing, mimicking traditional Chinese gardens, are on display throughout the main dining areas, combining both modern and authentic design features, Hakkasan’s underlying concept. 

Image by Sophie Steiner/That's

Image by Sophie Steiner/That's

The menu has also seen a few updates, most notable of which is the addition of a dim sum heavy lunch option available on weekdays from 11am-3pm. For those into the free flow brunch (who isn’t into free flow brunch?), have no fear, the menu has only expanded with the same drinks deal still available. 

Image by Sophie Steiner/That's

Many of the classic dishes have also undergone a facelift, resulting in even more mouthwatering morsels – something we didn’t think was possible. To begin any meal at Hakkasan, one would commit a cardinal sin by not ordering the signature Crispy Duck (RMB228 or RMB438 with 10g of caviar), which is now served with a generous portion of battered buttery foie gras, contrasted against crisp lettuce and fried bean curd. 

Image by Sophie Steiner/That's

Slather on a schmear of plum sauce before wrapping it all up in a charcoal and black sesame pancake and topping it with a hefty dollop of golden Kaluga imperial caviar for a food-gasmic mouthful – the rest of the world melts away leaving just you and this bite as all that matters in the entire galaxy.  

Image by Sophie Steiner/That's

Continue riding that duck train with the Crispy Duck Salad (RMB168), which includes six different kinds of greens, pomelo pulp, pine nuts, tender duck meat and crispy duck skin – a refreshingly light way to consume the most calorically dense poultry. 

Smoke Plum Chulai (RMB48), Image by Sophie Steiner/That's

Image by Sophie Steiner/That's

The herbal Boiled Sea Treasure Broth (RMB188) borders on medicinal – but in a warming Cantonese soup kind of way – with fish maw, dried scallop, sea whelk and goji berries. 

Image by Sophie Steiner/That's

Taking a journey from Australia to Shanghai, the Crispy Air Dried Angus Beef (RMB128) arrives in time for a three-day air drying process before being coated in a sweet and sticky soya glaze with just a hint of Sichuan peppercorn. Crunchy, yet still retaining a noticeable chew, the beef stands out on its own sans accompaniments. 

Prawn and Lily Bulb Dumpling (RMB48), Image by Sophie Steiner/That's 

Image by Sophie Steiner/That's

The Crabmeat Dumpling (RMB78) may seem run of the mill, but the glistening flying fish roe beads and vinegar pearls adorning the top make it anything but. Despite the dish’s name, you will find more than just crabmeat inside. Each dumpling is stuffed with cuttlefish and scallop too – a savory seafood bite covering everything from ocean brine to umami piscine.

Image by Sophie Steiner/That's

A textbook Char Siu Bao (RMB38) is what you will find at Hakkasan. Really, the only kind of char siu bao you need; there’s no room for fusion when the original is perfect in every way. The fluffy pillow of mantou hugs the chopped sweet braised pork tightly, a delicate balance of texture ratios that so many other restaurants mess up. 

Image by Sophie Steiner/That's

The Tofu, Aubergine and Japanese Mushroom Clay Pot (RMB128) is a homely dish of the aforementioned ingredients, slowly braised in chili and traditional doubanjiang black bean sauce. Simple, yet it effortlessly transcends its humble ingredients. 

Musang King Durian Puff (RMB68), Image by Sophie Steiner/That's

Image by Sophie Steiner/That's

The spurting fumaroles of the Egg Custard Sesame Ball’s (RMB48) molten salted egg yolk center are what Canto dessert dreams are made of. Bringing a version of the Shanghainese breakfast street eats to the dim sum table, this elevated version of a cifantuan deserves the hype surrounding it. 

Matcha and Yuzu (RMB108), Image by Sophie Steiner/That's

Finally, we have a festive announcement to make. To celebrate the holiday season, Hakkasan has created a series of special menus, one for each holiday day.

December 24, from 5pm
Christmas Dinner: RMB1280+ per person set menu, including one glass of champagne or festive season inspired cocktail, minimum 2 people

December 25, from 11am
Christmas brunch: RMB488+ per person set menu, including one glass of champagne or festive season inspired cocktail

December 31, from 5pm
New Year’s Eve Dinner: RMB1280+ per person set menu, including one glass of champagne or festive season inspired cocktail, minimum 2 people, RMB300 for entrance to Bar Rouge’s New Year’s Eve Part with a glass of champagne.

December 31, from 9pm
New Year’s Eve Count Down Party: RMB300+ per person, including one glass of champagne plus a trio of dumplings

January 1, from 11am
New Year’s Brunch: RMB488+ per person set menu, including one glass of champagne or festive season inspired cocktail

Make sure to book any and all of these special occasion meals in advance by calling 021 6321 5888.

Image courtesy of Hakkasan

Image courtesy of Hakkasan

Image courtesy of Hakkasan 

See a listing for Hakkasan

Cover image by Sophie Steiner/That's.

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