Hakkasan

The story

Crafted with passion, served with love

Modern Cantonese, Mayfair Address

Hakkasan on Bruton Street occupies a particular position in London's dining landscape: a restaurant that has held a Michelin star every year since 2012, and one that appeared in The World's 50 Best Restaurants six consecutive times between 2004 and 2009 — reaching as high as No. 14. That kind of sustained recognition is rare, and it reflects something more than a moment of critical favour.

The space itself sets the tone before a single dish arrives. Designed by Christian Liaigre, the room carries his signature modern aesthetic — dramatic, precise, and quietly luxurious. It is the kind of interior that makes an occasion feel earned.

The Food

The kitchen works in the Cantonese tradition, but with a contemporary sensibility. Seasonal menus shift with the cooler months, bringing dishes such as intricate dim sum, braised whole lobster noodles, and refined salads built with evident craft. For Chinese New Year, the restaurant marks the occasion with a dedicated menu — the current Year of the Horse offering includes a fortune money bag of king crab, scallop and water chestnut; an octopus yusheng salad with persimmon, pomelo and mandarin dressing; grilled Australian tenderloin with red peppercorn and pomegranate sauce; and wok-seared sea bream with kumquat and calamansi soy. Each dish is designed to be shared, which suits the spirit of Cantonese dining well.

A more accessible entry point is the Taste of Hakkasan menu — available Sunday to Thursday at £45 per person — covering signature small eats, a main course, dessert, and a welcome cocktail. Weekend brunch runs Saturday and Sunday at £55 per person, with drink packages available alongside the restaurant's most iconic dishes.

After Dark

The Bar is a distinct part of the Hakkasan experience. Open daily for drinks without a reservation, it becomes something more charged on Wednesday through Saturday evenings, when a live DJ plays and the cocktail list moves to the foreground. It functions equally well as a destination in its own right or as a prelude to dinner — the kind of bar that doesn't feel like an afterthought.

The dress code is smart throughout: the restaurant asks guests to leave hoods, tracksuits and casual sportswear at home, which signals the register it operates in without being unwelcoming.