Comprising a restaurant, bar and lounge as well as four private dining rooms, the 16,000 sq ft space is separated by carved wooden screens and latticing that echo the rich interiors of the London flagship restaurant.
Long-time design partner Gilles & Boissier designed the space with the Hakkasan ethos of the modern ethnic, interpreting it for the United Arab Emirates. Embroidered furniture and marbled Chinese forms enrich the space, and the main dining area is crafted into a wooden cage surrounded by backlit blue glass and a stainless steel frame.
Signature Hakkasan dishes like Peking duck with caviar and Grilled Wagyu beef with king soy sauce are served alongside a set of new dishes created especially for an Emirate clientele. The restaurant is headed by chef Lee Kok Hua, who was previously at Hakkasan Hanway Place where he worked under Head Chef Tong Chee Hwee for five years.