Hakkasan Dubai

Hakkasan Dubai Hakkasan’s award-winning cuisine blends authentic Cantonese recipes with contemporary influences. Hakkasan offers guests a world-class culinary experience.
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Combined with a unique wine philosophy, innovative cocktail creations and iconic design, Hakkasan offers a truly immersive experience. Established in 2001 in London, Hakkasan has 12 restaurants around the world located in the United States, Middle East, India, Asia and Europe. Hakkasan Dubai received a Michelin Star in 2022, and both Hakkasan's London restaurants also hold a Michelin star each. Th

e menu is a modern interpretation of authentic Cantonese cuisine, using the finest ingredients and expert traditional techniques to create timeless yet innovative signature dishes. Under the guidance of Chef Ho Chee Boon, International Development Chef for Hakkasan Group, Hakkasan Dubai is helmed by Executive Chef, Andy Toh Chye Siong. Chef Andy’s passion for Cantonese and Asian cuisine began at a young age, with his interest in food inspired by his mother’s home cooking in his home city of Penang, Malaysia. Andy truly believes that there is nothing more important than bringing a unique experience to every individual customer that visits the restaurant. Combined with his in-depth knowledge of Asian cuisine, Chef Andy uses traditional techniques with very contemporary results, resulting in cuisine that celebrates the very best ingredients to highlight Hakkasan’s authentic – yet modern – philosophy.

Crafted as an optical illusion, our signature lychee-shaped lobster reimagines a prized Cantonese ingredient through met...
22/03/2026

Crafted as an optical illusion, our signature lychee-shaped lobster reimagines a prized Cantonese ingredient through meticulous technique, balancing visual intrigue with refined flavour.

Mastery of the wok lies at the heart of Cantonese cooking. Our Spanish octopus (香煎干椒八爪鱼) is seared over intense heat to ...
22/03/2026

Mastery of the wok lies at the heart of Cantonese cooking.

Our Spanish octopus (香煎干椒八爪鱼) is seared over intense heat to achieve the signature breath of the wok, delivering depth, smokiness, and precise texture in every bite.

The weekend calls for world-class sips and our lychee martini fits that perfectly.
20/03/2026

The weekend calls for world-class sips and our lychee martini fits that perfectly.

A cornerstone of Cantonese cuisine for centuries, our dumplings embody both tradition and craftsmanship. Each delicate p...
17/03/2026

A cornerstone of Cantonese cuisine for centuries, our dumplings embody both tradition and craftsmanship.

Each delicate parcel is meticulously folded and filled with premium ingredients, celebrating the culinary precision that defines Cantonese dim sum culture.

The heart of Cantonese dining lies in sharing, plates passed across the table, flavours discovered together, and moments...
16/03/2026

The heart of Cantonese dining lies in sharing, plates passed across the table, flavours discovered together, and moments that linger long after the last bite.

Shaped after the ancient Chinese “Yuan Bao” ingots once traded among emperors and merchants, these golden parcels symbol...
14/03/2026

Shaped after the ancient Chinese “Yuan Bao” ingots once traded among emperors and merchants, these golden parcels symbolise wealth and prosperity.

Deep-fried king crab finished with caviar, a bite-sized expression of fortune.

Bringing you world-class beverages as the perfect pairing to your dinner with us.
12/03/2026

Bringing you world-class beverages as the perfect pairing to your dinner with us.

Our Smoked Duck (优灸炭烤脆皮鸭) is a time-honoured delicacy and art form in Chinese gastronomy that dates back centuries in im...
09/03/2026

Our Smoked Duck (优灸炭烤脆皮鸭) is a time-honoured delicacy and art form in Chinese gastronomy that dates back centuries in imperial kitchens and regional smokehouses alike.

We honour this tradition our interpretation of this dish served with a kumquat-infused shredded duck and cucumber roll.

Wok-seared Red Sea Bream (香煎深海红鲷鱼之如鱼得水).Bright kumquat, crisp celtuce, baby cucumber, Chinese yam and calamansi soy. A v...
27/02/2026

Wok-seared Red Sea Bream (香煎深海红鲷鱼之如鱼得水).

Bright kumquat, crisp celtuce, baby cucumber, Chinese yam and calamansi soy. A vibrant expression of balance and prosperity, crafted for our Lunar New Year tasting menu in honour of the Year of the Fire Horse.

Lunar New Year
16 February - 3 March 2026 | 6pm - 11pm
9-course set menu | AED 738 per person
À la carte menu available

For a weekend in motion.
27/02/2026

For a weekend in motion.

Led by Executive Chef Andy Toh, whose Cantonese heritage and clear vision guide the team, our kitchen continues to set t...
25/02/2026

Led by Executive Chef Andy Toh, whose Cantonese heritage and clear vision guide the team, our kitchen continues to set the standard for excellence.

Golden Stallion (金骘之马到成功).Created exclusively for the Year of the Fire Horse, this dessert layers vanilla mousse and sal...
20/02/2026

Golden Stallion (金骘之马到成功).

Created exclusively for the Year of the Fire Horse, this dessert layers vanilla mousse and salted caramel with banana sorbet as a symbol of strength, momentum and a triumphant finish.

Lunar New Year
16 February - 3 March 2026 | 6pm - 11pm
9-course set menu | AED 738 per person
À la carte menu available

Address

Crescent Road, The Palm
Dubai
211222

Opening Hours

Monday 18:00 - 01:00
Tuesday 18:00 - 01:00
Wednesday 18:00 - 01:00
Thursday 18:00 - 01:00
Friday 18:00 - 01:00
Saturday 18:00 - 01:00
Sunday 18:00 - 01:00

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