The London-born concept pioneered Chinese cuisine in the capital and abroad.
At the turn of the 21st century, fine-dining Chinese restaurants were few and far between. While the cuisine was popular, it was still primarily associated with the humble takeaway, rather than a destination for refined dining. One of the brands that lifted it into the luxury landscape was Hakkasan. Now, almost 25 years on, it can be found around the world, but it all started in London.
In 2001, Hakkasan was born on Hanway Place in London. This was the restaurant that launched a thousand copycats. Restaurateur Alan Yau – who gave the world Park Chinois, Wagamama, Yauatcha and more – created the concept. The experience caused the capital to rethink the entire cuisine; it broke down stereotypes and reshaped expectations. It showcased Cantonese cuisine in an unexpected setting: a sexy, sophisticated nightclub-meets-restaurant, appealing to an international audience.
In 2003, Hakkasan was awarded a MICHELIN Star, and over the years, it has won FACT Dining Awards for its Middle Eastern outposts. It has remained consistent in its authentic flavours, high-quality ingredients, and classic as well as creative dishes. In 2025, while we mourned the loss of the original venue, it still has restaurants around the world, including Abu Dhabi, Dubai, Doha and Muscat.
FACT has dined at Hakkasan restaurants in London and beyond, but on this occasion, we visited Hakkasan Mayfair. Located on Bruton Street, it’s fit for restaurant royalty – so much so, there’s a plaque outside the entrance, which states that it’s the spot where Queen Elizabeth was born.
The discreet, dark entrance is easy to miss, but that’s the point. Don’t be surprised if you find paparazzi swarming outside, as the foodie fans include Dua Lipa, Rihanna and Taylor Swift.
Spanning two floors, Hakkasan Mayfair boasts an elegant dining room with signature dark walls and dim lighting. While it can be too dark to see the dishes, it sets the sultry tone. The shoji wall dividers add a touch of privacy, making it great for date nights, business meetings, and, of course, celebrities.
Hakkasan Mayfair’s options include an à la carte, lunch, signature brunch and signature menu. Whether you’re in a rush or looking to linger, there are options. On our visit, we told the team that we were on our lunch break, and the service was surprisingly swift and accommodating for my pescatarian guest.
We started with the Steamed Selection of Dim Sum, which gives the simple dumpling an upgrade with top-end toppings. The options ranged from Crystal Lobster with Oscietra caviar to Wild Mushroom with Black Truffle. Even the Roasted Silver Cod comes with a Champagne dressing.
The Golden Fried Soft Shell Crab came with a subtle spice, and Black Truffle Prawn Toast were pockets of perfection wrapped in soft sesame. Whether you are in the world, there are popular plates and familiar favourites. We are big fans of the Crispy Duck Salad, which is, quite simply, one of the best salads we have eaten. It comes with pomelo, pine nuts and shallots.
While the Chinese are not famous for desserts, here they combined Eastern and Western flavours. The Spiky Lemon looked like something between a science experiment and Einstein’s hair, with its wild, pointy shards creating a playful presentation. Beneath the visual spectacle was a beautifully balanced dessert — a sharp yet sweet one with meringue, yuzu cream, and white chocolate. The Jivara Bomb tasted like an elevated Ferrero Rocher, as it came with hazelnut praline – it wouldn’t look out of place at The Ambassador’s Reception.
Hakkasan Mayfair’s drinks offer a Chinese take on classic cocktails. Drinks include the Peking Sour, Sea of Clouds, and Silk Road Margarita. The signature cocktails can all be made with no alcohol. Plus, there are a range of beers, ciders and spirits.
Hakkasan combines glamour with gourmet excellence and has earned its international reputation for its service, sophistication and that seductive setting. It’s a testament to the brand that it has lasted this long and produced an offspring of critically-acclaimed chefs. Long live Hakkasan.
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