Hakkasan

Hakkasan in London presents modern Cantonese dining with confident technique and memorable flavors. As a London Cantonese restaurant in Fitzrovia, it places the city’s fine dining expectations front and center with tasting menus, signature small plates and a celebrated dim sum program. The first courses arrive quickly, each plate composed to highlight texture, umami and a restrained sweetness when needed. The experience is designed for guests who seek haute cuisine and clear value in central London, with service that anticipates needs without intruding.

The story of Hakkasan began in 2001 at Hanway Place, where founders including Alan Yau reimagined Cantonese food for an international, style-conscious audience. That vision moved Cantonese techniques out of casual settings and into Michelin-focused fine dining. Today the restaurant continues that lineage under the wider Hakkasan Group and subsequent ownership changes, appearing in notable industry listings such as The World's 50 Best discovery pages. The kitchen does not revolve around a single celebrity chef in publicly available sources; instead, the culinary team executes a consistent menu that pairs classic skills—wok work, precise steaming and delicate glazing—with contemporary presentation and reliable execution.

The culinary journey centers on strong, identifiable dishes. The Silver Cod in Champagne-Honey is a flagship: a delicate cod fillet finished with a glossy champagne-honey reduction, offering sweet acidity against a silky flesh. Dim sum arrives as an essential chapter, with steamed har gow and siu mai-style parcels served hot with house soy and chilli condiments. The seasonal tasting menu runs through small plates, seasonal fish, heritage vegetables and umami-forward sauces, often presenting contrasts between slow-roasted meats and carefully steamed seafood. Technique matters: long, controlled reductions, high-heat wok tosses for aroma, and short steaming to preserve textural integrity. Wine pairings and optional flights support the menu, and several dishes are designed to be shared, encouraging a conversational, multi-course meal.

Inside the dining room the design favors moody, intimate spaces defined by dark-wood lattice screens, low-level lighting and plush seating. The original Hanway Place venue occupies a dramatic central-London footprint with a history dating to its 2001 opening in a former brothel basement, now transformed into elegant dining rooms. Service is polished and attentive, with a large kitchen team working behind the scenes to deliver steady pacing. The atmosphere fits both milestone dinners and elevated business meals: the room feels smart without being stiff, and the plating maintains a balance between theatrical presentation and restrained refinement.

Plan visits for lunch or dinner—Hakkasan serves both Monday through Sunday—reserving as early as possible for weekend evenings and tasting-menu allocations. Expect a price point around £120 per person for a full multi-course experience; a la carte and dim sum options are available for less. Dress smart casual: elegant, comfortable attire fits the room. While direct booking links vary, reservations are recommended well in advance for peak nights and special menus.

For travelers and London diners seeking a confident modern Cantonese meal, Hakkasan delivers consistent technique, signature flavors and an unmistakable dining room presence. Book a table at Hakkasan in London to sample the champagne-honey cod, experience the dim sum program and enjoy a well-paced tasting menu in Fitzrovia’s dramatic dining rooms.