HKK launches summer tasting menu as part of Chinese solar calendar series

This July, HKK will launch a new tasting menu as part of the solar calendar series.

A new eight- course journey inspired by the 24 terms of the ancient Chinese solar calendar is now available.

The tasting menu will focus on the solar terms Xiao Shu ‘lesser heat’ and Da Shu meaning ‘great heat ‘ marking the move into the summer season. The solar terms are based on the sun’s position in the zodiac and play an important role in Chinese culture and cuisine.

During this time there is an emphasis on eating cooling yet nourishing foods with a focus on revitalising the body’s energy and spirit, reflected in the HKK tasting menu. In the warmer months seafood is at its finest, filled with nutrients to help keep the body healthy during the hot days. The menu features a range of seafood dishes, including Seared scallops in XO sauce and Chargrilled octopus.

As part of the new menu, grilled Wagyu short ribs are served with mooli cake, asparagus and lemongrass. The grilled Wagyu short ribs have a distinct smoky taste synonymous with summer barbeques, whilst the inclusion of mooli is thought to help cool the body down.

Throughout the summer months more vegetables and fruit tend to be eaten to help energise the body. A variety of refreshing and cooling fruits have been used in the desserts, such as watermelon and peach. Watermelon, full of vitamins, is particularly popular and grown in abundance in South China.

The solar terms reflect climate and environmental changes and significantly impact what should be eaten during a specific season in Chinese culture. The terms also relate to the ancient Chinese philosophy of yin and yang whereby natural harmony is achieved by eating or drinking foods that complement the seasons. Certain foods and ingredients eaten during these times can be beneficial to the body’s health and spirit.

The eight course tasting menu has been paired with an alcoholic and non-alcoholic Orchard Flight with each dish individually matched with a selection of wine, Champagne, sake, cocktails or a variety of non-alcoholic beverages.


HKK was awarded its first Michelin star in 2013, less than a year after its opening. The City restaurant by Hakkasan Group and Chef Tong Chee Hwee provides an unparalleled, bespoke dining experience. The menu at HKK embodies Chef Tong’s talent for presenting complex flavoured regional Chinese dishes with a modern flair, bringing freshness and vitality. With a menu philosophy that tells the story of China through reviving and modernising old recipes, Chef Tong and his team use the state-of-the-art kitchen as a facility to develop unique dishes. Expressing the brand’s commitment to excellence, the menu – that includes seasonally evolving eight course menus as well as a three-course duck lunch menu and a lunch à la carte menu – pushes the boundaries of culinary innovation. A first for the company, the interior of HKK has been completely designed and project managed in-house by Hakkasan’s expert design team, with a sumptuous 14-cover private dining space to complement the 54-cover minimalist dining room. HKK is located at Broadgate Quarter, the culinary oasis on the border of East London and the Square Mile.

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