HKK is the latest restaurant by the Hakkasan Group, the established world-leader in Chinese fine dining, providing an unparalleled, bespoke dining experience. Inspired by the long-standing Chinese banqueting tradition, HKK exclusively offers a single, ever-evolving tasting menu at lunch and dinner and an additional a la carte selection at lunch.
The launch of HKK on 5 December, follows the group’s September opening of Chrysan, a restaurant in partnership with Japan’s highly respected Michelin-starred chef Yoshihiro Murata. Located adjacent to Chrysan at Broadgate West, the new culinary oasis on the border of East London and the Square Mile, HKK employs the skill and creativity of Michelin-starred chef Tong Chee Hwee. Chef Tong holds a total of 11 years experience at Hakkasan, first as the Head Chef of the original restaurant at Hanway Place gaining its Michelin star in 2003, and then Executive Head Chef for the group globally.
The menu at HKK embodies chef Tong’s talent for presenting complex flavoured Cantonese 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 pushes the boundaries of culinary innovation.
Chef Tong’s team combine authentic wok and barbecue cooking methods alongside modern sous vide techniques, using local, organic produce and coastal seafood from the British Isles, where possible. At dinner, HKK exclusively offers a 15-course tasting menu of the finest modern Chinese and Cantonese delicacies priced at £95, as well as a reduced 8-course menu at lunch for £48. Additionally, lunch time diners can opt for the 5-course ‘business lunch’ Duck or Seafood menus both priced at £42, or alternatively from the a la carte selection.
Dishes include the Four treasures vegetables wrapped with Iberico ham, Lychee woodroasted Peking duck served with sesame pancakes, Dim sum trilogy of truffle har gau, panfried Szechuan dumpling, sour turnip puff, Wok-fried lobster in yellow bean sauce with braised pan mee, Deep-fried fillet of Monk fish with goji berries with champagne and rice wine sauce, and Jasmine tea-smoked Wagyu beef.
A carefully crafted vegetarian menu is also available and features dishes such as Tea smoked vegetarian duck and Stuffed morchella in sha cha sauce, that also appeal to carnivores.
To complement chef Tong’s beautifully constructed menus, guests can enhance their meal with wine flights or a series of fresh juices designed to match the dishes. A selection of 2 cocktails inspired by Chinese ingredients are available and there is a dedicated infusion section behind the bar where tea is prepared for a tea ceremony enjoyed by every guest halfway through the meal.
A first for the company, the interior of HKK has been completely designed and project managed in-house by Hakkasan’s expert design team. Chinese heritage has inspired the thoroughly modern interpretation of Chinese landscape and traditional principles, with ancient symbols referenced in the restaurant’s interior.
The kitchen provides a working showcase and is visible from every table in the restaurant. The centrepiece of the kitchen is a striking, custom-made glass wood-fired duck oven set into the front section in full view of all guests. In the dining room, a palette of deep midnight blue, bronze and grey will form the backdrop to a central chandelier of individually crafted white fine bone china peaches, which symbolise longevity and resemble glowing lanterns at Chinese New Year. The 48-cover minimalist dining room is enclosed by a sheer and luminescent curtain, with a more sumptuous 10-cover private dining room featuring walls adorned with delicately hand painted gold chinoiserie wallpaper and a direct view into the kitchen.
HKK has collaborated with Tim Soar, considered to be one of London’s brightest emerging talents in British fashion, for the design of the uniforms for the managers and Maître D.
Utilising the finest William Halstead mohair fabrics, the managers’ suits illustrate the ultimate combination of British couture tailoring with cool London flair, while the Maître D’s dress embodies Soar’s structured yet fluid interpretation of the ‘Hepburn Little Black Dress’.
CHEF TONG CHEE HWEE
Born in 1963, Tong Chee Hwee started his career at the age of 18 at the Happy Valley Chinese restaurant in Singapore before moving to their Kuala Lumpur restaurant. Having returned to Singapore he was discovered by Alan Yau, overseeing the kitchens at the highly regarded Chinese restaurant at the Ritz Carlton hotel. Tong was persuaded to move to London in 2001 to become head chef at the soon to be opened Hakkasan, which won a Michelin star soon after its launch – an accolade which it holds today.
HKK is located at Broadgate West, 88 Worship Street, London EC2A 2DQ and will be open weekdays for lunch (12pm-2pm) and dinner (6pm-9pm), and Saturday evening. The website is www.hkklondon.com and reservations can be made by calling +44 (0)203 535 1888.