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Why Hakkasan Mayfair Is on Our Top 50 Chinese Outside China
Hakkasan Mayfair, under Tong Chee Hwee (founding executive chef)'s direction, is ranked #2 on our Top 50 Chinese Restaurants Outside China. The regional Chinese register: Modern Cantonese.
The technique: Wok hei, dim sum, Peking duck. The signature dish: Crispy duck salad, Peking duck with Royal Beluga caviar, jasmine tea-smoked Wagyu.
The dim sum program: Refined dim sum lunch program. The chef lineage: Alan Yau group; Tong Chee Hwee Cantonese training.
The award lineage: One Michelin Star since 2003 (original Hanway Place); Mayfair flagship.
How to Order at Hakkasan Mayfair
The booking lead time: 10 to 14 weeks for prime time. Reserve through OpenTable, Resy, or the restaurant's own booking line where applicable; institutional walk-in Chinatown restaurants accept no reservations and run a queue from opening.
Order the regional Chinese signature. The kitchen's strongest expression at Hakkasan Mayfair is the Crispy duck salad, paired with the institutional regional Chinese tradition the kitchen takes as its starting point.
The dress code: Smart elegant; jacket recommended. The dinner spend: 150 to 240 GBP per person at dinner. The kitchen at Hakkasan Mayfair is rated 10/10 for food and 10/10 for ambience in our editorial scoring.
Why Hakkasan Mayfair Is Worth the Pilgrimage
"Alan Yau's Hakkasan Mayfair (the second Hakkasan after the original Hanway Place which opened in 2001). One Michelin star and the most-photographed modern Cantonese dining room in London. The blue-glass jewel-box dining room defined the modern Chinese fine-dining template that Hakkasan group has since transferred to twelve cities worldwide."
Our editorial scoring places the food at 10/10, ambience at 10/10, and value at 7/10. The Modern Cantonese register is structural; the chef training lineage and the regional Chinese tradition produce the meal that rewards the pilgrimage.
View Hakkasan Mayfair on Restaurants for Kings →
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