Hakkasan first opened in London in 2001, introducing the concept of upscale modern Cantonese fare in London. In 2003 it became the only Chinese restaurant in Europe to receive a Michelin Star that year. A decade later, six more locations have opened worldwide including their newest venue, Hakkasan New York, which opened April 3 in Midtown New York City.
Situated at 311 west 43rd street, Hakkasan New York is deep in the city’s central business district—a prime location for celebrity spottings and trendy group locales. The global dining brand also has locations in Abu Dhabi, Dubai, Mumbai, Miami (which is recognized with a AAA Diamond), and the two original locations in London (both Michelin Star-rated). And the company plans to open three more locations in Los Angeles, Las Vegas and San Francisco in the next 12 months.
“As the latest arrival in the city’s fine dining scene, we are proud to be surrounded by established industry leaders and dining destinations,” says Niall Howard, CEO of Hakkasan. “We look forward to helping position New York City as one of the gastronomic capitals of the world.”
A few designer touches can be found throughout the restaurant, including a new motif and deep blue color scheme created by designers Gilles & Boissier, a Paris-based team that has worked on major projects for Louis Vuitton and Jean-Paul Gaultier. Even the staff uniforms have been sourced from designer Diane von Furstenburg (who is frequently spotted at Hakkasan) and G. Pierce Clothing.
In the food department, Chef Ho Chee Bon brings 24 years of experience to the kitchen, previously having worked at Hakkasan Hanway Place and Moscow’s famed Turandot. Chef Ho has created a menu for the New York City location with local tastes and influences in mind. The ingredients will be locally sourced whenever possible, being supplied by a number of vendors in the greater New York City region. And he’s whipping up a “never-before-seen” dim sum brunch concept that’s still in the works. We can’t wait to hear more on that.
“Chef Ho has created dishes specifically for Hakkasan New York that include stir-fry lobster with mushrooms in XO sauce and Mabo tofu with chicken and homemade pickled chili,” says Scott Gingerich, GM of Hakkasan New York. “These dishes complement signature dishes found at all of Hakkasan’s global locations such as the Hakka steamed dim sum platter, roasted silver cod with champagne and Chinese honey, and stir-fry black pepper ribeye beef with merlot.
Their bev program has been customized to the location, as well. The program is based on the philosophy of “fresh and eclectic,” and cocktails are made from homemade purees, spumes, fruits, herbs and spices that pay homage to the tastes of Asia, as well as the tropics.
“We offer guests an energetic and comprehensive beverage program featuring an impressive 60-foot long bar” Gingerich says. “Signature cocktails include popular classics such as the Hakka and the Pink Mojito, as well as the Smoky Negroni and the Plum Sour, which were developed specifically for New York City.”
Hakkasan New York can accommodate groups up to 30 people in semi-private areas, located in the center of the restaurant. It also includes a private area with audiovisual equipment and screens along the walls, available for groups up to 15. Groups also have the option of buying out the restaurant and hosting private seated dinners for up to 200 pax and cocktail receptions for up to 300.
“Our events team is able to coordinate engaging and interactive programs for groups,” says Gingerich. “Examples include sessions at the Sommelier Station, unique to New York, with our head sommelier, where guests can learn about pairing fine wines with Cantonese food as well as our extensive list of sake. In addition, the beverage director Gian Carlo D’Urso can lead bespoke cocktail master classes.”
Hakkasan New York is open for lunch, dinner and drinks. The restaurant totals 11,000 sf.