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HKK offers a unique Chinese fine dining restaurant experience, epitomising the skill and creativity of Michelin-starred Head Chef Tong Chee Hwee and his kitchen, and showcasing the true diversity and unparalleled range of ingredients, styles and cooking techniques of Chinese cuisine.

The menu at HKK changes regularly, illustrating chef Tong’s passion for creating complex flavoured Chinese dishes with a modern flair. With a philosophy that tells the story of both ancient and contemporary China through reviving and modernising recipes, chef Tong and his team use the state-of-the-art kitchen as a culinary laboratory to develop unique dishes. The kitchen combine authentic wok and barbecue cooking methods alongside modern techniques, using local and organic produce and coastal seafood from the British Isles where possible.

The wine team, headed up by Christine Parkinson, Head Wine Buyer at Hakkasan Group, have curated a wine and cocktail flight that complements each of the dishes on the tasting menu, including wines, cocktails, teas and Japanese sakes.

Chef Tong holds 11 years’ experience at Hakkasan Group, first as the Head Chef of Hakkasan Hanway Place, and then as the Executive Head Chef for the group globally.