Hakkasan

Hakkasan

Take Alan Yau’s upmarket Chinese restaurant concept, add one of the world’s finest hotels and put them together in a city that’s rapidly establishing itself as a culinary destination. The result is a first-class gourmet experience that combines all the invention and elegance of the flagship Hakkasan in London with the grand opulence of the landmark Emirates Palace. The Gilles & Bossier designed dining rooms are strewn with Hakkasan trademark wood carvings and stainless steel, yet the space retains a distinctly Arabian feel. Signature dishes such as the Hakka steamed dim sum platter and the Jasmine tea smoked wagyu beef ribs confirm Abu Dhabi’s credentials as a fine-dining capital.

Lee Kok Hua

Chef Lee Kok Hua has been with Hakkasan Abu Dhabi since its inception in 2010, but he’s been cooking since he can remember. The Malaysian grew up in a household where experimentation was encouraged, and this helped him gain his first assistant chef position at the tender age of 16. He had spells in Kuala Lumpur and at Moscow’s Turandot restaurant before joining Hakkasan’s flagship restaurant in London, under the guidance of head chef Tong Chee Hwee. It was the perfect preparation for taking the helm in Abu Dhabi, where dishes like the Peking duck with royal beluga caviar have been tailored specifically by Chef Lee for the UAE market.