Hakkasan
Alan Yau's ambition to roll-out Hakkasan as a global brand kick-started earlier this year with the launch of a rooftop outpost in Istanbul. Originally opened in 2001, eating at this Chinese Michelin-starred restaurant still remains a glamorous affair for Londoners despite the Capital's fickle dining scene. Its seductive eating space - wafting with orchids, divided intimately with dark-wood lattice screens and bathed in an electric blue glow - wouldn't look out of place in a James Bond movie. Head chef Tong Chee Hwee continues to delight with dishes such as Sanpei Chicken Claypot with Sweet Basil, Chilli and Spring Onion and Jasmine Tea-Smoked Organic Pork Ribs. Hakkasan is scheduled to open in Abu Dhabi in August 2008, Miami in October 2008 and Shanghai in spring 2009 with menus tailored for local eating tastes. Funding for the roll-out was achieved though the sale of Hakkasan to Tasameem, a property arm of the Abu Dhabi Investment Authority - with Yau still maintaining a stake and responsible for the daily running of the business.
Behind the stove:
Tong Chee Hwee
What they say:
"So legendary that reservations are traded on the futures market" Zagat 2008 restaurant guide
New dish this year:
Abalone with goose web
Not a lot of people know that:
Alan Yau is a Hakka, a Chinese nomadic ethnic group, and San is the Japanese way of addressing someone.
8 Hanway Place, London W1T 1HD, England+44 (0)20 7927 7000
Copyright © William Reed Publishing Ltd. Registered Office: Broadfield Park, Crawley RH11 9RT. Registered in England No. 2883992 VAT No. 644 3073 52.