Hakkasan

Nestled in the chic enclave of Mayfair at 17 Bruton Street, Hakkasan Mayfair stands as a Michelin-starred (2011-2025) beacon of contemporary Cantonese cuisine, where Executive Head Chef Tong Chee Hwee’s vision blends traditional techniques with modern artistry in a subterranean, seductive setting. Opened in 2010, this two-floor haven—open Monday-Sunday from 12pm to 11:15pm—draws London’s cosmopolitan elite for refined lunches, intimate dinners, or vibrant group celebrations, offering a luxurious escape in the city’s upscale dining heart.

Enter Hakkasan Mayfair, and the interiors envelop you in moody elegance—dark lacquered wood, intricate lattice screens, and dim ambient lighting create a sultry, intimate vibe seating around 200 across two levels, where the lower floor’s open kitchen and sushi counter hum with culinary precision. The sleek lounge bar, adorned with blue neon accents, serves as a lively social hub, while a small outdoor terrace offers a rare al fresco respite in Mayfair’s bustling pulse. As evening deepens, curated playlists and occasional live DJ sets during events like Lunar New Year infuse a subtle buzz, drawing a stylish crowd of professionals, food lovers, and visitors into a flow of clinking cocktails and shared plates. The atmosphere is sophisticated yet inviting, ideal for a power lunch, romantic evening, or festive gathering that lingers into the night.

The menu showcases shareable Cantonese dishes with premium ingredients—think Peking duck with caviar and Hokkaido scallops—crafted across dim sum, sushi, and wok stations, paired with an award-winning wine list (over 400 labels), extensive sake selection, and cocktails like the Hakka (£16), a smoky mezcal-lychee blend with lemon and chili for a bold kick. Start with the Crispy Duck Salad (£18), tender slivers tossed with pomelo, cashews, and hoisin dressing for a sweet-tangy crunch. The Dim Sum Platter (£16) features har gau, scallop siu mai, and truffle chicken dumplings, delicate and umami-rich for sharing.

Sushi highlights include the Spicy Tuna Roll (£14), toro and avocado wrapped with chili sauce and tobiko for a creamy, fiery bite. Robata shines with the Grilled Wagyu Beef (£28), A5 cubes seared with shiso chimichurri and scallions, tender and savory. Seafood lovers savor the Steamed Chilean Sea Bass (£32), glazed in honey-soy with wok-fried greens, flaky and subtly sweet. The Signature Peking Duck (£120, whole with caviar) is carved tableside with pancakes and plum sauce, a luxurious ritual of crispy skin and juicy meat. For bold flavor, the Stir-Fried Black Pepper Ribeye (£26) delivers charred beef with oyster sauce and lotus root, robust and smoky. Vegetarians enjoy the Truffle Mushroom Fried Rice (£14), jasmine grains with wild mushrooms and black truffle shavings, earthy and aromatic. Sides like the Pak Choi with Garlic (£10) add crisp balance.

Desserts offer a refined close with the Chocolate Sphere (£12), a molten ganache dome cracked tableside with passionfruit sorbet—dramatic and decadent—or the Mango Pomelo Sago (£10), chilled coconut-tapioca with grapefruit orbs for a light, tropical finish.

Reservations at Hakkasan Mayfair are straightforward, but MyRSVP.com, the premier VIP concierge for global nightlife, daylife, and restaurant bookings, elevates the experience. Book prime dining tables or the private Cage Room (up to 16 guests) through our platform for instant confirmations and perks like priority during peak hours or complimentary dim sum tasters. For VIP treatment, we arrange bespoke events—from anniversary dinners to corporate banquets—with custom menus and dedicated service for up to 60 guests. Standard bookings are via OpenTable, +44 20 7907 1888, or reservations@hakkasan.com, but MyRSVP.com offers exclusive benefits, swift approvals, and insider access such as guest lists for sake pairings or seasonal celebrations. In London’s elegant Mayfair dining scene, Hakkasan delivers vibrant Cantonese flavors and magnetic allure, where every MyRSVP.com reservation ensures a seamless, flavor-packed visit filled with culinary artistry and gracious hospitality.