Original Hakkasan restaurant to close permanently after 24 years

The original Hakkasan restaurant on London’s Hanway Place is permanently shutting its doors after 24 years of service.

Established in 2001 by Alan Yau, Hakkasan Hanway Place, the modern Cantonese cuisine restaurant gained a reputation for its world-class mixology by Christian Liaigre.

The restaurant offered an extensive variety of menus and an award-winning wine list.

It also gained more popularity through signature dishes like the iconic peking duck with caviar while maintaining a vibrant and classy environment.

Hakkasan Hanway Place was the first Chinese restaurant in the UK to receive a Michelin star in 2003. It retained the prestigious accolade for 19 years until 2024.

In April 2021, it was announced that Tao Group Hospitality had acquired Hakkasan Group, creating a premium hospitality powerhouse.

The Tao Group is known internationally with restaurants in locations such as New York, Dubai, Abu Dhabi and Las Vegas.

A Michelin Guide inspector once said: “Hakkasan Hanway Place has the sensual

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looks, air of exclusivity and glamorous atmosphere synonymous with Hakkasan. The exquisite Cantonese dishes are prepared with care and consistency by the large kitchen team.”

A widely reported statement from a Hakkasan spokesperson said: "“After 24 years of culinary excellence and unparalleled service, the original Hakkasan on Hanway Place will bid farewell with its final service on Friday, February 28th.

“Fortunately, our cherished guests can continue to savour signature dishes — such as our iconic Peking Duck with Caviar — at eleven locations worldwide, including our flagship Mayfair London restaurant near Berkeley Square."

A similar sister-restaurant, Hakkasan Mayfair will continue to serve the Cantonese delicacies at 17 Bruton Street, London and offers a blend of traditional Cantonese flavours with a contemporary twist.

Hakkasan Hanway Place will close on February 28 later this week.

The Staff Canteen has approached Tao Group Hospitality for further comment.

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