Located on the first level is the main dining area known as the “cage”, separated by dark oak latticing, creating intimate dining spaces within the main room while still sharing the mood of the entire dining area.
At the heart of the restaurant is the kitchen headed by Michelin-starred Chef Ho Chee Boon and his team of highly skilled wok and dim sum chefs. It is here Hakkasan classics are created such as Stir-fried black pepper rib–eye beef with Merlot, and Roasted silver cod with Champagne and honey.
Accompanying the menu is an extensive selection of internationally and locally produced wines and cocktails, carefully curated by the Hakkasan team.
The private dining room on the second level overlooks the main room, giving guests an unrivalled birds-eye view of the “cage”.