East-meets-west on Sept. 19 when Hakkasan opens its 10,000-square-foot upscale Cantonese restaurant at 233 North Beverly Dr.
The restaurant group’s newest venture will be spearheaded by Michelin-starred Chef Ho Chee Boon. With 24 years of experience at several of the world’s most celebrated Asian restaurants and a member of the lauded brand’s team since its inception, Chef Ho aims to create a typically vibrant menu featuring a mixture of Hakkasan classics alongside dishes created specifically for the Beverly Hills location and clientele.
"The decision to bring the Hakkasan brand to Beverly Hills reflects our plans for expansion into the most prominent, sophisticated environments,” said Neil Moffitt, Hakkasan Ltd.’s CEO, in a press release. “In securing one of Los Angeles’ most desired locations, we will introduce a new upscale and approachable dining experience to Beverly Hills which is comprised of world-class cuisine and outstanding yet unobtrusive service set in an exceptional ‘haute Chinoisierie’ environment."
Complementing Chef Ho's culinary expertise, Hakkasan Beverly Hills will offer a bespoke beverage menu -featuring an array of Asian inspired cocktails, wines and sakes, along with thoughtfully designed, luxurious private dining options.
The menu will feature Hakkasan classics such as the Roasted Silver Cod with Champagne and Chinese Honey, the Crispy Duck Salad and the Stir-Fry Black Pepper Beef Rib-Eye with Merlot. In addition, Hakkasan Beverly Hills will offer a
range of options to suit all patrons’ needs, with an eclectic a la carte dinner menu featuring small bites, shared dishes and an exotic assortment of steamed dim sum platters.
The lunch menu, available until 3 p.m., as well as the weekend brunch menu will focus on Hakkasan’s wide range of dim sum selections, encompassing more than two dozen types of steamed, baked and pan-seared options as well as a colorful and enticing selection of salads, soups, rice dishes and noodles.
Hakkasan Beverly Hills is surrounded by a series of intricately carved Chinese screens known as the “Cage,” a signature Hakkasan design element, giving guests a sense of privacy at their respective tables. At one end of the room stands the 66-foot long bar, a blue backlit glass monolith, where skilled mixologists will craft exotic concoctions.
Hakkasan will be open daily from 12 p.m. for lunch and 5:30 p.m. for dinner. The venue will also be available for private events and are currently accepting inquiries. For more information, visit its website.
Read more about Hakkasan and Chef Boon in the Los Angeles Times.
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