New chef, new chapter
|Smoked beef ribs with jasmine tea|
Hakkasan, the very first Chinese restaurant in London to reach Michelin star status is still going strong after more than a decade. The edgy interior combining with classy Cantonese cooking has created a strong following, and now it has expanded into a mini restaurant empire with sites in the US, Far East, and the Middle East. A big change happened last year with Hakkasan, with the group executive chef Tong left the business and replaced with chef Yeo, who came from Malaysia with a background in hotel fine dining. I headed back to Hakkasan Hanway Place to see if much has changed on the food.