Hakkasan Dubai, the one Michelin-starred Cantonese restaurant at Atlantis, The Palm, has introduced a selection of new dishes and innovative cocktails, furthering the evolution of its acclaimed culinary experience. The additions, which complement the existing menu, emphasize the careful reinvention of Hakkasan classics along with the introduction of seasonal creations. Central to the update is the newly reimagined Pearl set menu.
The Pearl menu, curated by Executive Chef Andy Toh, reflects the chef’s personal culinary journey. It combines refined Chinese techniques with progressive global influences, offering a tasting experience unique to the Dubai location. Signature dishes include the Golden “Yuan Bao,” a crisp dumpling filled with king crab and caviar; the Abalone and Sea Cucumber Dumpling, served with prawn, chili, and peppercorn vinaigrette; and the Stir-Fry Fresh Water Scampi, served atop a crisp mantou designed to evoke the prawn’s natural environment.
Additional highlights feature the Braised Australian Wagyu Short Rib with salted plum and pineapple, and the Hokkaido Scallop Fried Trio Rice, finished with celtuce and artichoke. Seasonal ingredients are spotlighted in dishes such as the Sauteed White Asparagus, paired with morel mushrooms and vegan XO sauce.
Complementing the culinary offerings, Hakkasan Dubai has also launched a refreshed cocktail program. The new menu includes twelve drinks, with eight forming a regional core served across Hakkasan’s Middle East venues and four available exclusively in Dubai. Each cocktail is designed to deliver a distinctive visual and sensory experience.
Among the standout additions is the Hakkasan Tea Ceremony, a theatrical tableside cocktail that honors traditional tea rituals. It features jasmine vodka, pear liqueur, peach, and almond, presented in a custom-designed service set. Other notable offerings include the Hakka 2.0, a clarified reinterpretation of a past favorite made with lychee, sake, and coconut, as well as the Forget Me Not, a tropical and spiced creation made with mango-infused Gin Mare and house-made pepper liqueur.
