EXCLUSIVE SIX-HANDS DINNER

A one-night-only collaboration hosted by Executive Chef Andy Toh invites you to a six-hands dinner with Chef Chong Kah Hong of Hakkasan Doha and Chef Lee Kok Hua of Hakkasan Abu Dhabi, featuring a specially curated menu that showcases the signature techniques and flavours of Hakkasan's modern approach to Cantonese cuisine.

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AVAILABILITY

Only on the 30th of October, from 18:00 to 23:00.

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MENU

• Set Menu | Please see attached
• Minimum of 2 Guests
• AED 788 per Person
  

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TERMS & CONDITIONS

Reservation & Cancellation Policies

• Reservations are highly recommended to secure seating and guarantee a pleasant dining experience. 
• Credit card details are required to confirm reservations for external guests, while in-house guests may reserve without providing card details.
• Cancellations must be made at least 24 hours prior to the reservation. A fee of AED 150 per person will be charged to the card on file for late cancellations or no-shows. 
• In-house guests who wish to walk in without a reservation will be accommodated based on availability. 
• External guests without reservations may be accommodated based on availability; however, please note that entry to the property might not be guaranteed without a booking confirmation.

Dress Code: Smart Casual

• Gentlemen are requested to wear the following:

• Long trousers or smart jeans

• T-shirts with sleeves

• Closed shoes

• UAE National Dress (Kandura and Abaya) is welcomed and considered appropriate for the venue.

• The following dress code are not permitted:

• Shorts

• Swimwear or beachwear

• Sportswear

• Sleeveless shirts

• Flip-flops

• Caps

• Open-toed shoes (For gentlemen)

• Children must follow the same dress code as adults.

Table Holding Time

• Tables are held for 15 minutes past the reservation time.
• Guests arriving later than 15 minutes are requested to call the restaurant in advance.
• The reservation may be re-allocated to a later timing based on availability.
• If no suitable timing is available, seating will be offered based on available tables upon arrival.