史上最性感的外滩中餐厅Hakkasan
Hakkasan在外滩十八号这家店呢是老板丘德威2001年在英国伦敦创办的，丘德威本身出生于香港，92年创办了Wagamama，后面又开办了泰餐Busaba Eathai和广式茶餐厅丘记茶苑，这家Hakkasan就是后面开一家升华版的中餐厅了，Hakkasan又叫客家人
为什么要专门介绍这位老板，是因为十分的欣赏他的经商头脑，在他开了SakeNoHana这个日式餐厅之后，将丘记茶苑以3050万英镑的价格卖给了阿布扎比投资局（AbuDhabilnvestmentAuthority）的地产子公司，作为交换客家人可以开在伊斯坦布尔，阿布扎比，迈阿密和上海
虽然也有投资失败很难做的经历，但也是很值得欣赏的一位餐饮从业者
说回餐饮，Hakkasan以现代的烹饪方式去做出来了粤菜，在伦敦Hanway Place的旗舰店还有纽约的餐厅都被评为米其林一星
现在的Hakkasan开在了孟买，迈阿密，迪拜，阿布扎比，旧金山，比弗利山庄，拉斯维加斯等等………Hakkasan的厨师是新加坡Ritz Carlton的中餐厅主厨，我想说这个酒店是我在新加坡最喜欢的一个…菜肴：北京烤鸭配鱼子酱鹅肝炒牛肉软壳蟹香椰冰淇淋蛋糕杯中柠檬芦笋鹅肝酱虾多士服务：服务只有10%，而且这家服务员真的感觉异常的好看～嗯～身子妙曼～中式的短旗袍～所以说是最性感的餐厅也不为过啦～Shanghai2014Launch of Hakkasan ShanghaiThat’s Shanghai 2014 Food & Beverage Awards – Best Chinese Fine Dining Restaurant2014 Dining City Restaurant Week – Best Restaurant2015Shanghai WOW! 50 Best Awards – Best ServiceHurun Report’s Best of the Best Awards – Best NewcomerModern Media Awards – Best Interior DesignModern Media Awards – Best Modern Cantonese RestaurantSan Pellegrino Asia’s 50 Best Restaurants – 46Da Zhong Dianping – 5*City Weekend Readers’ Choice Awards – Best Contemporary ChineseChina’s Wine List of the Year – Best Digestif ListChina’s Wine List of the Year – Best New Wine ListElite Dining Week (Dining City) – Best RestaurantChina Restaurant Awards (Restaurant Review Magazine) – Best Chinese CuisineGerman Reisling Week – Best RestaurantTarget Magazine – Recommended Chinese RestaurantThe Best Restaurant Award – Best Cantonese of 2015Time Out Awards – Best Brunch of 20152016Tatler Awards – Best RestaurantTatler Awards – Best Cocktail RestaurantElite Dining Week (Dining City) – Best RestaurantChina Restaurant Awards (Restaurant Review Magazine) – Best Chinese RestaurantThe Shanghai Bells Club 277 Beefsteak and Burgundy Club – Best MenuChina’s Wine List of the Year – China’s Wine List of the Year, Mainland ChinaChina’s Wine List of the Year – China’s Outstanding Sommelier, Mainland ChinaChina’s Wine List of the Year – Best Independent Restaurant Wine ListChina’s Wine List of the Year – Best Wine List, Eastern ChinaChina’s Wine List of the Year – Best AperitifChina’s Wine List of the Year – Three Glass AwardBorn in 1963, Tong Chee Hwee started his career at the age of 18 at the Happy Valley Chinese restaurant in Singapore before moving to their Kuala Lumpur restaurant. He then moved back to Singapore to work at the Hotel Carlton. It was in Singapore that he was discovered as he was overseeing the kitchens at the highly regarded Chinese restaurant at the Ritz-Carlton. Tong was persuaded to move to London in 2001 to become Head Chef at the soon-to-be-opened Hakkasan Hanway Place. Within a year of its launch, Hakkasan won its first Michelin star, which it still maintains today.In March 2005, Chef Tong was given another extraordinary accolade at London’s foremost restaurant ceremony, the Tio Pepe ITV Restaurant Awards when he was awarded the “London Chef of the Year”. He is the only Chinese chef to have won such an award. Chef Tong’s skill is presenting complex flavoured Chinese dishes with a modern flair and bringing a freshness and vitality to Chinese food.Chef Tong is based at HKK where he and his team develop new dishes inspired by the diversity of Chinese cuisine. His unparalleled skill and artistry is exemplified in his unique creations that tell the story of both traditional and modern China.异域风情的洋气小吃
为什么要专门介绍这位老板，是因为十分的欣赏他的经商头脑，在他开了SakeNoHana这个日式餐厅之后，将丘记茶苑以3050万英镑的价格卖给了阿布扎比投资局（AbuDhabilnvestmentAuthority）的地产子公司，作为交换客家人可以开在伊斯坦布尔，阿布扎比，迈阿密和上海
虽然也有投资失败很难做的经历，但也是很值得欣赏的一位餐饮从业者
说回餐饮，Hakkasan以现代的烹饪方式去做出来了粤菜，在伦敦Hanway Place的旗舰店还有纽约的餐厅都被评为米其林一星
现在的Hakkasan开在了孟买，迈阿密，迪拜，阿布扎比，旧金山，比弗利山庄，拉斯维加斯等等………Hakkasan的厨师是新加坡Ritz Carlton的中餐厅主厨，我想说这个酒店是我在新加坡最喜欢的一个…菜肴：北京烤鸭配鱼子酱鹅肝炒牛肉软壳蟹香椰冰淇淋蛋糕杯中柠檬芦笋鹅肝酱虾多士服务：服务只有10%，而且这家服务员真的感觉异常的好看～嗯～身子妙曼～中式的短旗袍～所以说是最性感的餐厅也不为过啦～Shanghai2014Launch of Hakkasan ShanghaiThat’s Shanghai 2014 Food & Beverage Awards – Best Chinese Fine Dining Restaurant2014 Dining City Restaurant Week – Best Restaurant2015Shanghai WOW! 50 Best Awards – Best ServiceHurun Report’s Best of the Best Awards – Best NewcomerModern Media Awards – Best Interior DesignModern Media Awards – Best Modern Cantonese RestaurantSan Pellegrino Asia’s 50 Best Restaurants – 46Da Zhong Dianping – 5*City Weekend Readers’ Choice Awards – Best Contemporary ChineseChina’s Wine List of the Year – Best Digestif ListChina’s Wine List of the Year – Best New Wine ListElite Dining Week (Dining City) – Best RestaurantChina Restaurant Awards (Restaurant Review Magazine) – Best Chinese CuisineGerman Reisling Week – Best RestaurantTarget Magazine – Recommended Chinese RestaurantThe Best Restaurant Award – Best Cantonese of 2015Time Out Awards – Best Brunch of 20152016Tatler Awards – Best RestaurantTatler Awards – Best Cocktail RestaurantElite Dining Week (Dining City) – Best RestaurantChina Restaurant Awards (Restaurant Review Magazine) – Best Chinese RestaurantThe Shanghai Bells Club 277 Beefsteak and Burgundy Club – Best MenuChina’s Wine List of the Year – China’s Wine List of the Year, Mainland ChinaChina’s Wine List of the Year – China’s Outstanding Sommelier, Mainland ChinaChina’s Wine List of the Year – Best Independent Restaurant Wine ListChina’s Wine List of the Year – Best Wine List, Eastern ChinaChina’s Wine List of the Year – Best AperitifChina’s Wine List of the Year – Three Glass AwardBorn in 1963, Tong Chee Hwee started his career at the age of 18 at the Happy Valley Chinese restaurant in Singapore before moving to their Kuala Lumpur restaurant. He then moved back to Singapore to work at the Hotel Carlton. It was in Singapore that he was discovered as he was overseeing the kitchens at the highly regarded Chinese restaurant at the Ritz-Carlton. Tong was persuaded to move to London in 2001 to become Head Chef at the soon-to-be-opened Hakkasan Hanway Place. Within a year of its launch, Hakkasan won its first Michelin star, which it still maintains today.In March 2005, Chef Tong was given another extraordinary accolade at London’s foremost restaurant ceremony, the Tio Pepe ITV Restaurant Awards when he was awarded the “London Chef of the Year”. He is the only Chinese chef to have won such an award. Chef Tong’s skill is presenting complex flavoured Chinese dishes with a modern flair and bringing a freshness and vitality to Chinese food.Chef Tong is based at HKK where he and his team develop new dishes inspired by the diversity of Chinese cuisine. His unparalleled skill and artistry is exemplified in his unique creations that tell the story of both traditional and modern China.异域风情的洋气小吃
