HKK
Cuisine: Chinese
Price:    pound pound pound
1 user wants to go
1 user has been
Verdict based on 8 critic, 3 blogger and 0 user reviews and awards
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Address: Broadgate West, Worship Street, London EC2A 2DQ

Website: Visit restaurant website

Telephone: +44 20 3535 1888

Cantonese fine dining restaurant featuring an ever-changing tasting menu created by Executive Chef Tong Chee Hwee’s (of Hakkasan fame); no A La Carte menu offered.

This restaurant has 1 Michelin Star

Latest reviews of HKK

RichardVines

Richard Vines, Bloomberg

17 March 2014

What a difference a year makes. HKK has picked up a Michelin star and while it is still not difficult to get a table, this restaurant is serving some of the finest Chinese food in London. The Peking duck, in particular, is a match for any I have tasted in China…

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Andy_Hayler

Andy Hayler, andyhayler.com

11 May 2013

A “vegetarian chicken” (tofu) with black pepper sauce baked in a red onion was superb, the texture of the tofu resembling chicken, and the sauce beautifully judged. The duck seemed to me even better tonight than on my first visit, the skin particularly delicate…

Read full review »
AA_Gill

AA Gill, The Sunday Times

31 March 2013

Then we watched a cherry- wood-roasted organic duck being tortured by the chef with a cleaver. He managed to get postage-stamp pieces of fat and skin off it; it tasted of fatty duck skin. This went on for another 13 courses of varying, bland, unfocused, imprecise, unnecessary food…

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andy_lynes

Andy Lynes, Metro

28 February 2013

There’s the unctuous nuggets of jasmine tea-smoked wagyu short rib served very simply with water chestnuts and a wafer of dried sweet potato that goes straight into my list of all-time-best beef dishes. And the lobster with yellow bean sauce and pan-mee flat rice noodles…

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What the Critics say

RichardVines

Richard Vines, Bloomberg

17 March 2014

What a difference a year makes. HKK has picked up a Michelin star and while it is still not difficult to get a table, this restaurant is serving some of the finest Chinese food in London. The Peking duck, in particular, is a match for any I have tasted in China…

Read full review »
AA_Gill

AA Gill, The Sunday Times

31 March 2013

Then we watched a cherry- wood-roasted organic duck being tortured by the chef with a cleaver. He managed to get postage-stamp pieces of fat and skin off it; it tasted of fatty duck skin. This went on for another 13 courses of varying, bland, unfocused, imprecise, unnecessary food…

Read full review »
andy_lynes

Andy Lynes, Metro

28 February 2013

There’s the unctuous nuggets of jasmine tea-smoked wagyu short rib served very simply with water chestnuts and a wafer of dried sweet potato that goes straight into my list of all-time-best beef dishes. And the lobster with yellow bean sauce and pan-mee flat rice noodles…

Read full review »
LisaMarkwell

Lisa Markwell, The Independent

24 February 2013

When it’s right, Chef Tong’s flavour-balance is oh-so-good. Go if you want to try on “moneyed”, to see how it feels…

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giles_coren

Giles Coren, The Times

2 February 2013

I hate tasting menus. But not here. Each dish in turn became the greatest Chinese mouthful of my life…

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Time_Out

Time Out Editors, Time Out

31 January 2013

HKK serves up beautifully presented, exquisitely prepared dishes crafted from high-quality ingredients. The eight-course lunch menu offered at lunch (£48) will persuade even the most sceptical (…) that Cantonese food can be sophisticated…

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hardens

Richard & Peter, Harden's

29 January 2013

That’s not to say that all the dishes are sure-fire hits, but the dim sum (a selection of three) are probably as good as you will ever sample. Other highlights included steamed razor clam with chilli, served with glutinous rice (a real hit), and the selection of not-especially-oriental puddings…

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zoe_williams

Zoe Williams, The Telegraph

15 January 2013

The beef was great – slow cooked, Euro-style, but still springy, Asian-wise, rather than the flaky, disintegrating texture I was primed to expect. It had been cooked in sugar, but was in no way too sweet. It was so exquisite I semi-resolved to cook beef in sugar ever after…

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What the Bloggers say

Andy_Hayler

Andy Hayler, andyhayler.com

11 May 2013

A “vegetarian chicken” (tofu) with black pepper sauce baked in a red onion was superb, the texture of the tofu resembling chicken, and the sauce beautifully judged. The duck seemed to me even better tonight than on my first visit, the skin particularly delicate…

Read full review »
Into The F World Headshot

Serena Mariani, Into The F World

24 February 2013

I couldn’t stop talking about it for a week – we eat out a lot, although not always in fine dining restaurants, but dinner at HKK was one of the best nights out of the last few months. Definitely recommended! …

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PickyGlutton

The Picky Glutton, pickyglutton.com

4 February 2013

Wagyu beef might be so overused in fine dining menus that it’s now cliched, but the meaty chunks here were very tender and pulled off in delicate strands. Their meatiness was enhanced by the earthy, musky, sweet sauce which I enjoyed greatly…

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