CHINESE food and history form a potent combination. This is the principle Hakkasan Shanghai has brought to the city since opening at Bund 18 on March 28.

The restaurant is part of the Hakkasan Group, which opened its first Michelin-starred restaurant in London back in 2001. The Shanghai outlet is its first in China.

“From day one, we have employed a menu philosophy of telling the story of China through reviving and modernizing old recipes,” says Tong Chee Hwee, the executive head chef. “In this, we strive to create unique dishes that push the boundaries of culinary innovation, while maintaining an authentic taste.”

Tong has been with Hakkasan since its inception. The menu he has prepared for Shanghai has a strong Chinese identity, yet, conveys an ethos of cooking that is informed by an innovative approach, underpinned by authenticity rather than traditionalism.

From dishes such as the silver cod with Champagne and Chinese honey, sauteed scallops in XO sauce and the crispy duck salad, the Michelin-star chef’s international culinary expertise promises a true epicurean experience.

“Bringing Hakkasan to Shanghai in some ways represents bringing Hakkasan home to its culinary origins,” says Tong.

With a sophisticated aura blending tranquility and modesty, the restaurant brings a simple, yet luxuriously modern environment to the city’s diners.

Hakkasan is divided into the main restaurant, Ling Ling Lounge and five private dining rooms. Decor highlights include a lacquered lattice of carved Chinese screens known as the “Cage” that envelops the dining area. The high ceilings and grand window frames of the lounge create a theater-like setting with superb views of the Bund.

Hakkasan’s attention to detail is impressive and extends to the wine menu. Rather than following traditional wine lists, Hakkasan organizes its wines into themes that suggest why each was chosen.

“We prepared the wine list over one year and it is the first time that Chinese wines appear in our list,” says Olivier Gasselin, head sommelier of the Middle East and Shanghai for the Hakkasan Group.

Arranged by body and flavor, from lighter wines to more full-bodied selections, it features vintages from some of the finest vineyards in the world. Gasselin says they want to ensure all wines complement the modern Chinese cuisine.

“It is really a challenge for us to select wines that match a table of Chinese dishes. There are just so many types of meats and flavors on Chinese dining tables,” he says.

A team of four qualified sommeliers, who understand the needs and wants of its customers, will provide the level of service that Hakkasan’s guests are accustomed to and can expertly assist in wine and food pairing.

James Teng, head sommelier of Hakkasan Shanghai, says the wine menu will be updated regularly to go with new dishes.

The restaurant’s mixologists are charged with making “fresh and eclectic” cocktails using fresh ingredients, homemade purees, foams, fruits, herbs and spices that pay a modern homage to Asian flavors.

Signature cocktails include the Hakka, plum sour and the smoky negroni, as well as an array of drinks with local ingredients unique to Hakkasan Shanghai.

A mix of in-house and visiting DJs from around the world will spin the tunes on weekends.

Address: 5/F, 18 Zhongshan Rd E1

Tel: 6321-5888