Aromas of spicy garlic, honey-roasted pork cheeks, and hot soups flood the dining room at Hakkasan Contemporary Chinese Cuisine, wafting an olfactory preview of the menu's contemporary Chinese cuisine past diners' tables. Although the chefs rely on traditional Cantonese spices and cooking techniques, their goal is to elevate Chinese fare—without masking the dishes' regional roots—by integrating eclectic ingredients such as foie gras and Berkshire pork loin. They also complement the Eastern flavours with Western presentations, carefully sculpting and arranging every entree on its plate to create a thoroughly refined dining experience, and one that has earned praise from the Richmond Review and the Vancouver Sun. In addition, Hakkasan won Best Service Award from the 2011 HSBC Diner's Choice Awards.
The restaurant's signature tasting menus rotate seasonally, which allows the chefs to incorporate fresh bounties of locally sourced produce, organic greens, and free-range chicken. Additionally, the à la carte menu tempts diners with its own selection of entrees, including a fragrant quail-and-fungus soup that double boils inside of a young coconut for three hours.