ABU DHABI:As one of Abu Dhabi’s — if not the world’s — most well-known fine-dining destinations,Hakkasanhas long been synonymous with modern Chinese cuisine.
Behind the success of its Abu Dhabi outpost is chef Lee Kok Hua, a veteran who has been with the brand for nearly two decades, first spending six years atHakkasanLondon before moving to Abu Dhabi, where he has led the kitchen for the past 12 years.
Coming from a family of chefs, Hua discovered his passion for cooking through food carving — the art of carving fruits and vegetables into decorative shapes — when he was 17 years old. That early fascination with craftsmanship evolved into a lifelong commitment to culinary artistry.
HakkasanAbu Dhabi recently retained its one Michelin Star for the fourth consecutive year — a milestone Hua described with pride and humility. “I feel very excited. This is the fourth year that the Michelin (Guide) has come to Abu Dhabi already. Every time it feels more different,” he told Arab News after the ceremony at Emirates Palace Mandarin Oriental.
“I am the chef, so I need to continue with my style of cooking. Every time I come here, I feel excited, and have more challenges.”
When it comes to ingredients, the chef said that becauseHakkasanfollows a Chinese concept, the flavors must remain true to the cuisine’s authentic roots.
At the same time, he adds a modern touch to every dish. “The Chinese cuisine is still more different thanHakkasan. InHakkasanwe do sharing (plates) for two or three people,” he explained.
Among his favorite dishes are the restaurant’s Peking duck, the crispy duck salad and dim sum.
Reflecting on the accolade, Hua emphasized teamwork above all. “First, I need to thank my team, they are the best,” he said. “We work together, and that’s how we can continue this Michelin journey year after year.”
