Hospitality Design - October 2013 - 66

3. The intimate lounge at
Ling Ling has a sultry feel
thanks to a red and dark
gray palette and
surrounding latticework.
4. In the main nightclub,
the massive dance floor
flaunts a “spider web”
interpretation of a cage
and LED lighting.

5. The pavilion, with its
lifelike foliage and water
feature, offers indooroutdoor appeal.

3

6. The private dining room
has a decidedly modern
feel thanks to its white
and black color scheme
and geometric patterns.

the wall and a two-story water feature; and a floor
of semi-private VIP rooms that enjoy a bird’s eye
view to the action below.
“We want every Hakkasan location to feel
mysterious, elegant, relaxing, and immersive,”
explains McCabe. Or, as Patrick Gilles, one of
the founders of Paris-based Gilles & Boissier,
which has designed the majority of the Hakkasan
locations around the world, points out, “It’s
modern ‘chinois-chic,’ a high-end blend of
modern design with strong ties to classic Chinese
design and culture.” That translates into rich
and luxurious details: a series of latticed wood
screens dubbed the “cage,” black mesh ceilings, a
dramatic bar made of polished stainless steel and
backlit blue glass, natural stone flooring, sensual
lighting, a peekaboo kitchen set behind blue glass
partitions, and a dramatic entrance sequence.
“Hakkasan restaurants are always a
configuration of spaces designed to intrigue the

3

4

customer, yet work as efficiently for service as
possible. The separation of spaces with wooden
carved screens allows customers to feel special,
individual, and significant while still maintaining
a close visual connection with the entire space,”
says Bruno Veninga, who heads up the Hakkasan
design and development team. “Each space in
the venue has its own signature look and feel,
while remaining distinctly linked to the overall
Hakkasan aesthetic.”
Since 2001, that aesthetic has been brought
to London, Miami, Abu Dhabi, Mumbai, Dubai,
New York, San Francisco, and most recently
Beverly Hills. Highlights there include Lotus, the

5

4
5

restaurant’s private dining room, which features
textured plaster walls that depict a slightly
abstract artist’s rendering of the branches of a
blossom tree; Asian motifs, lanterns, and screens;
and the 66-foot long bar’s back wall swathed in
carved Calacatta marble.
And the brand is just getting started. Next
up is Shanghai in 2014, and then expect
Hakkasan to be translated into “new hospitality
categories, including boutique hotels, a resort
concept, spas, dayclubs, and nightclubs, as
well as additional restaurant concepts and
locations,” says McCabe. hd

6

066

October 2013 hospitalitydesign.com



http://www.hospitalitydesign.com

Table of Contents for the Digital Edition of Hospitality Design - October 2013

Contents
Hospitality Design - October 2013 - Intro
Hospitality Design - October 2013 - Cover1
Hospitality Design - October 2013 - Cover2
Hospitality Design - October 2013 - 1
Hospitality Design - October 2013 - 2
Hospitality Design - October 2013 - 3
Hospitality Design - October 2013 - 4
Hospitality Design - October 2013 - 5
Hospitality Design - October 2013 - 6
Hospitality Design - October 2013 - 7
Hospitality Design - October 2013 - 8
Hospitality Design - October 2013 - 9
Hospitality Design - October 2013 - 10
Hospitality Design - October 2013 - 11
Hospitality Design - October 2013 - 12
Hospitality Design - October 2013 - 13
Hospitality Design - October 2013 - 14
Hospitality Design - October 2013 - 15
Hospitality Design - October 2013 - 16
Hospitality Design - October 2013 - Contents
Hospitality Design - October 2013 - 18
Hospitality Design - October 2013 - 19
Hospitality Design - October 2013 - 20
Hospitality Design - October 2013 - 21
Hospitality Design - October 2013 - 22
Hospitality Design - October 2013 - 23
Hospitality Design - October 2013 - 24
Hospitality Design - October 2013 - 25
Hospitality Design - October 2013 - 26
Hospitality Design - October 2013 - 27
Hospitality Design - October 2013 - 28
Hospitality Design - October 2013 - 29
Hospitality Design - October 2013 - 30
Hospitality Design - October 2013 - 31
Hospitality Design - October 2013 - 32
Hospitality Design - October 2013 - 33
Hospitality Design - October 2013 - 34
Hospitality Design - October 2013 - 35
Hospitality Design - October 2013 - 36
Hospitality Design - October 2013 - 37
Hospitality Design - October 2013 - 38
Hospitality Design - October 2013 - 39
Hospitality Design - October 2013 - 40
Hospitality Design - October 2013 - 41
Hospitality Design - October 2013 - 42
Hospitality Design - October 2013 - 43
Hospitality Design - October 2013 - 44
Hospitality Design - October 2013 - 45
Hospitality Design - October 2013 - 46
Hospitality Design - October 2013 - 47
Hospitality Design - October 2013 - 48
Hospitality Design - October 2013 - 49
Hospitality Design - October 2013 - 50
Hospitality Design - October 2013 - 51
Hospitality Design - October 2013 - 52
Hospitality Design - October 2013 - 53
Hospitality Design - October 2013 - 54
Hospitality Design - October 2013 - 55
Hospitality Design - October 2013 - 56
Hospitality Design - October 2013 - 57
Hospitality Design - October 2013 - 58
Hospitality Design - October 2013 - 59
Hospitality Design - October 2013 - 60
Hospitality Design - October 2013 - 61
Hospitality Design - October 2013 - 62
Hospitality Design - October 2013 - 63
Hospitality Design - October 2013 - 64
Hospitality Design - October 2013 - 65
Hospitality Design - October 2013 - 66
Hospitality Design - October 2013 - 67
Hospitality Design - October 2013 - 68
Hospitality Design - October 2013 - 69
Hospitality Design - October 2013 - 70
Hospitality Design - October 2013 - 71
Hospitality Design - October 2013 - 72
Hospitality Design - October 2013 - 73
Hospitality Design - October 2013 - 74
Hospitality Design - October 2013 - 75
Hospitality Design - October 2013 - 76
Hospitality Design - October 2013 - 77
Hospitality Design - October 2013 - 78
Hospitality Design - October 2013 - 79
Hospitality Design - October 2013 - 80
Hospitality Design - October 2013 - 81
Hospitality Design - October 2013 - 82
Hospitality Design - October 2013 - 83
Hospitality Design - October 2013 - 84
Hospitality Design - October 2013 - 85
Hospitality Design - October 2013 - 86
Hospitality Design - October 2013 - 87
Hospitality Design - October 2013 - 88
Hospitality Design - October 2013 - 89
Hospitality Design - October 2013 - 90
Hospitality Design - October 2013 - 91
Hospitality Design - October 2013 - 92
Hospitality Design - October 2013 - 93
Hospitality Design - October 2013 - 94
Hospitality Design - October 2013 - 95
Hospitality Design - October 2013 - 96
Hospitality Design - October 2013 - 97
Hospitality Design - October 2013 - 98
Hospitality Design - October 2013 - 99
Hospitality Design - October 2013 - 100
Hospitality Design - October 2013 - 101
Hospitality Design - October 2013 - 102
Hospitality Design - October 2013 - 103
Hospitality Design - October 2013 - 104
Hospitality Design - October 2013 - 105
Hospitality Design - October 2013 - 106
Hospitality Design - October 2013 - 107
Hospitality Design - October 2013 - 108
Hospitality Design - October 2013 - 109
Hospitality Design - October 2013 - 110
Hospitality Design - October 2013 - 111
Hospitality Design - October 2013 - 112
Hospitality Design - October 2013 - 113
Hospitality Design - October 2013 - 114
Hospitality Design - October 2013 - 115
Hospitality Design - October 2013 - 116
Hospitality Design - October 2013 - 117
Hospitality Design - October 2013 - 118
Hospitality Design - October 2013 - 119
Hospitality Design - October 2013 - 120
Hospitality Design - October 2013 - 121
Hospitality Design - October 2013 - 122
Hospitality Design - October 2013 - 123
Hospitality Design - October 2013 - 124
Hospitality Design - October 2013 - 125
Hospitality Design - October 2013 - 126
Hospitality Design - October 2013 - 127
Hospitality Design - October 2013 - 128
Hospitality Design - October 2013 - Cover3
Hospitality Design - October 2013 - Cover4
https://www.nxtbook.com/nxtbooks/hd/201805
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https://www.nxtbook.com/nxtbooks/nielsen/hd_201312
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https://www.nxtbook.com/nxtbooks/nielsen/hd_200904
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