The shock news was announced this morning by executive head chef Tong Chee Hwee, with priorities shifting to immediate projects in Indonesia, Saudia Arabia and further European sites, focussed on Hakkasan, Yauatcha and Ling Ling. HKK first opened its doors in November 2012.
HKK has been an incredible experience for me and my team. We are immensely proud of everything we have achieved and while we are sad to see it close, we understand the business need and look forward to continued success with Hakkasan, Yauatcha and Ling Ling in other markets.
News like this becomes increasingly frequent, and it’s time, again, to wheel out the MCA intel that warned of a “challenging period of market correction.” At the time MCA stated that said period “looms,” but with more and more stories of restaurants shutting up shop, perhaps the promised restaurant apocalypse is moving closer than previously thought.
In the case of HKK, it’s worth noting that their seasonal, ingredient-led, often unexpected tasting menus were the experimental backdrop needed to pull off the laudable consistency seen at the group’s other restaurants. While a boon for any chef, and a brilliant investment, tougher economic climes can change perceptions and perspectives: what was once a vital testing ground can become a luxury project; what was once an economic loss for culinary gain can become impossible to stomach.