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A Taste of China's Finest: Inside Hakkasan San Francisco

San Francisco boasts the nation's largest Chinatown, so there's no shortage of packed, standing-room-only dumpling shops or authentic hole-in-the-wall noodle joints. But when it comes to Chinese fine dining—and exceptional Asian fine design and Chinoiserie—Hakkasan has brought something new to San Francisco. The 10,000-square-foot restaurant took over the second floor of the iconic and recently renovated One Kearny building (one of Market Street's classic flatirons), with Parisian design firm Gilles & Boissier at the creative helm.

Erin Feher
  • Material Matters
    Designed by Gilles & Boissier

    The banquettes are white leather embroidered with traditional Chinese motifs. The spacious restaurant is sectioned off with latticed “cage” partitions made from steel, dark stained oak, Chinese screens and Calacatta marble.

  • Blue Notes
    Designed by Gilles & Boissier

    The large floor-to-ceiling windows that look out onto Geary and Market streets are covered with the latticed cages, providing privacy and light diffusion while still maintaining the view. The use of rich blue is a signature seen through Hakkasan's 10 international locations.

  • Tasting for a Few
    Designed by Gilles & Boissier

    The glowing blue bar is a lively place for guests to sample wine, sake and custom cocktails. An intimate four-seat Sommelier Bar is attached to the central bar and offers guests a more personal and guided experience with Hakkasan's wine professionals.

  • On the Plate
    Designed by Gilles & Boissier

    The kitchen is headed by Executive Chef Ho Chee Boon, a Michelin-starred chef with 24 years of experience at many of the world's most renowned Asian restaurants. He has created new, San Francisco–inspired  dishes to accompany beloved Hakkasan classics on the menu.

Gilles & Boissier

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