Hakkasan, Emirates Palace Hakkasan, Emirates Palace

Caterer Middle East’s pick of the hottest F&B outlet launches from around the region — all of which show how the right market research, branding and ethos can generate a successful new business even in a tough economic climate.

Caterer Middle East’s Top 10 Outlet Openings of 2010 is a round-up of the most interesting, buzz-generating,commercially confident launches of this year.

Outlets did not have to be of any specific orientation to be included — just strong in their particular arena, with

the potential to do well in the market.
The list was compiled using recommendations offered by industry professionals and ITP editorial staff,
while thefinal ranking was selected based on votes cast by the ITP editorial team.

Please note that the Top 10 Outlet Openings of 2010 is an entirely subjective list.

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Hakkasan, Emirates Palace

Topping our list of this year’s top outlet openings is Hakkasan Abu Dhabi — the Hakkasan group’s third outletworldwide, bringing the brand’s trademark modern Chinese cuisine to a new audience.

Executive chef Lee Kok Hua explains: “The base of the menu is classical Cantonese cuisine, then we mix in some Far

Eastern and Chinese cuisine as well.”
Hakkasan Limited chief operating officer Didier Souillat believes the new outlet has “a bit of an edge” over other

UAE restaurants of the same calibre, but insists: “We’re not about being competitive, we’re about complementing what

is already a great food offering in Abu Dhabi, and indeed the UAE.”


Chef Kok Hua agrees: “We don’t want to compare ourselves with other restaurants. When we arrived here, we did our

market research in Dubai and Abu Dhabi, but we can’t weigh ourselves up [against other outlets], because we have a

different approach. We are guided by our Hakkasan philosophy; we are a Chinese restaurant like no other.”
“We have a lot going for us: there is no such concept as Hakkasan in the region at the moment,” continues Souillat.

“The attraction of being in Emirates Palace is a plus; and I think the features — not just the food, but the whole

layout and its appeal to the senses — will definitely continue to fill the place up.”