Hakkasan Mumbai returns to Shang Palace for a three-day culinary pop-up

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Hakkasan Mumbai returns to Shangri-La Eros New Delhi for a three-day Cantonese dining experience from 23 to 25 October 2026. Hosted at Shang Palace, the collaboration brings Master Chef Raymond Wong and Executive Chef Gagandeep Singh Sawhney together to present signature Chinese dishes, contemporary culinary techniques and specially curated menus.

Hakkasan Mumbai and Shang Palace Reunite for Second Culinary Collaboration in New Delhi

New Delhi’s luxury dining scene is preparing to welcome another international culinary collaboration as Hakkasan Mumbai returns to Shangri-La Eros New Delhi for its second showcase at Shang Palace.

Scheduled from 23 to 25 October 2026, the three-day experience will introduce diners to Hakkasan’s contemporary interpretation of Cantonese cuisine, with specially curated dishes available during lunch and dinner.

The collaboration will be led by Master Chef Raymond Wong, Head Chef of Hakkasan and Yauatcha, India, alongside Chef Gagandeep Singh Sawhney, Executive Chef at Shangri-La Eros New Delhi.

The event brings together two established hospitality names recognised for their approaches to Chinese dining, combining traditional culinary craftsmanship with modern presentation and luxury restaurant service.

For residents and visitors exploring New Delhi’s restaurant scene, the limited-duration showcase offers an opportunity to experience signature Hakkasan dishes within the setting of Shang Palace.

Master Chef Raymond Wong Brings Three Decades of International Experience

At the centre of the collaboration is Master Chef Raymond Wong, whose culinary career spans more than three decades across several international hospitality markets.

Beginning his professional journey at the age of 16, inspired by his father, Chef Wong developed his expertise through assignments at hotels, restaurants and hospitality establishments across Asia, Europe, Australia and the Indian Ocean region.

His professional experience includes Singapore, Japan, Australia, Malaysia, Cambodia, Mauritius and the Netherlands.

Over the years, he has developed expertise in Cantonese, Sichuan and Malaysian cuisines, combining established cooking methods with influences acquired through his international career.

At Shang Palace, Chef Wong will collaborate with the resident culinary team to recreate selected Hakkasan Mumbai specialities while maintaining the restaurant’s distinctive approach to ingredients, flavours and presentation.

Chef Gagandeep Singh Sawhney Adds Global Hospitality Expertise

Supporting the visiting culinary team will be Chef Gagandeep Singh Sawhney, Executive Chef at Shangri-La Eros New Delhi.

Originally from Delhi, Chef Sawhney brings more than 23 years of experience across luxury hotels and Michelin-starred restaurants.

His professional journey has included assignments in the Maldives, Thailand, the United Arab Emirates and Switzerland, providing exposure to different culinary traditions and international dining expectations.

The collaboration will allow both chefs to combine their experience while presenting a menu centred on Chinese culinary techniques.

It also reinforces Shang Palace’s role as a venue for visiting chefs and specialised dining experiences within New Delhi’s luxury hospitality market.

Signature Cantonese Dishes Feature Duck, Seafood and Dim Sum

The three-day showcase will feature several dishes associated with Hakkasan Mumbai’s contemporary Cantonese menu.

Among the principal highlights is the Crispy Duck Salad, alongside Crab Dumplings and Stir-Fried Tiger Prawns.

Guests can also select Hakkasan Signature Peking Duck served with pancakes, as well as Stir-Fried Lobster.

The selection reflects the restaurant’s emphasis on Cantonese cooking traditions, seafood preparations and carefully composed dishes.

Vegetarian diners will have a dedicated selection, including Vegetarian Duck and Cress Salad, Spicy Jackfruit Dumplings, Wild Mushroom and Vegetable Wrap, and Mock Duck Roll.

The vegetarian offerings demonstrate how Chinese-inspired culinary techniques can be adapted to plant-based ingredients while retaining the character of the original preparations.

Set Menus Priced at INR 8,000 Plus Taxes

The culinary experience will be available through specially designed vegetarian and non-vegetarian set menus.

Both selections are priced at INR 8,000 plus applicable taxes per person.

Guests seeking greater flexibility can also order individual signature dishes from the à la carte menu.

The collaboration will operate across lunch and dinner services from 23 to 25 October 2026 at Shang Palace, Shangri-La Eros New Delhi.

For culinary travellers, the showcase provides another example of how luxury hotels are using visiting-chef collaborations to diversify restaurant offerings and introduce destination-specific dining experiences.

Conclusion (50 Words)

Hakkasan Mumbai’s return to Shangri-La Eros New Delhi highlights the growing importance of chef-led culinary collaborations in luxury hospitality. With signature Cantonese dishes, vegetarian alternatives and experienced international chefs, the three-day showcase offers Delhi diners and visiting food enthusiasts a distinctive opportunity to explore contemporary Chinese cuisine.