Hakkasan arrived in Shanghai by way of London, trailing its Michelin pedigree and global footprint (NYC, Miami, Vegas, Dubai…). The core is still polished, contemporary Cantonese using status ingredients like abalone, bird’s nest, lacquered duck -- handled with nightclub gloss. There are also the crossover dishes they’ve made synonymous with the brand: crispy duck with caviar, salt-and-pepper squid, black pepper rib-eye. Drinks program covers a deep wine list, a showy cocktail lineup, and two bars that run like standalone venues. Weekend nights come with a bit of theater, with DJs, occasional live pipa, and sensory layering of dim lighting, perfumed air, and carved screens that break the dining room into shadowy alcoves. This is not subtle dining: Bund views, moody elegance, good for splurges like birthdays and dates you want to overdeliver on. Small plates and dim-sum dishes range 88-168rmb; mains and signatures around 188-488rmb and going as hgh as 1,200rmb+ for the ultra-premium stuff; cocktails from 108-148rmb.