Plans for the restaurant were first announced earlier this year at the same time as the details behind Chrysan, a Japanese restaurant in partnership with Michelin-starred chef Yoshihiro Murata, were also revealed.
Chrysan opened in September and HKK, located in an adjacent building, was originally due to start welcoming diners from October but it will now officially launch next month. The opening comes not long after the launch of Ling Ling, a late-night lounge concept at the company’s original site in London's Hanway Place.
The 48-cover venue, which the group says adds to 'the new culinary oasis on the border of east London and the Square Mile', is inspired by the Chinese banqueting tradition and will offer a single tasting menu.
A 15-course version (£95) will be available at dinner while at lunch there will be a reduced 8-course alternative (£48). There will also be a 10-cover private dining area open to guests.
The menu itself will constantly evolve; with changes led by Michelin-starred chef, and executive head chef for the entire group globally, Tong Chee Hwee.
Local, organic produce and seafood will be preferred to create the Chinese and Cantonese meals. A spokesperson for Hakkasan said Tong’s team would combine wok and barbecue cooking methods alongside more modern techniques such as sous vide.
"The menu at HKK will embody chef Tong’s talent for presenting complex flavoured Cantonese dishes with a modern flair, bringing freshness and vitality. With a menu philosophy that tells the story of China through reviving and modernising old recipes, chef Tong and his team will use the state-of-the-art kitchen as a facility to develop unique dishes
"Expressing the brand’s commitment to excellence, the menu will push the boundaries of culinary innovation," the spokesperson added.
In a first for the group, founded in London in 2001, the minimalist, Chinese heritage-inspired interior of HKK has been designed and managed completely by Hakkasan's in-house design team. Meanwhile a leading fashion designer has created all the staff uniforms.
A wood-fired duck oven, made from glass to a custom-made design, will be on full view of diners and will form the centrepiece of the kitchen.
After 5 December, the restaurant will be open weekdays for lunch and weekdays and Saturday evening for dinner.