There are some menus where the smell encapsulates you before you even see the dish. And then there are menus you experience visually first. Hakkasan Mumbai’s newest seasonal offering, Hakkasan in Bloom, falls firmly into the second category. Before you can comprehend the flavours and the scent, the colours are already popping in front of you. Lavender purples, butterfly blue hues, soft rose pinks, bright greens and golden yellows make their way across the table like spring itself unfolding course by course.
Running through the month of May till 15th June 2026, the limited-edition menu takes Hakkasan’s signature modern Cantonese approach and mixes it with floral notes, edible blossoms, layered aromatics, and dishes that feel light, vibrant, and alive. It’s literally spring personified on your plate.
According to Chef Raymond Wong, Cantonese cuisine is defined by smokey flavours, freshness and less seasoning to let the ingredients truly shine. These elements are also naturally reflected in the concept of a spring menu.
“The idea has come from the season of spring where we see a lot of flowers and colours. Hence a lot of colours and flowers have also come into my dishes. For example, I love lemon so it has been used in the duck dish and I love how a flower opens so that element has been incorporated into the Black Truffle crab dish,” says Wong.
Across the menu flowers have been used either as ingredients, as garnish or in the form of presentation. One of the prettiest dishes on the menu, the Bubble Corn, Asparagus, Cosmos and Fruits Spring Roll, arrives looking almost too delicate to crack open. Inside, sweet asparagus, cosmos flower, and diced fruits create a surprising balance of crunch and freshness that feels far removed from the usual fried appetiser territory. It is crisp, bright, and unexpectedly refreshing.
For all the dumpling enthusiasts, the vegetarian Trio Kingdom Assorted Dim Sum Basket with ingredients like lotus root, pak choi and mushrooms carries its own identity, both visually and texturally. The Blooming Flower Chicken Dumplings are shaped like actual flowers, dressed in pastel shades that are as delightful to look at as they are to eat. What stands out across the meal is how florals are used thoughtfully rather than theatrically. They never overpower the dish or feel added simply for aesthetics. Instead, they work with the main ingredients to bring freshness, aroma, or visual contrast.
The mains continue to play with colour in different ways. The Stir-Fry Broccoli with Macadamia Nuts in Yellow Chilli Sauce arrives in vibrant shades of green and gold, with water chestnuts adding crunch against the buttery richness of macadamia. Then there is the Blue Pea Rice, easily one of the most visually striking dishes on the menu. Naturally tinted from dried blue pea flowers, the rice arrives in a vivid shade of blue that immediately catches the eye. Both the vegetarian and non-vegetarian variations carry the same comforting depth and comfort. The Smoked Duck Breast in Lemon Dressing brought a sharper, brighter moment to the meal. The richness of the duck paired beautifully with the citrus-forward dressing, while cherry tomatoes and Italian lime cut through the fat cleanly. But perhaps the most indulgent dish of the lot is the Black Truffle Crab Meat served with mantou. Visually representing a fully bloomed flower, rich crab meat, truffle oil, and tobiko caviar came together in a truffle heavy combination paired with pillowy soft mantou buns.
Dessert arrives like the final bloom. The Rose Blossom combines pistachio sponge, fragrant rose compote, mascarpone mousse, and white chocolate citrus ice cream into something that feels elegant and restrained rather than overly sweet. Drinks deserve their own moment too. The Lavender Veil is perhaps the most visually dramatic drink on the menu — layered with gin, lavender, vanilla, blue spirulina, basil, and peach foam, creating a cocktail that feels almost dreamlike in appearance. Meanwhile, the Jasmine Ember Old Fashioned leans moodier and more complex, combining whisky with toasted jasmine rice, coffee, and vanilla for a smoky, aromatic finish that lingers long after the sip.
More than anything, Hakkasan in Bloom chooses balance allowing florals, colour, and seasonality to complement the Cantonese flavours rather than overshadow it. The result is a menu that feels visually striking, fresh and seasonal.
When: The Bloom menu is running till the 15th of June
Where: Hakkasan, Waterfield road, Bandra, Mumbai
