The story
Hakkasan Bodrum serves a refined Cantonese cuisine at the grounds of the Mandarin Oriental in Turgutreis. The culinary team anchors its daily service around a Fish Market concept that prioritizes what arrives fresh each morning. Wok stations and bamboo steamers form the core of the preparation area, allowing the cooks to apply classic Cantonese cuisine techniques with precision.
The menu shifts according to the Aegean catch rather than following a rigid calendar. Daily selections typically include Ege prawns, sea bass, and squid, which travel directly from regional waters to the pass. These ingredients receive light seasoning and precise heat control, ensuring the final plates highlight the quality of the raw product.
The dining space reflects a cosmopolitan summer atmosphere that feels relaxed yet deliberate. Guests settle into comfortable seating while staff coordinate between the open kitchen and the terrace. This balance of calm service and active cooking earned the venue a score of thirteen in the latest Gault&Millau guide, recognizing how well the kitchen maintains its standards throughout the season.
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