25th May 2021 – (Hong Kong) HAKU derives from the Japanese phrase ‘hakurai hin’ which translates to ‘things from abroad’. This small but noteworthy Japanese fine dining restaurant located in Ocean Terminal, Harbour City is now helmed by newly-appointed Executive Chef Rob Drennan who has introduced a new tasting menu that highlights seasonal ingredients from Japan, with execution inspired by global cuisines. Born and raised in the U.S., Drennan spent his formative years in the culinary profession cooking in his home state of Oklahoma as well as in Austin, Texas where he mastered his technique in restaurants with Japanese-inspired cuisines.
In 2016 Drennan moved to Oslo, Norway to work at the acclaimed three-Michelin-starred restaurant, Maaemo.
While there, Drennan advanced to the position of Research and Development chef where he began to truly understand the importance of highlighting local ingredients and the link between their raw and cooked states. When Drennan returned to U.S. in 2019, he joined Castagna restaurant in Portland, Oregon, a restaurant that known for its embrace of a produce-driven cooking philosophy. At the beginning of 2021, Drennan moved to Hong Kong where he was appointed the new Executive Chef of HAKU.
Aiming to amend the pattern of menu change driven only by seasonality, the team at HAKU continues to experiment on novel ideas and new dishes to be added to the restaurant’s tasting menu (HK$1,880 per guest) with two options of wine and sake pairing available (HK$580 and HK$880). Pairing is highly recommended as diners can tickle their palette while sipping away different glass of sake with each course.
The new HAKU’s Tasting Menu includes Japanese fish soup served with asparagus, radish, and curry leaf oil, as well as Lobster with salmon roe, smoked fennel, and tomato. More new dishes are to be introduced throughout the summer months. The entire presentation of each course in the fusion-style Japanese tasting menu is not only sterling but the food actually tastes better than it looks. From the Uni, Hotaru Ika Charred Onion, Sorrel to the simple yet sophisticated Foie Gras/Caviar Chawanmushi, the clever combination of flavours through the use of innovative ingredients from the West never failed to surprise us.
Both the Kurobuta pork and Wagyu beef as main course is a must-try. It is suggested that couples can order one each so they can saviour the tender pork and beef cooked at perfect temperature at the same time. HOJICHA TOFFEE is a toffee-flavoured ice cream served with cookie crumb crust will leave a strong impression even on those who do not like desserts. The best part is there are two more desserts to follow after the ice cream, we will leave the diners to discover on their own.
DINNER TASTING MENU
HOTARU IKA CHARRED ONION, SORREL
SHIITAKE/DILL FRIED CHICKEN/CAVIAR
SASHIMI SELECTION OF RAW SEAFOOD
FOIE GRAS / CAVIAR CHAWANMUSHI
BLACK GARLIC, CELERIAC
KUROBUTA PORK / BLACK OLIVE KABU RADISH, BLACK TRUMPET MUSHROOM
KAGOSHIMA A4 BEEF, TAMARIND, SWEET POTATO
BLACK TRUFFLE RICE, LEMON
BURNT MILK CHAMOMILE, ALMOND
PREMIUM HK$880/ EXPERIMENTAL HK$580
Value for money : 4/5
Taste : 5/5
Ambience : 5/5
Service : 5/5
|Address: Opening Hours: Shop OT G04B, Ground Floor, Ocean Terminal, Harbour City, Tsim Sha Tsui |
Opening Hours Lunch: 12:00pm – 3pm
Dinner: 6pm – late
Reservations: Dinner: 6pm – late
(852) 2115 9965