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  1. Haku
    Photograph: Courtesy Haku
  2. Haku
    Photograph: Courtesy Haku
  3. Haku
    Photograph: Courtesy Haku
  4. Haku
    Photograph: Courtesy Haku O-Toro aburi
  5. Haku
    Photograph: Courtesy Haku Uni toast
  6. Haku
    Photograph: Courtesy Haku
  7. Haku
    Photograph: Courtesy Haku
  8. Haku
    Photograph: Courtesy Haku

Time Out says

Named after the Japanese phrase ‘hakurai hin' – which refers to things from abroad – Haku is a contemporary restaurant open to influences and uses ingredients and techniques from around the world to achieve something quite unique. The restaurant offers an immersive dining experience, something they call innovative kappo cuisine, which is served straight from their open kitchen.

In 2022, the restaurant moved from Harbour City to the fourth floor Rooftop Garden of the ifc mall, flaunting floor-to-ceiling glass overlooking the Victoria Harbour. Along with a brand new interior, the restaurant, under the direction of executive chef Rob Drennan, has unveiled a new tasting menu featuring new dishes and reinterpreted selections from past menus, including the Jerusalem Artichoke ice cream with toasted hazelnut crumble, mandarin gel with a drizzle of chocolate. Using premium ingredients from Japan and produce from local farms, highlights from the menu include a moreish Hokkaido Bafun uni on top of a binchotan-grilled brioche, and the grilled firefly squid served cold with finger lime caviar, shisho emulsion, pickled pearl onions and baby sorrels in a charred onion broth.


Shop 4011, Podium Level 4, ifc mall, 8 Finance Street, Central
Hong Kong
Opening hours:
Mon-Sun 12pm-3pm, 6pm-10pm
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