Time Out says
Named after the Japanese phrase ‘hakurai hin' – which refers to things from abroad – Haku is a restaurant that is open to influences, ingredients, and techniques from around the world to achieve something that is really quite unique. The restaurant aims to offer a more immersive dining experience, something they call innovative kappo cuisine which is served straight from their kitchen bar.
Newly appointed executive chef Rob Drennan is steering the kappo-style kitchen in a new direction with an 11-course tasting menu ($1,880 per guest) that features dishes inspired by global cuisines, made using seasonal ingredients from Japan. The menu comes complete with expert wine and sake pairings available ($580 and $880) which, if you ask us, is definitely worth going for. Dishes including the Japanese fish soup served with asparagus, radish, and curry leaf oil, as well as Lobster with salmon roe, smoked fennel, and tomato showcase the best of summer, while a crispy amadai fish with black garlic and celeriac, and smooth foie gras with caviar chawanmushi take on the classics with creative flair and finesse.
Shop OTG04, G/F, Ocean Terminal, Harbour City
17 Canton Road
Tsim Sha Tsui
|Opening hours:||12pm-2.30pm, 6pm-10pm|