影片
港铁香港站 E1 出口, 步行约1分钟
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营业时间
*午餐最后落单时间: 14:15 晚餐最后落单时间: 20:30
星期一至四
12:00 - 15:00
18:00 - 22:30
星期五至六
12:00 - 15:00
18:00 - 23:00
星期日
12:00 - 15:00
18:00 - 22:30
公众假期
12:00 - 15:00
18:00 - 23:00
公众假期前夕
12:00 - 15:00
18:00 - 23:00
以上资料只供参考，请与餐厅确认详情
食家推介
📍 HAKU📍 中环 𝗖𝗲𝗻𝘁𝗿𝗮𝗹 • 国际金融中心商场 (IFC) 4楼4011号舖〔 Follow me on instagram @sikbaobaola ! ^^ 〕-Simply enjoyed our dinner here. The tasting menu was well designed and well executed, with top grade ingredients sourced from all over the world as well as Hong Kong local farmers. Especially enjoyed sitting at the chef counter and looking at a team of chefs collaborating and preparing food for us under the supervision of Executive Chef, Rob Drennan, with mesmerizing views over the Victoria Harbour as backdrop.-HAKU's menu is curated by Chef Rob Drennan in a way that combines Western and Japanese cooking techniques. Chef Rob Drennan, with experience at a three-Michelin-starred restaurant in Norway, designs dishes that are rich in complexity and flavor as well as the perfect sauce to pair.The bread course, the Parker House rolls, in particular, was worth a thousand wow-s. It was toasted with black garlic butter and served with homemade whipped brown butter with shaved Australian black winter truffle on top. Super unforgettable. The [ otoro tart ] appetizer and the [ purple sweet potato ice cream (made with locally grown produce!) ] were also two of my personal favs.-(𝗦𝗲𝗲 𝗽𝗶𝗰𝘀 𝗯𝗲𝗹𝗼𝘄! ☟☟)=维港景色、美味fine dining、优质服务 － 绝伦的享受～这天晚上，就在位于IFC的《HAKU》享受了这么完美的一顿晚餐而且还享用了半价优惠😍（详情请留意文章最后部分）-《HAKU》位于IFC四楼空中花园，设有chef's counter 开放式厨房还有落地玻璃窗，让食客欣赏厨师们烹调美食的同时，也可以饱览维港景色另外还设有一般餐桌还有私人包厢-厨师团队由行政总厨Rob Drennan带领 － 他在挪威米芝莲三星餐厅的经验绝对是信心保证菜单融合了西日料理和食材，配上互相衬托的时令食材、酱汁配搭，还有超有心思的摆盘，每一道菜都有满满视觉跟味觉惊喜这晚吃的尝味菜单共有12道菜，承惠每人$1,680；二人同行，更有一人免费！-每一道菜都令人印象深刻，尤其是混合黑蒜牛油制成的Parker House roll，味道超级香！！另外也有wine pairing ($780/五杯)或zero pairing ($380/五杯)的选择，也太划算！-Otoro tart首先以两道前菜打开味蕾Otoro大拖罗以紫菜挞皮盛载一口咬下，先是挞皮的香脆，再来是拖罗的油润佐以咸鲜的ama soy jelly和微辛的芥末油层次相当丰富同行友人对这道念念不忘呢•Zabuton tartare另一道是和牛他他多士配上smoked pike roe牛肉用上沙巴当多士牛油香气浓郁，好好吃•Clisson Muscadet Sevre et Maine 2020- Melon de Bourgogne•Kanpachi𫠒红鱼刺身配上姜、干葱、coconut spicy vinegar然后表面盖上一块椰子啫喱；最后倒入炭味忌廉这么多元素加起来，却没有盖过𫠒红鱼本身的鱼鲜味𫠒红鱼切成小块，肉质爽口吃上去，姜味满突出，反而椰子感觉不浓烈•Hokkaido scallop北海道帆立贝刺身非常新鲜，肉厚、肉质细嫩配上莴笋，加上青柠汁、青柠果皮、青瓜啫喱最后加入三杯酢 (Sanbaizu sauce) (白醋、酱油、味醂混合而成的醋)跟roasted garlic oil•Firefly squid餐牌的firefly squid指萤光鱿鱼；师傅上菜时则介绍其为枪鱿鱼品种名字都是其次，主要是味道卖相都好好！看上去彷佛看见几条蛇 哈哈🐍鱿鱼经过低温慢煮30分钟，能保持其鲜味跟弹牙肉质配上数款特调酱汁 — 炭香tare sauce (酱油)、焦化洋葱、甜醋啫喱另外还有紫苏叶 •Chawanmushi茶碗蒸表面放上了北海道三文鱼子、北海道马粪海胆海胆以山椒粉调味；另外还加入了山椒叶，加点辛味质感滑滑溜溜，味道不算有惊喜，但心思满满•Parker House超！级！好！吃！是我吃过最好吃的餐包之一啊...餐厅自家制黑蒜面包，在食客进食前一刻才新鲜出炉、热烘烘的上桌外层薄脆、内层松软，口感一流！用上黑蒜牛油制作，牛油是非一般的香😍配上餐厅自家制的whipped brown butter，上面切上海量松露（采用澳洲冬季黑松露），香气四溢令人印象深刻的bread & butter～•Sablefish来自日本的银鳕鱼～配上由烧鱼骨、松露油、清酒等混合而成的酱汁肉质嫩滑、啖啖肉，轻轻调味，带出鱼香上面放上好多Oscietra caviar 鱼子酱；另外还有带有生蚝味道的oyster leaf，满满的海洋感觉～•Signature King Crab (+$330)挪威皇帝蟹～厚肉、鲜甜🦀表面扫上tare sauce一同焗制，加上fingerlime caviar 手指柠檬再配搭加入了由龙虾汤、忌廉、蟹油混合而成的酱汁，鲜味十足！•Pigeon乳鸽以牛油煎香，配上黑喇叭菇purée、红菜头purée、四川花椒酱最后倒上以乳鸽骨、红桑子醋混合而成的酱汁•Short rib（可以升级为A4和牛）来自美国的牛仔骨，先用苹果木烟熏，再用上36小时慢煮肉质软腍、肉汁丰富，配上牛味香浓的酱汁，令味道更上一层楼！配酱同样多样 — 柚子胡椒、洋葱、roasted garlic、黑蒜洋葱purée最后倒入以大量牛筋、牛骨熬制，最后加入sherry vinegar调味的酱汁•Cherry咸食吃毕，先来一道pre-dessert清清舌头车厘子青柠雪葩酸酸甜甜，轻轻缓解吃完主食的饱腻感，更多的是启动「甜品胃」🤣表面有车厘子叶油、青柠果皮，再加入食用干花和液态氮卖相一流，还提高冰凉感🧊•Purple sweet potato超级喜欢这道雪糕！紫薯味道超香超浓，是采用了香港本地有机农场种植的紫薯呢💜加入了日本3.6牛乳制成雪糕，入口顺滑雪糕上插上脆脆的紫薯蛋白饼、碗边铺满紫薯粉，每一口都是香香的紫薯味道呢💜紫薯迷肯定爱！下面还有sherry toffee，个人觉得可有可无啦😝•Sweets最后的最后，再来一点甜～首先是我最爱的玛德莲蛋糕！加入了日本味噌，吃起来也带微微的咸味；表面也裹上了一点味噌糖，味道满特别黑色一条的是焙茶威化饼，比普通威化条薄，只有一两层，口感很脆里面挤上了带酸的calamansi cream芒果啫喱糖采用泰国芒果制成，配上混合了辣椒粉跟糖的粉末来庆祝特别日子，还有一个彩虹糖蛋糕呢❤️看样子应该大概能估计味道了🤣，超级甜🤣另外也给我们拍了一张即影即有，谢谢餐厅的招待💕=是次用到了汇丰信用卡的优惠～他们的Premier Mastercard跟不少餐厅合作，提供优惠如指定套餐买一送一、折扣优惠等，HAKU就是其中一家！会太划算吗！强力推荐大家查阅优惠详情，可能也会找到宝藏喔！
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Carrying on with their contemporary Japanese concept, Haku has reopened at IFC in an even more elevated style. It’s essentially set up as a chef’s table with an open kitchen and an unbeatable harbour view as backdrop, their signature dinner menu is very refined. Impressed already at the two bite-sized starters - the toro tart with a sesame shell and a soy jelly, such ingenious modern take on a gunkan sushi (军舰寿司), absolutely delicious; the zabuton tartare with smoked pike roe is beautifully seasoned. Next is an Asian crossover, featuring Japanese kanpachi finely diced, covered by a fine coconut gel like a facial mask. It’s a dish with very complex conflicting flavors - longan sweet, a bit tangy and spicy in the sauce, savory and umami from fish. The squid course is essentially a showcase of excellent saucery - onion, charcoal, shiso sauce and a sweet vinegar gel, dispersed delicately on the plate but meant to be together and sing harmoniously, we almost want to lick the plate. Their house brioche is super soft and light, with a hint of black garlic aroma and crispy top. Served with truffle butter, it can’t get better than this. Sablefish with caviar may possibly be my favorite dish, absolutely tender and smooth fish, full of flavor on its own, but tops with oyster leaf and caviar, brings a sensational ocean umami. The two main courses were comparatively less memorable but still of high quality, the wild pigeon is perfectly cooked to medium rare, and paired with beetroot and raspberry sauces. The 36-hr slow cooked short rib melts in the mouth, served with a dark sauce made with beef bone, tendon and sherry vinegar. Pre-dessert is delightful, a cold pressed cherry sorbet tops with frozen edible flowers and herbs, tasted very refreshing, perfect palate cleanser. Then the main dessert showcased beautiful local grown purple sweet potato, made into a ice cream and meringue, with sherry toffee that is not overly sweet, in contrast, the dark toffee sweetness is so complementary to the purple potato. Dinner ends with delicious petit four - hojicha wafer roll, cold pressed mango jelly delight and miso madeleine.
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今日与几位好朋友相约来到HAKU试一下他的Dinner Tasting Menu，总体来说不管是服务，环境还是菜式都是满意的，美中不足的是黑毛猪略咸已经非常肥腻（本人那份几乎有50%是纯肥膏），但是总体还是好评的，下回来可能会选和牛吧。选餐的时候由于几个姐妹都不是很大食，于是选了晚餐的short menu。其中鱼肉upgrade到了皇帝蟹，我自己看小红书评价猪好过牛便没有upgrade（败笔）。我自己还配了它的Wine Paring一起。第一二道开胃菜是一起上来的，分别是Uni Toast以及 OTORO。其中海胆下的TOAST黑松露味与海胆本身很夹，两道菜都好吃。配酒是香槟，这杯是我觉得今晚的酒里面相对差一些的。第二道是Squid，也即荧光鱿鱼，最近当造吧，到处也吃到他。法式的调味，鱿鱼鲜甜，也是好吃的一道菜。配酒换了勃艮第白，大区酒也不贵，但是喝下去对得住他的价钱，作为餐酒不错的。之后上的是CHAWAMUSHI。炖蛋里面配料丰富，有虾，鱿鱼等等。不会出错的一道。再然后是Parker House，面包新鲜热辣，配的白松露奶油蘸酱尤为经验，什么卡路里早就抛之脑后了。然后便是今天第一道主菜，我们都upgrade到了King Crab，皇帝蟹煮到半生熟，又怎会不好吃。这里的配酒换了一支纯米大吟酿，属于偏清甜的口感，有花香，好喝。之后便是今天让人失望的KAGOSHIMA PORK，虽然预计到黑毛猪偏肥，但选材到大半都是纯肥油属实有些过分了，跟CHEF反馈后，得到的也仅仅是黑毛猪就是肥的这样的反馈，这点还是需要改进。配酒是美国的一支Pinot Noir，也是好喝的餐酒。最后的几个甜品也是没让人失望。配的甜酒也是OK的。总体来说，今天还是比较满意，黑毛猪的部分则是大扣分，女生来记得千万换成和牛吧
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眼前一亮的中环夜景，配上超级有气氛的日式料理(有💙的，都是我比较喜欢的菜式)💙△UNI TOAST with Yuzu & truffle竹炭海胆吐司 △OTORO with noriO 拖罗前菜💙△SQUID with shiso紫苏鱿鱼，经过牛油慢煮，再加上备长炭烤过。喜欢配搭忌廉紫苏油酱汁，香而淡。△CHAWANMUSHI with langoustine茶碗蒸海螯虾△PARKER HOUSE with whipped brown butter 超级松软包伴松露牛油💙△SABLEFISH with sake完美出色的银鳕鱼，超级滑嫩，肉实伴鱼骨高汤味噌。出色一流。💙△KAGOSHIMA PORK with violet mustard鹿儿岛猪腩肉配紫罗兰芥末偏肥的20小时慢煮猪肉，外脆而入口即溶，酱汁一流，而且超级入味，幸好份量不算太大，否则有点too much💙△GOLD ZABUTON with yuzu kosho极黑和牛肩里背肉，这个牛比猪肉好吃，牛嫩诱惑，同时带有熏香酸甜△Desserts with coffee and PETIT FOURS△ HKD1,380 Per head
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食过二次后，餐厅主动send email 叫我再visit, 原本以为是好的服务，但有一次book了后餐厅坚决不再比我改booking 而没收订金。不要假惺惺扮和客人熟了。一位支持过2次的客人，你对他就系咁了。
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