HAKU (已結業)

4.5

4.5

57 食評

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4936

中環

$401-800

多國菜 Fine Dining

53

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Kanpachi

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sikbaobaola

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📍 HAKU📍 中環 𝗖𝗲𝗻𝘁𝗿𝗮𝗹 • 國際金融中心商場 (IFC) 4樓4011號舖〔 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 backd

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📍 HAKU
📍 中環 𝗖𝗲𝗻𝘁𝗿𝗮𝗹 • 國際金融中心商場 (IFC) 4樓4011號舖
〔 Follow me on instagram @sikbaobaola ! ^^ 〕
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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.
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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.

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(𝗦𝗲𝗲 𝗽𝗶𝗰𝘀 𝗯𝗲𝗹𝗼𝘄! ☟☟)
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維港景色、美味fine dining、優質服務－絕倫的享受～
這天晚上，就在位於IFC的《HAKU》享受了這麼完美的一頓晚餐
而且還享用了半價優惠😍（詳情請留意文章最後部分）
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《HAKU》位於IFC四樓空中花園，設有chef's counter 開放式廚房還有落地玻璃窗，讓食客欣賞廚師們烹調美食的同時，也可以飽覽維港景色
另外還設有一般餐桌還有私人包廂

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廚師團隊由行政總廚Rob Drennan帶領－他在挪威米芝蓮三星餐廳的經驗絕對是信心保證
菜單融合了西日料理和食材，配上互相襯托的時令食材、醬汁配搭，還有超有心思的擺盤，每一道菜都有滿滿視覺跟味覺驚喜
這晚吃的嚐味菜單共有12道菜，承惠每人$1,680；二人同行，更有一人免費！
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每一道菜都令人印象深刻，尤其是混合黑蒜牛油製成的Parker House roll，味道超級香！！
另外也有wine pairing ($780/五杯)或zero pairing ($380/五杯)的選擇，也太划算！
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Otoro tart
首先以兩道前菜打開味蕾
Otoro大拖羅以紫菜撻皮盛載
一口咬下，先是撻皮的香脆，再來是拖羅的油潤
佐以鹹鮮的ama soy jelly和微辛的芥末油
層次相當豐富
同行友人對這道念念不忘呢

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Zabuton tartare
另一道是和牛他他多士配上smoked pike roe
牛肉用上沙巴當
多士牛油香氣濃郁，好好吃

Zabuton tartare

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Clisson Muscadet Sevre et Maine 2020
- Melon de Bourgogne

Clisson Muscadet Sevre et Maine 2020

Clisson Muscadet Sevre et Maine 2020

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Kanpachi
鱆紅魚刺身配上薑、乾蔥、coconut spicy vinegar
然後表面蓋上一塊椰子啫喱；最後倒入炭味忌廉
這麼多元素加起來，卻沒有蓋過鱆紅魚本身的魚鮮味
鱆紅魚切成小塊，肉質爽口
吃上去，薑味滿突出，反而椰子感覺不濃烈

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Hokkaido scallop
北海道帆立貝刺身非常新鮮，肉厚、肉質細嫩
配上萵筍，加上青檸汁、青檸果皮、青瓜啫喱
最後加入三杯酢 (Sanbaizu sauce) (白醋、醬油、味醂混合而成的醋)跟roasted garlic oil

Hokkaido scallop

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Firefly squid
餐牌的firefly squid指螢光魷魚；師傅上菜時則介紹其為槍魷魚
品種名字都是其次，主要是味道賣相都好好！
看上去彷彿看見幾條蛇哈哈🐍
魷魚經過低溫慢煮30分鐘，能保持其鮮味跟彈牙肉質
配上數款特調醬汁 — 炭香tare sauce (醬油)、焦化洋蔥、甜醋啫喱
另外還有紫蘇葉

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Chawanmushi
茶碗蒸表面放上了北海道三文魚子、北海道馬糞海膽
海膽以山椒粉調味；另外還加入了山椒葉，加點辛味
質感滑滑溜溜，味道不算有驚喜，但心思滿滿

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Parker House
超！級！好！吃！
是我吃過最好吃的餐包之一啊...
餐廳自家製黑蒜麵包，在食客進食前一刻才新鮮出爐、熱烘烘的上桌
外層薄脆、內層鬆軟，口感一流！
用上黑蒜牛油製作，牛油是非一般的香😍
配上餐廳自家製的whipped brown butter，上面切上海量松露（採用澳洲冬季黑松露），香氣四溢
令人印象深刻的bread & butter～

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Sablefish
來自日本的銀鱈魚～配上由燒魚骨、松露油、清酒等混合而成的醬汁
肉質嫩滑、啖啖肉，輕輕調味，帶出魚香
上面放上好多Oscietra caviar 魚子醬；另外還有帶有生蠔味道的oyster leaf，滿滿的海洋感覺～

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Signature King Crab (+$330)
挪威皇帝蟹～厚肉、鮮甜🦀
表面掃上tare sauce一同焗製，加上fingerlime caviar 手指檸檬
再配搭加入了由龍蝦湯、忌廉、蟹油混合而成的醬汁，鮮味十足！

Signature king crab

Signature king crab

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Pigeon
乳鴿以牛油煎香，配上黑喇叭菇purée、紅菜頭purée、四川花椒醬
最後倒上以乳鴿骨、紅桑子醋混合而成的醬汁

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Short rib（可以升級為A4和牛）
來自美國的牛仔骨，先用蘋果木煙燻，再用上36小時慢煮
肉質軟腍、肉汁豐富，配上牛味香濃的醬汁，令味道更上一層樓！
配醬同樣多樣 — 柚子胡椒、洋蔥、roasted garlic、黑蒜洋蔥purée
最後倒入以大量牛筋、牛骨熬製，最後加入sherry vinegar調味的醬汁

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Cherry
鹹食吃畢，先來一道pre-dessert清清舌頭
車厘子青檸雪葩酸酸甜甜，輕輕緩解吃完主食的飽膩感，更多的是啟動「甜品胃」🤣
表面有車厘子葉油、青檸果皮，再加入食用乾花和液態氮
賣相一流，還提高冰涼感🧊

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Purple sweet potato
超級喜歡這道雪糕！
紫薯味道超香超濃，是採用了香港本地有機農場種植的紫薯呢💜
加入了日本3.6牛乳製成雪糕，入口順滑
雪糕上插上脆脆的紫薯蛋白餅、碗邊鋪滿紫薯粉，每一口都是香香的紫薯味道呢💜
紫薯迷肯定愛！
下面還有sherry toffee，個人覺得可有可無啦😝

Purple sweet potato

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Sweets
最後的最後，再來一點甜～
首先是我最愛的瑪德蓮蛋糕！
加入了日本味噌，吃起來也帶微微的鹹味；表面也裹上了一點味噌糖，味道滿特別
黑色一條的是焙茶威化餅，比普通威化條薄，只有一兩層，口感很脆
裡面擠上了帶酸的calamansi cream
芒果啫喱糖採用泰國芒果製成，配上混合了辣椒粉跟糖的粉末
來慶祝特別日子，還有一個彩虹糖蛋糕呢❤️
看樣子應該大概能估計味道了🤣，超級甜🤣
另外也給我們拍了一張即影即有，謝謝餐廳的招待💕

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是次用到了滙豐信用卡的優惠～他們的Premier Mastercard跟不少餐廳合作，提供優惠如指定套餐買一送一、折扣優惠等，HAKU就是其中一家！會太划算嗎！
強力推薦大家查閱優惠詳情，可能也會找到寶藏喔！

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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littlefoodie00

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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 (軍艦壽司), absolutely delicious; the zabuton tartare with smoked pike roe is beautifully seas

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Carrying on with their contemporary Japanese concept, Haku has reopened at IFC in an even more elevated style.

ZABUTON TARTARE

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 (軍艦壽司), 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.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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2023-06-05

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foodandrabbit

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HAKU由海港城喬遷到IFC 四樓空中花園行政總廚 Rob Drennan曾經係挪威米芝蓮三星餐廳laaemo擔任研發主廚👨🏻‍🍳食材運用同烹調手法都有保證新地址環境舒適裝修以木同石頭為主打造出簡約日系北歐風🪵🪨 落地玻璃望住維港景色好靚🌌 同舊址一樣采用咗開放式廚房可以欣賞到成個烹調嘅過程😆LONG DINNER TASTING MENU ($1980/pp) + WINE PAIRING ($680)總共有13道創新嘅歐日fusion精緻菜有五款唔同嘅餐酒配唔同嘅食物而且每上一道菜/酒店員都會好細心咁介紹食物高質賣相靚 feel到主廚同佢嘅團隊落咗好多心思❤️🥂Ernest Champagne Remy第一支酒有少少蘋果味咁好開胃好易入口1）UNI TOAST竹炭多士上面放咗好鮮甜嘅北海道赤海膽入口即溶而且加咗少少yuzu truffle汁意想唔到咁夾✨2）OTORO甜豉油大拖羅紫菜撻拖羅好新鮮加上紫蘇花味道清新佢帶有花香同埋紫蘇味為拖羅味道添加層次ꔛꕤ3）HOKKAIDO SCALLOP北海道帶子配上青瓜紫菜啫喱好特別用咗三杯醋酸酸地好清新另外仲有萵筍同

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HAKU由海港城喬遷到IFC 四樓空中花園
行政總廚 Rob Drennan曾經係挪威米芝蓮三星餐廳laaemo擔任研發主廚👨🏻‍🍳食材運用同烹調手法都有保證新地址環境舒適裝修以木同石頭為主打造出簡約日系北歐風🪵🪨 落地玻璃望住維港景色好靚🌌 同舊址一樣采用咗開放式廚房可以欣賞到成個烹調嘅過程😆

LONG DINNER TASTING MENU ($1980/pp)
+ WINE PAIRING ($680)
總共有13道創新嘅歐日fusion精緻菜
有五款唔同嘅餐酒配唔同嘅食物
而且每上一道菜/酒店員都會好細心咁介紹食物高質賣相靚 feel到主廚同佢嘅團隊落咗好多心思❤️

🥂Ernest Champagne Remy
第一支酒有少少蘋果味咁好開胃好易入口

1）UNI TOAST
竹炭多士上面放咗好鮮甜嘅北海道赤海膽
入口即溶而且加咗少少yuzu truffle汁意想唔到咁夾✨

2）OTORO
甜豉油大拖羅紫菜撻拖羅好新鮮加上紫蘇花味道清新佢帶有花香同埋紫蘇味為拖羅味道添加層次ꔛꕤ

3）HOKKAIDO SCALLOP
北海道帶子配上青瓜紫菜啫喱好特別
用咗三杯醋酸酸地好清新
另外仲有萵筍同埋食用玫瑰🌹

HOKKAIDO SCALLOP

4）KANPACHI
鹿兒島新鮮章紅魚刺身配昆布
淋上血橙果汁仲有食用花做裝飾
賣相靚又好味🌸

🍶新瀉月白
第二支酒有米香嘅味道同樣好易入口
而且倒出嚟呈半透明咁好靚～

5）SQUID
火箭魷魚經過牛油慢煮🧈
保持到魷魚嘅鮮味而且好彈牙🦑
加埋忌廉紫蘇油同香濃嘅昆布木魚湯非常夾💚

6）CHAWANMUSHI
茶碗蒸淋上非常香濃嘅龍蝦湯🦞
上面仲有三文魚子日本澳蝦肉同埋山椒粉
口感非常嫩滑🥰好好味

🥂Clisson Famille Lieubeau
第三支酒好特別有啲蜜瓜蘋果同糖果味
甜甜地咁💕

7）PARKER HOUSE
賣相好吸引而且好好味好鬆軟嘅麵包😆
黑蒜麵包好香蒜味麵包熱辣辣配埋松露cream口感一流🖤 令我印象好深刻嘅麵包

8）SABLEFISH
銀鱈魚魚肉好滑好滑好滑～
銀鱈魚經過牛油慢煎配埋松露油魚汁
好creamy好好食！上面仲有魚子好正😻

9）KING CRAB
挪威皇帝蟹好厚肉同埋好鮮甜🦀
加埋主廚特別調製嘅醬汁
令到蟹嘅鮮味更加突出✨

🍷TYLER
第四支酒係一支好香嘅葡萄酒🍇 個人幾鍾意

10）20 hours Kagoshima pork / Short Rib （二選一）
鹿兒島豬腩肉以低溫慢煮咗20hours
肉質肥美入口即溶好juicy
配上以豬骨熬製嘅醬汁非常之夾🐷
仲有啲蘿蔔片喺面頭解油膩～

20 hours Kagoshima pork

美國加州牛小排賣相非常吸引
上面有啲食用花做裝飾好似藝術品咁靚*.❁
牛小排熏制 4 小時之後再烹製咗36 小時～佢肉質嫩滑帶有微微熏香嘅味道仲有少少柚子胡椒調味醬汁酸酸甜甜咁😋

11）APPLE lime leaf
APPLE lime leaf雪芭好清新好有東南亞嘅味道😚 味道酸甜

🍷Malmsey
最後一杯酒係配甜品嘅好特別真係有少少拖肥糖嘅味道💛

12） MEDJOOL DATE coffee
賣相好特別嘅甜品有啲棗味脆脆做裝飾
食落勾起左啲兒時回憶因為好似以前細個食嘅中式糖咁椰棗雪糕配金寶脆脆口感豐富

13）PETIT FOURS
紅桑子啫喱糖賣相特別入口煙煙韌韌咁
焙茶忌廉肉桂條令我印象深刻因為廚師建議我聞着嚟食🤣🤣好香玉桂味另外仲有核桃金磚蛋糕仔蛋糕口感鬆軟同埋真係好香合桃味！

結論係無論賣相定味道都非常高質 ✨
每一道菜色都唔會令人失望🤤

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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