HAKU (已結業)

2/5Well, old address was even better, new one just with good views, but such disappointing for the food.Beside the breakfast egg custard was alittle more fun while flavour matching was good. Others course feels like leak of heart at all. Very simple usual combination but they claim is modern contemporary? Also portion was way too little. Me and my friend went to four season after for a full Japanese lunch set. Asked for a light rice flavour sake and got introduced a mehhhhh one too.

以lunch嘅價錢， Haku交足功課。全無預先訂位，失驚無神衝左入去，好彩仲有Table位, counter已經全部被預約。Waitress嘅細心係真心要讚，佢留意到我同老細兩個交換位坐，然後就過嚟問我地係咪唔ok, 有冇野佢可以幫手。 原來係女朋友對個座位嘅毛毛質地敏感，佢立即offer用餐巾佈滿座椅位置。未開始食，我立即對呢間餐廳加分。是日午餐係6道菜的Tasting Menu, 由毛蟹春卷做開場，蟹肉非常鮮甜。緊接係鰹魚汁漬炭燒拖羅，味道還可，完全唔油，反而有啲清爽。然後白色一片片嘅係魷魚片配海澡汁嘅沙律，呢個唔係我杯茶。中間隔場有茶碗蒸，我見到上茶碗蒸，覺得唔係lunch就係咁hea呀？越平淡越有驚喜，老細平時最憎食茶碗蒸，佢都話正！將Egg Benny 變成茶碗蒸，真係一絕。 最上一層係Holland Sauce嘅foam, 中間係用蒸蛋，最低層係用Smoke Bacon做出嚟嘅高湯。呢個配搭真係一絕，確實係亮點。嚟到主菜部份，我叫咗法國藍龍蝦，老細叫咗北海道石班，唔駛講就一定係法國藍龍蝦勝！半熟嘅龍蝦肉，再琳上用龍蝦膏、蝦油和蝦湯所煮成嘅汁，帶有微辣，非常惹味。午餐接近尾

『望住海景好寫意，菜式創新之餘味道拿捏得幾好』⁡舊年年尾造訪過仍在尖沙咀的HAKU，表現不俗(拖延症的post一直未出🙈) 今次再訪已經搬到IFC 4樓的平台，比起舊舖環境更開陽闊落，對住海景同開放式廚房享用晚餐感覺更加放鬆舒適🥂菜式由曾擔任米芝蓮三星餐廳Maaemo R&D chef 的Rob Drennan設計，充滿藝術感同創意📜如果話舊舖更偏向傳統日式割烹路線，新舖則更充滿現代同各地文化的衝擊，可以話係完全唔同的體驗。⁡推介 🥢海膽 🥢松露薯仔粒 🥢藍龍蝦 🥢甜品 ————————————————————⦿ Dinner Set (HKD1980)◎ Starter - Part 1//北海道海膽| 4.3/5//煙燻鱈魚籽 | 3.5/5//炸山口縣雞髀肉 | 3.8/5⁡前菜中最喜愛當屬海膽，海膽肥美軟滑味道濃郁，同黑松露一齊放係鬆軟的Brioche上面，焦香可口👅炸雞旁邊有自家醃製的酸瓜，酸到打冷震好過癮⁡◎ Starter - Part 2//大拖羅 | 4/5//慢煮魷魚 | 3.8/5//松露薯仔粒 | 4/5//藍龍蝦 | 4.3/5⁡大拖羅用昆布鰹魚醃過，配上英

由Chef Rob Drennan領軍的Haku, 我覺得絕對不會比之由Chef Agustin Balbi主理的時代遜色. 特別欣賞Chef Rob是一個很追求細節的廚師, 無論是食材的烹調和配搭, 還是菜式的擺盆與餐具的運用, 也會力臻完美. 除此之外, 他也很注重食客的用餐體驗, 除了很Attentive和他們交流外, 也很注重周邊的細節, 例如是枱上有一些很不明顯, 不明顯到連我及侍應也留意不到的污跡, 他也會很優雅地處理, 這態度絕對值得欣賞.從海港城移師到IFC, 除了有一個相當開陽的海景外, Kitchen Table也從L型變成U型, 更多食客能直接欣賞Chef Rob和他團隊的手藝. 最重要是Fass商場入口的位置, 更寧靜也更有格調. 撇除Amuse Bouche, 麵包及Petit Four, 六道菜的午餐未連加一也不用一千元, 以中環的Fine Dining定價來說, 相當合理.1. O-TORO/violet mustard整餐最喜歡的菜式, 大拖羅肥羊而油香豐富, 無筋也沒有雪味, 英式芥末及紫芥末中和大拖羅的油膩, 前者辛甘後者酸甘, 也強化了刺身的鮮味.

HAKU has recently relocated to IFC rooftop with a brand new concept – borderless cuisine. Rather than confining to one specific cuisine, Chef Rob Jacob Drenan brought us through an innovative and exhilarating 15-course modern gastronomic journey, melding techniques and ingredients from Japan, France, United States and beyond. The restaurant is anchored by an open kitchen bar counter, where you could appreciate the chef’s meticulous artistry and skills, while feasting on the glamorous views of th

同密友在IFC看完雷神，好順便在IFC吃過晚飯，地點有此隱密，由至身其中，感覺非常好，待應帶我們坐正中位置，面對開放式廚房及清晰的夜空，有專業團隊，送上一道道菜餚，我哋有開了一支酒，餐廳也再送另一杯酒，每道菜比一般法國fusion 菜較大份量，其實都幾飽。甜品精緻，我喜歡指環造形，好有心思，味道合到好處，總結：環境、服務，食物，都係賓至如歸，作為Friday night dinner ，也是個好地方。溫馨提示，想去體驗一下，必須要預先訂位。

HAKU◆ DINNER TASTING MENU ◆↬ HK$1,980 per person◇ HOKKAIDO UNI◇ SMOKED COD ROE△◇ O-TORO◇ ARROW HEAD SQUID◇ FRIED CHICKEN△◇ TRUFFLE◇ BLUE LOBSTER△◇ A4 KAGOSHIMA WAGYU◇ PARKER HOUSE△◇ BURNT MILK◇ JERUSALEM ARTICHOKE△◇ PETIT FOURS上個星期到訪咗新搬到IFC 4樓空中花園嘅HAKU新店環境好正，可以邊食邊欣賞維港靚景坐中間仲可以係open kitchen欣賞廚師烹煮每道菜呢度主打無國界料理可以係一餐入面食到唔同國家時令嘅食材Chef們會好詳細咁解釋每道菜既食材同做法整體全部菜式都唔錯，而且每款都好presentable🌹但中間有一道炸雞有少少失望有啲油，上面再加咗caviar，覺得太咸A4和牛都處理得好好，煮得好嫩，入口即溶估唔到最最最好食係黑蒜麵包🍞配咗即刨黑松露醬，勁香食到停唔到口🤎反而最驚艷係甜品，口味創新但好有水準！第一次食用菊芋整既雪糕

Love watching how the chefs working merlicously here!Hokkaido uni top on brioche, with yuzu truffleThe uni and yuzu are refreshing. Start your palate for the whole meal.Toro marinated overnightWith Two kind of mustardsSo much taste and texture happening in your mouth all at once. I’m glad there are 3 pieces for me to devourFirefly squid on charcoal toast, Australian finger lime caviar, with onion brothFresh but intense flavour. Green sauce from perilla and crispiness from marinated onion. But th

As I know, HAKU is famous for their special cuisine. I had a enjoyable dinner at their new location - IFC.The atmosphere is quite romantic  with nice sea view but it is upset that the seats with nice view is fully booked.Uni Toast  -  Hokkaido Uni is fresh and creamy, really loves this dishHotaru Ika It is appetizing because of its sweet & sour taste.The onion sauce makes the whole dish palatableFried ChickenAmerican style fried chicken which is crispy and  juicy. 20 Hours Kagoshima PorkThe pork

呢一間喺IFC嘅無國界料理餐廳🍴環境超靚 仲可以望到維港🤩和牛就食得多 呢到會配埋黑蒜麵包卷 又幾特別😋個黑蒜味 再加埋即刨黑松露忌廉 真係好惹味🧄🖤🤍唔加和牛 齋食都唔錯！

Finally tried out restaurant HAKU located in IFC that boasts breathtaking views of Victoria Habour!!We ordered the tasting menu and I definitely want to recommend to you guys.Hokkaido Uni served with homemade bread, very interesting dish that had complex flavours and multiple textures, the uni is so fresh and went perfectly with the bread. And I have to say their signature dessert, Jerusalem Artichoke features ice cream made from the eponymous vegetable served with toasted hazelnut crumble, mand

This is the first Boardless Cuisin I had. HAKU is located in IFC with full height windows in the restaurant so that we can have meals with nice harbour view.The first dish is Uni Toast . It is a roasted toast with Hokkaido Uni on top.Uni is fresh and creamy while the toast is crispy.Hotaru Ika It is grilled with binchotan charcoal. It is sweet with a bit of sour taste so that it is quite appetizing.American fried ChickenThe chicken is cooked in traditional American style which makes the the chic

New Haku is now relocated at 4/F rooftop of IFC with 270 degree spectacular view !Now helmed by Chef Rob Drennan with a focus on modern contemporary cuisine. Sitting in front of the open kitchen so that we can watch the chef team performing their creative food.Hokkaido Uni ToastThe uni is fresh and sweet, served with French Toast and yuzu truffle sauce.Firefly SquidIt tastes tender and a bit sour, it’s certainly appetising.Fried ChickenAmerican fried chicken which is juicy and crispy . With the

HAKU上個月由尖沙咀搬到中環 餐廳無論從環境、裝修以至氛圍都帶比食客一種全新體驗🌟  當晚tasting menu 整餐飯食材由亞洲至歐洲再到美洲 好似去咗個味覺trip咁✈️  當中不乏高級食材例如: 澳洲當季嘅winter truffle✨ 西伯利亞魚子醬✨ 藍龍蝦✨  從唔同dish 都可以睇到Chef Rob對食材以及烹調都有自己一套philosophy👁‍🗨  高級食材好食就不在話下 當中最大驚喜竟然係蒸蛋🥚🤣聽完介紹話個蒸蛋有幾層 食落仲會有食美式早餐嘅感覺 冇諗過食落口真係有種食Egg Benedict嘅感覺🤣真係好得意 有層次 又好好食👍🏻😋  另外可以試吓sake pairing🥂 薰、爽、醇、熟 都有齊 啱晒鍾意飲sake 嘅朋友

It's my first time to Haku which is a Japanese fusion restaurant located in IFC. We were given the counter seats facing the kitchen so that we could see the staff in action. 𝐇𝐨𝐤𝐤𝐚𝐢𝐝𝐨 𝐔𝐧𝐢 𝐓𝐨𝐚𝐬𝐭seasoned with shiro dashi with an emulsion of truffle and yuzu with pickled onions, hanaho, and marigold all sitting on top of binchotan grilled black brioche.𝐅𝐢𝐫𝐞𝐟𝐥𝐲 𝐒𝐪𝐮𝐢𝐝which is soft and sour, a nice seasonal appetiser indeed. 𝐅𝐫𝐢𝐞𝐝 𝐂𝐡𝐢𝐜𝐤𝐞𝐧Fried for two times to make sure it is crispy yet the inside is j