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2022-08-18
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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
Uni
The charcoal brioche was bejeweled with a lusciously sweet and creamy Hokkaido Uni, with pickled onions, yuzu truffle emulsion, shiso dashi and flowers freshening it up with citrusy punches.
Smoked cod roe
Stuffed within a roll of light and crispy paper-thin pastry is a smoked cod roe mousse dusted with leek ash. The mousse emanated smoky and briny aromas, and was gloriously smooth on the palate, creating stark textural contrasts.
Fried Chicken
Imported from Niigata, the chicken thigh was fried to golden brown with a crackling exterior, with dense and juicy meat encased within. Marinated with buttermilk and smoked the American way, savory juices oozed out upon each bite. Black garlic seafood sauce and half sour pickles amped it up with a refreshing twist.
Otoro
Marinated in soysauce overnight, the otoro was melt-in-the-mouth tender. It was lightly seared on the sides to release its unctuous essences. Dollops of violet mustard, English mustard and seaweed accented the dish with a tantalizing kick.
Arrowhead Squid
Imported from Kyushu, the arrowhead squid was firm yet tender with a precise resistance. It was doused in a shiso emulsion and pickled onions dashi, with a swish of peppery spiciness from sansyo powder.
Truffle
Resting on a layer of morel puree are some pearl-sized Yukon potatoes which were slightly starchy with a nice crunch. Bejeweled with caviar from Siberia, which has a lower mineral content and salinity, the dish was enlivened with briny flavors from the ocean. It was then gilded with a pompous display of Australian truffle shavings.
Blue Lobster
The French blue lobster which was phenomenally succulent and firm, was paired with celeriac puree and deep fried celeriac threads. A bisque with condensed essences of lobster shells. Miso, mirin, sake and Hokkaido salmon roe was the ladled on.
Kagoshima Pork
Sous vide for 20 hours, the pork was deliciously tender, and could be easily forked off. The exterior was blistered and seared to perfect crispiness with a teriyaki sauce. It was paired with dollops of shiso sauce and pickled onions, as well as an accompanying stew that emanated rich, unadulterated pork and chicken flavors.
A4 Kagoshima Beef
Cooked to medium rare, the beautiful slice of pink wagyu was melt-in-the-mouth velvety with a signature meaty flavor. The sauce made with beef bone and marrow further lofted it higher.
Parker House
The fluffy and soft brioche was infused with black garlic skin powder and Australian winter truffles. The light, ethereal truffle-flavored milk butter further made it a sing with a blast of umami.
Burnt Milk
Beneath the blanket of binchotan-infused 3.6 milk mousse and local organic watermelon jelly is an extract of yuzu, galangal and fig. The chef would then sprinkle over shaved ice made from sugar candy and ginger. The resulting taste was potent but comforting.
Jeruselem Artichoke
Jeruselem artichoke is the root part of a sunflower. After fermentation, it is churned with 3.6 milk into a gelato. Drizzled with a 85% Belgian chocolate sauce and mandarin gel, the dessert was creamy with nice textural contrasts from the hazelnut crumbles.
Yuzu Candy Jelly
The candy exuded refreshing citrusy yuzu flavors, with the peppercorn sugar from Korea underneath radiating a sharp, tantalizing tang.
Walnut Financier
The financier was artfully crafted with banana curds on top and caramelized walnuts.
Ruby Chocolate
The naturally pink hue was created with unfermented cocoa beans. This slightly sweet and acidic chocolate is considered as the fourth variety of chocolate after dark, milk and white chocolate. Puffed rice and miso was added for extra textures.
Verdict
HAKU is the epitome of transformation and innovation, which will surely captivate diners with its delicate artistry and solid culinary techniques. The restaurant definitely has a shot for a Michelin Star in the coming year. Be prepared to be dazzled by their decadence for your visit.
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