HAKU (已結業)

Item: HAKU
Rating: 5
Author: littlefoodie00

4.5

57 食評

味道

環境

服務

衛生

抵食

4936

中環

$401-800

多國菜 Fine Dining

littlefoodie00

等級4

536

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

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 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.