HAKU — Restaurant in Hong Kong

Make a reservation now, dress in your finest to make room for the 8-course tasting menu. We had the regular omakase and the vegetarian omakase, I would go back for the omakase. For the vegetarian omakase, there are some dishes which did not live up to expectation and I would hope that this could be tweaked before going back again. We started with the welcome snacks which consisted of a mini okonomiyaki (I could have 10 of these if it was served as a canape at a cocktail party), raw oyster, dehydrated carrot cone with salmon roe (again, I could have 10 of these) and a cold sweet corn soup. The vegetarian welcome snacks were alright but the regular omakase welcome snacks were definitely better. Then came the sashimi moriawase: squid, scallop, two types of fish. Looking back, I thought this was the weakest part of the dinner. It was good, but I prefer sashimi that is less adulterated. The vegetarian version was the “taste of nature” that consisted of cucumber, small radishes, turnips and mushrooms. The cucumber was disappointing as there really was nothing special about this dish. I had the shiro uni on brioche with a thin layer of pumpkin puree, which surprisingly worked. The creaminess of the uni just soaks right into the bread and melts in your mouth. The vegetarian equivalent was the shio tomato with shiso, fermented olive oil and sunflower seeds. This tomato was really sweet, different from a cherry tomato, and full of umami flavor. The dish that I was waiting for, chu toro with pomard beef and topped with Kristal caviar. This dish was heavenly as I imagined and has made it to my list of dishes part of my last supper. I would take away the shiso flowers in the tartare as it brought out some fishy flavors and pair it with a heartier melba toast or a thicker cracker that didn’t get soggy too fast. For the vegetarian, we were told that their mushroom order did not come in so we had something similar to maitake mushrooms but these were way earthier and almost a bitter chocolate flavor. The mushroom dish was really tasty but I had to go back to my chu toro tartare. I had the grilled fish next. The flavors of the fish were nice but it was overcooked and a bit on the dry side. The vegetarian dish was superior to the regular omakase, clay baked sweet potato smothered with shaved summer truffle. The dish was so fragrant, salty, sweet and paired wonderfully with white wine. The next dish was the wagyu beef with the beef tongue on either side of the beef. The wagyu beef was deep fried and had a crispy coating and the tongue was one of the most tender pieces of beef I have ever had. It was so amazing. The vegetarian dish was a corn soup. It looked great and filling if that’s any help. As if I weren’t full enough, next came the Chosyu Kurokashiwa chicken rice caldoso which was tender pieces of chicken with actual chicken taste with rice in a chicken broth. This dish was so comforting and warming, it seemed to just wash away all the beef fat that I had consumed just prior and wash away all my worries. The dish was full of umami, make sure that you save enough room to have this dish! The vegetarian version was literally farm to table vegetables with steamed flavored rice. The chefs said that they do not place a specific order for vegetables but rather just accept that the farmers select the freshest vegetables for them. Baby corn has never tasted so pure and sweet, mushrooms earthy and robust and little turnips full of sugar. There were two desserts, and even though I am not a dessert person, I did enjoy the desserts! We had the musk melon with lime sorbet and the peach with yogurt foam and granita. Both desserts were executed very well, all the flavors worked so well together. Funny enough, if you tasted each dessert component separately, it wasn’t as mind blowing. All in all, make a reservation now! The menu changes, so hopefully my review is still applicable to when you visit...

3/5 It worth a try especially if you love desserts. 值得嘗試一次，尤其如果你喜歡甜品。

(中英雙語，Chinese and English review) Great service, mysterious yet cozy dinning area. Their dishes presentation and tableware are gorgeous.

Now let’s talk about the taste, they all cooked nicely with passion and taste good, is just I expected more from a oversea Michelin star brand. And the fusion part didn’t balance the best to me, wish to taste more on the twist then just seeing the technique. Is a great chef without courage to break rules and the wholes meal just bored me.

Three sashimi with different sauce, fresh good sashimi, adding sauce so is fusion? Yet I don’t feel is a great match, it taste separately and didn’t upgrade/pair/affect the taste of the fish.

Perfectly cooked lobster tail, very french with the cauliflower purée and olives, yet just a dot of Japanese feeling from the shio konbu. The fish is the same, lovely but I’m lost like I’m having a french meal.

Love the rice a lot, taste like home, feel so warm, still can’t back to Japanese fusion yet just adding a abalone.

If you love dessert, not the chocolate ice cream but those tiny one they give you at last, have amazing texture, flavour and achieved fusion for me.

(Google translate)

有禮的服務員，神秘而舒適的風格。他們的餐具展示和餐具都很漂亮。

現在，我們來談談口味，它們都美味，煮製得很好，只是我期望海外米其林星級品牌能提供更多。而且融合部分對我而言並沒有達到最佳平衡，希望在未到上嘗試到更多融合菜，而不是只是看到技巧。是一位偉大的廚師，沒有勇氣突破規則，整頓飯讓我感到無聊。

那樣不同的醬汁的生魚片，新鮮的好生魚片，加醬汁，這樣融合嗎？但是我覺得這不是一個很好的搭配，它可以單獨品嚐，並且不會提升/配對/影響魚的 味道。

完美煮熟的龍蝦尾巴，帶有花椰菜泥和橄欖的法國風味，而shio konbu只是一點日本風味。魚是一樣的，很可愛，但是我迷路了，就像我只是在吃法國餐一樣。

非常喜歡米飯，有家的味道，感覺如此溫暖，仍然無法回到日本風味，只是添加鮑魚。

如果您喜歡甜點，不是巧克力冰淇淋，是最後會給您的那小巧的甜點，具有驚人的口感，風味，並為做到法日融合。

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✨HAKU 遷至中環國際金融中心空中花園🌃星空下享受別開生面創意無國界料理！DINNER TASTING MENU雲集TOP INGREDIENTS! Swipe right全部VIDEO等你experience MAGIC💫 CHEF PLAYING WITH FINEST ARTS ON PLATE✨ WHAT’S BETTER THAN TO SIT BACK, WATCH THE SHOW AND EAT?🫶🥰

HOKKAIDO UNI A mini charcoal toast with butter and yuzu dressing, highlighting the Hokkaido uni which was very rich and refreshing! Appetising pick!

O-TORO ONE OF THE BEST TORO EVER! Luscious mustard seasoning of 2 versions, fresh, juicy and succulent!

FIREFLY SQUID With an acidic twist, delightful and refreshing herbs! Fine balance of acidity and richness on the plate!

FRIED CHICKEN caviar / half sour First time in my life feels like eating the whole fried chicken with the crispy skin! Devoured with multiplied satisfaction when it comes with caviar! A BIG BONUS!

KAGOSHIMA A4 WAGYU Sided with black garlic pure and caramelised onions, the Wagyu was tender and succulent, seasoning was complex and flavourful!

PARKER HOUSE (A kind of soft bread) black garlic / truffle

Sweets: JERUSALEM ARTICHOKE A kind of thistle cultivated as a food. The edible portion of the plant consists of the flower buds before the flowers come into bloom. Made into an ice cream, the hazelnut crumble that seats underneath added delightful texture!

Petite 4:

BLOOD ORANGE fennel pollen FINANCIER calamansi RUBY CHOCOLATE roasted miso Surprising flavors that went well! Pink chocolate is first of all rare to find, incorporating salty miso made me think of salted caramel! Beautifully done!

💫To wrap up, the 3 pieces of delicate desserts unfolded 3 different stories reflecting the cultures / spirits behind the meal! A meal full of sparks and surprises behind every delicacy! Will surely be...