Since opening in 2017, Haku has gained a reputation as one of Hong Kong’s most innovative restaurants. This May, the restaurant is unveiling its new location atop IFC Mall in Hong Kong Island, and introducing a new culinary concept that will set a new standard for contemporary fine dining in the city.
Newly opened on the rooftop garden of IFC Mall and under the direction of Executive Chef Rob Drennan, Haku has unveiled a new tasting menu that showcases innovative gastronomy and creative modern cooking. Paying homage to the restaurant's roots while injecting influences from Drennan’s international experience, the new Haku will highlight premium ingredients from Japan as well as products sourced from local Hong Kong farms. This progression represents an evolution for the restaurant that extends to the stylish, minimalist interior design of its new home.
The new menu includes a mix of novel dishes as well as a selection of legacy favourites from the previous menu, the latter of which have been reimagined to surprise and delight Haku fans. Highlights of the new menu include Uni Toast, featuring umami-rich Hokkaido Bafun uni atop a binchotan-grilled brioche and finished with a yuzu truffle emulsion; and Hotaru Ika, in which tare-glazed firefly squid is grilled over binchotan charcoal and served cold with finger lime caviar, shiso emulsion, pickled pearl onions and baby sorrels in a charred onion broth.
Elsewhere, Drennan asks diners to join him in defying the fine-dining convention with his dish of Fried Chicken. This elevated take on the classic American comfort food features buttermilk-marinated Yamaguchi chicken thighs served with black garlic hoisin sauce, Rossini gold caviar and deli-style half-sour pickles. As is standard protocol for fried chicken, guests are encouraged to eat the Haku version with their hands.
Haku fans will be pleased to hear that one of the restaurant’s signature desserts will remain on the menu. Jerusalem Artichoke features ice cream made from the eponymous root vegetable, served with toasted hazelnut crumble, mandarin gel, and finished with a drizzle of chocolate.
