26
5
2
Restaurant: HAKU Curated By Hideaki Matsuo
Offer: Have you thought of earning HKD1 = 1 mile through dining?
Mondays: HKD1 = 1 mile, Tuesday - Sunday: HKD2 = 1 mile! (Present QR code in Asia Miles App when you pay your bill) T&C apply.
Terms & Details:
  • Asia Miles can be earned on eligible transactions of between HKD300 and HKD10,000.
  • Asia Miles earned are based on the total amount spent, including service charges and taxes, but excluding tips.
  • Asia Miles cannot be earned on certain promotional menus during festive seasons. Please check with staff in partner restaurants in advance.
  • Bonus Miles will be credited to the members' account within 4-8 weeks after dine-in date.
Other Asia Miles terms & conditions apply
Telephone
21159965
Opening Hours
Today
12:00 - 15:00
18:00 - 22:00
Mon - Sun
12:00 - 15:00
18:00 - 22:00
Payment Method
Visa Master Cash AE
Other Info
Wi-Fi
Alcoholic Drinks
May Bring Your Own Wine Details
Cake-cutting Details
Parking
Phone Reservation
Delivery
10% Service Charge
Offers
Restaurant: HAKU Curated By Hideaki Matsuo
Offer: Have you thought of earning HKD1 = 1 mile through dining?
Mondays: HKD1 = 1 mile, Tuesday - Sunday: HKD2 = 1 mile! (Present QR code in Asia Miles App when you pay your bill) T&C apply.
Terms & Details:
  • Asia Miles can be earned on eligible transactions of between HKD300 and HKD10,000.
  • Asia Miles earned are based on the total amount spent, including service charges and taxes, but excluding tips.
  • Asia Miles cannot be earned on certain promotional menus during festive seasons. Please check with staff in partner restaurants in advance.
  • Bonus Miles will be credited to the members' account within 4-8 weeks after dine-in date.
Other Asia Miles terms & conditions apply
Review (40)
Level4 2018-12-28
4178 views
說起愛情, 很多人都會想到男女之間的那種愛, 但對於我的人生來說, 家人, 朋友的愛情更為重要, 當中對我影響最深, 心中地位最高的, 莫說是宅女的妹妹了. 還記得兩年前她隻身到英國時, 自己擔心得每晚睡不著, 生怕她在那邊會有什麼事發生, 畢竟在我眼中她還一直都是那個瘦小, 揹著書包要我接送上學的妹頭嘛. 但轉眼間兩年巳過, 妹頭也巳成為一位獨立不巳的女生, 作為姐姐也感安慰. 所以這次趁著她生日, 就豪氣的帶她來這家HAKU, 來一頓高質FUSION菜慶生吧. 那為何未吃就知道高質呢? 其實這家名叫 的餐廳, 全名是, 主理人正正就是大阪米芝蓮三星懷石料理柏屋的名廚松尾英明, 不過這裡吃的不盡是和食/懷石料理, 而是日法FUSION, 因此負責的主廚也不是日本人, 而是來自阿根廷的Agustin Balbi. 其實來之前巳有從身邊來吃過的朋友打聽過這裡的質素. 始終來這裡花費不少, 而得到的答案是這個主廚也是滿有實力的, 更曾獲得過十大日本年青主廚以及「Hong Kong Tatler 2016 最佳新晉主廚」的美譽. 對於這樣滿有名氣的餐廳, 當然是要早一點預約. 大約在一個多星期前宅女就先在官網預訂好, 十分方便. 不過注意預約時需要先以信用卡支付了部份訂金才能成功訂位, 以免客人爽約, 個人覺得如果有心去吃的話, 支付訂金根本不是問題. 因為是妹妹生日, 所以當時也在REMARK處註明了, 聽說餐廳也是會有點小小的慶祝給該食客.餐廳其實非常易找, 皆因就是在海港地海運大廈地下這層, 附近周圍都是食肆, 假日來時好不熱鬧. 不過HAKU就靜靜的躲了在角落處. 簡約低調的門面跟對面的港式麵店形成了強烈的對比, 難怪感覺這裡自成一角, 更為突出. 走進店內, 先是條長長的通道, 帶點神秘, 接下來就看到一整個開放的廚房跟單人吧台. 格局有點像現代的高級壽司店, 這樣其實主要是希望食客跟廚師們有著多點的互動. 但如果人多一點或不想並肩坐的話, 其實旁邊是有些二人或四人座位的. 當時坐在那邊距離遠一點就看不到主廚的舉動了.這天是假日中午來到, 眼看食客也不算很多, 整個場包括我們兩人就只有3組客人. 不過這樣反而更寧靜, 跟外面商場喧鬧的盛況相比, 這裡更能令人吃得享受.當然, 能享受著這樣高質的環境加食物, 也是要付出多點代價. 這裡基本上沒有什麼餐牌, 吃的都是OMAKASE. 晚餐一位8道菜要HK$1480. 午餐相比會便宜一點, LUNCH SET4道菜有分HK$350或HK$450. 不過問過假日好像只有5道菜的OMAKASE, 每位HK$850.我們假日來, 基本上就沒得選擇, 只有選HK$850這款. 坐下來時, 基本上不用點菜, 就眼看廚師們巳開始為我們準備菜餚了. 這時店員也來到我們面前先講解一下今天吃的菜色所用的食材. 基本上都是來自日本, 當中有北海道的海膽, 福岡的鯛魚, 鹿兒島的和牛, 反正食材就是絕對不會令人失望的.而午餐說是有5道菜, 不過其實除了那5道菜之外, 亦會另上前菜, 小吃, 也會有甜品等等, 所以不用擔心不夠飽. 說時遲那時快, 前菜跟小吃就先上來了. 雖然每道份量細小, 不過無論是外型還是味道都滿有驚喜. 有點可惜是上前菜時店員在講解食材時, 宅女忘記了做筆記, 所以有些忘了是用什麼食材. 不過這兩道吃起來記得味道不錯的. 當中宅女印象比較深刻的是以下兩個前菜, 這個超迷你的大阪燒, 以及三文魚籽最中. 前者真的迷你得比手心還要細小, 一口就可以吃掉. 放在個小小的木盤上, 上方還真的有沙律醬, 燒餅醬汁跟木魚片. 入口比想像中要軟棉, 味道就是大阪燒的味, 但木魚片比平常所用的味道來得很鮮香, 是個不錯的餐前小吃. 再來是更吸睛的三文魚籽最中, 是日本一款傳統的甜點, 外層的是以糯米粉入模盤烤烘而成, 常看到的多是有花形, 也有長形或圓形的, 中間就夾著滿滿的紅豆. 老實說宅女雖然喜愛日本美食, 不過最中就不是常常會買來吃, 皆因傳統的那些是超超超甜. 近年不少日本餐廳都會用最中來夾著雪糕吃, 這樣甜度來得溫和也好吃. 不過今天看到的內裡居然是放了三文魚籽, 還真的少見. 索性豪邁一點, 放上蓋子大口咬下去, 外層非常的香脆, 亦很有空氣感, 而內裡的三文魚籽亦夠鮮甜, 帶點咸香, 意想不到的跟外層非常配合!! 五道菜的第一道終於上場, 也是妹妹整頓飯的心頭好!!! 其實未上桌時, 眼看廚師把海膽拿出來時, 宅女跟妹妹四隻眼都巳經發了光!! 看到他一片一片的放上去時, 心裡一直想 "多點多點多點'', 不負所望, 上面每份都有著堆得滿滿的海膽. 用上的是來自北海道產的, 雖然香港現時周圍都可以吃到海膽, 但大多都是來自韓國或加拿大, 真正來自北海道的價錢始終不便宜.當然, 來到這裡就不是單純的吃著一片片海膽. 廚師把海膽放在法式奶油麵包BRIOCHE上, 麵包是那種空氣感偏重, 層次分明, 看起來有點像千層酥, 不過咬下去是麵包, 多士的質感. 配合著味道濃香甘甜的海膽一起來, 完全不會搶去海膽的風頭, 但比起單吃海膽又多了一份豐富的口感, 上方以紫蘇花作點綴, 有著畫龍點睛之效. 接下來第二道是魚, 上來的份量不算好多. 但賣相也是同樣的精緻. 食材是用上來自福岡的鯛魚, 在日本吃新鮮鯛魚多以一整條來燒或是做刺身. 不過在這裡就不會吃得那麼簡單了. 廚師用上最嫩滑的魚腩部份先煎香表皮, 再佐以西班牙香腸粒及大豆, 當中加上了點點紫蘇作伴. 其實看起來有點像我們中國人做的豆豉煮魚, 不過這個魚一放入口, 魚肉非常的軟嫩, 魚皮帶點輕微的焦脆, 加上了香腸粒的咸香, 整個汁的味道好豐富, 但又不會死咸. 雖然表面沒什麼驚喜, 但單是食材配上如此烹調手法巳勝過一切.第三道是肉食朋友期待巳久的和牛了! 雖然宅女近年口中常說想少吃點肉, 不過面對牛肉, 尤其是和牛就總是抗拒不了. 這裡選用了鹿兒島產的和牛, 加入日本香菇, 配上南瓜醬, 再放了點點榛子作點綴. 整個擺盤就是美. 和牛是小小四方的一顆, 用刀根本不花力就能切開, 內裡的肉超嫩, 吃起來有點像慢煮肉的感覺, 當中的油脂又不算太高, 本身的醬汁是有點濃, 不過再配上南瓜醬就多了點點清爽口感. 這個牛煮出來的味道基本上就沒什麼地方可挑剔, 如果要說缺點的話, 就是和牛份量太少了吧!! 一點都不夠喉. 吃過3道菜, 其實不有半飽的感覺. 這時再上來一個主食, 就是花恰飯~ 單是看著廚師把那些花蛤殼細心的排列起來巳看出他們做這個飯絕對有誠意了! 用上來自長崎那邊出產的花蛤, 每隻體形都偏大而肥美, 豪氣的大堆頭放在飯上, 保證每口飯都吃到這個花蛤. 上桌時廚師會先替我們把花蛤跟飯攪拌一下再分裝進碗內. 雖然說花蛤是主角, 不過用上的米也不是普通米, 而是來自秋田縣的米. 記得宅女上次去秋田也買了好幾包秋田米回家, 吃起來比起普通日本米更有彈性, 這裡的當然也不會令人失望. 入口有著很鮮甜的花蛤香, 米飯偏濕潤那種, 花蛤多得每口都能吃到, 肉質彈性有致, 清爽得來不覺滯膩. 5道菜轉個眼巳來到最後一道, 就是甜品. 固定甜品就是柚子雪芭, 不過因為之前剛去完一趟日本那個旅程吃了很多柚子食品, 所以不想再吃柚子. 事前跟廚師說過, 所以這天的甜品就另外做了這款雲尼拿烏冬給我. 看到這個甜品感覺就是很有玩味. 雖然以甜點裝咸食這個玩意巳不是新鮮, 很多甜品店也有做過, 但當然質素也是一大重點. 廚師把雲尼拿做成的PANNA COTTA切成烏冬的粗度, 上方再加上點點什莓. 另附上一碗抹茶醬汁. 吃時像沾麵那樣, 把麵條放進醬汁中再吃. 整個感覺就像在吃麵食一樣, 但入口又是甜點來的, 很有趣. PANNA COTTA本身做得相當軟滑, 帶有雲尼拿香, 但更有驚喜的是那碗抹茶醬汁, 做得相當滑溜而且非常CREAMY, 但甜度又不算高, 很有衝動令人想一口氣把它喝光呢!!! 最後店方送上了特製的生日蛋糕, 賀妹妹的生日. 高興得她一人幾乎把整個蛋糕自己吃掉了 (宅女只吃了一口) 值得一提這個蛋糕水準也是相當高, 當中還加入了可食用的SPARKLING GEL, 整個蛋糕看起來閃閃的, 超受女生喜愛. 吃起來好濕潤, 配著忌廉吃口感不錯. 原以為整頓飯就要畫上句號, 但這時店員還奉上最後的甜點, 就是小小的迷你CANELE, 上方加了朱古力跟抹茶醬, 還有一人一小顆的抹茶MOCHI. 味道來說驚喜不大, 但絕對不會差, 也是作為結尾的最佳甜點小吃. 這頓飯價錢不便宜, 埋單兩個人就是HK$1949, 但由前菜一直吃到附送的甜點, 每一道菜都沒有令人失望. 雖然這天主廚AGUSTIN不在, 只有副廚LUIS在打點一切, 但味道巳令人相當滿意. 服務也是十分不錯, 每上一道菜時店員都會細心的講解所用的食材, 短短2個多小時吃得實在愉快. 很高興妹妹吃得開懷, 也非常享受這次的慶生午餐, 作為姐姐只要看到她滿意的笑臉, 感覺如此花費也是值得的.不知道下年能不能再跟她慶祝了 (或許她會回英國), 但起碼今年巳能令她永遠記得我倆來這裡享受過的一個愉快時光. 當然這樣的收費實在不能常常來, 但如果有特別節日慶祝, 宅女個人是很推薦來這家試試的.**此乃自費食評, 單據巳有展示出來. 如需查証, 歡迎向餐廳/店鋪查証. 如仍不相信, 建議閣下不用參考本人食評.** continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2019-01-21
1354 views
Having worked at ocean centre there are not much choice for lunch ;) Havent been here since September!Menu has changed! (Finally!) We walked in and ordered a smaller set of lunch. Not bad really!!!The pork was pretty good although I’m not a pork lover. For guys maybe need bigger portion but for me it’s more than enough. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level1 2019-01-12
1242 views
喜歡到不同地方國家找吃,看到很多介紹,和網上Facebook他們的介紹, 10分期待下到了這間餐廳!環境可以,當日被安排坐在餐廳的角落,坐在廚房門口感覺還是可以接受!說說這餐飯,對於1480這個價錢來說每人這餐飯,我認為完全不值得而且很失望,餐廳環境很嘈吵,前菜擺設很吸引,打後的每個菜式味道只是一般,十幾道菜式都是勉強可以接受的味道!當日其中一道菜色是吃魚,魚完全不新鮮,最後甜品我更加認為有點敷衍,整體來說10分失望,不會再來,但是侍應的招呼,服務態度很好,但介紹菜式是可以再做好一點 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level2 2019-01-03
1298 views
I’ve always heard good things about this place so I thought I’d come by with my best friend the table setting was nice 👍🏻 the dinner menu probably changed by now but it was interesting.these were the complimentary appetisers, tasted interesting. interesting mix of fish and very nicely presentedthis famous sea urchin brioche was really as tasty as they all said. there was some crunchy bits in the bottom which made the texture very special hehe this fish tasted bland this octopus 🐙 was soft and tender there was a little too much sauce which actually ruined the flavour of the beef itself as it covered it completely it was also a bit too fatty for my own liking.the mushrooms were yummy we thought having two desserts was a bit of an overload so I only took a photo of one, it was way too sweet anyway continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level3 2018-12-30
809 views
Again I was quick enough to book the Weekend X Haku promotion. When I was seated, they apologized that the Uni from Japan was not available so the brioche cannot be served. they will swap it to a lobster/caviar cauliflower puree (I am not sure of the exact name). A little bit sad about it but I guess this will just give me another excuse to eat there again.They have 4 welcome snacks. I liked the mini-okonomiyaki. It tasted like the real thing without being too heavy. Here comes the lobster caviar. The caviar was lovely without being salty. The lobster was cooked deliberately with one side left a bit raw so you can taste both textures. Definitely a worthy replacement for the Uni Brioche.My favorite dish of the course. The fish(Amadai). The fish was cooked perfectly and the sauce was appetizing but the most impressive was the crispiness of the skin. When you cut through it and eat it, it is sounds and tasted just like crispy potato chips(this is a definite compliment). The wagyu was lovely almost melting in my mouth and the pumpkin puree complimented the wagyu well.The rice was naturally fragrant and sweet itself and together with the mushrooms made a great end for the savory part of the dish.For the dessert, flavor wise it is great with the tartness of the yuzu complimenting the sweetness the crumble inside. I would have rated it 5 stars in terms of flavor. However, there is one problem for the dish. The dessert was designed where you should eat both layers together. However, due to the small size of the aperture, the granita kept spilling at the side when you attempt to do this. In the end, I had to eat most of the top layer first before I can really eat both layers. Maybe they should use a bigger fruit.The meal came to an end with the petit four. Overall, it was a wonderful lunch and I look forward to my next visit.  continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)