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2022-05-27
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My boss bring me to IFC for the fine dining. That day we are trying Broadless cuisine, it's call Haku. The night view is amazing, there is Victoria Harbour night view. And the restaurant is elegant. The staffs are so helpful and politely.AppetizerHOKKAIDO UNI yuzu truffle O-TORO violet mustard FIREFLY SQUID This is very fresh and crewy. The sauce is made by sorrel and Wakayama pepper . FRIED CHICKEN This is deep fried American Chicken. It's so crispy and juicy. The topping is precious caviar and
The night view is amazing, there is Victoria Harbour night view. And the restaurant is elegant. The staffs are so helpful and politely.
Appetizer
HOKKAIDO UNI yuzu truffle
O-TORO violet mustard
FIREFLY SQUID
This is very fresh and crewy. The sauce is made by sorrel and Wakayama pepper .
FRIED CHICKEN
This is deep fried American Chicken. It's so crispy and juicy. The topping is precious caviar and half sour.
Main course
20 HOURS KAGOSHIMA PORK
The KAGOSHIMA pork belly have sous-vide 75℃ in 55hours. It's soft and juicy. The sauce is made of chicken soup.
Dessert
JERUSALEM ARTICHOKE hazelnut
BLOOD ORANGE
The texture is so chewy and like a jelly bean. And added a fennel pollen.
FINANCIER calamansi
RUBY CHOCOLATE roasted miso
張貼
