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2022-06-05
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On the 4th floor of IFC in Central, HAKU has been opened recently.Sitting around the open kitchen, we watched the chef team perform their creative cuisine. HAKU has giant glass, which allows us to enjoy the magnificent Victoria Harbour view. Using the highest quality Japanese and seasonal ingredients, the color, aroma and texture of the dishes are all very textured.The sea urchin French toast, used Hokkaido sea urchin, served with French toast and yuzu truffle sauce, which is delicious and eye-
Sitting around the open kitchen, we watched the chef team perform their creative cuisine. HAKU has giant glass, which allows us to enjoy the magnificent Victoria Harbour view.
Using the highest quality Japanese and seasonal ingredients, the color, aroma and texture of the dishes are all very textured.
The sea urchin French toast, used Hokkaido sea urchin, served with French toast and yuzu truffle sauce, which is delicious and eye-catching.
This dish is cooked with Kagoshima A4 Wagyu, and it is also a kind of delicacy. The Kagoshima A4 Wagyu is full of oil and fragrant, which makes me have aftertaste again and again.
Hotaru Ika dish, fully absorbs the aroma of sauce, served with cold lime caviar, basil sauce, pickled pearl onions, and vinegar sauce Herbs and savory roasted onion stock, a kind of tenderness lingers.
In terms of desserts, an ice cream made of roasted Jerusalem Artichoke, and the bottom is accompanied by fragrant roasting. Hazelnut and mandarin jelly, and finally drizzled with chocolate sauce on top of the ice cream, it is a full score!
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