Newly opened Haku in Tsim Sha Tsui – French-Japanese omakase
Beautifully presented by attentive staff, the dishes are mostly delicious and creative, although some are let down by overly oily crackers
There’s been a lot of hype around Haku, the creative French-Japanese restaurant helmed by the former chef of The Ocean, Agustin Balbi. And for the most part, it lived up to expectations.
Once customers make it past the low-key entrance inside Ocean Terminal in Tsim Sha Tsui, they’re whisked into a Japanese restaurant setting.
The omakase menu (around HK$1,500) is handwritten with a calligraphy brush pen and servers are attentive.
Another dish we savoured was the foie gras terrine with duck consomme jelly on top, decorated with cherry pieces and jam. This was a creative idea, but the black lotus chips were too oily for our taste, only adding to the richness of the foie gras.
We loved the dish that followed. The deep-fried cube of oxtail meat topped with dried bonito flakes was fantastic, with a crisp exterior and soft and tender inside.
A beautifully cooked duck was revealed from a smoky cherrywood box, and was later presented thinly sliced with equally thin pieces of abalone. The duck was tender and juicy, but the abalonetasted bland.
A pretty, refreshing dessert of Miyazaki mango in custard, cubes and granita topped with meringue shards was a lovely finish.
Haku, Shop OTG04B,Ocean Terminal, Harbour City, 17 Canton Road, Tsim Sha Tsui, tel: 2115 9965
Other omakase places we’ve written about recently