Japanese cuisine at Haku comes with a twist of French savoir-faire
Popular restaurant in Harbour City serves dishes that are as beautiful as they are delicious
Tucked away in a far-off corner of bustling Harbour City, Haku is a gem that is meant to be found. Reserve a seat or two at the chef’s counter, where you can see head chef Agustin Balbi, previously at The Ocean in Repulse Bay, put the finishing touches on dishes that are as beautiful as they are delicious.
The tasting menu is the perfect way to sample his creations, which can be best described as Japanese cuisine made with French savoir-faire. Highlights of Balbi’s menu include starters of Fukuoka oysters topped with lime and green apple granite, and salad of tomatoes served with barracuda, Bellota ham and topped with dried sake kasu.
Shop OT G04B, G/F,
Ocean Terminal, Harbour City,
Tsim Sha Tsui
Hokkaido Uni with
Kristal caviar with Polmard
beef and Nagasaki tuna
Dishes on request
See more of 2018’s 100 Top Tables here