Haku: Cutting-edge Japanese fusion by head chef Rob Jacob Drennan
- His recent signatures include Kagoshima pork belly glazed with tare over white oak binchotan charcoal
Haku comes from the Japanese phrase “haku rai hin”. It means things from abroad, which best describes the food: Japanese with Mediterranean influences, guided by seasonal ingredients. New head chef Rob Jacob Drennan, known for his cutting-edge fusion, comes from three-Michelin-starred restaurant Maaemo in Oslo.
Tasting menus range between six and 11 courses. Recent signatures include Kagoshima pork belly glazed with tare over white oak binchotan charcoal. For dessert, there is burnt milk: milk infused with burning white oak binchotan charcoal and churned into ice cream, served with almond crumble and camomile tea with roasted almond oil.
Contact details
Ocean Terminal Shop OT GO4B, Harbour City, 17 Canton Road, Tsim Sha Tsui
2115 9965
Signature dishes
Ika – squid sliced like noodles with raw kohlrabi and lemon balm with fermented apple and shiso oil sauce