Rob Drennan is chef de cuisine  at Haku in Tsim Sha Tsui, Hong Kong. Photo: Jonathan Wong Rob Drennan is chef de cuisine  at Haku in Tsim Sha Tsui, Hong Kong. Photo: Jonathan Wong
Rob Drennan is chef de cuisine at Haku in Tsim Sha Tsui, Hong Kong. Photo: Jonathan Wong

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American chef on culture shock in Europe – he foraged for ants and smoked reindeer – and doing his own thing in Hong Kong at Haku

  • Midwesterner Rob Drennan, the chef de cuisine of Haku in Hong Kong, tells Bernice Chan about foraging for ingredients in Norway and geotagging blueberries
  • His early career included cooking Japanese-American and Filipino cuisines, and at Haku he’s cooking ‘good food inspired by Japan’ and facing down negativity

Topic |   Food and Drinks
Rob Drennan is chef de cuisine  at Haku in Tsim Sha Tsui, Hong Kong. Photo: Jonathan Wong Rob Drennan is chef de cuisine  at Haku in Tsim Sha Tsui, Hong Kong. Photo: Jonathan Wong
Rob Drennan is chef de cuisine at Haku in Tsim Sha Tsui, Hong Kong. Photo: Jonathan Wong
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