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

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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