A new location in 2022 transported Haku from Harbour City to the fourth floor Rooftop Garden of the IFC mall where cool, contemporary interiors reflect the oh-so-spectacular views of Victoria Harbour, viewed through floor-to-ceiling windows.
Haku might take its first references from Japan but it plunders its influences, techniques and ingredients more liberally from an eclectic mix of countries, including the States, Europe and Asia, in a pick'n'mix style that gives away the peripatetic experiences of chef Rob Drennan. Expect kappo cuisine where the dishes are offered straight from the open kitchen.
On a lunchtime tasting menu you might start with snow crab togarashi or smoked cod's roe with roasted garlic, followed by arrowhead squid shiso or chawanmushi aged pork. A choice of Hokkaido scallops, pork belly with mushrooms or shortrib with yuzo kosho (pepper) might be rounded off with their signature hazelnut sunchoke (artichoke ice cream with hazelnut crumble). Inventive signatures include a very textural Scottish langoustine dish with sudachi juice on top of a langoustine custard and finished with ikura and herbs. Immersive and fun.