HAKU has established a stellar reputation in Harbour City, having received accolades and recognition from dining powerhouses such as South China Morning Post’s 100 Top Tables, Hong Kong Tatler Dining’s Top 20 Best Restaurants, and France’s La Liste. This summer, the restaurant’s newly-appointed Executive Chef Rob Drennan will steer the restaurant in a new direction and introduce a new tasting menu that highlights seasonal ingredients from Japan, with execution inspired by global cuisines.
Born and raised in the U.S., Drennan spent his formative years in the culinary profession
cooking in his home state of Oklahoma as well as in Austin, Texas where he mastered his
technique in restaurants with Japanese-inspired cuisines.
In 2016 Drennan moved to Oslo, Norway to work at the acclaimed three-Michelin-starred
restaurant, Maaemo. While there, Drennan advanced to the position of Research and
Development chef where he began to truly understand the importance of highlighting local
ingredients and the link between their raw and cooked states. When Drennan returned stateside in 2019, he joined Castagna restaurant in Portland, Oregon, a restaurant that known for its embrace of a produce-driven cooking philosophy. At the beginning of 2021, Drennan moved to Hong Kong where he was appointed the new Executive Chef of HAKU.
An embodiment of inspiration from abroad, HAKU continues to pay homage to the restaurant’s unique cooking philosophy and the love of fresh ingredients and produce. “It took a few months to change HAKU’s menu, but I am confident the change will be progressive, allowing diners to experience the transformation with my new ideas and approaches to dishes for the new season, ” he says.
Aiming to amend the pattern of menu change driven only by seasonality, the team at HAKU
continues to experiment on novel ideas and new dishes to be added to the restaurant’s tasting
menu (HK$1,880 per guest) with two options of wine and sake pairing available (HK$580 and
HK$880).
As summer approaches, diners can expect delightful creations in the new HAKU’s Tasting
Menu such as a Japanese fish soup served with asparagus, radish, and curry leaf oil, as well as
Lobster with salmon roe, smoked fennel, and tomato. More new dishes are to be introduced
throughout the summer months.
DINNER TASTING MENU
UNI
HOTARU IKA CHARRED ONION, SORREL
SHIITAKE/DILL FRIED CHICKEN/CAVIAR
SASHIMI SELECTION OF RAW SEAFOOD
FOIE GRAS / CAVIAR CHAWANMUSHI
AMADAI
BLACK GARLIC, CELERIAC
KUROBUTA PORK / BLACK OLIVE KABU RADISH, BLACK TRUMPET MUSHROOM
or
WAGYU
KAGOSHIMA A4 BEEF, TAMARIND, SWEET POTATO
BLACK TRUFFLE RICE, LEMON
BURNT MILK CHAMOMILE, ALMOND
HOJICHA TOFFEEPEAR/PECAN MASCARPONE
SWEET HKD1,880
WINE PAIRING
PREMIUM HKD880/ EXPERIMENTAL HKD580