A Fusion Contemporary Dining Concept: Feeding Hong Kong foodies since 2017, the fusion dining concept HAKU relocates to Central earlier this year, continuing to innovate contemporary cuisine while paying tribute to the Chef’s American roots with premium ingredients from Japan.

Look & Feel: HAKU has travelled across the habor and found a new home in ifc, Central. Sitting on the podium on the 4th floor, the restaurant now overlooks the Victoria Habour, thanks to the panelling floor-to-ceiling windows. Minimalist and toned with a neutral colorway, HAKU reserves the center stage of its space for an open kitchen, surrounded by a 14-seater bar table.

On The Menu: HAKU introduces a new tasting menu, which includes new dishes and a selection of legacy favorites from the restaurant’s previous menus, to celebrate its new home.

To increase your appetite, the team starts the journey with a selection of seasonal seafood dishes, touched with a refreshing citrusy accent. The menu opens with one of HAKU’s new highlights, Uni Toast — sitting atop the binchotan-grilled brioche is Bafun uni from Hokkaido, layered with a yuzu truffle emulsion. This is followed up with a cold dish Hotaru Ika, an assemblage of firefly squid grilled on binchotan charcoal, finger lime caviar, shisho emulsion, pickled pearl onions and baby sorrels in a charred onion broth.

Paying homage to the Chef’s American background, the menu welcomes its first high with Fried Chicken, HAKU’s elevated take on the national comfort dish featuring buttermilk-marinated Yamaguchi chicken thighs finished with black garlic hoisin sauce, Rossini Gold Caviar and deli-style half-sour pickles. As for the main dish, guests get to choose from a beef short rib and pork dish — so flavorful and rich that would satisfy any meat-lovers.

And it wouldn’t be a complete meal without some wine pairing. What’s worth mentioning is that HAKU has gone the extra mile to take care of non-drinkers with a zero-pairing experience, serving housemade beverages made with seasonal produce and fruits sometimes infused with tea.

Great For: Date night dinner

FYI: Haku currently doesn’t take à la carte orders, get hungry for the multiple-course dinner menu!

Jeng: Great food and great feel!

Not So Jeng: Seafood lovers and those with a meat-based diet are guaranteed a good time; guests on a plant-based diet might want to communicate with the team before visiting.

This writeup was based on a complimentary media tasting. See our editorial policy here.