HAKU

A restaurant we try not to miss every time we visit Hong Kong! Located on Tsim Sha Tsui, inside a mall, you first think you are in the wrong location, but once you are in you know you are exactly where you are supposed to be and the place really makes you forget you are in a mall. The cuisine could be described as a creative cuisine with a Japanese and Spanish influence. Agustín is the executive chef and Luis Rojas is a sous chef of Haku, we had the pleasure of meeting Luis Rojas both times and it's always so much fun listening to him, explaining the dishes, giving tips, etc. The sommelier is one of our absolute favorites, it's really one of the few places we really look forward to the wine pairing which is always diverse, different and they always listen exactly to what you want. From our last visit at Haku our favorites were: -Oyster from Fukuoka, Japanese cucumber, citrus zest, and aonori oil. All this with a sauce of sake junmai ginjo, yoghurt, oyster water and sudachi. -Lobster from Shizuoka, fermented olives, cauliflower puree, shio konbu and corn foam. -Charcoal-grilled Kumamoto A4 Wagyu, carrot-mimolette cheese, chanterelle, shiso leaf, shiso flower and aka shiso.