HAKU

T.Dining by Hong Kong Tatler - - The New Gastronomy -

If you’re the sort to turn a nose up at shop­ping mall restau­rants, then more fool you—a place like Haku, which is nes­tled into one of Hong Kong’s busiest re­tail mono­liths, is right up there wwith the best of the city’s fine din­ing­dini des­ti­na­tions. But make no mis­take,mist for this is not a quiet, rev­er­en­tial tem­ple of gas­tron­omy. ThThe food is taken se­ri­ously, but theth at­mos­phere is far more fun than what would be ex­pected—and it’s the kind of place wh­where pa­trons can feel just as com­fort­able or­der­ing a glass oof Hi­tachino white ale as they would a top-end Bur­gundy. Chef Agustin Balbi sees to main­tain­ing that con­vivial vibe, tend­ing to just over a dozen din­ers perched at the chef’s counter (make sure to re­quest these seats when book­ing), serv­ing a thrilling line-up of dishes fea­tur­ing the best of Ja­panese pro­duce. The re­sult is a pro­ces­sion of good look­ing plates that are wor­thy of both the palate and the In­sta­gram feed, such as the chef’s in­ter­pre­ta­tion of Kagoshima A4 wagyu—here fin­ished off in front of the guest over bil­low­ing char­coal smoke be­fore be­ing cut into neat tri­an­gles and vi­brantly coloured sea­sonal vegeta­bles. A top place where the pre­cise yet in­no­va­tive cook­ing will stay with you.

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