Haku: restaurant review
- Chef Rob Drennan serves up Japanese-centric food with influences drawn from everywhere, including a bohemian vibe from his previous posting in Portland, Oregon
Haku is the first word of the Japanese phrase haku rai hin, meaning “things from abroad”. This is an apt description of Haku’s Japanese-centric food with its influences from across the world, including executive chef Rob Drennan’s bohemian vibe, drawn from his previous posting in Portland, Oregon. We love the Kagoshima Wagyu with black garlic, and the pork with calamansi, from a menu that shows real creativity with premium Asian ingredients.
The eatery is a sanctuary away from the bustling Ocean Terminal and the best seats are by the counter where the chefs and sommeliers interact with the guests. Only tasting menus are served; for lunch, choose between a four- or six-course menu.
Signature dishes
Ika – squid sliced like noodles with raw kohlrabi and lemon balm with fermented apple and shiso oil sauce
Kurobuta pork – Kagoshima pork belly glazed with tare over white oak binchotan charcoal
Contact details
Ocean Terminal Shop OT GO4B, Harbour City,
