• On 13th & 14th August, HAKU presents Hong Kong’s first sommelier-led four-hand dinner, featuring wine pairing with Wallace Lo ( HAKU) and Kei Tashiro ( Aube, Chi-Fu)

    Renowned for innovative Spanish-inspired Japanese cuisine and equally creative beverage programme, HAKU reveals its latest menu featuring the first-of-its-kind, four-hands collaboration between HAKU head sommelier Wallace Lo and Kei “ Tassy” Tashiro, executive sommelier from Osaka-based Chinese fine dining restaurant AUBE and CHI-FU. 

    Priced at HK$2,600 + 10% per guest, the new four-hand menu is a tribute to the unique philosophies held by Wallace and Tassy, two sommeliers with vastly different wine backgrounds. At the same time, the menu showcase Chef Agustin Balbi’s authentic and progressive style of cooking, while respecting the Japanese tradition of Grand Chef Hideaki Matsuo. The sommelier dinner menu will be available for limited seats on 13th and 14th August only.