• On 22-23 August, Chef Agustin Balbi invites three-Michelin-star-awarded chef Gert De Mangeleer to HAKU Hong Kong for a special four-hands collaboration series. For two nights only, experience an 11-course degustation journey that highlights the award-winning chefs’ shared love for pure and organic flavours

    Chef Gert, recognised for achieving three Michelin stars for Hertog Jan in Bruges will be presenting his own signature dishes as well as experimental creations designed exclusively for the collaboration. 

    The menu begins with a Hertog Jan classic appetiser of potato cream with coffee, vanilla oil and grated mimolette cheese from Lille, followed by HAKU’s refreshing Japanese oyster with yogurt, ponzu, sake and drizzles of Spanish olive oil. Chef Gert channels his love for tomatoes into his legendary signature seasonal dish, “Tomato Collection 2019”. The lightly dressed ensemble of home-grown tomatoes range from sweet to sour to salty, signifying the true complexity of nature. Interspersed throughout the menu are Chef Agustin’s own signature dishes at HAKU, including his version of arroz caldoso using Japanese black abalone, Kurokashiwa chicken and Yumepirika rice. 

    The HAKU x Gert De Mangeleer collaborative menu is priced at HK$2,480 +10% per guest, with the option of adding a cocktail pairing by HAKU Head Sommelier Wallace Lo for an additional HK$800+10%.