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    <<3rd December 2019 – Hong Kong>> Chef Agustin Balbi of HAKU, Hong Kong has received the special award of one of BEST YOUNG TALENT OF THE WORLD by La Liste 2020. This year’s prestigious selection of the world’s top 1000 restaurants around the world was unveiled last night in Paris, in which HAKU featured as part of La Liste 2020’s Outstanding Restaurant category.

    Launched in Paris in December 2015, La Liste is renowned as the French dining guide with restaurants rated on a Parker-style scale, ranging from 80 to 100 with 0.25 increments. The coveted awards list distinguishes the world’s finest global restaurant selection based on the compilation of hundreds of guidebooks and millions of aggregated reviews. Each review score is then converted into a standard grade, after which thousands of reputed chefs are asked to give their opinions on the trustworthiness of each guidebook. The average scoring is determined for each listed restaurant, and customer reviews are given a 10% weighting in the final result, or “La Liste score”.

    “We are extremely proud of Haku’s recognition by such a respected global restaurant ranking scheme as La Liste,” says HAKU Executive Chef Agustin Balbi. “I look forward to continue learning from my peers, and working our way up to improve each and every year!”

    Discover the full list of awards for 2020 at https://www.laliste.com/en/awards.


    About Agustin Balbi, Executive Chef of HAKU Hong Kong

    Agustin Balbi first made a splash in Hong Kong’s competitive fine dining scene at The Ocean in Repulse Bay, where he was recognised for his exceptional culinary artistry and crowned Best New Chef 2016 by Tatler Hong Kong. Chef Agustin now helms the culinary operations of contemporary Japanese restaurant, HAKU Hong Kong. He masterfully blends age-old Japanese culinary traditions with modern aesthetics using daily-imported and locally grown premium ingredients, bringing guests on a journey reflective of his career as a chef born in Argentina, trained in the USA and Japan, and now living in Hong Kong. Harnessing the ancient Japanese culinary practice of kappo where the five primary cooking techniques of grilling, steaming, frying, simmering and raw preparation are implemented, HAKU has added its own innovative flair to satiate the appetites of local gourmands. 


    Key Restaurant Info – HAKU

    Tel: 2115-9965

    Address: Shop OT G04B, Ground Floor, Ocean Terminal, Harbour City, Tsim Sha Tsui

    Opening Hours: Lunch – 12pm-3pm, Dinner – 6pm-late
    Facebook: facebook.com/hakuhongkong

    Instagram: @hakuhongkong


    Awards List

    2017 – Hong Kong Tatler’s Best New Chef

    2018 – T Dining by Hong Kong Tatler’s Top 20 Restaurants of Hong Kong & Macau

    2019 – T Dining by Hong Kong Tatler’s Top 20 Restaurants of Hong Kong & Macau

    2019 – World’s 50 Best Restaurant’s Discovery List

    2019 – #58 on OAD’s Top 100 Asian Restaurants

    2019 – #87 Best Chefs of the World

    2019 – “Best Young Talent of the World” by La Liste 2020.

    2020 – T Dining by Hong Kong Tatler’s Top 20 Restaurants of Hong Kong & Macau


    About HAKU

    A giant of modern Japanese cuisine, Chef Hideaki Matsuo has overseen the kitchen at 3-Michelin starred Osaka restaurant Kashiwaya for over two decades. A Relais & Châteaux chef, Chef Matsuo’s haute Japanese cuisine and dedication to the art of Japanese tea seen him become one of his country’s most celebrated culinary figures. Agustin Balbi, Executive Chef of HAKU, was named Best New Chef 2016 by Hong Kong Tatler. His diverse international experience is reflected in beautifully prepared contemporary dishes that are heavily inspired by his work in Japan. HAKU represents the culmination of Matsuo’s philosophy and Balbi’s technical prowess, through shareable Japanese cuisine within a casual chic ambiance and a kappo-style kitchen. Also known as the “theatre”, the kappo concept promotes conversation flow between chefs and guests. The freshest and highest quality ingredients flown in daily from Japan will be prepared in the traditional Japanese way and accented with innovative European twists.