Executive Chef Agustin Balbi to host chef-owner Jordy Navarra of Toyo Eatery at HAKU Hong Kong on 28 February – 1 March

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    <<30th January 2019 – Hong Kong>> HAKU will be joining forces with the winner of Asia’s 50 Best Restaurants 2018 “One to Watch” award Toyo Eatery for an exclusive two-night dinner collaboration from Thursday, 28 February – Friday, 1 March at HAKU. Led by top Manila chef Jordy Navarra, Toyo Eatery is a critically acclaimed rising star of Manila’s gastronomy scene. The special menu will be priced at HK$1,980+10% per guest, featuring a unique collaboration of modern flavours.

    Toyo Eatery – The Chef & Concept

    The story of Toyo begins with a song – Bahay Kubo, arguably the first nursery rhyme children in the Philippines learn to sing. Not only has Bahay Kubo inspired Toyo Eatery’s very first nostalgic dish made up of all 18 different vegetables mentioned in the song, but it has also come to serve as Filipino chef-owner Jordy Navarra’s source of purpose for re-discovering and finding a deeper understanding of his native culture through food. In March 2016, Toyo Eatery was born, and only two years later, was recognised on the global stage for winning the prestigious award for the “One to Watch” presented by Asia’s 50 Best Restaurants 2018.

    Toyo Eatery’s menu showcases an interplay between traditional Filipino techniques and flavours with high-quality ingredients. Since Toyo Eatery opened, several signature dishes remain unchanged including the Three-Cut Pork BBQ Silog, which threads three different cuts of pork through a skewer; Grilled Belly and Loin of Bangus served with a bowl of silog; and a dessert duo of Charred Cassava Cake and Chocolate BonBons filled with fish sauce salted caramel. Dishes comprise the traditions of various regions throughout the Philippines, navigating diners across the complex and layered flavours of the Philippine archipelago.

    HAKU by Agustin Balbi x Toyo Eatery by Jordy Navarra

    The joint menu by chefs Agustin Balbi of HAKU and Jordy Navarra of Toyo Eatery represents a diverse culinary melting pot of flavours. With a focus on the finest seasonal ingredients on the market, the award-winning chefs have prepared a four-hands collaboration dinner with palatable twists at every turn.

    From Chef Agustin Balbi of HAKU, guests will look forward to the use of the elusive white asparagus with savoury homemade bagna cauda sauce and caviar, as well as melting sea bream with seasonal greens and vegetable sauce. Chef Jordy Navarra of Toyo Eatery will introduce a vibrant taste of Filipino cuisine with dishes such as Kinilaw of Oyster, a traditional method of soaking fresh seafood in seasoned native vinegar, and his famous three-cut BBQ pork belly wrapped in Buro, a type of Filipino pickle.

    Some exclusive joint dishes between Chefs Balbi and Navarra include HAKU’s wagyu beef grilled over binchotan coals with takenoko and pepper, paired with Toyo Eatery’s complementing Filipino-style rice, as well as the final petit fours of HAKU’s Japanese wagashi and Toyo’s Dulce de Leche with fish sauce dessert.



    Variety of Snacks
    by Toyo Eatery

    Crispy potato / sardine / pike roe

    Chawanmushi / uni / hanaho
    by HAKU

    Kinilaw of Oyster
    by Toyo Eatery


    White Asparagus / Bagna Cauda / Caviar
    by HAKU

    Buro with Pork Belly

    by Toyo Eatery

    Sea breams / Greens / Roasted Vegetable Sauce
    by HAKU

    Wagyu / Takenoko / Pepper / Rice by Toyo
    by Toyo Eatery & HAKU

    Wild Strawberries / Tomato / Red Foam
    by Toyo Eatery


    Roasted Sweet Potato
    by HAKU


    Petit Fours of Wagashi by HAKU and Chocolate with Dulce de Leche & Fish Sauce by Toyo
    by Toyo Eatery & HAKU

    “I previously visited Chef Jordy at Toyo and I was very interested by his interpretation of Filipino cuisine, a cuisine that was once largely misunderstood. He has found new and innovative ways to express flavours from his childhood, and it will be incredible to see how his award-winning dishes will harmonize with our flavours,” says Agustin Balbi, executive chef of HAKU Hong Kong.

    “HAKU’s ingredients-driven philosophy and reinvention of a well-established cuisine are both practices that resonate strongly with us at Toyo Eatery. I think this collaboration will be a very interesting one, and I can’t wait to be back in Hong Kong for it,” says Jordy Navarra, chef-owner of Toyo Eatery Manila.

    Editor’s Note: On Wednesday, 27 February, Chefs Agutin Balbi and Jordy Navarra will co-host a private feast for friends and VIP guests at an undisclosed location. A special invitation will soon make its way to inboxes with more details of the exclusive feast.



    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


    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.

    About Toyo Eatery

    Opened in 2016, Toyo Eatery is the brainchild of Filipino chef Jordy Navarra, founded on a philosophy of re-discovery of national identity through the country’s products, cuisine and culture. From its name – ‘toyo’ is the Filipino word for soy sauce, a simple condiment created through a complex production system – the restaurant plays with elements of the local language and heritage, resulting in dishes that are steeped in the country’s identity, but modern in flavour and presentation. Link: https://www.theworlds50best.com/asia/en/awards/one-to-watch.html