Executive Chef Agustin Balbi to Host Chef Virgilio Martínez and Chef Pia Leon of Central Restaurante at HAKU Hong Kong
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<<20th December 2018 – Hong Kong>> HAKU, the innovative Japanese restaurant led by Argentinian Chef Agustin Balbi, will be joining forces with The World’s 50 Best Restaurants’s No.6 Restaurant CENTRAL RESTAURANTE in a one-night-exclusive collaboration dinner on Saturday, 19 January. The special 8-course menu will be priced at HK$2,480 + 10% per guest and include signature dishes that showcase the award-winning culinary prowess of both Chef Agustin Balbi of HAKU and Chef Virgilio Martínez and Chef Pia León of CENTRAL Restaurante.
HAKU – The Chef & Concept
Under the guidance of legendary Japanese chef Hideaki Matsuo (3*) of Kashiwaya in Osaka, the creations at HAKU have been curated through years of experience in the culinary field. Led by Executive Chef Agustin Balbi, the restaurant aspires to surprise and indulge guests with novel flavour amalgamations that showcase the chef’s creativity. 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.
CENTRAL Restaurante – The Chefs & Concept
With the distinction of No.2 on Latin America’s 50 Best Restaurants and No.6 on the World’s 50 Best Restaurants list, Central is considered one of the leaders of Lima’s transformation into the world’s most sought-after dining destination. Led by Chef-owner Virgilio Martínez and Head Chef Pia León, Central is an exploration of its country’s spectacular biodiversity in all its altitudes, with surprising but well-researched forays into the Andes, the Amazon and the sea. Martínez, a well-recognised figure in the industry, was this year voted by peers to win the Chefs’ Choice Award sponsored by Estrella Damm, and also featured in the 2017 Chef’s Table series on Netflix.
Over the past decade, Pia León has worked alongside husband Martínez as the co-owner and head chef of Central. Among a long string accolades, León was bestowed the title of Latin America’s Best Female Chef 2018 by Latin America’s 50 Best Restaurants. She has since opened her first solo venture, Kjolle, inspired by the nature and biodiversity of Peru.
HAKU by Agustin Balbi x CENTRAL by Virgilio Martínez
The menu will feature a unique harmony of innovative Japanese and modern Peruvian flavours; with each course leaving a lasting impact on the palate. Highlights include Chef Balbi’s exquisite yet comforting signature rice caldoso with clams, abalone, prawns and parsley, and Chef Martínez’s unique use of indigenous Peruvian ingredients such as grains grown at 5,000 meters above sea level, served with warm avocado and sea urchin.
The full collaboration menu will be as follows:
Haku X CENTRAL Dinner Menu on 19 January 2019
HK$2,480+10% per guest
Shrimp, Annato and Red Cactus, Oxalis
Beef Hearts and Bee Pollen
Crab, Olive Oil, Puff Pastry
Pike Roe, Anchovies, Egg
Lobster, Sea Lettuce, Tomatoes, Plankton
Razor Clams, Jicama, Sweet Cucumber and Natural Dye
Wild Cod, Kristal Caviar, Sake
Warm Avocado, Sea Urchin, High-altitude Grains
Native roots, Amazonian Duck with intense broth, Wild Passion Fruit
Rice Caldoso, Clams, Prawns, Abalone, Parsley
Mucilage of theobromas family
Yuzu, White Chocolate Foam, Granite
Key Restaurant Info – HAKU
Address: Shop OT G04B, Ground Floor, Ocean Terminal, Harbour City, Tsim Sha Tsui
Opening Hours: Lunch – 12pm-3pm, Dinner – 6pm-late
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.
The Central team along with its partner, Mater Iniciativa, form a group of expeditioners full of curiosity about Peru. Conscious of the lack of connection, we want to humbly take on the great challenge of getting to know and, in some cases, getting to know again this beautiful country replete with unique ingredients, landscapes, culture, tradition, and history, but above all those that live there and tell about them. Our collaborative team works hard to create links, and tries to make visible those elements that in daily life not everyone can see. The expedition we undertake has no destination or end, but centers on the constant movement in the observation and the respect of the temporality and the seasonality that Earth dictates.