• HAKU TO JOIN FORCES WITH TAIRROIR FROM TAIPEI AND MIXOLOGY SALON FROM TOKYO FOR A SIX-HANDS COLLABORATION DINNER

    On 21-22 September, Chef Agustin Balbi Welcomes Chef Kai Ho of Taïrroir Taipei and Shuzo Nagumo of Mixology Group Tokyo to HAKU

    For high resolution images, please click HERE

    <<28th August, 2018 – Hong Kong>> Born of a Japanese heart but influenced by flavours from around the world, HAKU is an establishment known for its quality ingredients crafted into modern dishes through age-old culinary techniques. For two nights only from 21-22 September, HAKU’s Executive Chef Agustin Balbi will join hands with Chef Kai Ho of renowned 1-Michelin-starred Taipei restaurant Taïrroir and Shuzo Nagumo founder of esteemed Mixology Group of Bars with their newest addition, Mixology

    The 9-course cocktail-paired menu will be priced at HK$2,480+10% per guest, and tickets for this special event must be booked via TOCK at HERE. The menu will include modern Japanese and reinvented Taiwanese creations by Chefs Agustin and Kai respectively, and the unique gastronomic experience will be completed with stellar cocktail pairings by Shuzo Nagumo.

    Taïrroir – The Chef & Concept

    After working under the likes of culinary giants Guy Savoy and Julien Royer of Jaan in Singapore, Chef Kai Ho returned to his home in Taipei City to open Taïrroir – a portmanteau of Taiwan and terroir. Best known for his creative modern approach on indigenous produce, Chef Ho has reinvented Taiwanese cuisine and placed Taïrroir on the culinary map with the fine achievement of 1 Michelin star. Chef Ho’s statement dishes boast artful presentations and surprising contrasts in flavours and textures, changing up classic Taiwanese recipes with skilful French cooking techniques.

    Mixology Salon – The Founder & Concept

    With almost 20 years of experience in the bar industry, Shuzo Nagumo has shaken up the Japanese cocktail scene with ground breaking new techniques using specialised equipment and process. Nagumo’s experiences abroad also inspire his inventive cocktails at the 5 bars run by Mixology Group, including his tenure at Nobu London at the Metropolitan Hotel and travels through Europe and Asia’s extensive bar scene. Mixology Group prides itself on its unusual creative cocktails breaking the boundary between “chefs” and “bartenders” world.  Creation such as foie gras wine cocktail, hinoki gin tonic and most recently the signature ‘teatails’ at Mixology Salon, cocktails comprising of high quality Japanese tea leaves and aged spirits. This intriguing facet of the menu recently rocketed their newest bar to #40 on the prestigious Asia’s 50 Best Bars list.

    The Menu

    In one of the boldest collaboration menus of the year, HAKU and Tairroir jointly present a degustation journey of a lifetime over 10 courses – combining signature modern Asian dishes from both restaurants that guarantee surprising twists at every turn. For the first time, Chef Agustin and Chef Kai will also create exclusive joint dishes that equally represent the cuisines of both restaurants, such as Les Poisson du Jour with fish skin, HAKU’s house-fermented miso, Hokkaido potatoes and leeks. The Creole Duck is another joint masterpiece, created with hibiscus celery, shishito-hoisin and “flat pancakes”. Shuzo Nagumo of Mixology Group will be whipping up his unique award-winning cocktails to pair with the exquisite meal. The menu will be as follows:

     

    HAKU x Taïrroir x Mixology Group Tokyo

    HK$2,480+10%

    Snacks

    Century Egg Tofu – Taïrroir

    Ratatouille “Air Pillow”, Caramelized Olive – Taïrroir

    “Okonomiyaki” Haku-style – Haku

    Smoked Pike Roe, Carrot Cone, Smooth Yolk – Haku

    Hokkaido Scallop
    Guguan Beluga Caviar / Cauliflower / Pomelo /Dill
    (Taïrroir)

    Shiro Uni
    Toasted Brioche / Shiso Flowers

    (HAKU)

    65 degrees C Silky Egg

    Taro “en Puree et Kueh” / Yilan “Ya shang” / Sakura Shrimp

    (Taïrroir)

    Octopus

    Charcoal Grilled / Negi / Black Garlic / Bagna

    (HAKU)

    Les Poisson du Jour

    Skin of fish / Our own Miso / Hokkaido Potatoes / Leeks

    (HAKU + Taïrroir)

    Creole Duck

    Hibiscus Celery / Shishito-Hoisin / “Flat Pancake”

    (HAKU + Taïrroir)

    Surprise Noodles (not stated on menu)

    (Taïrroir)

    Nashi

    Pear / Yogurt Espuma / Crumble / Granita

    (HAKU)

    Taïrroir’s Pineapple “Cake”

    Camellia Oil Sable / Rum / Raisin Cream

    (Taïrroir)

    <<ENDS>>

    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

    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.