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<<26th February, 2018 – Hong Kong>> HAKU is an establishment known for its quality ingredients crafted into exquisite dishes through age-old culinary techniques. Born of a Japanese heart but influenced by flavours from around the world, HAKU serves dishes that truly embody the international spirit possessed and loved by the cosmopolitan city of Hong Kong. In a special collaboration lunch on 26 March from 12pm – 2:30pm, HAKU will join hands with the renowned 2-Michelin-starred restaurant and #14 on Asia’s 50 Best Restaurants 2017, Florilège of Tokyo. The 7-course lunch menu will be priced at HK$1200 + 10% per person and will include dishes that showcase the talent and creativity of both Chef Agustin Balbi and Chef Hiroyasu Kawate.
HAKU – The Chef & Concept
Under the steady guidance of the 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 flair to satiate the appetites of local gourmands. Following its grand opening in July 2017 at Harbour City within the bustling district of Tsim Sha Tsui, HAKU has not ceased to amaze and bewitch guests with its dishes that boast colourful flavours and fresh seasonal produce.
Florilège – The Chef & Concept
With the distinction of No. 14 on the Asia’s 50 Best Restaurants list, Florilège (2* in Michelin Guide Tokyo 2018) has reached great heights in the culinary industry under the direction of Chef Hiroyasu Kawate. Specialising in modern French cooking, Chef Kawate daringly experiments in the kitchen with temperature, texture and produce from different parts of the world. Surrounded by family members who have also excelled in the culinary industry, Chef Kawate believes that he had “no other choice” but to become a chef and to pursue his passion for French cuisine. Over the years, he has climbed the ranks through undergoing strenuous training and collecting experience while working at restaurants in France and Japan. At Florilège, Chef Kawate enjoys creating a new French style that isn’t limited by rules or stereotypes.
Save the date for 26 March because Chef Balbi and Chef Kawate will produce a menu that will leave connoisseurs on the edge of their seats.
The full lunch menu will be as follows:
HAKU x Florilège
Yaki imo (Florilege)
Ebisu oyster / passion fruit / yuzu kosho (HAKU)
Saba / potato / truffles
Tarabagani / shiso / akegarashi
Amadai / radicchio / amaranth
(Florilege + Haku)
Duck / White asparagus / morel / konbu
(Florilege + Haku)
Koshihikari rice / yolk / Kristal caviar
Cacao omelette / espresso sauce
(Florilege + Haku)
“I have followed Chef Kawate’s career and culinary innovations over the years and am overjoyed that I have the chance to collaborate with him. I respect his exploration in the area of Modern Japanese and French cuisine and hope to be able to learn from each other. I am certain that we will be able to take guests on a palatable journey with the bold flavours that both HAKU and Florilège put forth,” says Agustin Balbi, Executive Chef of HAKU.
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
Restaurant Instagram: @hakuhongkong
Chef Instagram: @agux_1988
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.
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