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<<Hong Kong – 29th October 2019 (秋)>> Executive Chef Agustin Balbi unveils HAKU’s latest seasonal menu; a tribute to the hearty ingredients of the Japanese autumn harvest. Curated from the highest quality seasonal Japanese ingredients hand-picked by Grand Chef Hideaki Matsuo, HAKU’s new Autumn menu brings guests on a journey reflective of Chef Balbi’s career as a chef born in Argentina, trained in the USA and Japan, and finally, landing in the cultural melting pot of Hong Kong. While simultaneously respecting age-old Japanese culinary traditions, Chef Balbi fuses his personal and modern touches to a new Autumn menu crafted from memories of his most cherished experiences.
New Autumn Menu by Chef Agustin Balbi
Priced at HK$1,480 + 10% per guest, HAKU’s new 11-course Modern Japanese inspired menu with Spanish and Mediterranean influences is a tribute to Chef Balbi’s authentic and progressive style of cooking, while respecting the Japanese traditions of Grand Chef Hideaki Matsuo.
The menu begins with Saba / Caviar, a smoky autumn-inspired dish of charcoal-grilled Nagasaki mackerel served in a roasted nori ‘temaki’. Crab lovers will fawn over the Tarabagani / Kabosu, a seasonal steamed king crab from Hokkaido served with finely cut hime turnip, kabosu, cilantro and chives.
Dashi / Carabineros pays tribute to Chef Agustin’s multifaceted background, and features pan-seared Carabinero prawns from Spain with Japanese ingredients of soft tofu, mitsuba and yuzu zest. A selection of sashimi follows to cleanse the richness of the prawns, including Hirame from Miyazaki, and Buri and Tuna from Nagasaki.
Lobster / Olives is a combination of cauliflower puree, lobster from Shima, lobster sauce made from the tail and head, and a finishing of Spanish black olives and savoury shio-konbu (boiled, salted and dried kelp). This is followed by a salted cod dish known in Spain as “Bacalao”, served with lightly cooked razor clams, karasumi, lemon sauce, sun dried tomatoes, and seaweed-infused olive oil.
The anticipated meat course of the evening, Wagyu / Carrots features charcoal-grilled Kumamoto A4 Wagyu, which comes from a cow with incredibly unique tasting notes from consuming grass that grows in a special soil with high mineral content. The melting beef is served carrot, chanterelles and assorted Japanese herbs.
Inspired by the arroz caldoso his grandmother Lola prepared throughout his childhood, Chef Balbi has crafted Rice / Abalone in fond memory of her. In this version of the dish, Chef Balbi uses kuro awabi (abalone) and the famously firm and glossy Yumepirika rice from Hokkaido. This is a dish that sums up HAKU’s philosophy at its best, through the effortless combination of traditions and premium ingredients within a comforting dish.
The first sweet dish of the night, Persimmon / Milk features the in-season kaki fruit from Okayama with cream cheese, persimmon marmalade and milk ice cream. The HAKU journey concludes with the final dessert of refreshing Red Wine Sorbet served with homemade elderflower jam, cacao nibs and juicy Okayama grapes.
HAKU’s new 11-course menu by Chef Agustin Balbi is as below:
HAKU Autumn Menu 2019
HK$1,480 + 10% per person
Saba / caviar
Mackerel charcoal seared, Roasted nori “temaki”, Myoga, Menegi, shiso flowers
Saba Origin: Nagasaki, Japan
Tarabagani / Kabosu
Steamed King crab, finely cut hime turnip, Kabosu pieces, chopped cilantro & chives
Crab origin: hokkaido, Japan
Dashi / Carabineros
Soft Tofu, Mitsuba, pan seared carabinero prawn, yuzu zest
Carabinero origin: Spain
Hirame / chives / white soy
Buri / aonori pesto / lemon
Tuna / akegarashi / smoked soy
Foie gras / Hazelnut
Pan seared foie gras, shaved chestnuts, Wild mushrooms, Pedro Ximenez vinegar, grilled
Foie gras: Spain
Lobster / Olives
Cauliflower – konbu purée,lobster head and tail sauce, black olive – shio konbu paste
Bacalao / Razor clams
Oyster leaves, slightly cooked razor clams, Karasumi, sun dried tomatoes, lemon sauce,
seaweed infused olive oil
Wagyu / Carrots
Charcoal grilled Kumamoto gyu, Carrot, chanterelles Japanese herbs.
Rice / Abalone
Caldoso style, clams, chicken, chorizo De la Vera
Persimmon / Milk
Cream cheese, persimmon marmalade, milk ice cream, grand marnier, Orange zest
Grapes / red wine sorbet
Elderflower jam, cacao nibs, crumble, red wine sorbet
A giant of traditional Japanese Kaiseki, 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 T Dining 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, using only the freshest and highest quality ingredients flown in daily from Japan prepared in the traditional Japanese way and accented with innovative European twists.
2017 – Hong Kong Tatler’s Best New Chef
2018 – T Dining by Hong Kong Tatler’s Top 20 Restaurants
2019 – T Dining by Hong Kong Tatler’s Top 20 Restaurants
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
Address: Shop OT G04B, Ground Floor, Ocean Terminal, Harbour City, Tsim Sha Tsui
Opening Hours: Lunch: 12:00pm – 3pm
Dinner: 6pm – late
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