• HAKU UNVEILS A NEW AUTUMN 8-COURSE TASTING MENU WITH SPANISH AND MEDITERRANEAN INFLUENCES BY CHEF AGUSTIN BALBI

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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

     

    Sashimi

    Hirame / chives / white soy

    Buri / aonori pesto / lemon

    Tuna / akegarashi / smoked soy

    Hirame: Miyazaki

    Buri: Nagasaki

    Tuna: Nagasaki

     

    Foie gras / Hazelnut

    Pan seared foie gras, shaved chestnuts, Wild mushrooms, Pedro Ximenez vinegar, grilled

    Ginko nuts

    Foie gras: Spain

     

    Lobster / Olives

    Cauliflower – konbu purée,lobster head and tail sauce, black olive – shio konbu paste

    Lobster: Shima

     

    Bacalao / Razor clams

    Oyster leaves, slightly cooked razor clams, Karasumi, sun dried tomatoes, lemon sauce,

    seaweed infused olive oil

    Bacalao: Spain

     

    Wagyu / Carrots

    Charcoal grilled Kumamoto gyu, Carrot, chanterelles Japanese herbs.

    Wagyu: Kumamoto

     

    Rice / Abalone

    Caldoso style, clams, chicken, chorizo De la Vera

    Abalone: Aomori

    Persimmon / Milk

    Cream cheese, persimmon marmalade, milk ice cream, grand marnier, Orange zest

    Persimmon: Okayama

     

    Grapes / red wine sorbet

    Elderflower jam, cacao nibs, crumble, red wine sorbet

    Grapes: Okayama

     

    <<END>>

     

     

    About HAKU

    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.

     

    Awards List

    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

    Reservations:                (852) 2115 9965 & dine@haku.com.hk

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