• HAKU’S AGUSTIN BALBI TO HOST RENOWNED CHEF CHRISTIAN BAU OF MICHELIN 3–STARRED VICTOR’S FINE DINING FOR 3 NIGHTS ONLY FROM 6-8 JANUARY, 2020

    Bau_Witzigmann_001_72dpi.JPGChef Agustin Balbi.jpg

    For high resolution images, please click HERE or download from below

    https://www.dropbox.com/sh/vpb88lo2jronow0/AACauapvSmW27nKBv7JigQWra?dl=0

    <<29th November 2019 – Hong Kong>> On 6th – 8th January 2020, HAKU will kick off the New Year by welcoming renowned German Chef, Christian Bau of Victor’s Fine Dining for a special collaboration together with Executive Chef Agustin Balbi. Located in the heart of the picturesque Moselle vineyards in Schloss Berg, Victor’s Fine Dining was awarded its 3rd Michelin Star in 2005 and retains the honour to this day. The chef de cuisine and head host since 1998, Christian Bau was the youngest German chef to achieve the three-star accolade, and continues to enchant diners with highly innovative European gastronomy with Japanese influences.

    The HAKU X Victor’s Fine Dining 8-course collaboration menu will be priced at HK$2,580 + 10% per guest on 6-8 January, bringing a taste of Germany’s most sought-after dining experience to Hong Kong.

    Introducing Victor’s Fine Dining – Executive Chef Christian Bau

    Award-winning chef Christian Bau helms the kitchen of Victor’s Fine Dining, a position that has honed him into one of Europe’s most distinguished culinary figures. Following a five-year stint at the legendary three-Michelin-starred restaurant Schwarzwaldstube in Berlin, Chef Bau joined Victor’s Fine Dining in 1998 – the same year which saw the restaurant earn its first coveted Michelin star. The second star followed in 1999, and the final third was achieved in 2005. In 2018, Bau was named Gault&Millau’s Chef of the Year (19.5pts) for his outstanding innovation in haute cuisine, and in 2019, was bestowed the Federal Cross of Merit as Germany’s Culinary Ambassador.

    At Victor’s Fine Dining, Chef Bau breaks boundaries with a constantly evolving Carte Blanche menu inspired by Japanese culinary traditions. His menu combines the best seasonal produce with ground-breaking techniques and personal nuances, showcasing an inimitable style of progressive cuisine.

    HAKU by Agustin Balbi x Victor’s Fine Dining by Christian Bau

    The menu will feature a unique harmony of innovative Japanese and modern European flavours; with each course leaving a lasting impact on the palate. During his guest stint at HAKU Hong Kong, Chef Bau will take advantage of fresh produce from Japan to craft creative new surprises for this collaboration menu. Starting with his signature Japanese Waffle with sardines, cream of sea herbs and caviar, highlights also include Kinmedai with in-season Splendid Alfonso fish grilled with heart of Palma, yuzu kosho sauce and XO oil; and Kumamoto Wagyu, an artistic amalgamation of melting A4 Kumamoto kuro-wagyu with eggplant from Kyoto and beef jus. From Chef Balbi, expect delectable creations with similarly top-line Japanese produce such as Tarabagani (King Crab), steamed with soft daikon, cabbage, and yuzu; Hotate (Scallop) from Hokkaido with morcilla sauce, slow-cooked burdock and chips; and the incredibly sweet Amaou Ichigo, or fresh strawberries from Arai combined with Malaga wild strawberries and sake ice cream for dessert.

     

    The full collaboration menu will be as follows:

    Haku X Victor’s Fine Dining Dinner Menu on 6-8 January 2020
    HK$2,580+10% per guest

    JAPANESE WAFFLE

    Chef Bau’s signature snack

    By Christian Bau

    EBI / SESAME / SAFFRON

    Botan ebi, spinach, roasted sesame, saffron clam sauce

    By Agustin Balbi

    DASHI / TARABAGANI / DAIKON

    Steamed king crab legs, soft daikon, cabbage, yuzu

    By Agustin Balbi

    KANPACHI / OYSTER / SEA HERBS

    Raw Kanpachi, oysters, sea herbs

    By Christian Bau

    HOTATE / MORCILLA / GOBOU

    Hokkaido scallops, morcilla sauce, slow cooked burdock, chips

    By Agustin Balbi

    KINMEDAI / YUZU KOSHO

    Grilled kinmedai, heart of Palma, yuzu kosho sauce, XO oil

    By Christian Bau

    KUMAMOTO WAGYU / KYOTO EGGPLANT

    A4 Kumamoto Kuro-gyu, Kyoto eggplant, beef sauce

    By Christian Bau

    ABALONE / RICE / CHORIZO

    HAKU’s signature dish

    By Agustin Balbi

    JAPANESE SNOWBALL / SHISO

    Shiso sorbet, yuzu sake

    By Christian Bau

    AMAOU ICHIGO / WILD STRAWBERRIES / SAKE (H)

    Strawberries from Arai, sake ice cream, crumble, liqueur and Malaga wild strawberries

     

    <<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

    Instagram: @hakuhongkong @agux1988

    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 Spanish and Mediterranean twists.

    Awards List

    2017 – Hong Kong Tatler’s Best New Chef

    2018 – T Dining by Hong Kong Tatler’s Top 20 Restaurants of Hong Kong & Macau

    2019 – T Dining by Hong Kong Tatler’s Top 20 Restaurants of Hong Kong & Macau

    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

    2020 – T Dining by Hong Kong Tatler’s Top 20 Restaurants of Hong Kong & Macau