Featured alongside the world’s most most celebrated culinary figures, HAKU Hong Kong’s Agustin Balbi debuts on the annual Best Chef Awards Top 100 list

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    <<25th September, 2019 – Hong Kong>> HAKU Hong Kong’s Executive Chef Agustin Balbi has debuted on the prestigious Best Chef Awards 2019 Top 100 list at no.87. The coveted awards list distinguishes the world’s finest culinary talent as recognised by chefs and food lovers across the globe, and this year, the no.1 spot was claimed by Swedish chef Björn Frantzén. From Hong Kong, Agustin Balbi featured as only one of two entries alongside Richard Ekkebus, culinary director of Amber at The Landmark Mandarin Oriental Hong Kong, who took the no.34 spot this year.

    On 24th September, The Best Chef Awards revealed the winners from the Top 100 finalists of 2019 during a live-streamed ceremony at the University of Barcelona. The list, which features revered culinary figures such as Massimo Bottura and Andre Chiang, is highly regarded as the most influential awards system in the world. The list is determined by a voting process that begins with chefs voting for each other, taking into consideration their peers’ talent, experience, potential and even personality. The voting baton is then handed off to culinary professionals, photographers, artists, and “fol-LOVERs” – the brand’s expansive social media audience of close to 1.5 million followers.

    “We are very happy to receive this great recognition and I am very humble and honored that some great chefs around the world had voted for us. This is a huge recognition for the team, a sign that we are on the right path. I am proud to represent Hong Kong on the Top 100 list along with a true trailblazer, Chef Richard Ekkebus of Amber, and I hope to continue learning from and receiving inspiration from my peers,” says HAKU Executive Chef Agustin Balbi.


    Discover more at https://www.thebestchefawards.com/finalists, or through the live-stream video at https://www.facebook.com/thebestchefawards/.


    About Agustin Balbi, Executive Chef of HAKU Hong Kong

    Agustin Balbi first made a splash in Hong Kong’s competitive fine dining scene at The Ocean in Repulse Bay, where he was recognised for his exceptional culinary artistry and crowned Best New Chef 2016 by Tatler Hong Kong. Chef Agustin now helms the culinary operations of contemporary Japanese restaurant, HAKU Hong Kong. He masterfully blends age-old Japanese culinary traditions with modern aesthetics using daily-imported and locally grown premium ingredients, bringing guests on a journey reflective of his career as a chef born in Argentina, trained in the USA and Japan, and now living in Hong Kong. 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 innovative flair to satiate the appetites of local gourmands. 


    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

    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.