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<<Hong Kong – 4th July, 2019 >> Renowned for Spanish Inspired innovative Japanese cuisinne and a highly innovative beverage programme, HAKU reveals its latest menu featuring the first of its kind four-hands collaboration between HAKU head sommelier Wallace Lo and Kei “Tassy” Tashiro, executive sommelier from Osaka-based Chinese fine dining restaurants AUBE and CHI-FU. For the very first sommelier-led collaboration dinner in Hong Kong, wine masters Wallace and Tassy tap their extensive knowledge to provide a distinctive wine pairing experience for each course.
Priced at HK$2,600 + 10% per guest, the new four-hand menu is a tribute to the unique philosophies held by Wallace and Tassy, two sommeliers with vastly different wine backgrounds. At the same time, the menu showcases Chef Agustin Balbi’s authentic and progressive style of cooking, while respecting the Japanese traditions of Grand Chef Hideaki Matsuo. The sommelier dinner menu will be available for limited seats on 13 and 14 August only.
Introducing Wallace Lo, Restaurant Manager and Head Sommelier of Haku Hong Kong
Voted one of 25 Top Sommeliers in Hong Kong by Drinks World Asia Magazine from 2015-2016, Wallace Lo currently enjoys his role as the Group Sommelier & Restaurant Manager of HAKU Hong Kong. At HAKU, Wallace introduced a new wine pairing program that maximizes the impact of each dish on the palate, by assessing characteristics of the dish from flavour profiles to even the temperature. The pairings are dominated by quality small producers from around the world and special projects by producers, which decreases the chance for guests to have a preconceived notion of the wine by its label – allowing for that extra surprise factor. Wallace has introduced a fresh and innovative perspective on omakase pairings, choosing to stray from tradition to provide a truly unique gastronomic experience at HAKU.
Introducing Kei “Tassy” Tashiro, Head Sommelier of Aube and Chi-Fu Osaka, Japan
Tassy was born in the vibrant city of Osaka, Japan in 1977, but raised in the US until the age of 7. His deep love for wine prompted his career as a sommelier at a leading hotel group in Japan, where his determination to learn quickly flourished. There, Tassy underwent extensive training and discovered a world of beverage pairing possibilities after working at Japanese, Chinese, Italian and French fine-dining establishments. Tassy was then invited to become the Executive Sommelier at highly acclaimed Chinese restaurants Aube and Chi-Fu in Osaka, where he currently works. Tassy’s impressive list of accolades includes becoming a certified sommelier of the Japan Sommelier Association (JSA), becoming a committee member of the JSA, and becoming an esteemed judge of the Certified Sommelier Examination of Japan Sommelier Association. He is also notably a Certified Chevalier of L’Ordre des Coteaux Champagne. Tassy shares his extensive wine knowledge at Japan’s largest wine school as a lecturer, and consistently receives requests from restaurant groups to curate wine programmes for various restaurants in Japan.
HAKU Four Hands Sommelier Dinner
Food Menu by Chef Agustin Balbi
Wine Pairings by Wallace Lo, Haku Hong Kong X Kei Tashiro, Aube & Chi-Fu Osaka
HK$2,600+10% per guest
FOIE / HOJALDRE
Puff pastry, kabocha puree, bacon, shiso
OYSTER / ASPARAGUS
Green asparagus, smoked ikura, citric zest
DASHI / CHORIZO
Daikon, mochi, shiitake
3 different preparations of sashimi in our style
LOBSTER / OLIVES
Cauliflower purée, lobster sauce, lobster meat, fermented black olives, shio konbu
COD / CORN
Spicy Humita sauce, baby corn, onions, olive oil
WAGYU / MAITAKE
Charcoal grilled, maitake mushroom, potato croqueta
RICE / KATSUOBUSHI
Egg yolk, katsuobushi, jamon de bellota
PEACH / SANSHO
Panna cotta, peach puree, fresh peach, sansho
CHOCOLATE / SAKE
Textures, sake ice cream, cacao nibs
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.
Address: Shop OT G04B, Ground Floor, Ocean Terminal, Harbour City, Tsim Sha Tsui
Lunch: 12:00pm – 3pm
Dinner: 6pm – late
Reservations: (852) 2115 9965 or email@example.com
Instagram: @HakuHongKong / @Agux1988