• On 19th March, Thinkwine welcomes Chef Agustin Balbi of HAKU for a special takeover

    Following Chef Jim Lofdahl’s successful pop-up of Frantzen’s Kitchen at ThinkWine on 21stFebruary, the next takeover will feature HAKU by Agustin Balbi on 19th March. The menu comprises four signature dishes such as the famous Hokkaido uni brioche (HK$280) and abalone rice caldoso inspired by Agustin’s grandmother’s recipe (HK$220), and two off-menu specials exclusive to the collaboration, including a mouth-watering chicken katsu sando with wasabi mayo (HK$180) and fresh Japanese tuna served with tapioca chips and roasted sesame (HK$150). The full ThinkWine X HAKU pop-up menu can be viewed below:

     

    ThinkWine X Haku

    • Hokkaido uni / brioche / hanaho – HK$220
    • Japanese Tomato / Konbu / Sardines – HK$80
    • rice caldoso / chorizo (to share for 2 pax) – HK$220
    • Hamachi / Ponzu / tosaka nori – HK$150

    Off-menu exclusive HAKU dishes:

    • Chicken katsu sando / wasabi mayo – HK$150
    • Tuna / Yuzu Kosho / Roasted Sesame – HK$110

     

    Full programme of current restaurant takeovers at ThinkWine and with more to come.

    21 February – Frantzen’s Kitchen by Chef Jim Lofdahl

    19 March – HAKU by Chef Agustin Balbi

    9 April – 1* Roganic by Chef Oli Marlow

    16 April – 2** Ecriture by Chef Maxime Gilbert

    17 May – MONO by Chef Ricardo Chaneton

    28 May – Chef Peggy Chan