HONG KONG: On 22 and 23 August, Belgian chef Gert de Mangeleer will cook at HAKU Hong Kong with Agustin Balbi in a special four-hands collaboration series.
The event takes place over two nights with guests being able to experience an 11 course menu that highlights the chef’s shared love for pure and organic flavours with a special focus on choosing sustainable premium ingredients.
“When chef Gert and I first met in Milan, we were already following each other’s work for a while. We had a great conversation over dinner and realised we had a lot in common when it came to our views and philosophies around food,” said Agustin Balbi. “A collaboration dinner has been on the agenda ever since, and we are excited to finally present this dinner series in Hong Kong.”
Gert, who rose to fame by achieving 3 Michelin stars at Hertog Jan, which closed in December last year will be presenting a number of signature dishes as well as some experimental dishes that have been created for the collaboration.
The menu begins with a Hertog Jan classic appetiser of potato cream with coffee, vanilla oil and grated mimolette cheese, followed by HAKU’s refreshing Japanese oyster with yogurt, ponzu, sake and drizzles of Spanish olive oil.
A self-proclaimed tomato-holic, Gert channels his love for tomatoes into his legendary signature seasonal dish, “Tomato Collection 2019”. The lightly dressed ensemble of home-grown tomatoes range from sweet to sour to salty, signifying the true complexity of nature.
Interspersed throughout the menu are Chef Agustin’s own signature dishes at HAKU, including his version of arroz caldoso using Japanese black abalone, Kurokashiwa chicken and Yumepirika rice. The menu ends the same way it began, but with a sweet twist. Gert once again uses the unusual combination of coffee, vanilla and potato, this time for a stunning tiramisu dessert.
“Agustin and I have a very interesting dynamic and synergy that translates well in this collaboration series. Our styles are similar, especially when it comes to our shared deep respect for the original taste of products,” said Gert.
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