HONG KONG: Between the 6th and 8th January, 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. It 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. He 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 sought-after dining experience to Hong Kong.
Christian Bau heads 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 the restaurant earn its first Michelin star. The second star followed in 1999, and the final third was clinched 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 is breaking 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. During his guest stint at HAKU Hong Kong, Chef Bau will make use of fresh produce from Japan to craft creative new dishes 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 Palm, yuzu kosho sauce and XO oil. There will be the 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.
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 saw 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.