HAKU, the innovative Japanese restaurant led by Argentinian Chef Agustin Balbi, will be joining forces with Virgilio Martinez and chef Pia León of CENTRAL Restaurante in a one-night-exclusive collaboration dinner on Saturday, 19 January. The special 8-course menu include signature dishes that showcase the award-winning culinary prowess of the three chefs.
Under the guidance of legendary Japanese chef Hideaki Matsuo (3*) of Kashiwaya in Osaka, the creations at HAKU have been curated through years of experience in the culinary field. Led by Executive Chef Agustin Balbi, the restaurant aspires to surprise and indulge guests with novel flavour combinations that showcase the chef’s creativity. 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.
Virgilio Martinez’s Central needs no introduction. He is No.2 on Latin America’s 50 Best Restaurants and sixth on the World’s 50 Best Restaurants list. Central is considered one of the leaders of Lima’s transformation into the world’s most sought-after dining destination. Led by Chef-owner Virgilio Martínez and Head Chef Pia León, Central is an exploration of its country’s spectacular biodiversity in all its altitudes, with surprising but well-researched forays into the Andes, the Amazon and the sea. Martínez, a well- recognised figure in the industry, this year won the Chefs’ Choice Award sponsored and also featured in the 2017 Chef’s Table series on Netflix.
Over the past decade, Pia León has worked alongside husband Martínez as the co-owner and head chef of Central. Among a long string accolades, León was bestowed the title of Latin America’s Best Female Chef 2018 by Latin America’s 50 Best Restaurants. She has since opened her first solo venture, Kjolle, inspired by the nature and biodiversity of Peru.
The menu will feature a unique harmony of innovative Japanese and modern Peruvian flavours. Highlights include Chef Balbi’s exquisite yet comforting signature rice caldoso with clams, abalone, prawns and parsley, and Chef Martínez’s unique use of indigenous Peruvian ingredients such as grains grown at 5,000 meters above sea level, served with warm avocado and sea urchin.
The full collaboration menu will be as follows:
Haku X CENTRAL Dinner Menu on 19 January 2019H
Shrimp, Annato and Red Cactus, Oxalis Beef Hearts and Bee Pollen
Crab, Olive Oil, Puff Pastry
Pike Roe, Anchovies, Egg
Lobster, Sea Lettuce, Tomatoes, Planktonby HAKU
Razor Clams, Jicama, Sweet Cucumber and Natural Dye
Wild Cod, Kristal Caviar, Sake
Warm Avocado, Sea Urchin, High-altitude Grains
Native roots, Amazonian Duck with intense broth, Wild Passion Fruit
Rice Caldoso, Clams, Prawns, Abalone, Parsley
Mucilage of theobromas family
Yuzu, White Chocolate Foam, Granite
by HAKU <<ENDS>>
Key Restaurant Info – HAKU
Address: Shop OT G04B, Ground Floor, Ocean Terminal, Harbour City, Tsim Sha Tsui
Opening Hours: Lunch – 12pm-3pm, Dinner – 6pm-late