The chef duo will present an exclusive degustation menu during the three-day crossover

Tsim Sha Tsui’s Haku is kicking off the year 2020 with a new four-hands collaboration. From January 6 to 8, chef Agustin Balbi is joining forces with renowned German chef Christian Bau for a three-day crossover at the Japanese restaurant at Harbour City. 

Celebrated for his popular carte blanche menu inspired by Japanese culinary traditions at Victor’s Fine Dining in Germany, Bau is returning to Hong Kong for his second four-hands collaboration since his culinary crossover with Edward Voon at Le Pan in early January this year. Bau and Balbi are set to present an eight-course collaboration menu featuring beloved signature dishes from both restaurants, including highlights such as Bau’s Japanese waffle; and raw kanpachi with oysters and sea herbs as well as Balbi’s steamed king crab legs with soft daikon, cabbage, and yuzu; and abalone rice with chorizo. The eight-course degustation menu is priced at HK$2,580 per person, and is available from January 6 to 8, 2020. 

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