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.