HAKU curated by Hideaki Matsuo

HAKU curated by Hideaki Matsuo

Kristal Caviar and Polmard Beef Rice Tuile

Like many fine-dining restaurants, at HAKU curated by Hideaki Matsuo, the main source of inspiration is the changing seasons with the menus focusing upon the very best ingredients available at any given time. With this in mind it comes as no surprise that the festive Christmas and New Year omakase menus at HAKU are simply sensational.

HAKU is a collaboration between the three Michelin-starred Hideaki Matsuo and Agustin Balbi, a young Argentinian chef noted for his culinary passion and commitment to creating the highest quality and beautifully presented French-Japanese cuisine.   

Like all the menus at HAKU, the holiday season offerings are subject to change at very short notice but will most likely include seasonally inspired dishes based on uni, scallops and oysters from Hokkaido and wagyu beef from Nozaki, as well as a selection of Balbi’s famous signature desserts.

The format is an eight-course dinner menu or five-course lunch menu and will feature varying textures and temperatures as well as the novel flavour combinations and presentation Balbi is well-renowned for, along with optional wine and sake pairing.

For a delightfully different and delicious Christmas and New Year feast, HAKU offers diners an exceptional and very personal gastronomic experience. Situated in Tsim Sha Tsui within the iconic Ocean Terminal shopping complex, pre-booking is essential.

HAKU curated by Hideaki Matsuo
Ocean Terminal, Harbour City
Tsim Sha Tsui, Hong Kong
T: (+852)21159965
E: dine@haku.com.hk