For two nights only, HAKU’s legendary curator chef Hideaki Matsuo will be collaborating with executive chef Agustin Balbi for an exciting eight-course menu with the theme of “Changing Seasons”. Inspired by the transitional period between autumn and winter, the two culinary geniuses take you through the change of seasons with premium ingredients of Japan’s fall/winter harvest including Japanese ika (squid), juicy Hokkaido scallop, kabocha (pumpkin) and more. The special menu, priced at $1,980pp (and an additional $680 for wine pairing), is available on October 27 and 30. Doumo arigatou – sincerely, your stomach.
Shop OT G04B, Ground Floor, Ocean Terminal, Harbour City, Tsim Sha Tsui