Agustin Balbi To Headline Haku at Harbour City This Spring

Digest

February 17, 2017 | BY Wilson Fok

Balbi, who was until recently the executive chef at The Ocean, will head up a new dining bar concept

Having recently graduated from the success of The Ocean, Le Comptoir’s Repulse Bay seafood restaurant, executive chef Agustin Balbi’s second act takes the form of a new adventure in Tsim Sha Tsui this spring, where he will take on the role of executive chef at  a casual dining bar concept. Named Haku, the venue is tentatively opening at Harbour City this Spring. 
 
Sources confirmed that the new dining concept will take a space on the ground floor at Ocean Terminal. Haku is a casual dining concept with 34-seats, featuring an open kitchen with bar seats, where guests can interact with the chefs while witnessing food being prepared. The restaurant also features a private dining room and a few small tables on the other side of the dining space. 
 
The restaurant will feature a 15-item a la carte menu, where items are divided into ‘small plates’ and ‘larger courses’, both of them encouraged for sharing among guests. With Western execution and Japanese touches, guests can anticipate highly seasonal produce imported from Japan, particularly seafood—Balbi’s forte.  
 
Haku, OT G04, G/F, Ocean Terminal, Harbour City, Tsim Sha Tsui