For one night only, chefs Agustin Balbi of Haku (Top 20 Best Restaurant 2019), Virgilio Martinez and Pia León (Latin America’s Best Female Chef 2018) of Central Restaurante in Peru will collaborate on a special eight-course menu showcasing a fusion of Japanese and Peruvian flavours. Martinez is also the mastermind behind Ichu Peru, the newly opened contemporary Peruvian restaurant in H Queen’s, and his return to the city this January with chef León marks the first time the husband-and-wife duo are presenting in tandem in Hong Kong.

The dinner will take place at Haku on January 19, 2019 with a menu priced at HK$2,480 per person, with signature dishes such as razor clams with jicama, sweet cucumber and natural dye by Central, and lobster with sea lettuce, tomatoes and plankton by Haku. Ingredients such as bee pollen, high-altitude grains and oxalis will also feature throughout the courses. One dish, intriguingly titled “Mucilage of the theobromas family”, hints at the use of chocolate (cocoa is part of the genus known as theobroma)—an indication of the kind of cerebral dining experience to expect from the night, where you may come away knowing just a little bit more about the biodiversity and culinary offerings of Peru.