Chef Hiroyasu Kawate returns to Hong Kong for an exclusive one-day-only lunch event
Following the collaboration with Gallery Vask, Harbour City’s Haku is hosting a one-day-only lunch collaboration with Tokyo’s Florilege. The exclusive lunch collaboration marks the return of Hiroyasu Kawate since his last collaboration with Amber’s Richard Ekkebus and Den’s Zaiyu Hasegawa.
On March 26, Hiroyasu Kawate and Haku’s Agustin Balbi will present a unique seven-course crossover menu featuring signature dishes from both restaurants. The Japanese chef is set to present his modern French signature such as saba with potato and truffles, as well as two unique dishes designed and crafted by both chefs such as Amadai with radicchio and amaranth and duck with white asparagus, morels, and konbu. The seven-course lunch menu is available on March 26 from 12:00 pm to 2:30 pm. The menu is priced at HK$1,200 per person.
Haku x Florilege Collaboration Lunch Menu
Snacks
Yaki imo (Florilege)
Ebisu oyster / passion fruit / yuzu kosho (Haku)
Saba / potato / truffles (Florilege)
Tarabagani / shiso / akegarashi (Haku)
Beef carpaccio (Florilege)
Amadai / radicchio / amaranth (Florilege + Haku)
Duck / White asparagus / morel / konbu (Florilege + Haku)
Koshihikari rice / yolk / Kristal caviar (Haku)
Cacao omelette / espresso sauce (Florilege)
Sweet End (Florilege + Haku)
Haku, Shop G048, G/F Ocean Terminal, Harbour City, Tsim Sha Tsui, Kowloon, Hong Kong; +852 2115 9965