The Chef of HK Tatler’s Declared Best New Restaurant 2018 Visited Gallery by Chele for a Collaborative Dinner

Chef Agustin Balbi of Haku HK recently flew to the Philippines for a collaborative dinner with Chele Gonzalez of Gallery by Chele. The incredible evening was part of Gallery by Chele’s Serie Kulinarya, an evening where Chef Gonzalez and a chef from a celebrated restaurant from overseas create a special tasting menu to be served for an evening. Haku was declared this year’s Best New Restaurant according to Hong Kong Tatler, and Chef Balbi recreates the dishes that earned him this distinction, while incorporating local ingredients he discovered at the palengke as well.

While the amadai was imported as it cannot be found here, the sauce was made with locak yakon.

Chefs Balbi and Gonzalez met years ago at the Madrid Fusion Manila 2016, and they both clicked. Balbi describes it as them being on the “same frequency,” making collaboration easy and fun for the both of them. They both have similar backgrounds, says Balbi, with Balbi growing up in Argentina and thus speaking Spanish like Chef Gonzalez. they thus both grew up primarily exposed to Spanish cuisine, and both fell in love with Asian cuisine (with Balbi, Japanese food— he first received training in a Japanese restaurant in the US, then moved to Japan to learn more—and with Gonzalez Filipino food), fusing their knowledge of both cuisines to create something new and exciting, as seen and tasted in the Serie Kulinarya collaboration.

The next Serie Kulinarya is on December 4, featuring Chef Gaggan Anand of Gaggan, one of the World’s 50 Best Restaurants since 2015.


Innovative cuisine guided by seasonal Japanese ingredients.

ADDRESS: 17 Canton Road, Tsim Tsa Tsui, Harbour City, Hong Kong
VISIT: 12NN–2:30PM, 6PM–10PM daily
CONTACT: (+832) 2115-9965 / dine@haku.com.ph
SPEND: HKD 350–1480
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