Situated in the heart of the picturesque Moselle vineyards in Schloss Berg, Victor’s Fine Dining was lauded with the top honor of  3 Michelin Stars in 2005, and has retained this rank ever since thanks to chef de cuisine and head host since 1998, Christian Bau. The youngest German chef to achieve the three-star accolade at the time, Christian has always, and continues to, enchant diners with highly innovative European gastronomy underpinned by Japanese influences.

In 2018, Bau was named Gault&Millau’s Chef of the Year (19.5pts) for his outstanding innovation in haute cuisine, and in 2019, was bestowed the Federal Cross of Merit as Germany’s Culinary Ambassador. At Victor’s Fine Dining, Chef Bau breaks boundaries with a constantly-evolving menu inspired by Japanese culinary traditions. His menu combines the best seasonal produce with ground-breaking techniques and personal nuances, showcasing an inimitable style of progressive cuisine.

A true Hong Kong institution, HAKU, is helmed by Executive Chef Agustin Balbi. Named Best New Chef 2016 by T Dining by Hong Kong Tatler,  Balbi uses his diverse international experience to create exemplary modern cuisine rooted in Japanese flavors. HAKU represents the culmination of traditional Japanese Kaiseki giant, Chef Hideaki Matsuo’s philosophy and Balbi’s technical prowess. Using only the freshest, first-rate ingredients flown in daily from Japan, Balbi  prepares transcendent dishes with traditional Japanese techniques and innovative Spanish and Mediterranean twists.

In a truly notable four-hands collaboration, HAKU X Victor’s Fine Dining is set to be an otherworldly dining experience. The 8-course collaboration menu will be priced at HK$2,580 + 10% per guest and will take place for three days from 6-8 January, bringing a taste of Germany’s most sought-after dining experience to Hong Kong.

The menu will feature a unique harmony of innovative Japanese and modern European flavours; with each course leaving a lasting impact on the palate. During his guest stint at HAKU Hong Kong, Chef Bau will take advantage of fresh produce from Japan to craft creative new surprises for this collaboration menu. Starting with his signature Japanese Waffle with sardines, cream of sea herbs and caviar, highlights also include Kinmedai with in-season Splendid Alfonso fish grilled with heart of Palma, yuzu kosho sauce and XO oil; and Kumamoto Wagyu, an artistic amalgamation of melting A4 Kumamoto kuro-wagyu with eggplant from Kyoto and beef jus. From Chef Balbi, expect delectable creations with similarly top-line Japanese produce such as Tarabagani (King Crab), steamed with soft daikon, cabbage, and yuzu; Hotate (Scallop) from Hokkaido with morcilla sauce, slow-cooked burdock and chips; and the incredibly sweet Amaou Ichigo, or fresh strawberries from Arai combined with Malaga wild strawberries and sake ice cream for dessert.

The full collaboration menu will be as follows:

JAPANESE WAFFLE | Christian Bau
Chef Bau’s signature snack

EBI, SESAME, SAFFRON | Agustin Balbi
Botan ebi, spinach, roasted sesame, saffron clam sauce

DASHI, TARABAGANI, DAIKON | Agustin Balbi
Steamed king crab legs, soft daikon, cabbage, yuzu

KANPACHI, OYSTER, SEA HERBS | Christian Bau
Raw Kanpachi, oysters, sea herbs

HOTATE, MORCILLA, GOBOU | Agustin Balbi
Hokkaido scallops, morcilla sauce, slow cooked burdock, chips

KINMEDAI, YUZU KOSHO | Christian Bau
Grilled kinmedai, heart of Palma, yuzu kosho sauce, XO oil

KUMAMOTO WAGYU, KYOTO EGGPLANT | Christian Bau
A4 Kumamoto Kuro-gyu, Kyoto eggplant, beef sauce

ABALONE, RICE, CHORIZO| Agustin Balbi
HAKU’s signature dish

JAPANESE SNOWBALL, SHISO | Christian Bau
Shiso sorbet, yuzu sake

AMAOU ICHIGO, WILD STRAWBERRIES, SAKE

Strawberries from Arai, sake ice cream, crumble, liqueur and Malaga wild strawberries

To book, contact HAKU via telephone on 2115-9965, or visit HAKU’s website.