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HAKU x TOYO EATERY SPECIAL DINNER MENU

February 28 - March 1

$1,980

HAKU x TOYO EATERY SPECIAL DINNER MENU

HAKU will be joining forces with the winner of Asia’s 50 Best Restaurants 2018 “One to Watch” award Toyo Eatery for an exclusive two-night dinner collaboration from Thursday, 28 February – Friday, 1 March at HAKU. Led by top Manila chef Jordy Navarra, Toyo Eatery is a critically acclaimed rising star of Manila’s gastronomy scene. The special menu will be priced at HK$1,980+10% per guest, featuring a unique collaboration of modern flavours.

Variety of Snacks
by Toyo Eatery


Crispy potato / sardine / pike roe

Chawanmushi / uni / hanaho
by HAKU

Kinilaw of Oyster
by Toyo Eatery

 

White Asparagus / Bagna Cauda / Caviar
by HAKU

Buro with Pork Belly

by Toyo Eatery

 

Sea breams / Greens / Roasted Vegetable Sauce
by HAKU

Wagyu / Takenoko / Pepper / Rice by Toyo
by Toyo Eatery & HAKU

Wild Strawberries / Tomato / Red Foam
by Toyo Eatery

 

Roasted Sweet Potato
by HAKU

 

Petit Fours of Wagashi by HAKU and Chocolate with Dulce de Leche & Fish Sauce by Toyo
by Toyo Eatery & HAKU

 

Toyo Eatery – The Chef & Concept

The story of Toyo begins with a song – Bahay Kubo, arguably the first nursery rhyme children in the Philippines learn to sing. Not only has Bahay Kubo inspired Toyo Eatery’s very first nostalgic dish made up of all 18 different vegetables mentioned in the song, but it has also come to serve as Filipino chef-owner Jordy Navarra’s source of purpose for re-discovering and finding a deeper understanding of his native culture through food. In March 2016, Toyo Eatery was born, and only two years later, was recognised on the global stage for winning the prestigious award for the “One to Watch” presented by Asia’s 50 Best Restaurants 2018.

 

Toyo Eatery’s menu showcases an interplay between traditional Filipino techniques and flavours with high-quality ingredients. Since Toyo Eatery opened, several signature dishes remain unchanged including the Three-Cut Pork BBQ Silog, which threads three different cuts of pork through a skewer; Grilled Belly and Loin of Bangus served with a bowl of silog; and a dessert duo of Charred Cassava Cake and Chocolate BonBons filled with fish sauce salted caramel. Dishes comprise the traditions of various regions throughout the Philippines, navigating diners across the complex and layered flavours of the Philippine archipelago.

 

HAKU by Agustin Balbi x Toyo Eatery by Jordy Navarra

The joint menu by chefs Agustin Balbi of HAKU and Jordy Navarra of Toyo Eatery represents a diverse culinary melting pot of flavours. With a focus on the finest seasonal ingredients on the market, the award-winning chefs have prepared a four-hands collaboration dinner with palatable twists at every turn.

 

From Chef Agustin Balbi of HAKU, guests will look forward to the use of the elusive white asparagus with savoury homemade bagna cauda sauce and caviar, as well as melting sea bream with seasonal greens and vegetable sauce. Chef Jordy Navarra of Toyo Eatery will introduce a vibrant taste of Filipino cuisine with dishes such as Kinilaw of Oyster, a traditional method of soaking fresh seafood in seasoned native vinegar, and his famous three-cut BBQ pork belly wrapped in Buro, a type of Filipino pickle.

 

Some exclusive joint dishes between Chefs Balbi and Navarra include HAKU’s wagyu beef grilled over binchotan coals with takenoko and pepper, paired with Toyo Eatery’s complementing Filipino-style rice, as well as the final petit fours of HAKU’s Japanese wagashi and Toyo’s Dulce de Leche with fish sauce dessert.

 

Details

Start:
February 28
End:
March 1
Cost:
$1,980

Venue

Haku
Shop OT G04B, Ground Floor, Ocean Terminal, Harbour City, Tsim Sha TsuiHong Kong+ Google Map

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