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  • agux1988
    Agustin Balbi
    @agux1988

Images by agux1988

A new season is starting and with it new dishes are filling our new menu, challans guinea fowl, langoustines, scallops, ebi, foie, matsutake, ceps, figs and much more ๐Ÿƒ๐Ÿ‚๐Ÿ #new #hkeats #nature
A new season is starting and with it new dishes are filling our new menu, challans guinea fowl, langoustines, scallops, ebi, foie, matsutake, ceps, figs and much more ๐Ÿƒ๐Ÿ‚๐Ÿ #new  #hkeats  #nature 
Just opened still moving hotate from Hokkaido hidden under pickled chanterelles, menegi served with a tableside broth made from dry scallops, konbu and chicken wings ๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹#new #dontstop
Just opened still moving hotate from Hokkaido hidden under pickled chanterelles, menegi served with a tableside broth made from dry scallops, konbu and chicken wings ๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹#new  #dontstop 
Aki Zuki Nashi pear to end the meal on a very refreshing and sweet note ๐Ÿ ๐Ÿ๐Ÿƒnow on the menu ๐Ÿ˜‹๐Ÿ˜‹ #new #season #jewel
Aki Zuki Nashi pear to end the meal on a very refreshing and sweet note ๐Ÿ ๐Ÿ๐Ÿƒnow on the menu ๐Ÿ˜‹๐Ÿ˜‹ #new  #season  #jewel 
Kobujime. At haku some dishes are flavour driven other produce driven but with this dish is technique what we want to showcase, an ancient method not only of preserving but as well adding a great amount of umami. The main focus point is the konbu and when you open it.... well you will have to come to discover what is inside ๐Ÿ˜‰๐Ÿ˜‰#new #menu #passion
Kobujime. At haku some dishes are flavour driven other produce driven but with this dish is technique what we want to showcase, an ancient method not only of preserving but as well adding a great amount of umami. The main focus point is the konbu and when you open it.... well you will have to come to discover what is inside ๐Ÿ˜‰๐Ÿ˜‰#new  #menu  #passion 
The chef as a bridge between nature and guest with this balance of fattiness from the Nagasaki chutoro, acidity from polmard beef and saltines from Kristal caviar, lightly seasoned with shiso and ginger. ๐Ÿ™‡๐Ÿ™‡ #new #hk #top
The chef as a bridge between nature and guest with this balance of fattiness from the Nagasaki chutoro, acidity from polmard beef and saltines from Kristal caviar, lightly seasoned with shiso and ginger. ๐Ÿ™‡๐Ÿ™‡ #new  #hk  #top 
So grateful to have the opportunity to work directly with nature, very few professions can say the same ๐Ÿ™‡๐Ÿ‘ฉโ€๐Ÿณ๐ŸŸ๐Ÿ„๐Ÿท๐Ÿฆ†๐Ÿฎ๐Ÿฆ€๐Ÿ„๐Ÿ๐Ÿฆ๐Ÿ…๐ŸŽ๐Ÿ’๐Ÿฅ๐ŸŒฝ๐Ÿฅ•๐Ÿ—๐Ÿ–๐Ÿฅœ๐ŸŒฐ๐ŸŒถ#blessed #passion #love #chef
So grateful to have the opportunity to work directly with nature, very few professions can say the same ๐Ÿ™‡๐Ÿ‘ฉโ€๐Ÿณ๐ŸŸ๐Ÿ„๐Ÿท๐Ÿฆ†๐Ÿฎ๐Ÿฆ€๐Ÿ„๐Ÿ๐Ÿฆ๐Ÿ…๐ŸŽ๐Ÿ’๐Ÿฅ๐ŸŒฝ๐Ÿฅ•๐Ÿ—๐Ÿ–๐Ÿฅœ๐ŸŒฐ๐ŸŒถ#blessed  #passion  #love  #chef 
With Los muchachos this morning @virgiliocentral @rchaneton @chefvickycheng missing on this @margaritafores but was with us the whole morning ๐Ÿ‘ #market #morning #food
With Los muchachos this morning @virgiliocentral @rchaneton @chefvickycheng missing on this @margaritafores but was with us the whole morning ๐Ÿ‘ #market  #morning  #food 
Because is very hot, Kumamoto melon from Sugimoto san on tonight's menu ๐Ÿ”ฅ๐Ÿ”ฅ๐Ÿˆ๐Ÿˆ #new #hk #summer
Because is very hot, Kumamoto melon from Sugimoto san on tonight's menu ๐Ÿ”ฅ๐Ÿ”ฅ๐Ÿˆ๐Ÿˆ #new  #hk  #summer 
Moments of preparation ๐Ÿ”ชโŒ›๏ธ๐ŸŸ๐Ÿผ๐Ÿฎ #new #hk #cuisine
Moments of preparation ๐Ÿ”ชโŒ›๏ธ๐ŸŸ๐Ÿผ๐Ÿฎ #new  #hk  #cuisine 
Our first dish to calm the 34*C of today ๐Ÿ˜Œ ๐Ÿ˜‹๐Ÿ‘ great photo by @instagramandrex ๐Ÿ™‡๐Ÿ™‡
Our first dish to calm the 34*C of today ๐Ÿ˜Œ ๐Ÿ˜‹๐Ÿ‘ great photo by @instagramandrex ๐Ÿ™‡๐Ÿ™‡
๐Ÿ‘ ideal for this hot day ! Momo / Hokkaido yogurt foam / peach granita / panna cotta ๐Ÿ˜‹๐Ÿ˜‹ #new #peach #summer
๐Ÿ‘ ideal for this hot day ! Momo / Hokkaido yogurt foam / peach granita / panna cotta ๐Ÿ˜‹๐Ÿ˜‹ #new  #peach  #summer 
Kagoshima A4 wagyu, eringi, hime kabu, bronze begonia. ๐Ÿ˜‹#haku #new #hk
Kagoshima A4 wagyu, eringi, hime kabu, bronze begonia. ๐Ÿ˜‹#haku  #new  #hk 
Miyazaki mango / Sansho pepper a great summer produce ! Sweet, smooth, aromatic at its best ๐Ÿ˜‹#summer #new #hk
Miyazaki mango / Sansho pepper a great summer produce ! Sweet, smooth, aromatic at its best ๐Ÿ˜‹#summer  #new  #hk 
Mr @palatism was able to capture the marbling of our maguro in this epic shot !! ๐Ÿ˜‹๐Ÿ˜‹#quality #top #new
Mr @palatism was able to capture the marbling of our maguro in this epic shot !! ๐Ÿ˜‹๐Ÿ˜‹#quality  #top  #new 
Incredible shot from @palatism of one of our welcome bites ! Thank you so much for coming sir !! ๐Ÿ™‡๐Ÿ™‡#new #hk #restaurant
Incredible shot from @palatism of one of our welcome bites ! Thank you so much for coming sir !! ๐Ÿ™‡๐Ÿ™‡#new  #hk  #restaurant 
Thanks @thebestchefsoftheworld for sharing the post on Haku ! ๐Ÿ™‡๐Ÿ™‡ #new #happy #hk
Thanks @thebestchefsoftheworld for sharing the post on Haku ! ๐Ÿ™‡๐Ÿ™‡ #new  #happy  #hk 
One of my favourite dishes on our menu ! Soon the be open on the 20th !!! ๐ŸŸ๐Ÿ–๐Ÿ…๐Ÿถ5 different kinds of tomatoes, marinated Kamasu, 34 months bellota ham, shiokonbu, sakekasu crumble (leftover form the sake production) sprinkled on top ๐Ÿ˜‹ dish by Hideaki numano #new #hk #happy.
One of my favourite dishes on our menu ! Soon the be open on the 20th !!! ๐ŸŸ๐Ÿ–๐Ÿ…๐Ÿถ5 different kinds of tomatoes, marinated Kamasu, 34 months bellota ham, shiokonbu, sakekasu crumble (leftover form the sake production) sprinkled on top ๐Ÿ˜‹ dish by Hideaki numano #new  #hk  #happy .
Super happy to fully open @hakuhongkong very soon with this awesome group of people together with sensei Matsuo san ๐ŸŒŸ๐ŸŒŸ๐ŸŒŸ I will be waiting for all of you ๐Ÿ™‡๐Ÿ™‡๐Ÿพ๐Ÿพ๐Ÿ‘จโ€๐Ÿณ๐Ÿ‘จโ€๐Ÿณ๐ŸŒฟ๐Ÿ„ #new #hkfoodlover #happy
Super happy to fully open @hakuhongkong very soon with this awesome group of people together with sensei Matsuo san ๐ŸŒŸ๐ŸŒŸ๐ŸŒŸ I will be waiting for all of you ๐Ÿ™‡๐Ÿ™‡๐Ÿพ๐Ÿพ๐Ÿ‘จโ€๐Ÿณ๐Ÿ‘จโ€๐Ÿณ๐ŸŒฟ๐Ÿ„ #new  #hkfoodlover  #happy