Executive chef Agustin Balbi’s latest seasonal menu for Haku, in Hong Kong, is a refreshing ode to Japan’s hot summer months.

Curated from the highest quality seasonal Japanese ingredients hand-picked by Grand Chef Hideaki Matsuo, Haku’s new menu takes guests on a journey reflective of Chef Balbi’s career as a chef born in Argentina, trained in the USA and Japan.

While respecting age-old Japanese culinary traditions, Chef Balbi brings personal and modern Spanish touches to the new summer menu. The 11-course dining experience with Spanish influences is liberally sprinkled with local produce: nasturtium leaves, nasturtium flowers, violas, fennel flowers, fire feathers, verbena, alyssum, black tomatoes, carrots, green leaves, begonias and more.