Ando

Hong Kong

Spain meets Japan on a plate via an unconventional Argentinian chef

A less conventional journey: Despite not speaking the language, Argentinian chef Agustin Balbi chose to hone his culinary skills in Japan, instead of following his peers along the well-trodden path to the kitchens of Europe. There, he worked at acclaimed establishments Zurriola, Nihonryori Ryugin and Cuisine[s] Michel Troisgros, and was named one of the top 10 young chefs in Japan by S.Pellegrino.

Defying geographical boundaries: Balbi moved to Hong Kong in 2016 to open Japanese restaurant Haku but realised he didn’t want to be defined by a single cuisine. That led to Ando, where the chef-owner could create his own culinary language. The restaurant beautifully fuses elements of Spain, Italy, Argentina and Japan on the plate and in the sleek, minimalist interiors.

On the Pass

Agustin Ferrando Balbi

Pastry Chef

Arnaud Labbe

Contemporary nostalgia: The menu takes diners on a journey through moments, memories and people in Balbi’s life. Departure refers to his move to Japan and features a seasonal selection of five raw fish dishes that encompass sweet, sour, spicy, bitter and umami flavour profiles. The star dish, Sin Lola, is a tribute to his grandmother. It’s a superbly comforting rice stew made with ingredients such as chorizo and abalone, or clams and sake.

Charity begins in the kitchen: Ando donates 1 per cent of every bill to the More Good Foundation, a local food charity. Balbi also hosts an event at the restaurant each month to prepare food boxes for More Good.