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Ando

Hong Kong

Singular, narrative Japanese-Spanish fusion

A bold leap: 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.

Cooking without labels: 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 reflective of his own professional journey. 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

Delicious memories: The menu takes diners on a walk through moments, memories and people in Balbi’s life. Departure refers to his move to Japan and features a seasonal selection of raw fish bites that encompass sweet, sour, spicy, bitter and umami flavour profiles. The star dish, Sin Lola, is a tribute to his grandmother. Fittingly for Balbi’s unique culinary fusion, expect a comforting rice stew with ingredients such as chorizo and abalone, or clams and sake.

Giving back to the community: Ando donates one 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.

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