Ando’s chef Agustin Balbi on planning ‘to the second’ in his Hong Kong restaurant kitchen, craftsmanship, the importance of time off … and his Audemars Piguet Code 11.59

Chef Agustin Balbi came to Hong Kong in 2016 to helm Japanese restaurant Haku under the guidance of Hideaki Matsuo of three-Michelin-star Kashiwaya.Balbi had gained experience as a fine dining chef in Japan for several years in restaurants such as two-Michelin-starred Zurriola, three-Michelin-starred Nihonryori Ryugin and the now-closed two-Michelin-starred Cuisine[s] Michel Troisgros.Born in Argentina to a Spanish and Italian family, Balbi’s love for food started around his grandmother’s…


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