THE WORLD ON A PLATE

Andō’s chef-patron Agustin Balbi opens up about the global journey that has led him to Hong Kong and international acclaim

By Victoria Burrows

Agustin Balbi has sort of the story we all like to hear about how someone became a lauded chef: a small-town boy ends up, through a series of chance events, in a professional kitchen and finds his true calling. After years of hard work, he opens his own restaurant, which is adored by critics and earns a Michelin star within six months of launch. Three years later, it is selected as the top restaurant in town, and he’s ranked at 46 in the global Best Chef Awards ranking. But what makes Balbi’s tale extraordinary is that his restaurant, Andō, is in Hong Kong, on the other side of the world from his hometown of Ramos Mejía, Argentina, and that this Argentine born into a Spanish-Italian family cooks Japanese-meets-Spanish cuisine, are…

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Tatler Hong Kong (Digital) - 1 Issue, April 2024

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