Looking for restaurant suggestions? Wondering where chefs eat at during their time off? Welcome to our new monthly series where we interview Hong Kong’s leading chefs to see where they’re excited to eat at each month.
This month, we spoke with chef Agustin Balbi, the co-founder and executive chef of modern Japanese-Spanish restaurant, Ando; chef Leonard Cheung, founder and executive chef of Cultivate, the newly opened 22-seat casual fine-dining restaurant in Central; and chef Esther Sham, our model-turned-chef Tatler friend who helms French restaurant, Maison ES.
Agustin Balbi, founder and chef of Ando
Even though Ricardo and I are very good friends and our restaurants are just a few blocks apart, we are always working at the same hours, so it is very difficult to visit each other's restaurants. I am very excited to try Mono's house-made chocolate from scratch. I think it’s a genius idea and I am not sure if any other restaurants in the region are doing it—I’m very excited about it.
Mono, 5/F, 18 On Lan Street, Central, Hong Kong, +852 9726 9301; mono.hk