Agustin Balbi

Agustin Balbi, the creative force behind Hong Kong's Michelin-starred Andō, blends Argentinian heritage with Japanese culinary artistry. Inspired by his Spanish grandmother, Balbi’s culinary passion was ignited early and remains evident in signature dishes like Sin Lola, which fuses Spanish traditions with Japanese techniques.

After years working in Japan, including at two-Michelin-starred contemporary Spanish restaurant Zurriola, Balbi brought his expertise to Hong Kong, launching Andō in 2020. Despite the challenges of opening during the pandemic, the restaurant thrived, earning a Michelin star within six months. Its cuisine avoids overcomplicated fusion, instead offering a harmonious blend of influences.

Balbi’s philosophy extends beyond the kitchen, with Andō collaborating with charities like More Good to address food insecurity. This commitment to giving back reflects his belief in food’s ability to nourish both body and community.