Argentinian chef Agustin Ferrando Balbi, formerly of Haku, opened Ando with Jia Group earlier summer—here, he dishes on his favourite local Hong Kong ingredients and comfort foods he can't live without.
Chef Agustin Balbi, Haku alum, opened Ando with Jia Group earlier this month. At Ando, Balbi, who hails from Argentina, presents a cuisine infused with elements derived from his Italian and Spanish roots alongside influences and premium seasonal ingredients from Japan.
Balbi’s influences and inspirations are showcased throughout the Ando menu—particularly in dishes such as Sin Lola, the signature rice caldoso dish prepared with Japanese rice and cooked using a technique he learned from his grandmother.
We spoke with Balbi about his favourite ingredients and comfort foods, and how he incorporates citrus fruits to elevate the umami of so many of his signature dishes.
See also: Agustin Balbi To Collaborate With Jia Group To Open New Restaurant Ando In Central This July 2020
What’s your favourite local Hong Kong ingredient?
To choose only one ingredient will be extremely difficult since there are many great ones here, but if I must choose only one, it would definitely be seafood. Hong Kong has an abundance of amazing seafood throughout the entire year. One fish I really like in particular is the threadfin during the winter season. I enjoy working with it because of its marbled meat and distinctive flavour; it's packed with flavour and has a beautiful texture as well.