Where an Argentinian chef eats sushi, egg waffles, dumplings and snake soup in Hong Kong – and his go-to restaurants in Japan

Agustin Balbi, executive chef of Michelin-starred Ando, worked in Japan before coming to Hong Kong

He loves the French cuisine at L’Envol and the Korean food at Hansik Goo in Hong Kong, and has a long list of favourites in Japan

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Chef Agustin Balbi shares his favourite restaurants in Hong Kong and Japan.

Published: 12:45pm, 18 Aug 2021Updated: 12:45pm, 18 Aug 2021

Born in Argentina to a Spanish and Italian family, Agustin Ferrando Balbi worked in Japan for many years before moving to Hong Kong in 2016 as chef of Haku. Now executive chef of Ando, in Central, he earned its first Michelin star this year.

Although I’m a chef, eating out is a huge hobby. On my days off, I make sure that I am eating at a friend’s restaurant, not only to support them but also because they are all great chefs.

L’Envol (3/F, The St Regis Hotel, 1 Harbour Drive, Wan Chai, tel: 2138 6818) is a beautiful restaurant with lots of natural light and high ceilings, spacious and luxurious. Not only is chef Olivier Elzer’s food delicious, but the desserts and cheese trolley are out of this world.

I truly look forward to eating Hansik Goo (1/F The Wellington, 198 Wellington Street, Central, tel: 2798 8768) for a taste of authentic Korean food.

The interior of Mono in Central. Photo: Jonathan Wong

Mono (5/F, 18 On Lan Street, Central, mono.hk) is a place I love for a delicious taste of home. Their team is great and treat you like you’re their best friend.