Chef Agustin Balbi at his new restaurant, Ando, in Central, Hong Kong. Photo: SCMP / K. Y. Cheng Chef Agustin Balbi at his new restaurant, Ando, in Central, Hong Kong. Photo: SCMP / K. Y. Cheng
Chef Agustin Balbi at his new restaurant, Ando, in Central, Hong Kong. Photo: SCMP / K. Y. Cheng

What made a chef from Argentina angry when he first moved to Hong Kong

  • Argentinian Agustin Ferrando Balbi talks about moving to the United States and what he learned from working in Japan
  • ‘People in Hong Kong are much more open, very curious, and they have nothing to hide,’ he says – but convenience store staff aren’t as polite as in Japan

Topic |   Food and Drinks
Chef Agustin Balbi at his new restaurant, Ando, in Central, Hong Kong. Photo: SCMP / K. Y. Cheng Chef Agustin Balbi at his new restaurant, Ando, in Central, Hong Kong. Photo: SCMP / K. Y. Cheng
Chef Agustin Balbi at his new restaurant, Ando, in Central, Hong Kong. Photo: SCMP / K. Y. Cheng
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