Ando’s chef Agustin Balbi on planning ‘to the second’ in his Hong Kong restaurant kitchen, craftsmanship, the importance of time off … and his Audemars Piguet Code 11.59

• His menu combines tastes of home and time working in Japan at Michelin-starred restaurants such as Zurriola, Nihonryori Ryugin and Cuisine[s] Michel Troisgros
• ‘If you spend your time improving your craft, you will become a master of what you do,’ said Balbi – but family comes first on the days he is not in the kitchen