Chef Agustin Ferrando Balbi and JIA Group team up to open Japanese-Spanish fusion Andō

by: Abegaile Legaspi
22 Jun 2020

The dynamic duo hard at work.

In partnership with Yenn Wong, founder of the reputable JIA Group (the same crew behind one-Michelin-starred Duddell’s, Tai Kwun go-to Old Bailey and Ship Street spot 22 Ships), Argentinian chef Agustin Ferrando Balbi is set to open his first restaurant in Hong Kong restaurant on Tuesday, 7 July. A great addition to the buzzy Wellington Street, Andō, sees Japanese and Spanish fusion fare inspired by the Balbi’s cultural and culinary background.

Read more: What to eat, drink and do in Hong Kong this week

Chef Agustin Ferrando Balbi, the chef-founder of Andō

Going down memory lane, young Balbi’s love and passion for food sparked from helping out in the kitchen at a family friend’s restaurant during summers. Years later, the chef enrolled at The Bue Trainers, a culinary institution in Buenos Aires. Having gained confidence and experience in the kitchen, Balbi ventured out to the other side of the globe, Japan, to further develop his culinary craft. While in the land of the rising sun, he scored gigs at critically acclaimed restaurants such as 2-Michelin-starred Zurriola, 3-Michelin-starred Nihonryori Ryugin, and 2-Michelin-starred Cuisine[s] Michel Troisgros. In 2015, chef Balbi also scored a spot in the 10 Japan San Pellegrino Young Chefs (Under 30) list. Japan was also where he found love and met his wife and the mother of his children, Yoshika.

JIA Group's Yenn Wong and chef Agustin Ferrando Balbi join forces.

After moving to our beloved city back in 2016, Balbi took charge of contemporary Japanese go-to Haku’s culinary operations under the leadership of Hideaki Matsuo. He also debuted at spot no.87 on the Best Chefs of the World 2019 list. Fast forward to now, chef Agustin opens Andō, an expression of his Spanish and Italian roots paired with contemporary Japanese culinary techniques. “My time in Tokyo has truly transformed the way I cook… “Andō is the purest expression of my heritage and training, and I am thrilled to finally be able to share this with the world” chef Balbi shares.

Taking reservations from Tuesday 7 July, Andō is open for lunch from Tuesday to Saturday (12nn to 2:30pm) and dinner from Monday to Saturday (6pm to 9pm). Find out more here.

Andō, 1/F Somptueux Central, 52 Wellington Street, Central;