Andō’s modern tasting menus are a translation of Chef Agustin’s own unorthodox journey onto the plate, one that honours his ancestral roots in Spain while incorporating the umami richness of Japan, the country that shaped his craft.
Born to a Spanish-Italian family, Argentinian Chef Agustin Ferrando Balbi’s passion for food and cooking was borne out of family influence. His interest began at his grandmother’s dining table, but the summers working at a friend’s restaurant fully ignited his passion for the culinary arts. Enamoured by the thrill and teamwork of working in a kitchen, Chef Agustin enrolled at The BUE Trainers before nurturing his talent at some of the most acclaimed restaurants in Buenos Aires and New Orleans.
Under the guidance of renowned Chef Hideaki Matsuo, Chef Agustin moved to Hong Kong in 2016 to lead the kitchen of the contemporary Japanese restaurant, HAKU. During his tenure, HAKU earned numerous accolades, including placing 58th on OAD Top 100 Asian Restaurants and twice being named one of Hong Kong Tatler’s Top 20 Restaurants of Hong Kong & Macau. Chef Agustin was also awarded La Liste’s Best Young Talent of the World 2019 and debuted at number 87 on the list of Best Chefs of the World in 2019.
Chef Agustin joins Andō as Executive Chef and Co-Founder for his first solo restaurant venture. Since then, Andō has been awarded one coveted Michelin star in the Michelin Guide for Hong Kong Macau 2021 and 2022.
For the Carabinero prawn:
- Wakame seaweed 150g
- Carabinero prawn 4pcs
- Seaweed salt 2g
- Smoked soy sauce 5ml
- Extra virgin olive oil 3ml
On a small kitchen tray, lay the wakame seaweed until it covers the tray.
Place the Carabinero prawns and salt them from end to end.
Cover the Carabinero prawns with the rest of the wakame seaweed.
Steam for 2 minutes and reserve at room temperature.
Remove the carabineros from the seaweed and place them onto a small tray.
Add smoked soy sauce and then olive oil.
For the duck egg yolk mousse:
- Duck eggs 4pcs
- Water 2l
- Salt 40g
- Mayonnaise 20g
- Whipped cream 50ml
- Seaweed salt to taste
Boil the water with salt.
Cook the duck eggs for 8 minutes.
Cool down the duck eggs and peel them.
Remove the yolk and pass it into a mixing bowl.
Pass the cooked yolk through a fine tamis.
Add the mayonnaise and the whipped cream.
Finish with seaweed salt to taste.
For the Salmorejo
- Amela tomatoes 500g
- Garlic 1 clove
- Sherry vinegar 20ml
- Olive oil 50ml
- White bread 50g
- Shio kombu 4g
Scald the tomatoes: Put a large pot of salted water on the stove and bring it to a boil. Cut a small cross in the bottom of each tomato. When the water is boiling, add the tomatoes for 30-60 seconds. Remove immediately and place in a cold water bath (a bowl filled with ice and cold water). The skin will peel right off of the tomatoes.
First Blend: Cut out the cores of the tomatoes and add all the rest to your blender. Blend at high speed for about 30 seconds until the tomatoes are broken down.
Add bread: Add the break to the blended tomatoes. you can experiment with how much you add, as this is how you change the texture.
Let the bread soak in the tomato juice for about 5 minutes.
Second Blend: Add a splash of vinegar, salt, and garlic and blend until the soup is an even texture and the bread is completely broken down.
Add Oil: If your blender has it, open the small hole in the top. Slowly add the olive oil as you are blending at a moderate speed. If it doesn’t have the hole, stop and start the blender, adding a little at a time with each stop.