Andō

Open Now

Now Closed

If you've read my previous review on Haku, you would know this restaurant is founded by its former Argentina-born and Japan-trained chef.  Infusing his background and experience on the two cultures into high culinary art, I was lucky enough to try the chef's cookery again at his new restaurant upon its opening month!  We came for lunch almost a year ago on the second week it opened, before they attained their first Michelin star ⭐. (Congrats! 👏🏻👏🏻) We were able to bring a bottle of our own wine

Being the first dinner out in months and their recently awarded michelin star, the anticipation has never been higher. And we felt privileged right from the start when we were led into a private dining room (we didn’t requested it, just being lucky). Chef Agustin came in to greet and welcome us into his ‘home’, to experience chapters of his life through the night’s degustation. Food at Andō is an exemplification of Chef Agustin’s Spanish root with a Japanese inspiration from his culinary experie

喺Ando未成為米芝蓮一星嘅時候已經一枱難求，weekday晚餐都要一個半月前開始book。我相信而家變咗一星應該更加難book。Book枱嗰陣已經睇咗Menu，俾咗$1000 deposit。記得以前有兩款Menu，一款$1288一款$1688。可能而家做咗米芝蓮一粒星得返貴menu ($1688)。我一坐低就去咗洗手間，佢除左有Le Labo嘅洗手液潤手霜仲好貼心咁有消毒藥水俾你噴手。佢冇將個Menu擺喺枱面但係有咁多道菜嘅明信片，等你一路食一路搵返邊張明信片代表佢道菜。記住要留意個waitor同你解釋道菜,佢哋會幫到你明信片㗎,因為都唔係咁易估。我唔多講個明信片等你到時自己慢慢估啦！我唔記得影相，但係個哥哥介紹左隻幾特別嘅酒俾我哋，佢係一隻西班牙orange wine 有啲陳皮味嘅，佢話都係用提子釀酒不過釀出嚟係橙色嘅。幾特別，不過我唔係好慣浸陳皮味。不過平時冇乜機會飲到呢隻味，可以試吓㗎！第一味係個beef tartare, 佢有啲脆脆喺度好香口不過稍稍油少，上面有啲魚子醬其實整體都好清新嘅。第二味係個士多啤梨加Cherry tomatoes，又酸又甜好夾。Li 一味一定係開胃

呢排食左好幾間1星自問Ando真係輕鬆跑贏成條街無論係service食物環境定Instagram-ability都高過1星水平本身book11月食 但改下改下(加上疫情) 最後2月尾先食到 每次改都要等1個月😅 (最近有朋友想book好似最快都2個月後)今次試左Experience Menu $888 / 6-course + 3 Glasses Pairing $388 非常滿足🥰21Days Aged Angus w/ Nachos 好唔錯嘅配搭Hamachi 呢個樣靚 但味道個人唔太欣賞3款麵包配3款牛油 好鍾意魚果一款 好香Daikon 比較清 Argentinaian Beef 肉味濃 比我之前食嘅阿根廷牛質地嫩Chef's signature Caldoso Rice好好味 呢個grandma recipe應該係傳統dish個米好綿 個湯好甜 應該係海鮮湯😁Wagashi超美嘅甜品 甜度剛好 有咖啡香Petit Four 呢個盒子同菓子嘅排列好吸睛但太飽喇 只食到鳥結糖 果仁味香濃最後我去到揀PetitFour時候太興奮唔小心打爛左杯酒... 幾個人即時衝埋黎清理同foll

[🇭🇰香港- 中環].🔻疫情嘅原因改完再改, 終於比我食到啦!咁啱就係公布咗佢哋係2021新上榜米芝蓮1💫餐廳!絕對係實至名歸🥳每道菜精緻又好味,麵包就已經睇得出大廚好用心,三款麵包分別配左開心果/烏魚子/海鹽醬,超香滑,大廚話係每日新鮮整㗎👍🏻另一個驚喜位係冇諗過可以食到咁高質嘅刺身,最愛一定係紅蝦刺身配紅蝦油🥰.🔻🍽 Andō📌 地址: 中環威靈頓街52號Somptueux Central1樓.#tummysready #tummysreadytoeat #tummysreadyinhongkong #tummysreadyatcentral #tummysreadyforwestern #tummysreadyforspanish #tummysreadyformichelin

這家餐廳Andō的名字由廚師創始人阿古斯丁·巴爾比（Agustin Balbi）命名，具有多種含義：在西班牙語中，它代表了無限，而在日語中，則暗示了一種舒適的感覺。這種雙重含義反映了Andō背後的有趣概念，其中主廚將他的西班牙祖先根源與日本靈感融為一體–日本風味在很大程度上影響著他的廚藝風格。Andō的菜單中融入了無限♾、無間斷和彎曲風格，代表主廚阿古斯丁（Agustin）在餐盤上的新派破格之旅的風格。在2010年7月新開張，餐廳面積不大，大概只有10張桌子左右，裝修走灰色、黑色的型格路線。餐桌上放了梅比斯環Möbiusband的裝飾，突顯餐廳無限♾的主題。到了研究餐牌的時候，一共有三款餐單，一款是$588的五道菜presentation, 另外一款是$888的六道菜experience, 最後一款是$1388的廚師招牌八道菜式Temptation 。為了防止選擇障礙再發作，所以當機立斷選擇了招牌菜單Temptation，一次過試晒所有廚師的拿手菜式。點好菜後侍應介紹了餐廳送的飲品，每位客人都獲贈送一杯的welcome drink, 是一種類似汽酒的飲品，剛好適合我這種酒量淺的人。Ho

⭐️Five-course lunch 🍽with add-on five raw seafood selection-先上raw seafood selection，5款新鮮刺身配搭5種不同醬汁，每一啖都帶來味覺衝擊，必叫🙌🏻-💁🏻‍♀️Five-course lunch▫️油甘魚腩▫️日本大根▫️黑毛豬 / Sea bass▫️湯飯▫️甜品▫️依個西班牙菜x日本菜fusion lunch，每個course都令人十分滿足😋🐟滿滿油脂嘅油甘魚腩配搭特調sauce及甜椒仔，口感清新又唔會搶走油甘魚腩嘅鮮味～🐷黑毛豬肉嫩口，紅棗蓉/南瓜蓉嘅配搭亦十分特別☺️🍮甜品以茶碗蒸為概念，敲碎上層嘅白朱古力薄脆，將🥄匙羹一口氣𢳂到底，連中層布甸、底層海鹽雪榚🍨及whiskey🥃一齊放入口，口感層次味道滿足感我比滿分💯-🥖麵包方面有燕麥、紫菜同核桃三款口味，配搭海鹽、魚子同開心果三款味道牛油🧈～開心果味牛油味道好出，不過我都係偏好核桃麵包配海鹽味牛油☺️

Ando做的是西班牙和日本融合 料理，主厨Augstin Balbi是阿根廷人，曾在日本学艺。Ando很注重细节，无论是餐厅装饰、菜品装盘、食材搭配、味道、服务、连出门赠送的小礼品，无不体现餐厅之用心。新晋1星绝对应得。这次吃的是情人节套餐，2022HKD 8道。整套菜单简短不拖沓，味道扎实 每道菜都没毛病。菜式打的是安全牌，在安全的基础上精钻细节，每道菜的味道都经得起推敲。推荐来尝试，但个人认为有些太四平八稳了，没有菜让我有“哇哦”的感觉。服务异常的好，临走时还送了一个巨大的爱心礼盒，里面包括一个蜡烛、一盒火柴、一份cookie、两个茶包。贴心又sweet。——————入座每人一杯on house的香槟，我因为不喝酒，offer了一瓶免费的 kimino yuzu sparkling juice。【Japanese OYSTER, mikan sorbet, shiso】整套菜单以来自日本福冈的生蚝开场，搭配蜜柑冰沙和紫苏，酸酸甜甜有点鲜～ 喜欢。【Five RAW SEAFOOD selection】5道鱼生。开始前每位客人先选一副自己喜欢的筷子。1、西班牙红虾搭配虾油 、山椒叶子

Michelin ⭐️.Head chef👨🏻‍🍳係阿根廷人🇦🇷，不過喺日本🇯🇵逗留左一段長時間，所以佢創造嘅菜式都係fusion日式，which係我好鍾意嘅fusion style😍，因為我覺得日式fusion嘅菜式味道都清啲，所以冇咁滯😋.我哋揀咗5-course lunch，但後就on top再架左selection of 5 kinds of seafood🍣，五款刺身包括西班牙紅蝦🦐、石桓鯛魚、白帶魚、帆立貝同埋吞拿魚赤魚，五款刺身都好新鮮，仲分別有五種好分明嘅調味🤩，一嚟就已經wow到我😲，仲覺得係成餐飯最好食嘅嘢添😋，所以一定要supplement呢個呀👍🏻.第一個course係野生油甘魚，油脂超勁😳，肉質好滑，細細粒嘅燈籠甜椒🌶一啲都唔辣，甜得來帶少少苦，幾得意.佢哋係食完第一個course先上麵包🥖，麵包有三款，有Cereal 、seaweed 同walnut，我自己就最鍾意食紫菜味，不過啲包都唔係重點，反而係啲牛油🧈，牛油有海鹽味、魚子味同開心果味，我覺得海鹽同埋開心果味都勁正🤤，為咗食牛油，搞到食多咗麵包🥯.第二個course係日本大根🥕，大根好淋好入味，上面就有炸

I had my birthday lunch at Ando on 11 Dec. The dining room is not super spacious, with 9 tables only. The ceramic art is the centrepiece that greets the guests. The decor is not particularly flashy, with grey stucco on the ceiling and a giant painting. Chef Balbi just wants his guests to focus on the food I suppose.There is a ceramic art on each table, a blush coloured napkin, a menu for the day and a black envelope that the server said was for storing face mask. But it is very stiff and it's re

My friend used to love Haku (where this chef used to work), so this is my second time at Ando. First time was dinner, this time- lunch. There were 2 options for set lunch. We ordered both. Food was basically the same as dinner, but half the price. Particularly noteworthy was the Japanese Suzuki (fish option on cheaper set) which I thought tasted even better than the fish option on the more expensive set. The skin was SOOO light and crispy; texture of the meat was soft and tasty. Even the bits of

Agustin Balbi在香港成名於海港城的Haku, 作為一個阿根廷人煮日本菜已夠驚奇, 更何況是在主理一家Hi-End而走割烹路線的高級食肆. 在Haku期間, Agustin為餐廳和本身贏了不少獎狀, 只是Haku嚴格來說並非自己的純品牌, 而是附上了柏屋主理人松尾英明先生的名字. 今次Jia找了Agustin為Ando打骰, 主打的當然是日本和西班牙的Fusion菜, Set Menu的價錢定位比Haku的更商宜, 五百多六百元就有一個四道菜的午餐, 而六道菜的則是八百多元.我吃的是八百多元的六道菜午餐, 頭盤分別是鮑魚及牛肉他他, 前者上面舖滿了由昆布醬汁凝固而成的啫喱, 味道咸香. 口感軟綿綿和彈牙的鮑魚一起吃, 對比與反差甚為有趣. 後者沒有添加太多油, 比其他的口感更實在, 上面舖上的是炸脆白昆布, 同樣是口感對比度高的前菜. 湯品是西班牙傳統的Ajoblanco, 也就是杏汁凍湯, 在這傳統上加上紅蝦, 海葡萄, 青葡萄, 蒽油以及蝦油, 清新的杏香, 紅蝦和蝦油的海洋風, 還有青葡萄的酸甜結合, 比傳統的更為複雜而多層次.主菜三道中的和牛最為矜貴, 以A4級的鹿兒

這家餐廳最初令我感興趣是主廚的背景，一個西班牙鬼佬廚師，走去日本闖盪，最後就嚟左香港發展，順理成章就係西班牙X日本Fusion料理，但老實講日系西餐就唔係咩新玩意，對佢既特色我係有所疑問，不過一試就師傅明白了如果日本料理是著重食材本身的味道，那這裡每道菜都用上大量唔同元素去構築，增加口感上的變化，亦都令味道的層次更複雜，我會形容係用西餐方式呈現的懷石料理，在一些配搭上和細節位都滲透著和風的特色，係比想像中有趣，待他日換餐牌會想再去一次今次試的是full menu的EXPERIENCIA($888)首先前菜是滷製了的鮑魚，將出汁做成啫喱狀，最初已經用重口味去做impact不在menu上的茶碗蒸，好似蒸水蛋(笑)，加上菇菌類有秋天的感覺西班牙杏汁凍湯，甜美的半生熟蝦肉，另外有些果仁增加口感，頭幾道菜都很colorful有Table side服務(！) ，這是來自華倫西亞地區千年橄欖樹的橄欖油，據聞一年出產大約400支云云，after taste有點辛口講完一輪都忘記得七七八八(汗)，麵包好像是來自加泰隆尼亞，個人比較喜歡配來自北海道的牛油，因為加了赤麵豉所以帶點咸香豬蹄拆肉肉炸豬皮粒，啖啖

𝑾𝒉𝒆𝒏 𝑺𝒑𝒂𝒏𝒊𝒔𝒉 𝒊𝒏𝒇𝒖𝒔𝒆𝒔 𝒘𝒊𝒕𝒉 𝑱𝒂𝒑𝒂𝒏𝒆𝒔𝒆 🇪🇸🇯🇵スペインと日本の味覚の出会いㅣ스페인과 일본 미각의 만남~ Presented by Argentinian chef Augustin Balbi who has also helmed the culinary operation in HAKU 𝟠-𝕔𝕠𝕦𝕣𝕤𝕖 𝕥𝕒𝕤𝕥𝕚𝕟𝕘 𝕞𝕖𝕟𝕦 $𝟙,𝟞𝟠𝟠 (𝕨𝕚𝕟𝕖 𝕡𝕒𝕚𝕣𝕚𝕟𝕘 $𝟙,𝟚𝟠𝟠)𝟏. 𝐅𝐢𝐯𝐞 𝐫𝐚𝐰 𝐬𝐞𝐚𝐟𝐨𝐨𝐝 𝐬𝐞𝐥𝐞𝐜𝐭𝐢𝐨𝐧 (𝐭𝐨𝐫𝐨, 𝐞𝐛𝐢, 𝐡𝐚𝐦𝐚𝐜𝐡𝐢, 𝐡𝐨𝐭𝐚𝐭𝐞)5種類のさしみㅣ다섯 종류의 회- ebi 🦐is the best as the ebi head was used to extract the oil for the sashimi sauce𝟐. 𝐒𝐭𝐞𝐚𝐦𝐞𝐝 𝐊𝐢𝐧𝐦𝐞𝐝𝐚𝐢 𝐰𝐢𝐭𝐡 𝐛𝐮𝐫𝐧𝐭 𝐥𝐞𝐞𝐤 𝐢𝐧 𝐫𝐨𝐦𝐞𝐬𝐜𝐨 𝐬𝐚𝐮𝐜𝐞キンメダイのロメスコソース蒸しㅣ로메소코소스에 금눈돔찜- pers

The evening started with a bowl of abalone, celery, hijiki seaweed, menegi, and small hanaho flowers. This was paired with an equally floral drink that also matched perfectly in flavour.Every time I come, the sashimi is consistently marvellous, especially the uni and tuna. And I always love the soup here. They aren’t too thick and heavy like many western soups, and also feel quite healthy while tasting unlike other soup you normally get.We had extra dessert at the end because of a special occasi