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2021-04-13
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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
Food at Andō is an exemplification of Chef Agustin’s Spanish root with a Japanese inspiration from his culinary experience in Japan.
Every course presents a unique moment of Chef’s story, but the highlight was definitely his comforting warm bowl of Caldoso rice dedicated to his grandma who used to prepare this at home waiting for him back from school. The broth bursted with umami flavor from the seafood and rubia beef, very delicate without overpowering. It’s a dish that resonated with our Chinese staple congee, the one comfort food that warms everyone’s heart.
Their signature Japanese sashimi platter with a fine twist was also a showstopper, each fish has a dedicated sauce or garnishes thoughtfully designed to bring the most flavor and umami out of the seafood.
8-course Tasting
Holiday with Nacho // 21 days aged Angus
Departure // Five raw seafood selection
Yoshika’s Tradition // Blue lobster
Half World // Kinki
Garden’s Laugh // Wagyu beef, black truffle
Without Lola // Caldoso rice
It Never Happened // Japanese apple
We Both Loved It // Nerikiri wagashi
张贴
