Andō

營業中

休息中

I find Ando very overpriced.   They charge $988 for lunch (with no coffee and tea, they just stressed water was            iincluded).  Caprice is also charging $988 for a 4 course lunch (with coffee and tea) but Caprice is 3 star.  The food is   quite ok but portion is small.  The design of the restaurant is nothing special.  What I don't like most is the service.    There is    no smile at all on the faces of the waiters/waitresses.  When they came with a dish, they just recited quick what tha

『𝐀𝐧𝐝𝐨』一直都很喜歡 Chef Agustin Balbi, 經常去他 cross over 的餐廳，但一直沒來過 Andō，這次藉着生日來一趟😋⭐️ 蕃茄麵包 - 外脆內鬆軟清甜酸，很 refreshing!⭐️ 阿根廷得獎的牛場直送的 Tenderloin，medium rare把肉汁完美鎖住，juicy & tender!! Chimichurri sauce 更好的帶出牛肉味 👍🏻👍🏻⭐️螢光魷魚 - 配上爽甜豌豆！⭐️西班牙粥 - Chef 把 Grandma 小時候煮給他的菜式分享出來，很有家的感覺！米煙韌有口感，湯是微辣的海鮮和肉底 😋😋⭐️魚 - 配上清新的 spinach oil，很鮮！有$1,888 - 6 道菜 及 $2,488 - 8道菜分別在於多了Red Prawn & Scallop with Caviar on top. 坦白説，本身安排的6道菜式很出色👍🏻👍🏻額外增加的兩道反而失色。。- Red Prawn 沒有吃到香濃鮮美的膏，而魚子醬也把肉身味道蓋住了。。- Scallop 和魚子醬感覺是分開各自食的味道。。最後，餐廳準備了甜品 + 生日卡給我，非常貼心！

每一道菜都在讲故事，既能琢磨出融合的影子，痕迹却又是那么微妙。主厨个人光环很强，打动人的故事讲好了，情绪和价值输出食客领会了，一餐饭自然心满意足。·香港虽然算得上Fusion鼻祖，但日本+西班牙Fusion放眼全城可谓独一无二。也许是没有常见日法Fusion的浓重酱汁，整餐碳水虽足，又是扎实的肉，但吃下来并没有很腻。份量相当实诚，上菜有序，但节奏还可以慢点。·【Amuse Bouche】开场即用干冰营造出烟雾缭绕的仪式感，三款欢迎小食有「鱼子酱/山葵/脆片」「风干牛肉/番茄」和「南瓜浓汤」。卷起来的牛肉薄如纸，口感却依然挺立。热汤极致柔顺，鲜浓馥郁的香料味令人难忘，一股顺咽喉而下的暖流随即传遍全身。·【Cured Fish】日本食材+西式调味的思路，鱼生品质优异，但Topping更让人眼前一亮，摆盘也别具美感。左口鱼搭配风味浓郁的黑橄榄，油甘鱼搭配散发着青草气息的欧芹，吞拿鱼搭配温和的西班牙红椒。龙虾肉甚是鲜甜，点缀的酱有种柔柔的辛香，下面是芝麻菠菜，没有用胡麻酱，显得更加清脆爽口。·【Sun-dried Tomato Bread】巨型面包的出现让人心花怒放，闻起来像一盘喷香的番茄意面

Exceptional dining experience from start to finish!🤍Andō’s style of cuisine is truly unique in HK, combining Chef Agustin Balbi’s Spanish roots and his training in Japan, the 2 elements are clearly reflected in each dish. Every detail is carefully planned out and executed. I personally enjoy table side services as it makes the entire dining experience more interactive and Andō team does this best: from the bread service, the iconic Caldoso Rice dish, to the mignardise at the end. Ambience is int

Ando is a Michelin⭐️ restaurant and one of the hardest restaurants to book in town. However, the food quality doesn’t worth the 2-month wait. We opted for the 8-course Experience Menu at $2488/person but should have chosen the cheaper option instead..🥂Welcoming dishesBeautifully presented and immediately grabbed our attention, here comes the seafood crackers and the burdock soup. Quite good in taste and was expecting a great dinner ahead.🥂Welcoming dishShowing us a huge box of caviar, our next we

身為一星米芝連餐廳♔ 呢度環境、食物同服務的確媲美奪星酒店餐廳，餐廳仲安排咗四人房畀我哋，房中有張超大綠色枱，非常grand，可以喺間靚房好好享受午餐𓏢精緻開胃菜用上魚子醬打開味蕾，以南瓜造成秋葉外型應節，更增添可愛感𖥧Cured fish以由淡至濃味嘅配搭營造出唔同味道層次 𓆡 北海道帆立貝鮮甜富有彈性，清新嘅醬汁非常開胃ꕀ估唔到連麵包都幾出色，麵包以捲疊夾住蕃茄用料𓂅 外脆內軟，好好味，配搭粉紅色蕃茄牛油，望落去以為係好實淨嘅圓形牛油，原來非常軟滑，如果唔係太飽，可以完成好多件␥ 侍應呈上精緻擺碟嘅鱸魚，再加上醬汁，魚質夠滑有彈性，魚皮煎至微脆，百合花增添清新感𓇚只有非常薄嘅外層煎香，令Tenderloin中間每一口牛肉都保持粉嫩軟腍，加上薄脆嘅新鮮海帶令口感多啲層次 𓃾呢道Signature海鮮湯飯，除咗面上嘅大大隻西班牙紅蝦，入面仲有彈牙新鮮嘅魷魚，湯飯非常香濃鮮甜♡甜品嘅迷你Pancake上層有椰子雪葩同泡沫，最後仲有精緻甜品車，每件都唔錯，放埋一齊好可愛𓇨 慶祝仲有一件靚靚小蛋糕寫名，同時送上一張有所有員工簽名嘅生日卡，幾有心思，推介去試試⑅𓍱 𓍲 𓍱 𓍲 𓍱 𓍲

餐廳非常有儀式感😍每道菜式都有一個故事，再配上插畫師畫既作品～一餐飯同時了解左主廚過去既經歷。而餐廳好有神秘感，菜式一日未上都未知自己會有咩食🙈先講左餐前麵包，入面勁軟熟！配上千年樹既橄欖油，起初以為只係gimmick ，但香味好獨特，值得一試餐廳細細只容納約10台客人，但每一台既空間都私隱度都OK的‼️另外餐廳仲送左生日卡比生日既客人，好 sweet🥰‣ Presentation ⋆ $1,888‣ Experience ⋆ $2,488一場來到，揀左Full Experience 共有8度菜。個人會建議選Experience Set.因為多出來既兩道菜都算係呢餐最好味既菜式之一，分別係青瓜帶子同龍蝦茶碗蒸💯‼️⊳ 第一道菜就係帶子，大大粒爽口彈牙就必須的。估唔到會係配青瓜咁上，多左份清新感覺，第一道菜有驚艷到🥹⊳ 然後揀好筷子就到下一道菜，係日式sashimi, 無聽書只記得係一款flatfish😂一共有五件，配上唔同口味，係西式既味道😜⊳ 亦係融入日菜元素既一道菜龍蝦茶碗蒸. 呢個茶碗蒸完勝以往食過既茶碗蒸，龍蝦味滲哂入去超濃味、龍蝦質數亦很滿意⊳ 開始進入主菜，味道就無咁驚喜，第一

Overpriced 只靠儀式感為gimmick的一星是次人均消費：$2500總結：不值一試————————————————————————以$2500 per head呢個價錢黎計，Ando絕對係比唔到相等嘅食物水平比客人. 首先用料小器亦唔新鮮，頭盤啲蟹肉裡面有蟹殻，帶子細隻之餘一啲甜味都冇，我求其喺間海產店度買都高質過佢，個汁食落係冇味所以我都講解唔到係咩味. 魚生trio唔講以為食緊放題，吞拿魚加鼓油同紫菜，speechless. 龍蝦蒸蛋，好鹹. sea bass好一般，用個汁係同之前個帶子果個汁冇分別，話就話有razor clams，但食到好似尋寶咁先搵到一兩粒碎，我諗佢一輪dinner只需買十隻razor clam已經夠做. 牛係出面求其一間餐廳都食到嘅水平，底下啲薯蓉好地地又加埋啲檸檬搞到酸酸地咁.唯一係個海鮮湯飯叫做似樣啲，但食食下覺得呢餐點解會夠膽索價$2500 per head？要讚嘅係啲儀式感，麵包同埋甜品. 對比起成餐，呢幾樣叫做符合預期，不過都讚得好勉強.Chef好努力咁將每道菜都加個故事，但我食落係感覺唔到有connection，只覺一切都好嬌柔造作，當

米芝蓮一星的Ando, 在疫情期間變得容易預訂, 價錢不菲卻物有所值. 每一道菜再介紹的時候更會把他們的原材料拿出來講解一番, 令你可以一邊吃美食一邊對食物有更深入的了解.餐牌分為六道菜和八道菜.而我這一次就選了六道菜.Experience：八道菜（HKD2488）Presentation：六道菜（HKD1888）第一道：在蟹肉和其他配料做成的頭盤, 作侍應講解後在頂部加上魚子醬, 一口吃下, 味道非常濃烈並沒有魚腥味, 為味蕾做好熱身熱身.第二道：北海道帶子、甜蝦、青蘋果碎配奶汁帶子和甜蝦肉質爽口, 醬汁較為黏結味道比想像中淡, 是 一度較為清新的菜式.第三道：有四款筷子可供選擇，菜色還配合筷子果然是米芝蓮...A. 吞拿魚B. 龍蝦（點睛之筆的辣椒油）C. 東海鱸魚第四度：個人認為是整個晚餐第二好吃的麵包麵包有三種, 洋蔥麵包、酸種麵包、罌粟籽麵包分別配合三種牛油 - 鹽味、番茄和冬菇口味, 還有千年老樹的橄欖油. 麵包外皮非常香脆內裏軟綿綿, 不夠還可以叫他們再添.第四道鯛魚、蟶子，配百合、黃酒醬汁魚皮香脆而肉質結實, 蟶子鮮甜而不韌.第五道熊本和牛tenderloin沒什麼肥肉

先講裝修：高級摩登時尚，都係黑蚊蚊嗰啲眼見有間房可以包廂一小枱入到門口見到好先進嘅廚房人手充足，個個都好齊心當然你會見到大廚喺度指揮緊佢啲手下外邊個位置唔係好大所以理解到點解咁難先至book到位價錢都唔平有兩個餐可供選擇:一個一千尾，另一個2千尾身痕嘅朋友就建議行晒成個流程選擇EXPERIENCE 嗰個 set服務：去到呢啲咁嘅價錢一定一流啦👏每一道菜都會詳盡講解再配埋一個公仔卡on the side 一路帶你完成呢個昂貴嘅旅程😂鍾意閱讀朋友仔可以細心看看，感受佢嘅理念..帶女士去威威的朋友你哋做到嘢啦👍淨係影啲插圖都可以影好耐未計啲餐點同埋食物擺位講吓食物：外國廚師精心炮製嘅菜式你係可以感受到佢嘅熱誠同埋對食物嘅要求本人就鍾意啲實在啲派系不用太花巧對呢類型嘅菜式唔係太感興趣只怪自己身痕過咗嚟整體全部嘢都好食👍👍感受到佢正在 fusion 緊可惜我吸收唔到沒有負評呢啲地方耐唔耐去一次就夠😆

作为米其林一星可以说实至名归，甚至可再多冲一星。食物本身好吃外，还有给每道菜匹配手绘卡片的环节，有点意思啊🥹Experience：八道菜（HKD2488）Presentation：六道菜（HKD1888）·欢迎光临菜：⭐️⭐️⭐️⭐️鱼子酱、蟹肉，还有其他玲琅满目让人应接不暇的成分。一口吃下，味蕾就被俘虏了，好不争气🥹·第一道：⭐️⭐️⭐️⭐️⭐️北海道带子、甜虾、青苹果碎配奶汁想不出什么出彩的形容词，口感、味道、回味，都是极其好的。·第二道：⭐️⭐️⭐️⭐️🥢🍒Cured Fish Selection玫瑰木筷子，选了以后莫名有种归属感，啊呀真是把我们拿捏住A. 吞拿鱼B. 龙虾（点睛之笔的辣椒油）C. 东海鲈鱼·第三道：龙虾汁炖蛋 ⭐️⭐️⭐️⭐️⭐️弹、韧、鲜、香·面包：⭐️⭐️⭐️⭐️⭐️🍞洋葱面包、酸种面包、罂粟籽面包🌳千年老树橄榄油🫒：果味清香，老树不一般呐。🧈黄油：🧂、🍅、🍄（从上到下）蛮喜欢这种把原材料展示出来的，而且每款面包都这么、这么好吃，真没想到。·第四&五道海鲈鱼、竹蛏，配百合、黄酒⭐️⭐️⭐️⭐️⭐️我爱这道的鱼皮，香脆有韧性熊本和牛tenderloin⭐️⭐️⭐️⭐️⭐️配杭椒，五香味儿。说是没什么肥肉，所以有更多textu

📍 Andō (For more photos, you may follow @tobb.kitchen on Instagram😍)It presents a unique dining concept with influences from Argentine chef‘s hometown along with his work experience in Japan. This blend of Spanish and Japanese cuisine, with a seafood focus is my type, for sure😋. Definitely lived up to the hype and worth the 2-month wait! ✨The starter features an array of Caviar with pairings from Uni to Beef Tartare. Bursting with flavours and freshness thanks to the generous lashings of caviar.

終於✅ 有⭐️前就一直想去！- 魚子醬 cracker - 日本番茄- 藍龍蝦- 麵包自助: poppyseed, sun dried tomatoes, mushroom 口味 有追加poppyseed 🫶- 黑豚🐷- 鴨肉菇飯🌟 高潮 呢排真係好鍾意湯👌- 甜品櫻桃加杏仁雪糕🍦- petit four整體中規中矩，個湯飯有wow到我地 🤎性價比可以再好些🤣Lunch presentation menu w/o drinking appx 1k/paxAndo 🌟

Don’t wanna write negative comments after someone’s comments about why my post all negative…. Coz too many good comments adding mine doesn’t give any credits.But those really poor (or not really like as good as those “good” reviews) made me wanna give little honest comments.As Ando super hard to book; so I made deposit for 2 dates Jul 28 & Sep 7, giving high confident.But after my 1st trial, I surrendered.Sorry that sashimi are pretty good already with their freshness, but they add too over addi

終於食到ANDO🥳都算係少少預約困難店😂嘗試自己online book但都full晒，今次跟朋友去食仲要有得坐房🥰餐廳裝修好靚，充滿藝術氣息。連menu都係用圖畫，然後侍應形容道菜大家再估下係配邊幅圖，即刻成件事好玩又開心😂👍🏼食物水準好高，日本fushion，味道一流，而且菜式都有創意配嘅酒都好好飲環境氣氛都好好，每道菜都整得好靚好精緻。晚餐叫左8-course menu飲酒埋單每位$3800，份量細細份，臨走仲每人送左一盒蛋糕俾我地帶走會再返黎👍🏼