Andō

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久違了的Fine Dining😍Book咗兩個月，終於可以食到無論餐廳環境，食物質素，工作人員包括主廚都好殷勤熱誠去照顧每一枱客人，真係大讚就連主厨Austin Balbi親自出場安排其中一道菜，更鬼馬地同我哋嚟張selfie令我最深刻印象係每道菜都會以一幅畫去代表佢嘅創作意念。一開始你係唔知道個真正Menu有咩食，工作人員亦會預先送上一個信封，裡面有不同意景嘅插畫，當每上一道菜嘅時候，工作人員會細心介紹食物同有關嘅故事，然後就等客人去思考搵返相關插畫做matching，再放上預備好嘅卡座插好影相。聽完每個故事發展，再細味品嚐食物，無論係視覺或味覺又或是心靈感覺都跟平時就咁介紹食材有幾名貴高質嚟得更有意義😍。整體食物質素都非常好，頭盆係Beef tartare, citrus, avocado, kristal caviar，因我個人唔食Dairy products，主厨就另外安排Shiso(紫蘇)，味道清新同beef tartare & caviar 意外地夾。到主菜我仲特意喺和牛上加上時令white truffle，味道雖然冇預期咁香，但都好食。 另外要推介一下個龍蝦湯飯，通常食到

𝒜 𝒹𝓇𝑒𝒶𝓂𝓎 𝒹𝒾𝓃𝒾𝓃𝑔 𝑒𝓍𝓅𝑒𝓇𝒾𝑒𝓃𝒸𝑒 𝒾𝓃 𝑜𝓃𝑒 𝑀𝒾𝒸𝒽𝑒𝓁𝒾𝓃 𝓈𝓉𝒶𝓇 𝓇𝑒𝓈𝓉𝒶𝓊𝓇𝒶𝓃𝓉 𝒜𝓃𝒹ō. 𝐹𝓇𝑜𝓂 𝓉𝒽𝑒 𝒸𝑜𝓃𝒸𝑒𝓅𝓉, 𝓂𝑒𝓃𝓊, 𝓈𝑒𝓇𝓋𝒾𝒸𝑒, 𝒻𝑜𝑜𝒹 𝓉𝑜 𝒶𝓁𝓁 𝒽𝒶𝓇𝒹𝓌𝒶𝓇𝑒, 𝒾𝓉 𝓈𝒽𝑜𝓌𝓈 𝓉𝒽𝑒 𝑒𝒻𝒻𝑜𝓇𝓉𝓈 𝓉𝒽𝑒𝕪 𝓅𝓊𝓉 𝒶𝓃𝒹 𝓉𝒽𝑒 𝒶𝓂𝒷𝒾𝓉𝒾𝑜𝓃𝓈 𝓉𝒽𝑒𝓎 𝒽𝒶𝓋𝑒. 𝟣) 𝒞𝒽𝑒𝒻 𝒜𝑔𝓊𝓈𝓉𝒾𝓃 𝒾𝓃𝓉𝓇𝑜𝒹𝓊𝒸𝑒𝓈 𝓉𝒽𝑒 𝑀𝑒𝒾𝒹𝑜 𝑀𝓊𝓃𝒹𝑜 𝒹𝒾𝓈𝒽 𝓉𝑜 𝑒𝓋𝑒𝓇𝓎 𝓉𝒶𝒷𝓁𝑒𝟤) 𝒜𝓂𝓊𝓈𝑒 𝐵𝑜𝓊𝒸𝒽𝑒 𝟥) 𝒟𝑒𝓅𝒶𝓇𝓉𝓊𝓇𝑒 - 𝟧 𝓇𝒶𝓌 𝒻𝒾𝓈𝒽𝟦) 𝟥 𝓉𝓎𝓅𝑒𝓈 𝑜𝒻 𝒷𝓊𝓉𝓉𝑒𝓇. 𝐹𝓇𝑜𝓂 𝓇𝒾𝑔𝒽𝓉 𝓉𝑜 𝓁𝑒𝒻𝓉 𝒾𝓈, 𝓈𝑒𝒶𝓈𝒶𝓁𝓉, 𝓍𝑜 𝓌𝒾𝓉𝒽 𝓈𝒶𝓀𝓊𝓇𝒶 𝓈𝒽𝓇𝒾𝓂𝓅𝓈, 𝓈𝑒𝓈𝒶𝓂𝑒 𝟧) 𝒪𝓋𝑒𝓇 𝒶𝓃𝒹 𝒪𝓋𝑒𝓇 𝒶𝑔𝒶𝒾𝓃. 𝒜 𝒹𝒾𝓈𝒽 𝓌𝒾𝓉𝒽 𝓁𝑜𝒸𝒶𝓁 𝓅𝒶𝓇𝓈𝓃𝒾𝓅 𝒶𝓃𝒹 𝓉𝑜𝓅 𝓌𝒾𝓉𝒽 𝒸𝓇𝒾𝓈𝓅𝓎 𝒸𝒽𝒾𝒸𝓀𝑒𝓃 𝓈𝓀𝒾𝓃𝟨) 𝐻𝒶𝓁𝒻 𝓌𝑜𝓇𝓁𝒹. 𝑀𝑒𝒾𝒹𝑜 𝑀𝓊𝓃𝒹𝑜 𝓌𝒾𝓉𝒽 𝓈𝓊𝓃𝒹𝓇𝒾𝑒𝒹 𝓉𝑜𝓂𝒶𝓉𝑜. 𝟩)

呢間餐廳收左deposit,但唔俾位我系咩意思，由朝早10點book完話無位，點知轉頭收左deposit已經好無奈。之後wtsapp問佢booking d野十問九唔應。最差系有個staff打電話黎系怪個客，仲要指責話都無charge你錢我點解要俾位你之後佢叫我提供銀行statement，如果有收你錢先考慮俾唔俾位你食，太過分！

今年才摘星的米芝蓮餐廳，非常期待西班牙菜，但融入很多日本菜式元素。菜式非常精緻，賞心悅目外，餐廳亦很有心思地準備了不同的卡片來配合菜式，讓人客除品嚐美味的料理外，更了解到創作的靈感由來先來點開胃小吃，很精美🌸VACACIONES CON NACHOArgentinian beef tartare, citrus, avocado, kristal caviar味道很豐富TARDES EN PALERMO / Carabinero , basil, parlsey , radish 西班牙紅蝦非常鮮甜彈牙，蝦膏濃郁😋餐廳亦很有心思，有不同的款式餐具給人客選擇PARTIR/Five raw seafood selection進入主菜前，餐廳準備了一些自製麵包和醬三款醬（芝麻，蝦米，鹽）各有特色😋！而橄欖油是從千年橄欖樹取來（wow…. 老實說，吃不出什麼特別😆）MEDIO MUNDO / Line caught sea bass , piquillo pepper, sun-dried tomato, almond皮脆肉質結實彈牙，配上微辣的紅椒，很美味RISAS DEL JARDIN /

One of the best dining experiences lately! We chose the Experiencia lunch menu $988, I think everything was so on point, and totally worth this price tag. - Argentinian beef tartare - five raw fish selection - line caught Atlantic cod - sourdough from bakehouse - 21 days aged Hereford beef, girolle mushroom,- SIN Lola - Caldoso rice - Kyoho grape, yogurt, Sandip pepper meringue The beef tartare was so good, they utilised the remaining parts of their Hereford dry age beef, combing avocado, citrus

#Ando is a modern Japanese-Spanish restaurant helmed by chef Agustin Balbi, set in a light and graphite tones to allow the colourful cuisine to shine. Sashimi platter 🌟The highlight must be Sashimi, an iconic luxury food in Japan. It was well-cut in size that was easy to chew yet thick enough to preserve the texture. Their HIGH QUALITY sashimi soaked in their special house seasoning for added flavor. It is pure luxury by served on hexagonal tiles in groups of five. My favourite fish was the thic

📍 AndōAddress: 1/F, Somptueux Central, 52 Wellington Street, Central🌟 1 Michelin star Tasting Menu $1,888/personUnlike many other restaurants that specializes in one cuisine, Andō serves innovative cuisine that transcends labels and genres. Chef @agux1988 designs all his dishes using different flavors along his diversified cooking journey, and his dishes are great combos of elements of different cuisines🥰 Their <Five Raw Seafood Selection> is definitely the most photogenic course of the

很不錯的一次用餐體驗@Ando6道菜的lunch course 個人最喜歡five raw seafood selection,配上自己選既筷子，加上六角型小碟，充滿儀式感，當然五款魚生加上醬汁我都好愛，個人最愛紅蝦刺身，濃濃既蝦味輕易征服左我第二係支olive oil,千年樹提煉出嚟既油，好有樹香味，忍唔住食左好多麵包落肚,為左配呢支油最後係大廚向祖母致敬既菜式海鮮湯飯，呢道係甜品前既最後一道菜，果時都食到十成飽，不過太好食唔忍心食剩😆呢間融合西班牙和日本菜既餐廳，整體食物水平不錯，難怪收獲了米芝連的一粒星

二訪都係咁出色👍🏻西班牙菜柔合左日本菜嘅元素,菜式以海鮮為主;Temptation Menu有得食又有得玩,每張畫代表住每一道菜嘅故事,客人食完每一道可以找返相應嘅post card,好似圖2嘅樹就係講緊同Bakehouse合作嘅麵包配左千年橄欖樹嘅橄欖油;今次嘅亮點係”Without Lola”,藍龍蝦西班牙湯飯,湯同飯吸收曬龍蝦嘅精華,好鮮甜,加上藍龍蝦肉質爽口🥰.🔻🍽 Andō📌 地址: 中環威靈頓街52號Somptueux Central1樓

兩月多月前booked 到今日（2/7）Ando的午餐✌️心情梗係有啲興奮😆👏👏👏餐廳🍴位於中環繁華地區一幢大廈的二樓。以灰色為主調，採取開放式廚房，可以見到主廚🧑🏽‍🍳親自坐鎮烹調美食。座位唔多，位與位之間有充足嘅距離，令人覺得坐得安心自在👍午餐只有兩款-五道菜和六道菜套餐可揀，我哋揀咗六道菜。開胃小食：蕃茄🍅西班牙火腿🥓蕃茄的清爽結合火腿的肉香，口感極佳！😋甜豆仁配黑炭塔甜豆仁口感微妙，吃在嘴裡像是粒粒小泡泡活潑可愛。🥰蕃茄水酸酸甜甜，十分開胃。👍頭盤：阿根廷牛肉他他配魚子醬牛肉係手切嘅，唔係好碎保留一哋哋口感之餘，也更能吃到肉味，魚子醬的鹹鮮也令牛肉更惹味😋👍再接落去係時令刺生🐙🐟有墨魚、鰤魚、右口魚，魴鮄魚和吞拿魚，每款魚都配唔同嘅調味汁去提鮮😊比較特別嘅係魴鮄魚，魚味唔算濃, 油脂亦不多, 吃起來比較清爽, 口感細膩, 係啱春夏吃嘅魚✌️我自己喜歡吃魚生嘅時候，簡單地蘸著豉油吃，咁樣口感比較原汁原味😜第一道主菜日本鱸魚配磨菇汁，拌青豆、蘑菇和紫蘇鱸魚外皮煎過香脆可口，但肉質鬆散、口感偏軟，唔係我中意嘅菜式😝第二道主菜A5熊本和牛配咖啡汁牛肉肉嫩味濃，配以咖啡汁使牛肉多了隱隱咖啡香

🍽 Dinner Set💰 HK$1888 (Dinner, 10% service charge)Ando has always been on my wish list and finally it's our turn!🤩When South American meets Asian, there is a spark! Chef Agustin Ferrando is from Argentina and he met his wife in Japan. All the dishes in Ando was unbelievable amazing! Well deserve 2 months wait👌🏻👌🏻Their menu was cute. They will mix all the 8 cards and you have to guess by yourself. Each cards represent one dish. Very meaningful as every dish got a story behind. The drawings are as

食咗晚餐，整體滿足。每道菜都好食，食材豐富。可能口味文化唔同，覺得刺身始終差少少，唯獨其中一個，味道少少似蟹醋配刺身（唔係食家🙇🏻‍♂️）算獨特。同行者唔食牛，牛肉他他轉咗日本菇蒸蛋加魚子醬，主菜轉咗鵪鶉胸肉。我覺得好食過本身個manu。😆日本鱒魚配嘅魚汁太特出，蓋過咗個主角。。。個人覺得個野菜熟蝦酸汁沙拉（唔知叫咩名）同最後嘅金寶海鮮飯（chef 嫲嫲配方）好好好好好好好好食！感謝嫲嫲🙇🏻‍♂️🙇🏻‍♂️🙇🏻‍♂️🙇🏻‍♂️🙇🏻‍♂️另外甜點係出奇地好食（本人唔好甜），用日本傳統甜品再加入新元素，另外跟甜品嘅檸啡，配甜品一流。。。老實講，成餐飯最印象深刻我覺得係甜品，完美。

Another hardest restaurant reservation in town. Booked our table 2 months in advance.I was first impressed by their menu, which was presented through 8 pieces of beautiful illustrations. Every dish was delicious, you can feel that the chef has prepared them with all his heart. It’s not just about the tastes but also the concepts and stories behind every single dish or I’d call them art-pieces. 𝘼𝙢𝙪𝙨𝙚 𝘽𝙤𝙪𝙘𝙝𝙚 𝙃𝙤𝙡𝙞𝙙𝙖𝙮𝙨 𝙬𝙞𝙩𝙝 𝙉𝙖𝙘𝙝𝙤 - 𝘼𝙧𝙜𝙚𝙣𝙩𝙞𝙣𝙞𝙖𝙣 𝘽𝙚𝙚𝙛 𝙏𝙖𝙧𝙩𝙖𝙧𝙚, 𝙔𝙪𝙯𝙪 𝙆𝙤𝙨𝙝𝙤, 𝙆𝙧𝙞𝙨𝙩𝙖𝙡 𝘾𝙖𝙫𝙞𝙖𝙧 It has the righ

將西班牙同日式結合既FUSION 菜, 提供兩個MENU, 一個5道菜, 一個6道菜用最合時新鮮食材做到美味既菜式, 各樣調味配搭上非常有心...例如最簡單既麵包會配上年資好長既橄欖樹既橄欖精制既橄欖油...相對平常嘅，令麵包更有香氣主廚曾經係日本生活過,日式5小碟刺身配上各樣醬汁, 成為店中既SIGNATURE ...又或者主廚為左令食客食到佢個人認為最味美既嫲嫲味道, 將啲個味道成為其中一道菜..ANDO係現時香港都頗為難ＢＯＯＫ 到既餐廳之一, 同時係新上米芝蓮一星...由服務到食材擺序都係好有水準, 絕對唔會失望而回...

沒有餐牌只有繪畫，以意景題菜名，剛獲米芝蓮一星殊榮的 Andō ，晚宴就是這樣鋪排。 既神秘亦互動，誘發客人無限想像，可能令人更期待，至少先覺得好玩。 過了一個愉快的晚上，看得出，全部菜式設計經過深思熟慮，食物組合及器皿配合，不奢華，簡約中見大氣，員工經過訓練，詳細介紹每道菜，適時出現，不硬銷卻又令你不覺意之中多花了錢，例如難以抗拒的配酒建議。 一星美譽，我認為實至名歸！------------------------------總廚 Augustin Balbi 來自阿根廷，菜式糅合西班牙及日本菜之精粹，尤以海鮮為主。踏入餐廳，最矚目是開放式廚房之外、就是這個本來以為是全白的大貝殼，原來內層七彩繽紛，相當別緻。店內裝潢簡約有品味.$1688/位的廚師發辦晚餐，物有所值！ 餐前體驗－蕃茄小吃送上貌似海棉蛋糕的小吃及蕃茄水 tomato water 一杯，原來背後有著環保的理念，原材料實來自大埔有機農場需棄置的食材，我猜想、也許是長得醜或者略被壓破皮的貨，能物盡其用不浪費，我支持。 “我很醜但我心地善良” 本就是新鮮貨，打扮之後重新出發，一口吃之，香酸味美。初以為已經吃完，唔睇清楚唔知道