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2021-06-16
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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
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 right texture, mouthfeel, and balance of flavours.😋
𝙊𝙫𝙚𝙧 𝙖𝙣𝙙 𝙊𝙫𝙚𝙧 𝘼𝙜𝙖𝙞𝙣 - 𝙈𝙤𝙘𝙝𝙞𝙙𝙖 𝙏𝙤𝙢𝙖𝙩𝙤, 𝘼𝙬𝙖𝙮𝙪𝙠𝙞 𝙎𝙩𝙧𝙖𝙬𝙗𝙚𝙧𝙧𝙮, 𝘾𝙝𝙞𝙫𝙚
Never thought that tomatoes and strawberries could be a match! Here they use Mochida Tomatoes from Fukuoka which it’s kinda difficult for you to have them outside of Japan.
𝘿𝙚𝙥𝙖𝙧𝙩𝙪𝙧𝙚 - 𝙁𝙞𝙫𝙚 𝙍𝙖𝙬 𝙎𝙚𝙖𝙛𝙤𝙤𝙙 𝙎𝙚𝙡𝙚𝙘𝙩𝙞𝙤𝙣
The sashimi were very very fresh and sweet.🤤
𝙃𝙪𝙣𝙙𝙧𝙚𝙙 𝙔𝙚𝙖𝙧𝙨 𝙖𝙧𝙚 𝙉𝙤𝙩𝙝𝙞𝙣𝙜 - 𝙀𝙡 𝙈𝙞𝙡 𝙙𝙚𝙡 𝙋𝙤𝙖𝙞𝙜, 𝙊𝙞𝙡 𝙛𝙧𝙤𝙢 𝙖 𝙏𝙝𝙤𝙪𝙨𝙖𝙣𝙙 𝙔𝙚𝙖𝙧 𝙊𝙡𝙙 𝙊𝙡𝙞𝙫𝙚 𝙏𝙧𝙚𝙚
Andõ is the ONLY restaurant in HK serving this olive oil. I’ve never had such a strong and rich flavour olive oil before. And you know what, the breads, olive oil and spreads were all so good that I had 5 pieces of bread in total.🤭😅
𝙃𝙖𝙡𝙛 𝙒𝙤𝙧𝙡𝙙 - 𝙆𝙞𝙣𝙠𝙞, 𝙍𝙤𝙢𝙚𝙨𝙘𝙤, 𝘽𝙡𝙖𝙘𝙠 𝙊𝙡𝙞𝙫𝙚, 𝙉𝙖𝙣𝙤𝙝𝙖𝙣𝙖
Love this luscious and exceptionally tender fish🤤 I think it tastes even better with the Romesco sauce.
𝙂𝙖𝙧𝙙𝙚𝙣’𝙨 𝙇𝙖𝙪𝙜𝙝 - 21 𝙙𝙖𝙮𝙨-𝙖𝙜𝙚𝙙 𝙃𝙚𝙧𝙚𝙛𝙤𝙧𝙙 𝘽𝙚𝙚𝙛, 𝘼𝙨𝙥𝙖𝙧𝙖𝙜𝙪𝙨, 𝙎𝙣𝙤𝙬 𝙇𝙤𝙩𝙪𝙨 𝙋𝙚𝙥𝙥𝙚𝙧𝙨
I haven’t had any Beef for more than a year and this definitely worth breaking my ‘no-beef-rule’! It’s so tender that it melts in your mouth, soooo good🤤
𝙒𝙞𝙩𝙝𝙤𝙪𝙩 𝙇𝙤𝙡𝙖 - 𝘾𝙖𝙡𝙙𝙤𝙨𝙤 𝙍𝙞𝙘𝙚, 𝘽𝙖𝙗𝙮 𝙎𝙦𝙪𝙞𝙙, 𝘾𝙚𝙘𝙞𝙣𝙖
This signature dish was inspired by Chef Agustin’s childhood memories of his grandma cooking Arroz Caldoso for him. The broth is very flavourful. Such a tasty, comforting, and hearty dish🤎
𝙒𝙚 𝘽𝙤𝙩𝙝 𝙇𝙤𝙫𝙚𝙙 𝙄𝙩 - 𝙉𝙚𝙧𝙞𝙠𝙞𝙧𝙞
Blossom on the plate 🌺 Made with coffee custard and Japanese whiskey jelly, a burst of flavour in your mouth. To me the whiskey jelly is a bit too strong tho.
𝙋𝙚𝙩𝙞𝙩 𝙁𝙤𝙪𝙧
Overall it’s a pleasant dining experience. Amazing food, great ambience and friendly staff✨
張貼
