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2021-08-24
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#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
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 thick slice of creamy, melt-in-the-mouth toro.
💡The order of eating sashimi matters. The chefs usually serve the dishes in order, from lightest to strongest in taste, for the best dining experience.
Bread 🌟
It is definitely a WOW👍 factor, sided with normal whipped butter, butter infused with XO, and extra-virgin olive oil from trees over 1,000 years old (super yum)! Olive oil is a great choice with a mild nutty flavor and less bitter notes with a soft finish. I couldnt help mopping up the last yummy bits with a piece of bread. Sry It just seemed a sin to waste so I wiped it clean.
Seafood risotto 🌟
Carbs is always my fav part of the meal. The claws and shells were used to make a rich lobster stock for the risotto, providing a fantastic taste of the sea. Creamy mouthfeel - just has the delightfully tasty lobster risotto perfected!
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