Andō

Born in Argentina but having honed his skills in Japan, chef-founder Agustin Balbi opened Andō to realise his culinary vision from his unique vantage point. His tasting menu takes diners on a personal journey by fusing his ancestral roots with strong Japanese influences. Don't miss the signature caldoso rice, dubbed Sin Lola – a homage to his grandma. The sommelier works closely with the chef, and his wine flight offers some inspired choices.

An Argentine chef, sharpened in Japan

• Agustin Balbi’s cooking fuses his Argentine roots with strong Japanese influences, the menu reads like a personal travelogue.

A signature that anchors the meal

• Caldoso rice, "Sin Lola", is treated as the dish to order, comfort food rewritten with fine dining control.

A sommelier led meal

• The dining room leans into pairings, with a wine flight built to track the menu’s turns.

Ingredient stars, Michelin anchored

• Caldoso rice, "Sin Lola", the signature comfort bowl that carries the restaurant’s story.
• Seafood and rice as the backbone, handled with Japanese precision inside a Spanish frame.
• Pairing minded acidity and salt, a menu built to work with wine flights.

Format

• Set menus at lunch and dinner, built around a Spanish and Japanese fusion vocabulary.

Lunch menus (official)

• Discovery Menu (3 courses): HK$688.
• Presentation Menu (4 courses): HK$888.
• Experience Menu (5 courses): HK$1,088.

Dinner menus (official)

• Celebration Menu: HK$1,688, pairing HK$880.
• Field to Table, The Yi O Rice Menu: HK$1,888, pairing HK$988.
• Experience Menu: HK$2,388, pairing HK$1,150.

Michelin dish anchor

• Caldoso rice, "Sin Lola".