Hong Kong, China
Helmed by Argentinian-born chef Agustin Balbi, Ando delivers a journey through the flavours Balbi grew up with and then later discovered in Asia. The name Ando is the act of doing in Spanish, and in Japanese, Ando signifies the feeling of comfort. This duality of flavours and meanings sums up the cuisine with Spanish roots and Japanese influence, given Balbi’s culinary apprenticeship in Japan. These flavours are expressed in a tasting menu that is influenced by seasonality and sustainability, reflecting Ando’s aim of providing a bridge between nature and guests. While the menu adapts with market availability, one signature is a caldoso rice dish called Sin Lola, which pays homage to Balbi’s grandma, who taught him cooking skills at a young age.
1F, Somptueux Central, 52 Wellington Street, Central, Hong Kong, Hong Kong,