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4-min walk from Exit D2, Central MTR Station
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Telephone
91618697 (WhatsApp)
Introduction
It was founded by an Argentinian chef and designed with an open kitchen. You can enjoy innovative cuisine that is mixed with Spanish and Japanese elements under an elegant dining environment.
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Awards and Titles
Michelin 1 Starred Restaurant (2021-25)
Opening Hours
Today
12:00 - 15:30
18:30 - 19:30
Mon - Sat
12:00 - 15:30
18:30 - 19:30
Sun
Closed
Above information is for reference only. Please check details with the restaurant.
About Reward Scheme
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Cured Hamachi
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很久沒發文雖然餐廳座位少，但唔難訂位，可能因為要deposit 吧，online booking每位按金HKD 500大廈位於威靈頓街，有三部電梯只有一部可以上倒一樓餐廳，半開放式廚房，大廳及一間VIP房，侍應人手充足，招待技巧成熟，呢度無提供tap water , 可選蒸餾水or sparkling , 電子menu , lunch 4個course HKD888 或5個courses 1088, 其中caldoso rice 係已指定菜式，所以如果點4個course 只需選三款。不在menu 的三個餐前小食，上菜時配上生果籃介紹，用上三個白色器皿方便擺拍，第一款是火龍果，第二款用脆片承托住生果，第三款係一個粟米撻上面再配上Parma Ham麵包做倒外脆內軟，配上2種橄欖油Starter 我揀咗 Saba fish crudo, 黃色及紅色車厘茄都好甜，魚有煙燻過，個汁酸酸地好開胃另一款我地要 Balfego tuna(加HKD380), 擺魚子醬嘅過程都幾賞心悅目，不過食落感覺就有啲HeavyMain course 加270要咗angus beef 牛配上本地南瓜👍另一個點咗羊配自家製醬汁指定嘅湯飯用上北海道米，配上魷魚，湯香料比較重，好濃味甜品白桃好清新，有人話對甜品最高嘅評價就係唔甜🤣, 如果係咁呢一款甜品可以攞到好高嘅評價🤭Amarena cherry 面層望落去似糖霜，食落口應該係蛋白加少少糖都唔係好甜👍埋完單之際原來仲有甜品，繼續係精緻地上碟，打卡able，當中最欣賞個焙茶，茶味非常香濃好出色😍大多米芝蓮餐廳食材都係用澳洲同埋日本，Ando 有部份食材係嚟自阿根廷，比較少見另外大部份餐廳都會喺你用餐完之後立即問你感受，呢間反而就係之後e mail send返問卷俾你
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Dinner.Here’s what we had.Welcome Snacks -Longjing tea with lime -buttery and briny Diced Hamachi and green apple, on a Mochi base and topped with slices of Ginger.-bite-sized tacos filled with Marinated Hokkaido Scallops and sweet Japanese Grape halves-Crispy buttery corn tartlet topped with thin, smoky slices of aged Spanish Cecina beef.Carabinero prawn topped with paste made with its head plus egg yolk offering a deep, coral richness. Topped with ossetra caviar on a bed of herbs panna cotta and sauce of Takana (Japanese pickled mustard green).Cereals & Grains Sour dough, served warm with choices of two Argentinian olive oils.Diced deep red tuna from the prized Balfegó lineage in a creamy, nutty, cold almond-garlic soup. Topped with briny aromatic seaweed and tangy takana greens, with a palate-cleansing freshness.Lisa fish (馬友)— firm, clean, with crispy skin atop a savory seaweed pancake, with baby shallots and sugitake (Japanese mushroom) adding umami depth. A touch of Cava foam lifted the dish with sparkle and acidity.Spanish Lamb, slow cooked then grilled over coal; perfectly tender, paired with earthy chickpeas, sweet baby zucchini, a fermented punch of red miso, with black olives tying the dish together. Sauce was made with lamb bones and chinichuri.Sommelier recommended the perfect red to go with it.A deeply comforting broth dish made with chicken stock, Hokkaido rice, briny clams and tender squid.Amarena Cherry served with Cream cheese mousse providing a tangy airy contrast, cherry sorbet then topped with a crunchy and nutty Sunflower Seeds Praline. A stunning dessert that balanced tart, floral, and creamy elements.Finally: -Crème brûlée tartlet -Hojicha with chocolate -Dark chocolate In summary: a menu that seamlessly blended diverse culinary influences; with every dish carefully composed with pristine ingredients, and an ambiance exuding warmth and sophistication, captivating the senses and leaving a lasting impression. The staff's passion for the cuisine and dedication to customer satisfaction shone through.
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📍Andō［中環米芝蓮Fine Dining］ANDŌ以西班牙 X 日本料理作為主，主廚Agustin Balbi更是全亞洲首位被授予米芝蓮殊榮的阿根廷廚師。2020年7月開業半年便贏得米芝蓮評審們的一致肯定，連續兩年奪得米芝蓮一星殊榮。餐廳比較細，先訂枱較好。今次食左3cources 午餐，附送餐前小食3款+1小杯飲品，麪包亦配上兩款不同橄欖油選擇。Starter 選了Saba fish crudo，擺盤用色非常好睇，汁係蕃茄base，味道酸酸地好清新。Main選了Spanish Lamb，煮得啱啱好，粉紅色非常靚，肉質好嫩，汁用red miso，味道帶小小甜甜品選了Peach sorbet，醬加左Mint gel，有小小太搶味另外亦送左3款小甜品，都唔太甜，輕鬆入口另外加左杯Cappuccino，咖啡同外面精緻咖啡店有得比總括所有食物同飲品都非常出色，高質之選，服務亦超高水準，埋單每位HK$900
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同朋友慶祝生日，見有信用卡優惠，提早預訂這米芝蓮餐廳。一開始個麵包已經好吸引，配以橄欖油好正。前菜方面好欣賞佢嘅魚子醬牛肉他他，好味。主菜Angus beef 亦出色，牛肉嫩滑有肉汁。另外，我同朋友都好喜歡西班牙特色"CALDOSO" rice 。最後嘅甜品亦都十分吸引，係我最愛嘅朱古力蛋糕！GREEN ASPARAGUSOCTOPUSWAGYU TARTARSHITAKE MOUSSE, TOFU, MUSHROOM DASHIARGENTINA ANGUS BEEF, BRAISED SHALLOT, SANSHO PEPPER, WHITE KOMBUIKA "CALDOSO" RICECHOCOLATEDULCES
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🥰 中環米芝蓮戰場競爭激烈, 今日嚟到一粒星嘅 Ando, 融合西班牙菜日本菜.🥢 餐廳樓面長方形, 設開放式廚房, 幾張方枱, 單邊落地玻璃, 望街景. 今日點咗四道菜午餐, 包冷盤, 主菜, 招牌湯飯, 甜品, $888+10%. 另外點咗一杯 Burgundy 紅酒, $245+10%.🍹 Welcome drink. 茶味底, 合格.🤗 三款 Amuse Bouche. 水準之上, 但冇乜驚喜.🐚 北海道帶子. 小小辣, 一體感不俗.🦑 烤八爪魚. 八爪魚切粒, 放落用豆打嘅泡, 少似湯品, 有創意.🐂 和牛他他. 牛肉調味平衡, 餅底鬆脆.🥐 麵包. 老老實實, 真係一般般.🐟 Crudo, Cured Hamachi, Pear, umami herb sauce. 油甘魚肉質唔實淨, 但夾到爽脆嘅梨片, 配合酸汁, 一齊食, 經典嘅味道.🤗 Hokkaido Snow Pork. 豬肉腍滑, 但未算多汁, 整體表現出色, 但講唔出有乜特色.🐟 Line-Caught Lisa. 最緊要皮脆肉滑, 過關!🦀 Signature “Caldoso Rice”. 上菜時候展示蟹殼同埋辣椒, 抵讚! 好多蟹肉喎, 湯底味濃, 但有點過鹹了, 扣分.🍊 Mikan, Mikan Sorbet and Caramelized Quinoa Cheesecake. 蜜柑雪葩主導, 還好.🍐 Pear, Chamomile foam, local honey, buckwheat, Pear sorbet. 玩金箔, 賣相加分, 質感少似蛋糕.🥧 花式小蛋糕. 用餐車送上, 即點即切, 非常具誠意, 而且件件都好食.🤗 總結: 菜式雖然冇乜大驚喜, 但出品穩定, 主菜交到功課, 係擺盤上菜花咗心思, 可以再戰.
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