Andō

營業中

休息中

作为米其林一星可以说实至名归，甚至可再多冲一星。食物本身好吃外，还有给每道菜匹配手绘卡片的环节，有点意思啊🥹Experience：八道菜（HKD2488）Presentation：六道菜（HKD1888）·欢迎光临菜：⭐️⭐️⭐️⭐️鱼子酱、蟹肉，还有其他玲琅满目让人应接不暇的成分。一口吃下，味蕾就被俘虏了，好不争气🥹·第一道：⭐️⭐️⭐️⭐️⭐️北海道带子、甜虾、青苹果碎配奶汁想不出什么出彩的形容词，口感、味道、回味，都是极其好的。·第二道：⭐️⭐️⭐️⭐️🥢🍒Cured Fish Selection玫瑰木筷子，选了以后莫名有种归属感，啊呀真是把我们拿捏住A. 吞拿鱼B. 龙虾（点睛之笔的辣椒油）C. 东海鲈鱼·第三道：龙虾汁炖蛋 ⭐️⭐️⭐️⭐️⭐️弹、韧、鲜、香·面包：⭐️⭐️⭐️⭐️⭐️🍞洋葱面包、酸种面包、罂粟籽面包🌳千年老树橄榄油🫒：果味清香，老树不一般呐。🧈黄油：🧂、🍅、🍄（从上到下）蛮喜欢这种把原材料展示出来的，而且每款面包都这么、这么好吃，真没想到。·第四&五道海鲈鱼、竹蛏，配百合、黄酒⭐️⭐️⭐️⭐️⭐️我爱这道的鱼皮，香脆有韧性熊本和牛tenderloin⭐️⭐️⭐️⭐️⭐️配杭椒，五香味儿。说是没什么肥肉，所以有更多textu

📍 Andō (For more photos, you may follow @tobb.kitchen on Instagram😍)It presents a unique dining concept with influences from Argentine chef‘s hometown along with his work experience in Japan. This blend of Spanish and Japanese cuisine, with a seafood focus is my type, for sure😋. Definitely lived up to the hype and worth the 2-month wait! ✨The starter features an array of Caviar with pairings from Uni to Beef Tartare. Bursting with flavours and freshness thanks to the generous lashings of caviar.

終於✅ 有⭐️前就一直想去！- 魚子醬 cracker - 日本番茄- 藍龍蝦- 麵包自助: poppyseed, sun dried tomatoes, mushroom 口味 有追加poppyseed 🫶- 黑豚🐷- 鴨肉菇飯🌟 高潮 呢排真係好鍾意湯👌- 甜品櫻桃加杏仁雪糕🍦- petit four整體中規中矩，個湯飯有wow到我地 🤎性價比可以再好些🤣Lunch presentation menu w/o drinking appx 1k/paxAndo 🌟

Don’t wanna write negative comments after someone’s comments about why my post all negative…. Coz too many good comments adding mine doesn’t give any credits.But those really poor (or not really like as good as those “good” reviews) made me wanna give little honest comments.As Ando super hard to book; so I made deposit for 2 dates Jul 28 & Sep 7, giving high confident.But after my 1st trial, I surrendered.Sorry that sashimi are pretty good already with their freshness, but they add too over addi

終於食到ANDO🥳都算係少少預約困難店😂嘗試自己online book但都full晒，今次跟朋友去食仲要有得坐房🥰餐廳裝修好靚，充滿藝術氣息。連menu都係用圖畫，然後侍應形容道菜大家再估下係配邊幅圖，即刻成件事好玩又開心😂👍🏼食物水準好高，日本fushion，味道一流，而且菜式都有創意配嘅酒都好好飲環境氣氛都好好，每道菜都整得好靚好精緻。晚餐叫左8-course menu飲酒埋單每位$3800，份量細細份，臨走仲每人送左一盒蛋糕俾我地帶走會再返黎👍🏼

一間將我最鐘意食既菜mix埋一齊🥺係無可能唔去食！！！​​​​平時真係好anti 任何日本fushion其他菜，因為事實證明好多都好出事～但ando做得好好！其實日本菜既精髓係真係食食材原本個味，唔係瘋狂轟啲其他country既香料落去就會夾到，ando無立亂做呢件事，所有seasoning點到即止～唯一失色係我覺得wine pairing麻麻～​睇落去無聊既呢個飯先係ando大佬！！！​​​​本身都知佢最出名係個飯咖喇，已經對佢好有期望，點知食落係癲左咁好食！！！海鮮飯只要有好食材，唔難煮講真， normal 飯，好似呢個咁，平平無奇又豬肉又菇都煮得好好食先係大癲！！！​​​​嗰陣食仲要係冬天，佢一食落你會覺得你係喺外國個碼頭，聞住海水味食緊個飯，有種好warm，feels like home既感覺idk why，staff話係個廚細個佢嫲嫲煮俾佢既飯，佢好掛住嫲嫲，所以擺左落menu，聽完即刻叮一聲！個飯就係呢種感覺，好warm好warm。​

訂了兩個多月，終於有得食。這米芝蓮一星餐廳環境不錯，Open kitchen ，可欣賞廚師們準備食物。總廚 Augustin Balbi 來自阿根廷，菜式糅合西班牙及日本菜之精粹，尤以海鮮為主。點了Experience lunch set(6 course) ，先上的是三款魚子醬前菜，三款不同味道的Caviar 配上餅乾或龍蝦及醬汁，開胃又醒神！接著是龍蝦牛油果柚子日式高湯啫哩，配上面層的薄蘿蔔片，各食材係口內溶化，味道豐富又清新，正！三道刺身擺設得美美的，令人眼前一亮，刺身也新鮮，醬汁和刺身配得恰到好處。麵包拼盆：Ando’s麵包非常好吃，新鮮外脆內鬆軟，每款自製麵包均配上一款自家製特色牛油，很有心思，另西班牙橄欖油也很好味！黃酒白豆甜醬醃肉香煎海鱸魚，外皮脆、魚肉香滑，配上黃酒白豆醬汁，配搭幾好。阿根廷里脊肉ltenderloin配南美粟米濃汁，肉質鮮嫩，襯上小紅椒及粟米汁，配搭得宜。自選小甜點也很出色，唯點了其特色咖啡，較一向飲開的淡，不太懂欣賞。總括而言，食物味道及外觀一流，服務一流，坐位則一般，值得再訪。

============== 𝐹𝑜𝑜𝒹 𝐿𝒾𝓈𝓉·• Experience Set x2 $2,488/each💸 $5,473.6 (10% charges)-好幸運一星期前whatsapp book咁啱有available slot🥹可以慶祝anniversay ✌🏽-係鄉下妹人生食過最貴嘅一餐 不過成個體驗﹑服務同埋食物種類 & quality 都好值得✨因為唔係成日食高級菜 所以以下係不專業食評🫢-一開頭未揀set已經會送3款魚子細小品 (雖然知道價錢係包埋哈哈)第一次食咁大啖魚子醬 好高級的味道😬🧡蜆肉個汁同牛肉他他都好惹味!-我哋揀咗貴啲嘅experience set心諗難得試米芝蓮一星 差幾百蚊要食最好的🤭總括嚟講有幾道菜都會覺得個汁會蓋過本身食材嘅鮮味但idea wise 所有菜式都好有心思 食材亦好新鮮🥬🥩🐟 連粒青豆都爽脆啲～-出式嘅部份係麵包﹑金木鯛﹑A4和牛!食完冷盤之後會有麵包環節🍞有3款麵包配infused咗唔同食材嘅牛油同埋千年橄欖樹提煉嘅橄欖油🫒牛油有海鹽﹑蘑菇﹑番茄味，橄欖油好香醇，配埋噂皮脆內軟嘅麵包好出色🥹 (我哋食咗咁多嘢仲添咗一盤麵包)-乳酪黃

一年香港好多知名嘅餐廳都捱唔住，不過亦都有新嘅餐廳，呢一次介紹餐廳都係期待已久嘅😝暫時都可以稱得上係米芝蓮在望首次開個人嘅餐廳，餐廳主打佢家鄉西班牙菜式混入喺日本修練嘅料理技巧，打造獨一無二的菜式客人可以選擇七至八菜的款餐前面包和橄榄油的！😂😂其實好普通但係唔知點解覺得好好味前菜的有刺身小碟，擺盤十分可愛，係不同既六角形碟子上，每款刺身都已經配好了特制的調味，食出魚肉的新鮮！有驚喜嘅配搭！🤣

☕ 食物：👍🏻👍🏻👍🏻👍🏻👍🏻 /5💰 CP值：👍🏻👍🏻👍🏻👍🏻 /5🤵🏻 服務：👍🏻👍🏻👍🏻👍🏻 /5🛋 環境：👍🏻👍🏻👍🏻👍🏻 /5金牛老公大王壽晨，奴婢我差不多兩個月前就預訂了米芝蓮一星 - 以日本款客精神融合創新料理的fusion菜𝙰𝚗𝚍ō 💁🏻‍♀️𝙰𝚗𝚍ō的阿根廷藉大廚曾在東京一間米芝蓮三星餐廳工作了六年，他學到的不僅是對日本食材和烹飪技巧的知識，在他 2016 年搬到香港後，日本的 omotenashi 「全心全意服務」精神也繼續留在他的腦海中。這次造訪我們都能深深體會得到～ 💕💋 Experience Lunch Set (6 courses) $1388包兩道主菜🍇 魚子醬 (額外附送)未點菜侍應先奉上3款極品魚子醬，我和老公都驚喜萬分 😍 三款順序品嚐，果蓉撻配法國魚子醬、墨魚脆片牛肉他他魚子醬、蟹肉蘑菇蓉配日本魚子醬，嘩！嘩！嘩！果然每一款都精心設計，味道配搭得宜，也恰好將魚子醬的鮮味提昇，用來展開高質美食之旅感覺很impressed～ 👍🏻🦞 龍蝦牛油果柚子日式高湯啫哩頭盤是一款用料複雜的龍蝦、牛油果醬及柚子汁，配上日式高湯啫哩和面層的薄蘿蔔片，味道相當日式，口感

ig whatthefoodbobo Dinner menu 八道菜（$2488）+ special 酒精paring ($1088) +10%service 🤪阿根廷廚師曾經在東京好多間米芝蓮餐廳做野，娶埋日藉老婆😅（only想表達廚師好熱愛日本），所以,煮野食過程加入左很好多日本食材和煮法，非常有特色。大部分食材來自日本，例如海膽、金目鯛。有道菜叫departure，以刺身紀念自己決定去日本學點煮seafood，所以你會發現大廚好用心為每款刺身配上獨特醬汁，突出鮮味。左邊係海胆配啲青豆粒，清新好好食，右邊係海胆漿上面加海胆，好正。麵包點住千年老橄欖樹嘅橄欖油配超香濃細滑海苔牛油，柔順甜香而帶鹹香，滋味滿瀉。有道signature dish 就用左佢祖母經常煮的嘅家鄉燴飯作題材，但升級用上龍蝦、蜆和鮑魚高湯煮成，令鮮味完全落入燴飯的湯汁，選用日本夢美人嘅米，加入埋西班牙辣肉腸碎增添口感，香氣撲鼻。而酒paring 都選左好多日本酒，其中有支叫伊根滿開，聞嘅時候有咸咸醬油味，但飲落去明明係清酒但卻似葡萄rose酒，非常有趣。

Ando係前Haku main chef Agustin主理既食完Haku一定要追隨chef食Ando 😂 亦已經拎到Michelin 1 starDinner分兩種menu 分別係presentation (6-course 1,888 pp) & Experience (7-course 2,488 pp) 價錢差別主要來自食材選擇我地揀左Experience 再加左wine pairing (1,088 pp) 有別於直接講晒咩dish Ando menu 係用吾同illustration表述chef既生活 從而叫你估下個dishAmuse Bouchée有3款用上3種caviar 我最鍾意Pertrossian Paris Caviar個款 其他菜式用上紅蝦、海膽、白身魚sashimi、金目鯛同埋日本wagyu、海鮮蟹肉高湯飯 每一道菜都好足料 非常滿足我最欣賞uni course同海鮮蟹肉高湯飯 鋪住uni既cracker好香脆 吾係普通餅乾味 令到新鮮uni更加出色高湯飯一直都係佢既signature dish 呢道菜係chef's grandma傳承落黎 比起Haku v

Head Chef Agustin Balbi was born in Argentina, but spent time exploring culinary techniques in Japan. One could easily tell the latter’s influence by his focus on attentively adorned small plates, substantial use of raw fish and seafood delicacies as well as the combination of common South American and Japanese ingredients. The Argentinian character, however, was downplayed, at least with the dishes presented on our visit. Perhaps there was more of a mediterranean touch.The food is certainly hig

ANDO 📸 1️⃣ Dry-aged BEEF, sansai Japanese mountain vegetables 2️⃣ Caldoso RICE, scallop, espardenya, parsley 🥰 3️⃣ MAPLE, pecan nut praline, Italian meringue 🤩4️⃣ Hokkaido SNOW CRAB, avocado, dashi, yuzu 5️⃣ Chawanmushi 🤤 6️⃣ Line caught SEABASS, courgettte, clam, tomato 7️⃣ Olive cured HAGATSUO, umami essence, crispy white kombu  💰 Experience Lunch Menu $1,388

.三訪 - 菜式好類似,但煮法同醬汁嘅配搭每次都會有唔同麵包依然都係我嘅最愛😂 而今次嘅亮點係個甜品,用核桃果仁整成嘅雪糕🤩2022依然係米芝蓮1💫餐廳!.🔻🍽 Andō📌 地址: 中環威靈頓街52號Somptueux Central1樓.#tummysreadyatcentral #tummysreadyforwestern #tummysreadyforspanish #tummysreadyformichelin