Andō

營業中

休息中

📍 Andō______Andō 當初開業僅僅半年便摘下芝蓮一星，阿根廷大廚Agustin Balbi 功不可沒，糅合西班牙和日本食材、做法、擺碟。用不同故事穿插帶領展開一場美食盛宴，奪星果然有其原因，相信Andō不會止步於一星！餐廳用心體貼之處由步出電梯開始，員工有禮細心卻不會過於熱情，不亢不卑，對客人保持高度注意力並適時提供幫助，總在最適合的時刻上菜，留意進食感受速度，客人會否感到寒冷等等，Andō高質素團隊給客人帶來完美經驗，至少旦和朋友都很滿意。安頓好後帶來三款迎客小食，右起綠豆鱈魚慕絲脆米餅，龍蝦鷹嘴豆蓉蕃茄撻，昆布高湯。清新鮮味到暖胃窩心，告訴你，好戲快要上場！______Temptation menu HKD 1888Wine pairing "Not only wine" HKD 888______📍 Andō (中環)中環威靈頓街52號Somptueux Central1樓______

Christmas lunch🤤呢間其實一直都想試，只係之前比較難book位，大概提前左兩個月book聖誕節lunch。（因為餐廳真係得好少枱同位）右邊個海膽幾好食，反而咗邊個ham就有啲咸。呢個下面有蝦肉🤤我最欣賞呢個。個人覺得Toro最好食。呢個魚個皮好脆😋反而牛我就覺得麻麻地。呢度有啲似中式泡飯。甜品都算出色。總括來講，我覺得個套餐以一星來講係合理，唔算好貴。下次要再試晚餐😋

中環Fusion 菜兩個月之前網上預約，這麼受歡迎的餐廳，當然非常期待，來到一試，亦沒有失望。廚師曾經在東京工作，料理加入很多日本食材和煮法，很有特色。Dinner menu 八道菜，麵包，petite four 份量適中。椎茸茶碗蒸し 白松露以高湯製成的茶碗蒸。高湯底味道鮮甜，椎茸味道非常香濃，感覺很真材實料，再加上白松露，香味滿寫。刺身五款刺身新鮮，加入了特製調味如醤油、ぽん酢、食用花等，增添味道層次。特別喜歡帆立貝和Doroトロ用上醤油，帆立貝則加上mustard 自家製麵包三款麵包加入了芝麻、海苔和海鹽，各有特色。而最驚喜的是從西班牙千年老橄欖樹製成的橄欖油。味道如青草般清新，一點油膩感也沒有，很特別和優質的橄欖油。炙烤喜知次以鐵板炙烤，炭火燒烤，再放入火烤爐中烤成。外脆內軟，保留魚的鮮味和濕潤，非常出色的一道菜。阿根廷熟成牛扒牛扒很有好口感。牛扒鬆軟油潤，脂香濃郁。油脂均勻深入纖維之間，牛味香濃持久。龍蝦湯飯這裏的招牌菜。廚師繼承祖母的家庭料理，雖然尋常但聽起來很有愛的一道菜。用料和製作並不是一般的家庭出品。由龍蝦和其他海鮮熬製成的湯底非常濃稠，龍蝦亦非常鮮甜，很出色。甜品是

📍AndōOne Michelin Star Restaurant 🌟Andō was one of my most anticipated restaurant and it did not disappoint. From the concept, the decor, the service and most importantly, the food, everything was spot on (except the bread collection cause I personally prefer crunchy sourdough). Often when I do experience menus, there would be 1 or 2 hit or misses. Andō’s experience menu has no weak link and I thoroughly enjoyed each and every course. The amuse bouche and starters were great in opening up your a

$1388 ~ 7-course Lunch EXPERIENCIA (日日menu都唔同)特別推薦大家1️⃣✅Argentinian beef tartare, citrus, avocado, kristal caviar2️⃣✅Carabinero, basil, parlsey, radish3️⃣✅Five raw seafood selection 4️⃣✅Line caught seabass, piquillo pepper, sun-dried tomato, almond5️⃣✅Charcoaled dry-aged Hereford beef, cep mushroom, yuzu kosho 6️⃣✅Caldoso rice, blue lobster, christorra 7️⃣✅Maple, pecan nut praline, Italian meringue《Argentinian beef tartare, citrus, avocado, kristal caviar》️一個好fresh嘅前菜☀️，牛肉他他加牛油果同魚子醬🐮🥑🥰，個醬汁用咗酸嘅汁好開胃，用嚟做前菜啱晒，成件事好平

久違了的Fine Dining😍Book咗兩個月，終於可以食到無論餐廳環境，食物質素，工作人員包括主廚都好殷勤熱誠去照顧每一枱客人，真係大讚就連主厨Austin Balbi親自出場安排其中一道菜，更鬼馬地同我哋嚟張selfie令我最深刻印象係每道菜都會以一幅畫去代表佢嘅創作意念。一開始你係唔知道個真正Menu有咩食，工作人員亦會預先送上一個信封，裡面有不同意景嘅插畫，當每上一道菜嘅時候，工作人員會細心介紹食物同有關嘅故事，然後就等客人去思考搵返相關插畫做matching，再放上預備好嘅卡座插好影相。聽完每個故事發展，再細味品嚐食物，無論係視覺或味覺又或是心靈感覺都跟平時就咁介紹食材有幾名貴高質嚟得更有意義😍。整體食物質素都非常好，頭盆係Beef tartare, citrus, avocado, kristal caviar，因我個人唔食Dairy products，主厨就另外安排Shiso(紫蘇)，味道清新同beef tartare & caviar 意外地夾。到主菜我仲特意喺和牛上加上時令white truffle，味道雖然冇預期咁香，但都好食。 另外要推介一下個龍蝦湯飯，通常食到

𝒜 𝒹𝓇𝑒𝒶𝓂𝓎 𝒹𝒾𝓃𝒾𝓃𝑔 𝑒𝓍𝓅𝑒𝓇𝒾𝑒𝓃𝒸𝑒 𝒾𝓃 𝑜𝓃𝑒 𝑀𝒾𝒸𝒽𝑒𝓁𝒾𝓃 𝓈𝓉𝒶𝓇 𝓇𝑒𝓈𝓉𝒶𝓊𝓇𝒶𝓃𝓉 𝒜𝓃𝒹ō. 𝐹𝓇𝑜𝓂 𝓉𝒽𝑒 𝒸𝑜𝓃𝒸𝑒𝓅𝓉, 𝓂𝑒𝓃𝓊, 𝓈𝑒𝓇𝓋𝒾𝒸𝑒, 𝒻𝑜𝑜𝒹 𝓉𝑜 𝒶𝓁𝓁 𝒽𝒶𝓇𝒹𝓌𝒶𝓇𝑒, 𝒾𝓉 𝓈𝒽𝑜𝓌𝓈 𝓉𝒽𝑒 𝑒𝒻𝒻𝑜𝓇𝓉𝓈 𝓉𝒽𝑒𝕪 𝓅𝓊𝓉 𝒶𝓃𝒹 𝓉𝒽𝑒 𝒶𝓂𝒷𝒾𝓉𝒾𝑜𝓃𝓈 𝓉𝒽𝑒𝓎 𝒽𝒶𝓋𝑒. 𝟣) 𝒞𝒽𝑒𝒻 𝒜𝑔𝓊𝓈𝓉𝒾𝓃 𝒾𝓃𝓉𝓇𝑜𝒹𝓊𝒸𝑒𝓈 𝓉𝒽𝑒 𝑀𝑒𝒾𝒹𝑜 𝑀𝓊𝓃𝒹𝑜 𝒹𝒾𝓈𝒽 𝓉𝑜 𝑒𝓋𝑒𝓇𝓎 𝓉𝒶𝒷𝓁𝑒𝟤) 𝒜𝓂𝓊𝓈𝑒 𝐵𝑜𝓊𝒸𝒽𝑒 𝟥) 𝒟𝑒𝓅𝒶𝓇𝓉𝓊𝓇𝑒 - 𝟧 𝓇𝒶𝓌 𝒻𝒾𝓈𝒽𝟦) 𝟥 𝓉𝓎𝓅𝑒𝓈 𝑜𝒻 𝒷𝓊𝓉𝓉𝑒𝓇. 𝐹𝓇𝑜𝓂 𝓇𝒾𝑔𝒽𝓉 𝓉𝑜 𝓁𝑒𝒻𝓉 𝒾𝓈, 𝓈𝑒𝒶𝓈𝒶𝓁𝓉, 𝓍𝑜 𝓌𝒾𝓉𝒽 𝓈𝒶𝓀𝓊𝓇𝒶 𝓈𝒽𝓇𝒾𝓂𝓅𝓈, 𝓈𝑒𝓈𝒶𝓂𝑒 𝟧) 𝒪𝓋𝑒𝓇 𝒶𝓃𝒹 𝒪𝓋𝑒𝓇 𝒶𝑔𝒶𝒾𝓃. 𝒜 𝒹𝒾𝓈𝒽 𝓌𝒾𝓉𝒽 𝓁𝑜𝒸𝒶𝓁 𝓅𝒶𝓇𝓈𝓃𝒾𝓅 𝒶𝓃𝒹 𝓉𝑜𝓅 𝓌𝒾𝓉𝒽 𝒸𝓇𝒾𝓈𝓅𝓎 𝒸𝒽𝒾𝒸𝓀𝑒𝓃 𝓈𝓀𝒾𝓃𝟨) 𝐻𝒶𝓁𝒻 𝓌𝑜𝓇𝓁𝒹. 𝑀𝑒𝒾𝒹𝑜 𝑀𝓊𝓃𝒹𝑜 𝓌𝒾𝓉𝒽 𝓈𝓊𝓃𝒹𝓇𝒾𝑒𝒹 𝓉𝑜𝓂𝒶𝓉𝑜. 𝟩)

呢間餐廳收左deposit,但唔俾位我系咩意思，由朝早10點book完話無位，點知轉頭收左deposit已經好無奈。之後wtsapp問佢booking d野十問九唔應。最差系有個staff打電話黎系怪個客，仲要指責話都無charge你錢我點解要俾位你之後佢叫我提供銀行statement，如果有收你錢先考慮俾唔俾位你食，太過分！

今年才摘星的米芝蓮餐廳，非常期待西班牙菜，但融入很多日本菜式元素。菜式非常精緻，賞心悅目外，餐廳亦很有心思地準備了不同的卡片來配合菜式，讓人客除品嚐美味的料理外，更了解到創作的靈感由來先來點開胃小吃，很精美🌸VACACIONES CON NACHOArgentinian beef tartare, citrus, avocado, kristal caviar味道很豐富TARDES EN PALERMO / Carabinero , basil, parlsey , radish 西班牙紅蝦非常鮮甜彈牙，蝦膏濃郁😋餐廳亦很有心思，有不同的款式餐具給人客選擇PARTIR/Five raw seafood selection進入主菜前，餐廳準備了一些自製麵包和醬三款醬（芝麻，蝦米，鹽）各有特色😋！而橄欖油是從千年橄欖樹取來（wow…. 老實說，吃不出什麼特別😆）MEDIO MUNDO / Line caught sea bass , piquillo pepper, sun-dried tomato, almond皮脆肉質結實彈牙，配上微辣的紅椒，很美味RISAS DEL JARDIN /

One of the best dining experiences lately! We chose the Experiencia lunch menu $988, I think everything was so on point, and totally worth this price tag. - Argentinian beef tartare - five raw fish selection - line caught Atlantic cod - sourdough from bakehouse - 21 days aged Hereford beef, girolle mushroom,- SIN Lola - Caldoso rice - Kyoho grape, yogurt, Sandip pepper meringue The beef tartare was so good, they utilised the remaining parts of their Hereford dry age beef, combing avocado, citrus

#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

📍 AndōAddress: 1/F, Somptueux Central, 52 Wellington Street, Central🌟 1 Michelin star Tasting Menu $1,888/personUnlike many other restaurants that specializes in one cuisine, Andō serves innovative cuisine that transcends labels and genres. Chef @agux1988 designs all his dishes using different flavors along his diversified cooking journey, and his dishes are great combos of elements of different cuisines🥰 Their <Five Raw Seafood Selection> is definitely the most photogenic course of the

很不錯的一次用餐體驗@Ando6道菜的lunch course 個人最喜歡five raw seafood selection,配上自己選既筷子，加上六角型小碟，充滿儀式感，當然五款魚生加上醬汁我都好愛，個人最愛紅蝦刺身，濃濃既蝦味輕易征服左我第二係支olive oil,千年樹提煉出嚟既油，好有樹香味，忍唔住食左好多麵包落肚,為左配呢支油最後係大廚向祖母致敬既菜式海鮮湯飯，呢道係甜品前既最後一道菜，果時都食到十成飽，不過太好食唔忍心食剩😆呢間融合西班牙和日本菜既餐廳，整體食物水平不錯，難怪收獲了米芝連的一粒星

二訪都係咁出色👍🏻西班牙菜柔合左日本菜嘅元素,菜式以海鮮為主;Temptation Menu有得食又有得玩,每張畫代表住每一道菜嘅故事,客人食完每一道可以找返相應嘅post card,好似圖2嘅樹就係講緊同Bakehouse合作嘅麵包配左千年橄欖樹嘅橄欖油;今次嘅亮點係”Without Lola”,藍龍蝦西班牙湯飯,湯同飯吸收曬龍蝦嘅精華,好鮮甜,加上藍龍蝦肉質爽口🥰.🔻🍽 Andō📌 地址: 中環威靈頓街52號Somptueux Central1樓

兩月多月前booked 到今日（2/7）Ando的午餐✌️心情梗係有啲興奮😆👏👏👏餐廳🍴位於中環繁華地區一幢大廈的二樓。以灰色為主調，採取開放式廚房，可以見到主廚🧑🏽‍🍳親自坐鎮烹調美食。座位唔多，位與位之間有充足嘅距離，令人覺得坐得安心自在👍午餐只有兩款-五道菜和六道菜套餐可揀，我哋揀咗六道菜。開胃小食：蕃茄🍅西班牙火腿🥓蕃茄的清爽結合火腿的肉香，口感極佳！😋甜豆仁配黑炭塔甜豆仁口感微妙，吃在嘴裡像是粒粒小泡泡活潑可愛。🥰蕃茄水酸酸甜甜，十分開胃。👍頭盤：阿根廷牛肉他他配魚子醬牛肉係手切嘅，唔係好碎保留一哋哋口感之餘，也更能吃到肉味，魚子醬的鹹鮮也令牛肉更惹味😋👍再接落去係時令刺生🐙🐟有墨魚、鰤魚、右口魚，魴鮄魚和吞拿魚，每款魚都配唔同嘅調味汁去提鮮😊比較特別嘅係魴鮄魚，魚味唔算濃, 油脂亦不多, 吃起來比較清爽, 口感細膩, 係啱春夏吃嘅魚✌️我自己喜歡吃魚生嘅時候，簡單地蘸著豉油吃，咁樣口感比較原汁原味😜第一道主菜日本鱸魚配磨菇汁，拌青豆、蘑菇和紫蘇鱸魚外皮煎過香脆可口，但肉質鬆散、口感偏軟，唔係我中意嘅菜式😝第二道主菜A5熊本和牛配咖啡汁牛肉肉嫩味濃，配以咖啡汁使牛肉多了隱隱咖啡香