Andō

營業中

休息中

I had my birthday lunch at Ando on 11 Dec. The dining room is not super spacious, with 9 tables only. The ceramic art is the centrepiece that greets the guests. The decor is not particularly flashy, with grey stucco on the ceiling and a giant painting. Chef Balbi just wants his guests to focus on the food I suppose.There is a ceramic art on each table, a blush coloured napkin, a menu for the day and a black envelope that the server said was for storing face mask. But it is very stiff and it's re

My friend used to love Haku (where this chef used to work), so this is my second time at Ando. First time was dinner, this time- lunch. There were 2 options for set lunch. We ordered both. Food was basically the same as dinner, but half the price. Particularly noteworthy was the Japanese Suzuki (fish option on cheaper set) which I thought tasted even better than the fish option on the more expensive set. The skin was SOOO light and crispy; texture of the meat was soft and tasty. Even the bits of

Agustin Balbi在香港成名於海港城的Haku, 作為一個阿根廷人煮日本菜已夠驚奇, 更何況是在主理一家Hi-End而走割烹路線的高級食肆. 在Haku期間, Agustin為餐廳和本身贏了不少獎狀, 只是Haku嚴格來說並非自己的純品牌, 而是附上了柏屋主理人松尾英明先生的名字. 今次Jia找了Agustin為Ando打骰, 主打的當然是日本和西班牙的Fusion菜, Set Menu的價錢定位比Haku的更商宜, 五百多六百元就有一個四道菜的午餐, 而六道菜的則是八百多元.我吃的是八百多元的六道菜午餐, 頭盤分別是鮑魚及牛肉他他, 前者上面舖滿了由昆布醬汁凝固而成的啫喱, 味道咸香. 口感軟綿綿和彈牙的鮑魚一起吃, 對比與反差甚為有趣. 後者沒有添加太多油, 比其他的口感更實在, 上面舖上的是炸脆白昆布, 同樣是口感對比度高的前菜. 湯品是西班牙傳統的Ajoblanco, 也就是杏汁凍湯, 在這傳統上加上紅蝦, 海葡萄, 青葡萄, 蒽油以及蝦油, 清新的杏香, 紅蝦和蝦油的海洋風, 還有青葡萄的酸甜結合, 比傳統的更為複雜而多層次.主菜三道中的和牛最為矜貴, 以A4級的鹿兒

這家餐廳最初令我感興趣是主廚的背景，一個西班牙鬼佬廚師，走去日本闖盪，最後就嚟左香港發展，順理成章就係西班牙X日本Fusion料理，但老實講日系西餐就唔係咩新玩意，對佢既特色我係有所疑問，不過一試就師傅明白了如果日本料理是著重食材本身的味道，那這裡每道菜都用上大量唔同元素去構築，增加口感上的變化，亦都令味道的層次更複雜，我會形容係用西餐方式呈現的懷石料理，在一些配搭上和細節位都滲透著和風的特色，係比想像中有趣，待他日換餐牌會想再去一次今次試的是full menu的EXPERIENCIA($888)首先前菜是滷製了的鮑魚，將出汁做成啫喱狀，最初已經用重口味去做impact不在menu上的茶碗蒸，好似蒸水蛋(笑)，加上菇菌類有秋天的感覺西班牙杏汁凍湯，甜美的半生熟蝦肉，另外有些果仁增加口感，頭幾道菜都很colorful有Table side服務(！) ，這是來自華倫西亞地區千年橄欖樹的橄欖油，據聞一年出產大約400支云云，after taste有點辛口講完一輪都忘記得七七八八(汗)，麵包好像是來自加泰隆尼亞，個人比較喜歡配來自北海道的牛油，因為加了赤麵豉所以帶點咸香豬蹄拆肉肉炸豬皮粒，啖啖

𝑾𝒉𝒆𝒏 𝑺𝒑𝒂𝒏𝒊𝒔𝒉 𝒊𝒏𝒇𝒖𝒔𝒆𝒔 𝒘𝒊𝒕𝒉 𝑱𝒂𝒑𝒂𝒏𝒆𝒔𝒆 🇪🇸🇯🇵スペインと日本の味覚の出会いㅣ스페인과 일본 미각의 만남~ Presented by Argentinian chef Augustin Balbi who has also helmed the culinary operation in HAKU 𝟠-𝕔𝕠𝕦𝕣𝕤𝕖 𝕥𝕒𝕤𝕥𝕚𝕟𝕘 𝕞𝕖𝕟𝕦 $𝟙,𝟞𝟠𝟠 (𝕨𝕚𝕟𝕖 𝕡𝕒𝕚𝕣𝕚𝕟𝕘 $𝟙,𝟚𝟠𝟠)𝟏. 𝐅𝐢𝐯𝐞 𝐫𝐚𝐰 𝐬𝐞𝐚𝐟𝐨𝐨𝐝 𝐬𝐞𝐥𝐞𝐜𝐭𝐢𝐨𝐧 (𝐭𝐨𝐫𝐨, 𝐞𝐛𝐢, 𝐡𝐚𝐦𝐚𝐜𝐡𝐢, 𝐡𝐨𝐭𝐚𝐭𝐞)5種類のさしみㅣ다섯 종류의 회- ebi 🦐is the best as the ebi head was used to extract the oil for the sashimi sauce𝟐. 𝐒𝐭𝐞𝐚𝐦𝐞𝐝 𝐊𝐢𝐧𝐦𝐞𝐝𝐚𝐢 𝐰𝐢𝐭𝐡 𝐛𝐮𝐫𝐧𝐭 𝐥𝐞𝐞𝐤 𝐢𝐧 𝐫𝐨𝐦𝐞𝐬𝐜𝐨 𝐬𝐚𝐮𝐜𝐞キンメダイのロメスコソース蒸しㅣ로메소코소스에 금눈돔찜- pers

The evening started with a bowl of abalone, celery, hijiki seaweed, menegi, and small hanaho flowers. This was paired with an equally floral drink that also matched perfectly in flavour.Every time I come, the sashimi is consistently marvellous, especially the uni and tuna. And I always love the soup here. They aren’t too thick and heavy like many western soups, and also feel quite healthy while tasting unlike other soup you normally get.We had extra dessert at the end because of a special occasi

正式開業第一天竟然比我地訂到中午嘅位，可以去體驗，真係好難得😂我哋㨂左佢哋嘅Lunch Menu- Presentacion 5 courses 每位$588之前有試過同系另一間較新嘅餐廳，記得都係樣樣都好食，今次懷著期待來試吓，一樣咁有水準👍🏻👍🏻👍🏻餐廳坐位唔多，枱與枱之間距離充足，所以坐🉐️舒服😌環境設計，採用開放式廚房，可以睇到廚房嘅工作環境，亦見到大廚主動向食客打招呼🙋🏻‍♂️好親切🥰桌上擺設，好有品味🥰Schloss Proschwitz Weissburgunder Spätlese 2012 (+$170）ALL DIFFERENT Yellow pineapple tomatoes, tofu-burrata, physallis, Japanese mango蕃茄非常特別，其他配料都好食，味道好清新😄🍞 Sourdough bread from Zahir Mohamed's BakedButter with misoEl Mil del Poaig extra virgin olive oil from millennial olive trees in Maestr

Followed to here from Haku. Quality is only better. Food is of course top notch. Wine is more than half of the enjoyment of the night. Thanks for Joanna, dessert is a big surprise. Will definitely come again.