One MICHELIN-starred Andō in Hong Kong is embracing a new era this season with a complete overhaul of its lunch and dinner tasting menus, a refreshed beverage program, and updated interiors that reflect the continued evolution of the restaurant since its debut in 2020.

Helmed by acclaimed Chef Agustin Balbi and part of the JIA Group, Andō has long been known for transcending culinary boundaries. Its newly unveiled menus continue that tradition, offering a rich tapestry of dishes that honour Chef Balbi’s multicultural roots and personal memories.

A New Culinary Narrative

Andō’s updated tasting menus are a reflection of Chef Balbi’s culinary identity, weaving together Japanese precision, Spanish heritage, and Argentine warmth. The reimagined dishes include:

• Asparagus / Piparras / Salchichón Tart: A light and flavourful start featuring Japanese green asparagus with Iberico salchichón.

• Wagyu / Fermented Chili / Tostada: Showcasing Kumamoto wagyu with chili and sun-dried tomato on a crispy tostada.

• Shiro Ebi / Passion Fruit / Mochi: Marinated white shrimp brightened by passion fruit and finger lime.

• Carabinero / Herb / Kristal Caviar: Spanish prawns with herb panna cotta and Oscietra caviar.

• Suzuki / Seaweed / Cava: Japanese sea bass with razor clams and seaweed pancake.

• Meloso Rice (header image): A hearty rice dish infused with Japanese rock lobster and smoked paprika.

Dishes like Hokkaido Pork with chimichurri and Spanish Lamb with garbanzo purée offer heartfelt nods to Balbi’s family and upbringing.

Elevated Wine Pairings

A highlight of the new Andō experience is the elevated wine program curated by Head Sommelier Carlito Chiu—recently awarded Best Sommelier by the MICHELIN Guide Hong Kong Macau 2025. The pairing journey includes:

• Champagne Drappier aged beneath the English Channel,

• Whole-cluster fermented Bordeaux blends with oolong tea notes,

• Sake aged in traditional wooden vats,

• And unique dessert pairings like Jean Vesselle Ratafia with spiced fruit notes.

Each drink is carefully selected to enhance the dish it accompanies, deepening the sensory dialogue between cuisine and wine.

A More Immersive Dining Space

Andō has also introduced subtle design enhancements to its intimate setting. New tableware, custom textiles, and rotating artworks help reinforce the restaurant’s ethos: a fusion of culture, craft, and innovation. These visual and tactile elements are intended to complement the culinary journey and reflect Andō’s status as a modern fine-dining destination.

Discover Andō’s Evolution

From its origin as a personal expression of Chef Balbi’s story to its current evolution into one of Asia’s most sought-after dining experiences, Andō continues to redefine what it means to cook without borders. With its fresh direction, the restaurant offers guests a wholly new, yet deeply rooted experience.

📍 Andō, 1/F, Somptueux Central, 52 Wellington Street, Central, Hong Kong
🔗 Reservations

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Images: Andō