Andō, Michelin-Starred — A Dialogue Across Argentina and Japan

Words: Pasuta Phongam Photos: Pasuta Phongam & Ando

At Andō, change arrives with restraint. The one-Michelin-starred dining room—also Diamond-recognised and ranked No.41 on Asia’s 50 Best Restaurants 2025—enters a new phase, defined less by reinvention than by refinement.

Chef-founder Agustin Balbi continues to shape a cuisine that resists borders. Born in Argentina, sharpened in Japan, his cooking moves between memory and method—anchored in precision, but driven by instinct. The result is a tasting menu that feels personal without being overt, technical without excess.

The space follows a similar logic. A quiet recalibration introduces custom tableware, softened textiles, and rotating works of art. Nothing distracts; everything aligns. The dining room remains intimate, but more resolved—an environment where material, light, and plate exist in balance.

'A Homage to Fine Produce'

The experience opens with warm focaccia, paired with a duo of characterful extra virgin olive oils—simple, considered, and effortlessly refined.

Dishes unfold with composure. Tuna, lightly cured in smoked soy, carries depth and salinity—lifted by ajo blanco and chive, finished with Kristal caviar sourced through long-standing relationships.

A refreshing interlude—light and airy, gently awakening the palate before

At Andō, restraint becomes a form of luxury. Carabinero Red Prawn, paired with caviar and a saffron-tinged emulsion, rests in a cool, herbaceous broth—each element composed with exacting finesse.

Pork leans into a more grounded expression—paired with sansai, artichoke, and a restrained chimichurri, the composition feels earthy, composed, and quietly robust

At the centre sits arroz caldoso—Balbi’s “Sin Lola.” YI O rice absorbs a layered seafood broth, built on king crab and mussel. It is the most direct expression of the kitchen: precise, but deeply emotive.

Pigeon is rendered with measured intensity—lacquered to a deep sheen, its richness balanced by bitter greens and a restrained jus. A delicate crisp adds lift, while subtle herbal notes cut through the depth, keeping the composition poised and precise.

Dessert maintains the tone. Ichigo strawberries are presented with pink peppercorn, almond, and herb—clean, aromatic, and resolved.

A refined finale—petit fours from the pastry chef, delicate and elegantly indulgent.

The wine programme, led by Carlito Chiu—recipient of the Michelin Guide Hong Kong & Macau Sommelier Award 2025—moves with similar intent. Pairings are considered rather than declarative, extending the dialogue between kitchen and cellar.

At Andō, evolution is not announced. It is felt—through detail, through restraint, through a continued commitment to clarity. Ando Hong Kong Hours: Lunch – Monday to Saturday – 12:00 pm to 15:30 pm

    Dinner – Monday to Saturday – 18:30 pm to 22:30 pm Contact: (852) 9161 8697 Reserve: info@andohk.com Location:  1F, Somptuex Central, 52-54 Wellington Street, Central, Hong Kong, Hong Kong Socials: https://www.instagram.com/ando.hkg/ https://www.facebook.com/andohongkong/ https://www.andohk.com/