Andō
Hong Kong
At a glance
Andō offers a unique dining experience at 1F, 52 Wellington Street, Central, on Hong Kong Island that masterfully blends culinary traditions from Japan with those of Europe and Latin America. This restaurant is the vision of acclaimed Chef Agustin Balbi, who distills a lifetime of diverse gastronomic experiences into each meticulously crafted dish. The cuisine at Andō represents a fusion of Japanese precision and flair, intertwined with Spanish, Italian, and Argentine influences. This results in a sensory journey that is both familiar and novel.
Diners can expect an ambiance that complements the refined yet adventurous spirit of the menu. The interior of Andō is designed to be intimate, offering a tranquil setting for the culinary journey that unfolds with each course. Seasonal ingredients, artistic presentations, and nuanced flavors characterize the offerings, creating a dining experience that resonates with both the palate and the soul.
The wine program at Andō reflects a global appreciation of terroir, tailored by the visionary General Manager and Group Wine Director. This curated selection emphasizes high-altitude wines, showcasing the artistry of East Asian craftsmanship. Patrons will find a distinctive assortment of wines from the Argentine Andes, European alpine regions, and Asian vineyards, each contributing to a dialogue between land and flavor that enhances the meal experience.
This venue is perfect for those seeking a refined dining experience in Hong Kong, ideal for culinary enthusiasts eager to explore unique flavor harmonies. Whether celebrating a special occasion or indulging in a personal treat, Andō promises an array of dishes that are both a tribute to tradition and an embrace of innovation.
Reviews
🇪🇸🇯🇵 Andō was one of the most memorable dining experiences I had in Hong Kong. Chef Agustin Balbi beautifully combines the warmth of Spanish cuisine with the precision and elegance of Japanese techniques, and you can truly feel the attention to detail in every dish. The Blue Lobster was incredible, but the real highlight for me was the Pigeon from Loire, France… honestly the softest pigeon I’ve ever had in my life. Perfectly cooked, deeply flavorful, and almost melting in your mouth. The wine pairing was also outstanding. Every glass genuinely elevated the dishes, especially the Loire Valley red paired with the pigeon from the same region. Huge credit to sommelier Carlito Chiu, whose pairings were thoughtful, precise, and absolutely deserving of all the awards he has received. A beautifully balanced dining experience from start to finish. Highly recommend if you’re visiting Hong Kong. . . 📍@ando.hkg - Hongkong #orn_bellyjourney #orn_ando #orn_hk #orn_finedine #orn_michelinstar
Thanks for the Amex promotion offer, I tried this 1 star Michelin restaurant with my husband. Food was good!! The staff had introduced the food detailedly but I expected more interaction could be done. Course 1 BOCADITOS ebi, pumpkin, blood orange tuna, long pepper, white kombu beef tartare, dashi gel Course 2 SOURDOUGH BREAD Course 3 ASPARAGUS ossetra caviar, hamachi, local herbs Course 4 We didn’t add on Course 5 LISA FISH nameko, shallot, cava sparkling wine Course 6 PIGEON DE RACAN red cabbage, rice puffed, whisky coffee Course 7 ARROZ CALDOSO king crab, mussel, YI O rice (hong kong) Course 8 KIWI PAVLOVA kiwi dices, coconut, meringue Course 9 MIGNARDISES
This place is not one of those michelin starred restaurants with beautiful interior design/appetizers and low quality main dishes. Their dishes, the monk fish, pigeon, and soup rice were all full of powerful umami!
Exceptional dining experience at this Michelin-starred gem in Central! Everything was outstanding, but the soup rice (Arroz Caldoso with king crab, turmeric, kaffir lime, and local Yi O rice) was particularly soul-warming and flavorful. The Spanish lamb (with garbanzo, zucchini, red miso, and black olives) was splendid—perfectly cooked and richly satisfying. The black olive sourdough bread was hands-down my favorite of the year: crusty, tangy, and addictive. And the Lisa fish (served with seaweed pancake and nameko mushrooms, paired with cava) is simply the best I’ve ever had—flaky, fresh, and elevated to perfection. As someone in the wine industry, I was truly amazed by the thoughtful wine pairings—they elevated every course beautifully. Highly recommend for anyone seeking creative Spanish-Japanese fusion in an elegant setting. Worth every penny!
From the appetiser to the final bite of dessert, this was a truly remarkable meal. Each dish was executed with incredible skill and flavor especially the carabinaro red prawns and the . With this level of consistent excellence, the restaurant is clearly operating well beyond the recognition of a single Michelin star.
