Ando join hands with Ta Vie to present a special collaborative celebration on 7th July for Ando’s 2nd anniversary

On the evening of Thursday, 7^th July 2022*, Chef Agustin Balbi of one Michelin-starred Andō will join hands with Chef Hideaki Sato of two Michelin-starred Ta Vie for their very first culinary crossover between two chefs of great minds. An exquisite gastronomic evening awaits guests, starting with a reception of specially curated snacks paired with crisp glasses of Krug Champagne at Ta Vie, followed by a relaxed, six-course off-menu dinner experience at Andō

Priced at HK$2,888 + 10% per guest, the Ando x Ta Vie special 2^nd celebration birthday dinner will introduce a menu of one-off dishes that are available exclusively for this collaboration.

*Incidentally, the same month as Chef Hideaki Sato’s birthday 

A dining experience that blends the distinct cuisines of two award-winning chefs who have mastered the integration of Japanese sensibilities with other styles of cuisine, the full Andō x Ta Vie tasting journey is as below:

AT TA VIE (630pm onwards)

Wagyu tartare, yuzu kosho, squid in cracker

Egg yolk mousse, furikake, monaka (caviar)

Sato San’s Peking Duck

Fried chicken Namban (caviar)

Serve with Krug Grande Cuvée Champagne Service

AT ANDO (730pm onwards)

Bread from Ta Vie + butter

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Hokkaido scallop, uni, petit pois, citrus sauce

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Kegani crab with Japanese sweet corn

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Steamed foie gras egg custard, red eggplant, porcini mushroom

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Kurobuta pork, sweet potato, black truffle, mushrooms

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Sakura ebi,  rice

Andō: Innovative Spanish x Japanese cuisine by Agustin Balbi

Derived from Chef Agustin’s Latin surname Ferrando, Andō in Japanese connotes a sense of contentment, while in Spanish, it is the equivalent of ‘-ing,’ the verb partici ple to describe the act of doing in the present. Born into a Spanish and Italian family, Agustin’s love for food was ignited at his grandmother’s dining table, where fond childhood memories of his late lola’s homemade Latin dishes would inspire much of his innovative cuisine today at Andō.

“I have always been a fan of Sato San’s approach towards cooking. The discipline and determination with which he works to produce a single dish is admirable, and is a testament to his respect for ingredients,” says Chef Agustin Balbi. “Since our restaurants are also so close to each other, I cannot think of a better friend to celebrate this special occasion with. I hope that our guests enjoy it as much as we enjoyed creating it together.”

Ta Vie: “Pure, Simple, and Seasonal” original cuisine by Hideaki Sato

Just three simple words outline the culinary philosophy of Ta Vie: “pure, simple and seasonal”. With two Michelin stars, Ta Vie is the contemporary brainchild of Japanese Chef Hideaki Sato. The name “Ta Vie 旅” reveals a double meaning, in Japanese meaning “journey” while in French translating to “your life”. In this way, the restaurant invites guests to embark on a journey of discovery to explore the range of possibilities brought by seasonal Asian ingredients and products; at the same time providing a destination for like-minded guests to meet and cross paths before continuing their journeys ahead. Combining classical French techniques and presentations with Asian flavours, Chef Sato’s original cuisine showcases simple cooking that allows ingredients to shine, connecting diners to Mother Nature with respect for the seasons.

“Chef Agustin and I have a very high level of culinary synergy because our values are so aligned. I have huge admiration for this style of cooking at ANDO and this collaboration has been in the works for a long time, and we are very excited to showcase the final product to our guests – which I guarantee will surprise and delight.” says Chef Hideaki Sato.