• One MICHELIN-Starred Ando celebrates 3rd anniversary with new tasting menu and new happenings

    Andō ‘s New 3rd Anniversary Lunch & Dinner Tasting Menu

    Priced at HK$988 (Lunch) or HK$1888 / HK$2488 (Dinner), the celebratory tasting menu begins with four seasonal snacks, currently including a drink of blood orange tereré; wagyu tartare with avocado mousse, jalapeno sauce, cherry tomato and epazote; seaweed bocadito (financier) with cured tai and fermented chili sauce; and soy-marinated akami tuna with aonori seaweed sauce on rye bread cracker.

    The first course, Hamachi Escabeche is a modern take on the refreshing Spanish marinated fish dish that is typically served cold. At Andō, the marinade is made using rice vinegar, shimeji mushrooms, baby carrots, ginger, pearl onion and cumin, imparting balanced notes of acidity and umami. For the next course, Botan Ebi is steamed in wakame seaweed a la minute, and served with a sauce of roasted Japanese fruit tomatoes, garlic, onion, white wine and thyme, and finished with a drizzle of extra virgin olive oil. The shrimp is simply marinated in smoked soy sauce and topped with Kristal caviar.

    Another new highlight of the menu is the line-caught Kinmedai, which is steamed in kombu and brushed with beurre noisette. The dish is served with snow peas and a sauce made with shallots, garlic, sake, chicken stock and parsley, and finished with butter. Some long-standing signatures remain on the menu, including the crowd-favourite caldoso rice “Sin Lola”, Agustin’s loving tribute to his late Spanish grandmother, who often made this for lunch after school.

    The new dessert is a Marzipan Cake topped with orange blossom honey ice cream, saffron-infused espuma, tuille, and passionfruit sauce.The full 3rd anniversary menu is as below:

    Snacks

    Blood orange Terere

    Wagyu Beef Tartare, Cherry Tomato, Epazote

    Seaweed Bocadito, Cured Tai

    Tuna, Aonori, Rye

    —

    HAMACHI, escabeche, baby carrot, pearl onion, cumin

    —

    Wakame steamed BOTAN EBI, Salmorejo, Oscietra caviar

    —

    DEPARTURE

    Samegrei, pickled cucumber and radish

    Tai. parley, wakame and lime

    Ishidai, hyoutan and baby paprika

    ise ebi, akegarashi, sesame spinach

    —

    Line-caught KINMEDAI, snow peas, parsley emulsion

    —

    Argentinian BEEF, asparagus, pine nut romesco sauce

    —

    SIN LOLA, Caldoso rice, chipirones, chorizo

    —

    GRAPE, late harvest wine

    —

    Almond, SAFFRON, honey ice cream

    —

    DULCES, mignardises

    Andō x Labyrinth | 9-10 August in Singapore, 7-8 September in Hong Kong

    On the back of its third anniversary celebrations, Andō is set to take part in a cultural restaurant collaboration with Chef LG Han of one MICHELIN-starred Labyrinth (no.11, Asia’s 50 Best Restaurants 2023). The two restaurants will take turns hosting the collaboration event, starting with Labyrinth on Wednesday 9th– Thursday 10th August in Singapore followed by Andō on Thursday 7th – Friday 8th September in Hong Kong.

    Labyrinth by Chef Han is a new expression of Singapore cuisine. As an avenue that boasts the produce Singapore has to offer, Labyrinth is engaged in a deeper conversation with local farmers, fishermen and fishery ports.  It is an exploration of age-old recipes, and an expression of local flavours and food memories. Chef LG Han unveils a contemporary dining experience that pays tribute to Singapore and his late grandparents, evoking a multitude of memories and emotions.

    Upcoming MORE GOOD Meal Box Donation Schedule

    MORE GOOD, the Hong Kong food charity co-founded by Yardbird Executive Chef Matt Abergel in 2021, aims to provide nutritious and high-quality meals to communities in need.

    As MORE GOOD’s ambassador, ANDŌ continues its partnership with MORE GOOD, working with the city’s top chefs and restaurants to prepare, cook and distribute meal boxes to vulnerable groups. Donating their time on one Sunday every month, ANDŌ’s team led by Executive Chef Agustin Balbi and a new collaborating restaurant will create a high-quality meal box menu consisting of 1 rice or noodle dish, 1 main course, and 2 types of vegetables, of which are then distributed out to communities in need. The full upcoming schedule for meal donations will be as follows, with approximately 160 meal boxes to be distributed per collaboration:

    30 July (Sun) – 2* Ecriture
    20 August (Sun) – 2* Amber
    24 Sept (Sun) – 1* New Punjab Club
    22 Oct (Sun) – 1* Estro
    19 Nov (Sun) – 1* Roganic Hong Kong