ANDŌ UNVEILS A BOLD NEW CHAPTER: FULLY REVAMPED LUNCH AND DINNER TASTING MENU, WINE PROGRAM, AND INTERIOR ACCENTS REFLECT THE RESTAURANT’S ONGOING EVOLUTION  

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[21^st May 2025 – Hong Kong] One MICHELIN-starred, One DIAMOND-recognised Andō (#41 on Asia’s 50 Best Restaurants 2025), the genre-defying fine dining destination from Chef / Founder Agustin Balbi and JIA Group, embarks on an exciting new chapter this season with a completely reimagined lunch and dinner tasting menu, a refreshed wine program, and new design touches in its intimate dining room and private dining room. These changes are a reflection of Andō’s continuous evolution since the restaurant’s opening in 2020 — an ever-unfolding expression of Chef Agustin’s personal and culinary journey.

A Fully Revamped Culinary Experience at Andō

Driven by his pursuit of refinement, Chef Agustin Balbi presents a 100% new tasting menu that pays tribute to his multi-cultural identity. The new menu is a testament to storytelling through technique and memory, weaving together origin, craft, and emotion in every dish. The full menu can be viewed HERE.

Highlights include:

• Asparagus / Piparras / Salchichón Tart – A delicate introduction of Japanese green asparagus with pickled peppers and Iberico salchichón.
• Wagyu / Fermented Chili / Tostada – Kumamoto wagyu with fermented chili and sun-dried tomato atop a crisp tostada.
• Shiro Ebi / Passion Fruit / Mochi – Marinated white shrimp with passion fruit vinaigrette, homemade mochi, and finger lime.
• Carabinero / Herb / Kristal Caviar – Spanish carabinero prawn with herb panna cotta, mustard leaves, and Oscietra caviar.
• Suzuki / Seaweed / Cava – Suzuki (Japanese sea bass) paired with nori and sorrel cava sauce, razor clams, and a seaweed pancake.
• Meloso Rice – Japanese rock lobster in a smoked paprika and seafood stock rice. 

Chef Balbi’s personal roots shine in dishes like the Hokkaido Pork / Sansai / Kale, finished with his father’s chimichurri, and the Spanish Lamb with garbanzo purée and white asparagus — both heartfelt homages to home and heritage. Dessert courses like Yuzu / Marigold and Strawberry / Almond Milk Mousse elegantly round out the journey.

Revamped Wine Program by Carlito Chiu

Complementing the new menu is a revitalised wine and beverage program curated by the recently awarded MICHELIN Guide Hong Kong Macau 2025’s Best Sommelier, Head Sommelier Carlito Chiu, designed to amplify the narrative and nuance of each course.

Highlights include:

• Champagne Drappier Brut Nature IMMERSION – A rare bottle aged 646 days under the English Channel, showing remarkable depth and marine-driven minerality.
• RAW Course: Tomorrow Wine 2022 – Onoyama Bikki Rouge – A chilled Bordeaux blend with Oolong tea-like freshness and whole-cluster complexity.
• MUSHROOM Course: Kioke Jikon Sake – Served warm to highlight umami, fermented in traditional wooden vats for microbe-friendly richness.
• MAIN Course: 2009 Talley Vineyard Pinot Noir – Sustainably grown, native yeast fermented and aged in French oak for elegance and structure.
• RICE Course: Mansong Yellow Wine – A cross-cultural expression blending Eastern rice-washing and Western aging techniques.
• DESSERT: Jean Vesselle Ratafia – A rare Champagne liqueur aged in oak with spiced, candied fruit notes.

Each pairing has been chosen to deepen the dialogue between dish and drink, offering a curated sip-to-bite journey from start to finish.

A New Canvas for the Experience

In tandem with the culinary revamp, the restaurant’s interiors have undergone a soft transformation. New tableware, custom tablecloths, and rotating wall art have been thoughtfully selected to enhance the tactile and visual dialogue of the dining room, reinforcing Andō’s identity as a space where cuisine meets culture, and tradition meets innovation. Since its opening in 2020, Andō has defied culinary conventions — not bound by geography or genre, but grounded in personal memory, craftsmanship, and curiosity. This full-scale revamp signals a bold new chapter for the restaurant, offering returning guests something wholly new, while staying true to the soul of what Andō has always been: a space for discovery.

For reservations enquiries, contact the guest relations team via WhatsApp +852 9161 8697, or book online HERE.

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ABOUT ANDŌ

Andō is Argentine Chef Agustin Ferrando Balbi’s first restaurant, launched in partnership with JIA group in 2020. Defying labels and bending genres, Andō’s modern tasting menus are a translation of Agustin’s own unorthodox journey onto the plate, one that nods at his ancestral roots in Italy and Spain, while gazing at the lands that shaped his craft – the USA and Japan.

Address: 1/F, Somptueux Central, 52 Wellington St, Central, Hong Kong

Website – www.andohk.com

Instagram: @ando.hkg @agux1988 @carlito.gorgor

AWARDS AND ACCOLADES – ANDŌ

One MICHELIN Star – MICHELIN Guide Hong Kong Macau 2021 – 2025

#41 – Asia’s 50 Best Restaurants 2025

#27 – OAD 2025 Top Asian Restaurants

Top 20 Restaurants of Hong Kong – Tatler Dining Asia 2021 – 2024

Restaurant of the Year – Tatler Dining 2024

Best Sommelier – Tatler Dining 2024

#46 – Best Chef Awards 2023

One Diamond Award – Black Pearl Restaurant Guide 2023 – 2025

Marca Pais Cultural Ambassador Award by Government of Argentina Ambassador of More Good Charity Bazaar Taste Elite – Harper’s Bazaar 2024 + 2025

Two Knives Award – Best Chef Awards 2024

Travel & Leisure Asia 2024 – Top 30 Restaurants of Hong Kong

Tatler Asia – Top 100 Restaurants of Asia

Best Sommelier – MICHELIN Guide Hong Kong Macau 2025

ABOUT JIA GROUP

JIA Group is a Hong Kong based hospitality firm that is internationally praised and recognized for executing spaces and experiences rooted in style and substance. Founded in 2004 by entrepreneur Yenn Wong, JIA Group has established a reputation internationally as an award- winning trendsetter in the hospitality industry. The current portfolio includes 12 venues in Hong Kong, full list of the restaurants and bars could be found on JIA’s website here. JIA Group is listed on the GEM board on the Hong Kong Stock Exchange.

www.jiagroup.co