A Fully Revamped Culinary Experience at Andō

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.