One MICHELIN-starred ANDŌ has entered a new chapter with a complete restaurant transformation, unveiling a new tasting menu, refreshed interiors, bespoke tableware, redesigned uniforms and an elevated wine programme. At the heart of the relaunch is Chef-Founder Agustin Balbi’s evolved philosophy of “Personal Cuisine” – a deeply autobiographical dining experience inspired by his journey from Argentina to Japan and ultimately Hong Kong.
The new tasting menu takes guests on an immersive journey beneath the ocean’s surface through four chapters, with each course reflecting a different stage of Balbi’s life and culinary evolution. Signature dishes include Squid Caldoso Rice, Tuna with Umami Foam, Ama Ebi Tartare, Lisa Fish with Burnt Salsa Roja and Amadai with Saffron-Nori Sauce. Menus are available from HK$688 for lunch, HK$1,688 for a six-course dinner and HK$2,488 for a nine-course experience.
Complementing the cuisine is an entirely new wine programme curated by General Manager and Group Wine Director Carlito Chiu, showcasing wines from high-altitude vineyards around the world to create a personalised pairing experience that mirrors the restaurant’s spirit of exploration.