A continuous evolution of Ando’s innovative Spanish x Japanese cuisine

Derived from Chef Agustin’s Latin surname Ferrando, Andō in Japanese connotes a sense of relief, while in Spanish, it is the equivalent of ‘-ing,’ the verb participle 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 dishes would inspire much of his innovative cuisine today at Andō.

During his formative years as a chef, Agustin’s rebellious streak took him eastwards to Japan, where he honed his craft in Tokyo’s veritable kitchens including 2 Michelin-starred Zurriola, 3 Michelin-starred Nihonryori Ryugin and 2 Michelin-starred Cuisine Michel Troisgros. Aside from shaping his culinary philosophy, Agustin’s time in Japan holds a special time in his heart, as the place where he met the love of his life Yoshika, now his wife and the mother of his two children.

Andō’s modern Spanish x Japanese Tasting Menus 

Andō’s modern tasting menus are filled with a complexity and multiplicity in meanings, one that nods at his ancestral roots, while gazing at the lands that shaped his craft – Japan. With no printed menus in the restaurant, guests leave the fate of their meal in the chef’s hands. Every course is deeply storied and grounded in a precious memory of Chef Agustin’s unorthodox journey as a chef, and new dishes include:

TARDES EN PALERMO – Named after the largest neighborhood in Buenos Aires, where chef began his training in a Nikkei restaurant, Osaka Buenos Aires. This course highlights French Blue lobster, cauliflower, Kristal caviar, Spanish plankton, baby peppers for the sweet notes and a roasted piquillo pepper sauce for a deep umami flavour.

QUE RARO ESTE FLAN (What’s Wrong with This Flan) – This is a dish inspired by Chef Agustin’s afternoons playing football with his friends, after which he would enjoy a snack of sweet, homemade flan. At Andō, Chef showcases a savory version of this nostalgic treat with Japanese Ama Ebi, which is steamed in chawanmushi egg custard with umami from clams.

DEPARTIR (Departure)  –  Agustin left home for Japan to learn how to treat and cook seafood, marking an important milestone in his culinary journey. An expression of his learnings from Japan, PARTIR showcases a selected seasonal fish cured with black olive salt, seasoned with mirin and soy sauce, and crispy battera kombu. In a traditional Japanese high-end Kaiseki cuisine, Otsukuri is a raw fish course, showcasing one of the 5 Japanese main techniques. As Ando is not a traditional Japanese restaurant, this dish is not an Otsukuri dish but an illustration of Agustin’s travel and experience.

CIEN AÑOS NO SON NADA (Hundred Years are Nothing) – The sourdough and brioche selection of bread deserves its own course at Andō, served with a unique trio of salted butter, white sesame butter and seaweed butter. Guests are also served an exclusive Spanish olive oil that is made from trees that are over 1000 years old.

MEDIO MUNDO (Half World) – Named after the fishing net that Agustin used to fish with his father on their summer break, medio mundo is a new stunning showcase of line caught seabass prepared with Agustin’s training in Japan, served with white beans, tocino ahumado (Spanish Smoked Bacon) and Japanese nameko mushrooms cocido.

RISAS DEL JARDIN (Garden’s Laugh)  – As a child, Agustin often spent Sundays having asados (grilled meats) in the back garden with his family and friends. This course is a nod to Agustin’s predilection for grilled meats and features his country’s Argentinian Hereford beef dry aged for 21 days, served with seasonal Japanese mountain vegetables, served with a rich, vegetable beef sauce.

SIN LOLA (Without Lola)– Agustin’s take on Spanish arroz caldoso, SIN LOLA is a loving tribute to his late Spanish grandmother, Lola (nickname for his grandma), who often made this for lunch after school and who inspired him to pursue his culinary career. An enduring signature at Andō, the new winter iteration features Hokkaido yumepirika rice with Brittany blue lobster, Cecina, snow crab and chilli.

MI DOMINGO FAVORITO (My favourite Sundays) –  The ability to engage all five senses from sight to touch. This season, Andō presents a pleasant presentation of garrapiñada, maple syrup, caramelized pecans nuts. The dessert combines Japanese technique of wagashi and his childhood memory of garrapiñada.

Dinner is priced at HK$1,888 for 6-courses and HK$2,488 for 8-courses, and lunch is priced at HK$788 for 5-courses, and HK$988 for 6-courses. All prices are subject to an additional 10% service charge plus 1% carbon tax. Andō is currently offering three types of menu for lunch service,