Yi O Rice: A Living Expression of Hong Kong’s Land
Grown on Lantau Island in Yi O, one of Hong Kong’s last major rice-growing areas, Yi O Rice is a locally cultivated, sun-dried and milled long-grain rice harvested only twice a year. Carefully cross-bred in Mainland China for its aroma and texture, it is produced through a meticulous 120-day cultivation cycle and entirely hands-on methods, without chemical pesticides. Led by a diverse farming community that includes former chefs such as Yu Kin Sun of Fook Lam Moon, the rice, especially the prized winter harvest, is naturally sun-dried and manually harvested, resulting in highly aromatic grains. With yields limited to around 300 kilograms per acre, Yi O Rice remains rare and highly sought after.
Rice as Craft, Memory, and Technique Andō
Chef Agustin Balbi translates this agricultural story into a 8-course tasting menu that explores and focuses on rice in its many forms – steamed, puffed, fermented, creamed, and simmered. Priced at HK$1,888 + 10% per guest, the journey begins with playful snack interpretations such as crispy rice spheres with crab, rice paper rolls with prawn and cilantro, and tuna “onigiri”, before moving into more intricate expressions:
The menu culminates in Andō’s defining dish: Arroz Caldoso with lobster and XO sauce – a deeply aromatic, generously textured rice that embodies the restaurant’s identity, bridging Spanish rice traditions with Japanese precision and Hong Kong produce. Dessert continues the theme with sake kasu ice cream, coconut, and dulce de leche, followed by a selection of rice-inspired mignardises.
A Rice-Centric Pairing Journey by Carlito Chiu
To complement the menu, Carlito Chiu, MICHELIN Guide Sommelier of the Year, presents a fully rice-focused drinks pairing, drawing from Japan, Korea, China, and beyond. Each pairing deepens the dialogue between grain, fermentation, and flavor:
For reservations enquiries, contact the restaurant via WhatsApp +852 9161 8697, or book online HERE.