The culinary world is abuzz with excitement as one MICHELIN-starred restaurants Andō (#61, Asia’s 50 Best Restaurants 2023) and Labyrinth (#11, Asia’s 50 Best Restaurants 2023) announce their highly anticipated second leg collaboration in Hong Kong. Following the resounding success of their previous event at Labyrinth in Singapore this August, both chefs are back to unveil a stunning 10-course menu that pushes boundaries and explores new dimensions of taste.
Andō, the acclaimed Spanish-Japanese restaurant helmed by Executive Chef Agustin Balbi, will serve as the host venue this time, starting with dinner on Thursday, 7th September, and followed by lunch and dinner on Friday, 8th September. Guests will be treated to the exceptional culinary prowess of chefs Agustin and LG Han of Labyrinth, who will work together to deliver an unforgettable gastronomic adventure.
Priced at HK$2,888+10% per guest, the exclusive collaboration menu features a harmonious blend of Spanish, Japanese and Singaporean flavors. Among the highlights is the tantalizing selection of snacks to kick off the evening, from Aonori Seaweed Bocadito with razor clams and olives, to Chicken Satay Tsukune with a peanut-pineapple dipping sauce, followed by Bak Kut Teh Chawanmushi, a collaborative dish created together by Andō and Labyrinth. This dish entices the taste buds with the subtle heat of Kampot pepper oil, delicate sea grapes and succulent pork shabu. Another standout creation is the Hainanese Chicken Rice Donabe by Labyrinth, an innovative rendition of a Singaporean classic that surprises diners with achar tacos, velvety miso soy custard, and a zesty chili sauce inspired by Chef Han’s grandmother’s treasured recipe.
The full Andō x Labyrinth (Chapter II) menu is as below:
ANDO X LABYRINTH – HONG KONG
Chapter II
Snacks
Aonori seaweed bocadito / razor clams / olives
Matsutake mushroom tart / thyme
Chicken Satay Tsukune Peanut-Pineapple Sauce
“Roti John” – Tomato Baguette, Wagyu Bone Marrow Tartare, Curry Mayonnaise
By Andō + Restaurant Labyrinth
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“Tortilla” / Botan ebi / kristal caviar / coral sauce
By Andō
Labyrinth Chili Crab
Chili Crab Ice Cream, Local Crab, Yuba, Pancino
By Restaurant Labyrinth
Blonde d’Aquitaine beef, ajo blanco, muscat grapes
By Andō
“Bak Chor Mee”
Yari Ika, Pork Textures, Hokkaido Scallop, Engawa
By Restaurant Labyrinth
Kinki / chard / lime – caper sauce
By Andō
Bak Kut Teh Chawanmushi
Kampot Pepper Oil, Sea Grapes, Pork Shabu
By Andō + Restaurant Labyrinth
Hainanese Chicken Rice Donabe
Achar Tacos, Miso-Soy Custard, Grandma’s Chili Sauce
By Restaurant Labyrinth
Ice Kacang
Melon Mint Sorbet, Ginger Granita, Yakult Espuma
By Restaurant Labyrinth
Mikan textures / regalis ice cream / pistachio
By Andō
Mignardise collection
“Kaya, Teh Tarik & Eggs
By Andō + Restaurant Labyrinth