At Chef Agustin Balbi’s Andō, the festive season is crowned by an elegant Christmas Experience Menu (HK$2,500; wine pairing HK$1,250) that marries Japanese finesse with Spanish heritage, presented through a refined sequence of dishes showcased in the holiday menu.
The journey begins with three intricate bocaditos – hamachi with long pepper and white kombu; pumpkin and ebi brightened with blood orange; and beef tartare with dashi gel – before moving into Andō’s signature Black Olive Sourdough and a luxuriant Ajo Blanco layered with Kristal caviar, Spanish Balfegó tuna, ao-nori, and takana. Guests may enhance the experience with an optional Carabinero Red Prawns course (add HK$540), followed by Hokkaido Hand-Dived Scallop with truffle and parsnip, Kinki Fish with a maitake dumpling, and tender Pigeon paired with red cabbage and blueberry. The meal culminates in a comforting Arroz Caldoso of lobster, turmeric, kaffir lime leaves, and Hong Kong–grown Yi O rice, before concluding with a sweet potato–chestnut Mont Blanc and delicate mignardises.