Andō embarks on a new chapter with a fully reimagined menu and updated dining experience. The MICHELIN-starred and Diamond-recognized restaurant, ranked #41 on Asia’s 50 Best Restaurants 2025, has introduced a revamped lunch and dinner tasting menu, a refined wine selection, and refreshed interiors. Led by Chef Agustin Balbi and JIA Group, Andō continues to evolve since its opening in 2020.
Chef Agustin Balbi presents an entirely new tasting menu inspired by his multicultural influences, blending ingredients and techniques to tell a story through food. New highlights include Japanese green asparagus with pickled peppers and Iberico salchichón, Kumamoto wagyu with fermented chili and sun-dried tomato, marinated white shrimp with passion fruit vinaigrette and finger lime, Spanish carabinero prawn with herb panna cotta, mustard leaves, and Oscietra caviar, Japanese sea bass with nori and sorrel cava sauce, and Japanese rock lobster in smoked paprika and seafood stock rice. His personal touch is evident in dishes like Hokkaido pork, finished with his father’s chimichurri, and Spanish lamb with garbanzo purée and white asparagus.
The wine program has been revitalized under Head Sommelier Carlito Chiu, recently awarded MICHELIN Guide Hong Kong Macau 2025’s Best Sommelier. New selections include Champagne Drappier Brut Nature IMMERSION, aged beneath the English Channel; Tomorrow Wine 2022 Onoyama Bikki Rouge, a chilled Bordeaux blend; Kioke Jikon Sake, fermented in wooden vats and served warm; 2009 Talley Vineyard Pinot Noir, aged in French oak; Mansong Yellow Wine, blending Eastern and Western techniques; and Jean Vesselle Ratafia, a rare Champagne liqueur.
To complement the menu and wine experience, Andō’s interiors have received thoughtful updates, with new tableware, custom tablecloths, and rotating wall art. The space continues to reflect its philosophy of connecting cuisine with culture, balancing tradition and innovation. Since its opening, Andō has been shaped by memory, craftsmanship, and discovery. Unbound by geographic limits, it embraces constant evolution while preserving its essence. The latest transformation offers diners a fresh perspective while staying true to its identity as a place of culinary exploration.
Andō
1/F, Somptueux Central, 52 Wellington St, Central, Hong Kong
