Andō

Argentinian chef Augustin Ferrando Balbi, formerly of Japanese restaurant Haku, set up shop on Wellington Street with a concept that fuses the renowned chef's Spanish ancestral roots while looking east to Japan – the land that shaped his skills in the kitchen. The restaurant, opened in collaboration with the team behind some of Hong Kong's most loved restaurants including Duddell's and Louise, takes diners on a journey of memories in which dishes evoke a sense of nostalgia and unknown familiarity. Menu highlights include the sashimi course (Depatir), which represents his departure from home to Japan, and the fragrant and smoky Caldoso rice with abalone and chorizo (Sin Lola) which means without Lola, a tribute to Balbi’s late grandmother.