Andō

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4.5

4.5

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衛生

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21227

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$801以上

多國菜 Fine Dining

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Departure

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katrinakaikaikai

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心血來潮再次造訪Ando基本上所有的菜式，包括餐牌的呈現方法以及菜式名字都有所改變連之前我認為最具代表性的六角型器皿呈現「Departure」也有了些許變化。準時在七點抵達，看到了來自阿根廷的總廚AugustinBalbi帶領著他的團隊忙碌的畫面。餐廳座位數量有限，但每一張桌子都提供了充分的隱私空間，這次被安排坐到廚房斜方的位置，可以清楚看到主廚對每一道準備出餐的菜品加以最後點綴和調整。多年過去，菜式有所變化，價格也有相應調整。今晚是享用HKD$2,088/位的廚師發辦菜單。★★★★★Welcome Bites- 鯛魚撻日本和牛他他撻龍蝦撻前菜小點已為這次晚餐體驗打開了非常驚喜的序幕以乾冰花葉的方式呈上視覺嗅覺味覺大滿足主廚特調的發酵辣汁鯛魚撻十分驚艷，充分展現了主廚的獨特創意以及對食材的搭配★★★★Kristal Caviar, Kingcrab, Aonori cream (+HKD480 each)青海苔忌廉襯托出帝王蟹的鮮味，在底的panna cotta亦中和了魚子醬的鹹味★★★★★Kuruma Ebi, Peanut Chili Sauce主廚用快煎方法烹調再迅速co

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心血來潮再次造訪Ando

基本上所有的菜式，包括餐牌的呈現方法以及菜式名字都有所改變

連之前我認為最具代表性的六角型器皿呈現「Departure」也有了些許變化。

準時在七點抵達，看到了來自阿根廷的總廚Augustin

Balbi帶領著他的團隊忙碌的畫面。餐廳座位數量有限，但每一張桌子都提供了充分的隱私空間，這次被安排坐到廚房斜方的位置，可以清楚看到主廚對每一道準備出餐的菜品加以最後點綴和調整。

多年過去，菜式有所變化，價格也有相應調整。今晚是享用HKD$2,088/位的廚師發辦菜單。

★★★★★Welcome Bites

- 鯛魚撻日本和牛他他撻龍蝦撻

前菜小點已為這次晚餐體驗打開了非常驚喜的序幕

以乾冰花葉的方式呈上視覺嗅覺味覺大滿足
主廚特調的發酵辣汁鯛魚撻十分驚艷，充分展現了主廚的獨特創意以及對食材的搭配

Kristal Caviar, Kingcrab, Aonori cream

★★★★Kristal Caviar, Kingcrab, Aonori cream (+HKD480 each)
青海苔忌廉襯托出帝王蟹的鮮味，在底的panna cotta亦中和了魚子醬的鹹味

Kuruma Ebi, Peanut Chili Sauce

★★★★★Kuruma Ebi, Peanut Chili Sauce
主廚用快煎方法烹調再迅速cool down
精心擺盤的菜式展現了高度藝術性，以新鮮的花竹蝦為主角，
搭配十分脆口的羽衣甘藍和微帶甜味的小辣椒，
加上侍酒師特意提醒多我們要多點的辣醬，
每一口都帶來豐富的口感，十分開胃，令人驚艷。

★★★★Departure – Raw Seafood Selection
這款菜色上菜前，會讓客人挑選自己喜歡的筷子款式，
如果沒有吃過的客人會隱隱有期待感，而且在西餐裡用筷子進食也是十分特別的體驗。
五款不同時令魚生，由輕至重，不同口味甜酸辣，由主廚為令款刺身配搭不同獨特醬汁．

Olive Bread, Katsuobushi Butter

★★★Olive Bread, Katsuobushi Butter
麵包剛上時新鮮出爐，溫度還是非常熱，外脆內軟的口感配初榨橄欖油
比起以前有多種牛油選擇，這次只有單一牛油。
整體味道還好，麵包口感和味道令人聯想到ARBOR的麵包，可是已不像以前令人十驚艷的水平。

Lisa, Salicornia

★★★★★Lisa, Salicornia
煎馬友配蘆青海苔忌廉汁（我個人覺得很像菠菜汁），是整晚最喜歡最驚喜的菜色。
馬友煎得恰到好處，酥脆外皮，魚肉鮮嫩多汁，
每一口咬下去，都能感受到魚肉的豐富滋味，搭配著微微的脆口，十級享受。

Angus Beef, Sansai

★★Angus Beef, Sansai
整晚算是比較失望的菜色，肉質腍而不膩，
可是底下的醬汁實在太鹹了，一邊飲水才能食完整個牛，
還看到有客人吃剩了一半，對於吃得清淡的人一定十分NG。

★★★★Abalone Rice
最後一款主菜是源自主廚兒時對祖母的回憶，祖母更是主廚在設計菜式上的靈感泉源。就算菜單怎樣變，這一道菜也一定不會消失。鮑魚飯的湯汁用上雞、蜆和鮑魚高湯煮成，十分惹味，忍不住把所有湯都一飲而盡。

★★甜品方面沒有太大驚喜，整晚有一位女侍應態度表現都十分牽強，上餐具時多次碰到我們的衣物及電話，
在我們進食的時候，更感受到她直勾勾的望著我們，感覺十分不舒服。
所以愈來愈後的菜式，基本上也很難抱著歡愉的心情全情享受，為是晚的一個小敗筆。

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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推介

已推介
檢舉

張貼

評分

味道

環境

服務

衛生

抵食

用餐日期

2024-04-25

用餐途徑

堂食

人均消費

$3000 (晚餐)

推介美食

IE食神俠侶

等級4

1.7K

69

沒有餐牌只有繪畫，以意景題菜名，剛獲米芝蓮一星殊榮的 Andō ，晚宴就是這樣鋪排。既神秘亦互動，誘發客人無限想像，可能令人更期待，至少先覺得好玩。過了一個愉快的晚上，看得出，全部菜式設計經過深思熟慮，食物組合及器皿配合，不奢華，簡約中見大氣，員工經過訓練，詳細介紹每道菜，適時出現，不硬銷卻又令你不覺意之中多花了錢，例如難以抗拒的配酒建議。一星美譽，我認為實至名歸！------------------------------總廚 Augustin Balbi 來自阿根廷，菜式糅合西班牙及日本菜之精粹，尤以海鮮為主。踏入餐廳，最矚目是開放式廚房之外、就是這個本來以為是全白的大貝殼，原來內層七彩繽紛，相當別緻。店內裝潢簡約有品味.$1688/位的廚師發辦晚餐，物有所值！餐前體驗－蕃茄小吃送上貌似海棉蛋糕的小吃及蕃茄水 tomato water 一杯，原來背後有著環保的理念，原材料實來自大埔有機農場需棄置的食材，我猜想、也許是長得醜或者略被壓破皮的貨，能物盡其用不浪費，我支持。 “我很醜但我心地善良” 本就是新鮮貨，打扮之後重新出發，一口吃之，香酸味美。初以為已經吃完，唔睇清楚唔知道

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沒有餐牌只有繪畫，以意景題菜名，剛獲米芝蓮一星殊榮的 Andō ，晚宴就是這樣鋪排。

既神秘亦互動，誘發客人無限想像，可能令人更期待，至少先覺得好玩。

過了一個愉快的晚上，看得出，全部菜式設計經過深思熟慮，食物組合及器皿配合，不奢華，簡約中見大氣，員工經過訓練，詳細介紹每道菜，適時出現，不硬銷卻又令你不覺意之中多花了錢，例如難以抗拒的配酒建議。

一星美譽，我認為實至名歸！

------------------------------

總廚 Augustin Balbi 來自阿根廷，菜式糅合西班牙及日本菜之精粹，尤以海鮮為主。

踏入餐廳，最矚目是開放式廚房之外、就是這個本來以為是全白的大貝殼，原來內層七彩繽紛，相當別緻。

店內裝潢簡約有品味.

$1688/位的廚師發辦晚餐，物有所值！

餐前體驗－蕃茄小吃

送上貌似海棉蛋糕的小吃及蕃茄水 tomato water 一杯，原來背後有著環保的理念，原材料實來自大埔有機農場需棄置的食材，我猜想、也許是長得醜或者略被壓破皮的貨，能物盡其用不浪費，我支持。

“我很醜但我心地善良”

本就是新鮮貨，打扮之後重新出發，一口吃之，香酸味美。

初以為已經吃完，唔睇清楚唔知道，白色圓形乃是個打得開的盒子，內有乾坤，祕藏了圓渾可口的綠豆。

意味珠寶盒內有珍珠嗎？哈哈，有意思。

第一幅圖片：假期 Holiday with Nacho

Holiday with Nacho

本以為草原是主題，原來在講假期，怪不得動物是雙雙對對的，亦有獨行者。

阿根廷牛肉他他

阿根廷牛肉他他

以來自阿根廷大草原、熟成21天的安格斯牛肉剁成他他、鋪上脆粒及上乘 Kristal魚子醬、配以柚子胡椒醬汁，吃起來口感生變化。

第二幅圖片：男人的堅持 Over & Over Again

Over & Over Again

過山車的繪畫，原來代表男人的堅持，更加想不到配合一道清新的番茄前菜，艷紅色彩，非常女生。

果茄草莓凍湯

福岡持田農場出品的果番茄 mochida tomato、佐賀 Awayuki 草莓配西班牙凍湯，酸酸甜甜很融洽，作為開胃菜非常稱職。

第三幅圖片：出發 Departure

我們旅行無望已久，見到皮篋特別眼亮，去邊度旅行呢？原來唔只世界各地，甚至潛進海洋世界，搜尋新鮮魚類。

因為人多勢眾，每人五小碟乘六人的安排(5x6=30）場面真偉大？白、褐、橙、紅配合草綠，五款刺身，帶子、彷彿魚、平目、紅蝦、赤身，各自輕輕地被食用草、葉或瓜片提味，例如紅蝦配以蛋黃芥末，赤身塗上昆布醬油，西日混合法，各自精彩。

麵包篇

Ando’s 麵包非常好吃，新鮮鬆軟，三款口味，左方是傳統法包、中央的質地軟棉內含風乾香腸、右方一款有果仁。

牛油三款，分別是海鹽、蕃茄、榛子口味.

千年橄欖樹的橄欖油

尚有來自千年橄欖樹的橄欖油，不過味道並非與別不同！

第四幅圖片：半個地球 Half World

地球的另一面是魚的世界。

日本真鱸配 Romesco 羅曼斯可醬

日本真鱸配 Romesco 羅曼斯可醬，此醬乃是一款西班牙傳統百搭醬汁，橘紅色濃稠的，主要材料是紅椒及榛果，味香不霸氣，怪不得能百搭提味；中央黑色一點是黑橄欖醬。

日本真鱸配 Romesco 羅曼斯可醬

真鱸肉滑，沒有怎樣，菜式亮點在少吃到的 Romesco 醬汁。

第五幅圖片：花園的笑聲 Garden’s Laugh

Garden’s Laugh

花園的笑聲與牛扒有什麼關係呢？恕我聯繫不到，不過見到牛會笑－這點我同意！

熊本 A4 和牛及阿根廷 Argentina Hereford 牛扒

這晚有兩款牛選擇，熊本 A4 和牛及阿根廷 Argentina Hereford 牛扒，後者乃當地優質之最，肉味相比濃郁。

熊本 A4 和牛

熊本 A4 和牛

我選擇熊本和牛，以山野菜燒汁調味，煎至外微焦內粉嫩，恰到好處，佳牛佳餚！

形狀如煙斗就是山野菜，另有露筍及醃青椒作伴菜。

值得提及這把牛排刀，反其道而行，彎處是刀柄，平的一面方才是刀鋒。

第六幅圖片：廚房意景懷念嫲嫲的湯飯 Without Lola

西班牙高湯飯

西班牙高湯飯

傳統的西班牙高湯飯，以鹹肉及魷魚調味，簡單味佳，的確是家的味道。

第七幅圖片：你我皆愛 We Both Love It

作為結尾的咖啡茶及甜點，又真是人人都鍾意。

精品茶葉樣板

Andō 搜羅精品，各款茶葉備以樣板，方便客人選擇，可惜也許因為趕著十點清場的關係，侍應有介紹，但其實可以再介紹得詳盡一些。

咖啡同樣是精品 single origin，奈何晚上我與咖啡或茶無缘，只好挑了薄荷茶，扁身茶壺幾特別。

蜂巢狀物小甜點，咖啡或茶的良伴。

第八幅圖片：百年果子樹 Hundred Years Are Nothing

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果子及朱古力錦盒

送貨上錦盒果子及朱古力六款，感覺琳琅滿目。

果子及朱古力

最喜歡圓形的朱古力，內含青檸，咬破香酸檸汁瀑出，非常醒胃。此外，櫻花和果子是時令，開心有它在。

一行六人分享兩枝酒，紅白各一，售價稍高。

服務方面不算特別熱誠，但彬彬有禮。我不小心掉了口罩在地上，服務員很窩心，出乎意料地補送我一個，更是刻了 Andō 名字的非賣品，真捨不得用！

十點依然是疫情下之法例時限，屆滿後不只沒有催促我們離開，更在送別之時多給我們每兩人蛋糕一個，同時亦少不免有拍照之活動。

說實話，蛋糕質地普通，但 topping 香甜蜜味，令人吃得開心。

又食又拎，小女子大滿足！

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

分享
推介

已推介
檢舉

張貼

評分

味道

環境

服務

衛生

抵食

用餐日期

2021-05-08

用餐途徑

堂食

人均消費

$2615 (晚餐)

推介美食

PeterChoy

等級4

568

40

Located in Wellington Street, Central, Ando has just been awarded Michelin 1-star status in 2021. The founding chef Agustin Balbi is an Argentinian who spent his career in different parts of the world, including Japan where he honed his skills and appreciation for ingredients. Seated at a table with a good view of the open kitchen and the activities behind, the ambience is modern, with a sophistication in details, including a stone-textured ceiling, soft carpet with dim lighting to create a cozy

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Located in Wellington Street, Central, Ando has just been awarded Michelin 1-star status in 2021. The founding chef Agustin Balbi is an Argentinian who spent his career in different parts of the world, including Japan where he honed his skills and appreciation for ingredients.

Seated at a table with a good view of the open kitchen and the activities behind, the ambience is modern, with a sophistication in details, including a stone-textured ceiling, soft carpet with dim lighting to create a cozy, warmth environment of comfort and relaxation.

After having a glass of champagne from Vouette & Sorbee Fidele Brut Nature, made purely from Pinot Noir, the headwaiter came to explain the menu to us, and presented a small booklet which contains a number of beautifully drawn cards, showing each course of the menu and the story behind which the chef wants to tell. A very artistic and innovative way to showcase the menu.

The Amuse Bouche is called 'Experience'. Served on a ceramic rock is a rice paper roll with seaweed wrapping some minced fish meat and radish. Really wonderful in taste with a burst of flavors upon biting. A shot-glass with some broth and finely diced cucumber provides refreshing complement.

Just want I think the staff came to take away the ceramic rock, they open it to reveal a beautifully prepared langoustine on charcoal cracker, with paprika made jelly on top and decorated with edible flowers. Fantastic in taste, the crunchy cracker contrasts with the soft langoustine with all the flavors are integrated in harmony.

The first wine for pairing is Peter Lauer faB 16 2018, a dry German Riesling. The first course is ‘Holidays with Nacho’, featuring a tartare made from 21 days aged Angus beef, with yuzu kosho offering a tartness which matches well with the wine, with also some kristal caviar on top. Beautiful in presentation, the flavors are also impeccable. There are some crisp texture which I am not sure came from the deep-fried shallot or something else but definitely added contrast in texture. A really nice starter.

The second wine for pairing is Castell d'Encus -SO2 2013, a Sauvignon Blanc that is made without any addition of sulfur dioxide, from Costers del Segre in Spain. The second course is 'Over and Over Again', with Mochida tomato, a ripe, juicy and sweet tomato grown from a farmer who has spent his whole life perfecting his produce. Inserted with a slice of Awayuki strawberry, the two matches both in color and sweetness, and the chef also uses them to prepare a sauce which is extremely tasty. A wonderful way to highlight the quality of the ingredients to the utmost.

The third wine for pairing is Daimon 45 Junmai Daiginjo, a sake with nice umami notes which goes well with the third course, 'Departure', showcasing five raw seafood sashimi. The scallops and the different types of fish are decent, and even though one cannot compare with a Japanese restaurant, the chef has used different sauces to accompany the sashimi to highlight different flavors. My favorite is the tuna, which has been smoked and then added with a bit of spicy Japanese pepper paste and soy sauce, very good in taste. The restaurant also offers us a choice of chopsticks so we can each pick our favorite color and design to go with the dish.

Next is something I found amazing, called 'Hundred Years Are Nothing'. The waitress brought up a tray displaying three different bread, one made with hazelnut, one with sun-dried tomato, and one with sea salt. The texture of the bread is a pure wonder, with a crunchy crust and a soft, fluffy, and honeycombed interior. The different flavors are all nice and accompanying with different butter to pair further reinforced the great taste. I cannot help but to ask for a second round of bread immediately.

Next, we have Matanegra from Ribera del Duero, a Tempranillo of power and good tannin, matching well with the course 'Garden's Laugh'. We were asked early in the dinner which type of beef we prefer, and both of us opted for the Angus because the Kumamoto wagyu is a bit too fat for us. The Angus beef is certainly flavorful, intense, with also with a tenderness allowing it to be cut easily. The asparagus, marinated peppers and fern on the side provide nice assortment of vegetable to go, and the jus is also very good. Another of my favorite in the evening.

Nearing the end the waitress brought us a cast iron pot, and then pour some the next course 'Without Lola', A recipe from the chef's grandmother, the Caldoso rice is a congee-like dish prepared with a broth, with the chef adding some baby squid and cecina, or dried meat. The broth is simply out of this world in terms of flavors, offering a comfort food while at the same time creating a delicious feast. Not sure the waitress see us devouring it in no time or other reasons, they brought in another serving so we can each have two extra bowls. Another interesting thing is that instead of wine, this dish is paired with a whisky made from rice, Ito Rice x Brew Sherry Vat Blended, a pure and soft rice distillate picking up the sherry note from the ageing vat.

The last course is 'We Both Loved It'. The Nerikiri wagashi is a Japanese dessert made with white bean paste and sweet rice flour. There is also a drink of Guji single origin coffee. I am not sure how they brew it but the flavors are unmistakable. A nice conclusion to a wonderful meal. The wine paired is La Magendia de Lapeyre Jurancon, with refreshing acidity but also a good sweetness.

With Petits Fours to go with our coffee, it is a satisfying and great meal. Service is good throughout, with the staff explaining the dish nicely and I am also impressed by the knowledge and choice of the sommelier. The bill was $5,709 with the menu of $1,688 each and the wine pairing of $1,288. When we were leaving Chef Balbi came out to greet and say goodbye, and also offer us a cake to bring home. A nice experience overall, this restaurant well deserved their Michelin star status.

Holidays with Nacho

Over and Over Again

Hundred Years Are Nothing

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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用餐日期

2021-04-17

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$2850 (晚餐)

JayLowe

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3

I had my birthday lunch at Ando on 11 Dec. The dining room is not super spacious, with 9 tables only. The ceramic art is the centrepiece that greets the guests. The decor is not particularly flashy, with grey stucco on the ceiling and a giant painting. Chef Balbi just wants his guests to focus on the food I suppose.There is a ceramic art on each table, a blush coloured napkin, a menu for the day and a black envelope that the server said was for storing face mask. But it is very stiff and it's re

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I had my birthday lunch at Ando on 11 Dec. The dining room is not super spacious, with 9 tables only. The ceramic art is the centrepiece that greets the guests. The decor is not particularly flashy, with grey stucco on the ceiling and a giant painting. Chef Balbi just wants his guests to focus on the food I suppose.

There is a ceramic art on each table, a blush coloured napkin, a menu for the day and a black envelope that the server said was for storing face mask. But it is very stiff and it's really not easy to insert a mask in it.

Owl nest Dai Dai Ale

My wife ordered a glass of white from Italy. I ordered Hitachino nest Dai Dai ale from Ibaraki, Japan. The amber ale has a hint of citrus peel, creamy and fruity; less bitter than other IPA; hoppy towards the end. The foam is dense and fine but dissipates very very quickly. The server was thoughtful enough to swirl the bottle to create more head every time he fills my glass up.

The lunch menu. But as dine-in was not allowed after 6 pm due to coronavirus, the tasting menu usually reserved for dinner is also available at a reduced price.

There is no amuse-bouche. For an additional $280, we ordered a portion of "Departure" which is five different kinds of raw fish seasoned in different condiments. Carabineros is very sweet and flavourful. Flounder(?) is not memorable. The scallop is ok, but I prefer a bit more salt. Sayori is very springy in texture and the dressing has a citrusy kick to it. The tuna akami with a special soy sauce, nori seaweed and chive is excellent. All in all, the fish is not bad, but the recommended order of eating isn't perfect. The flounder is clearly very bland and should be eaten first IMHO, followed by sayori.

Afternoon in Palermo

The real first course is a slight let-down after the sashimi platter... It's supposed to be a Peruvian ceviche, with the hamachi steeped in a citrus-based marinade known as leche de tigre. Honestly, I don't think it works. If it's a ceviche, it's not tangy and tart enough. The unique citrus aftertaste of the hamachi is covered, so that it provides more texture than taste to the whole ensemble. The edible flowers and herbs are both gorgeous and provide a surprising herby, almost anise taste when bitten into.

bread with 3 kinds of butter and olive oil

Three kinds of artisan bread made in Spain is frozen and shipped to Hong Kong where they are baked. Crusty, yeasty and chewy, they are just awesome. The three types of butter is seasoned with salt salt, grated bottarga (mullet roe) and pistachio. I love the pistachio one, but my wife thinks it's too strong. El Verd Del Poaig olive oil is also a small-batch production from Spain. The trees are at least 300 years old and only 1,000 bottles of 250ml are produced each year. It has a lovely nutty, floral taste, with a hint of grassiness.

Over and over again

The second course is a nice surprise -- daikon poached in a flavourful dashi, topped with shaved Joselito ham, cordyceps flowers, flowering chives and deep-fried tororo kombu. The daikon is mildly sweet and the intense meaty flavour of the ham cuts right through. The texture is interesting and complex, while all components work together amazingly. Truly ingenious.

For main, I ordered the sea bass. The fish is undercooked slightly which is perfect to my taste. The skin is very crisp, the flesh is juicy. The broccoli puree is not only a plating trick, but also imparts a mild spicy taste. The sauce is Japanese dashi-based. The baby turnips is pickled and the tartness works well with the sea bass and the savoury taste of the anchovies.

Afternoon in the field

My wife had the pork dish, which is a bit underwhelming. The kumamoto pork is pink and tender, but not particularly flavoursome. The date puree is a nod to the classic pork + prune/plum combination, which works, but doesn't taste too different from prunes. The pumpkin puree, in comparison, is not strong-tasting enough. And the mushrooms are not particularly interesting taste-wise or texture-wise. All in all, it's not a bad dish, but it's definitely not especially memorable.

Chef Balbi's signature abalone soup rice from the Haku days is now replaced with scallops and sea cucumber. The broth is very very flavoursome and the half cooked scallops are simply divine. This course definitely ends the meal on a high note.

Antonia is coming

Again, the dessert is stunning. I don't know if the chef is inspired by cup noodles, but the presentation sure looks like it. LOL. The layering of contrasting textures, balance of flavours are just spot on. The hibiki whisky sorbet work well with the salted caramel flan. Then the crispy caramelized white chocolate shards and the candied tangerine peel just work incredibly well with the salted caramel. Very nice indeed.

Err, I know it's a bit rude to rate this mont blanc birthday cake 2 stars. It's free and I shouldn't complain. But honestly, it really isn't on par with the rest of the meal. The chestnut puree is too wet and too sweet. The candied chestnut and the icing-coated pecan save it a bit. The beetroot crisp looks good but doesn't do anything to the palate.

The petit fours pleasantly surprised us on the contrary. The chocolate ball is filled with whisky, but not too strong. The beetroot crisp flower adds visual interest. The paper thin tuile biscuits are filled with a tangy yuzu cream. Both of them are tasty and have a sense of whimsiness.

Final notes:
- Ando doesn't allow guests to take photos with a flash, that means all faces are lit by down light and all people look like zombies here... The food looks fine though.
- As you might have noticed, the dinnerware is exquisite. Many of them are from Japan. The ceramic pieces have a nice tactile feel to them. The coffee cup shown above has beautiful landscape painting-like pattern on it. You can pick your own hand-made chopsticks for the additional sashimi course (departure).
- It gets a bit noisy when full. It's not a huge dining room after all.
- Service is exceptional. Servers are very informative and they make every course more interesting.

All in all, I would love to dine here again, and again.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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用餐日期

2020-12-11

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$1000 (午餐)

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