Andō

營業中

休息中

ANDŌ 米芝蓮一星餐廳，以西班牙🇪🇸x日本🇯🇵料理作主打，阿根廷主廚👨🏻‍🍳Agustin Balbi係香港開既第一間餐廳。菜單以獨特方式呈現主廚豐富日本工作經驗，融合西班牙日本元素，營造出別樹一幟風格。由視覺、嗅覺再到味覺，絕對令人拍爛手掌，貫徹米芝蓮擺盤精緻作風，完全滿足打卡📸需要，而且味蕾有奔放衝擊😍。用餐環境簡約舒適，設開放式廚房，我對成個用餐體驗表示非常滿意👍🏻。個人認為ANDŌ絕對唔止值米芝蓮一星咁少，係K芝蓮加持下有米芝蓮二星水準🎖️ 。LUNCH MENU有3種選擇：DISCOVERY (3 course)$688、PRESENTATION (4 course)$888、EXPERIENCE (5 course)$1088。Signature “Caldoso rice" 高湯燴飯係主廚向祖母致敬之作，所以我哋order左5 course ，可以一次過試埋餐廳signature😋 。🥢RAW •HOKKAIDO SCALLOP fruit tomato gazpacho •RAW SEAFOOD selection (supp + $220)🥢COO

Andō 真係間好有驚喜嘅Fine Dining！餐廳環境優雅舒適，開放式廚房可以睇到廚師團隊用心製作每一道菜式，真係賞心悅目！今次試咗佢哋嘅Lunch Menu，每一道菜都充滿驚喜：！✨Lisa, Salicornia 煎馬友魚煎得啱啱好，外皮香脆，魚肉嫩滑，配上清新嘅蘆青海苔忌廉汁，真係令人回味無窮！✨Abalone Rice 呢個鮑魚飯充滿住主廚對祖母嘅回憶，鮑魚鮮味十足，飯粒吸收咗濃郁嘅高湯，真係好感動嘅一道菜！總括嚟講，Andō 嘅菜式真係好有創意，味道同擺盤都非常出色，服務亦 attentive，絕對值得一試！

During a recent visit to Ando, we were treated to an impressive lineup starting with scallops and a selection of raw seafood. The scallops were notably fresh, perfectly seared to bring out their natural sweetness. The raw seafood assortment was equally fresh, each piece skillfully seasoned to showcase its distinctive flavors🍣Moving to the main courses, the line-caught Lisa was a standout. The fish was flaky and tender, paired thoughtfully with salicornia and parsnip which added crisp textures an

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

終於在午餐時段訂到這間法日混合餐廳，環境裝修很優雅，菜式很有新意，特別是桌上還擺了一本法文版巴黎米芝蓮指南，很有意思。餐前麵包鬆軟鹹香，特別是搭配的橄欖油，屬於古樹橄欖油，輕易買不到，味道的確帶有少見的清香。前菜更是別出新意，有吞拿魚撻、火腿撻，口感獨特設計有新意。更值得一提的是味道由輕至重的六味刺身，搭配的醬汁和配料都很有新意。主菜方面煎海魚很有特點，皮相當酥脆，但是肉質鮮嫩，做到這個水準的確很難得。牛肉自不必多說，軟嫩多汁，脂肪較少所以是鮮香的肉味為主。

終於親身體驗了中環之光，擁有米其林一星的ANDO果然名不虛傳✨這裡以主廚Agustin的成長故事為主軸，結合日本與西班牙烹飪方式，打造出獨特非凡的創意料理體驗💕 💗環境氣氛沈穩優雅，座位不多但我這次去也是滿座，私密性很足，非常適合約會和特別日子去體驗不一樣的Fine Dining 🥰 想來Ando用餐的朋友們別忘了提前在網上預訂🌟這次我品嘗了晚餐套餐，整體份量真的超足😝每道菜都充滿特色，服務超棒✨ 【是日點餐】🍸阿根廷式迎賓飲品 / 用熱帶風情的阿根廷酒品展開您的體驗之旅🌼Amuse Bouche / 白蝦餡塔、生鮪魚塔、伊比利亞火腿撻🖤魚子醬KRISTAL CAVIAR/來自法國的高級魚子醬與帝王蟹的綠海苔奶凍🤍帝王蟹的甜味與魚子醬的鮮味完美結合✨🍸品酒師CARLITO介紹的日本葡萄酒/ 來自日本山梨縣的葡萄酒，清新的口感十分適合刺身料理，真的太需要有品酒師，簡直把不同的食物昇華到另一個層次😍🦐西班牙紅蝦/這個紅蝦也是十分驚艷，色彩繽紛的色調組合，原來是青蒜醬和日本葡萄的結合，味道又不怕蓋過紅蝦的鮮味🌊 Departure 刺身五品/ 一道歌頌海洋的刺身料理，在不同的刺身上以甜酸苦辣

揀左Experience menu - $ 2488 @ 人2個人埋單7千，食完覺得唔值～麵包幾靚，唔錯Signature 婆婆湯飯好咸，唔係特別好食～牛係正常發揮，但太細件侍應冇乜笑容 整體黎講 俾得呢個價錢 體驗一般 唔會番轉頭

今次去咗家名叫Andō嘅餐廳，完全係一次味蕾嘅魔幻之旅🌟。食物嚟到眼前，首先俾嗰擺盤驚艷到，個個菜色彩繽紛嘅透著精緻。起頭嘅三小食已經係咁吸引，尤其係嗰綠豆鱈魚慕絲脆米餅，食落口感脆卜卜，爽滑嘅慕絲夾帶咗一股青草海洋嘅清新，係咁滋味！之後嘅龍蝦鷹嘴豆蓉蕃茄撻真係一絕，龍蝦鮮甜得滯，蓉嘅滑潤襯托得個蕃茄味道更加鮮明，令人忍唔住一啖又一啖。跟住嘅昆布高湯，喝落去溫暖心窩，每一啖都充滿層次。再來嗰份海鱸魚，真係無得輸，外皮煎得啱啱好嘅金黃色，啖啖肉質都嫩滑又彈牙。而嗰個阿根廷里脊肉，哎呀，簡直夠晒腍，腍到即溶咁，配上嗰粟米濃汁，味道絕妙無比！甜點和咖啡我唔會講得太多，但係保證每樣都係精心製作嘅，你食完就會知。整體嚟講，Andō嘅食物都有種講唔出嘅打動人心嘅獨特魔力，服務又親切得嚟，整晚嘅體驗真心正，下次還會再衝！🥂🍽💖

This is my second visit to Ando since 2020, came here to celebrate my anniversary with my partner whom is here for the first time.The whole experience was rather unmemorable for us, the food is solid but lacks excitement, a meal that you wouldn't really remember a few days later.We were sat on the far corner of the dining hall, which I believe was just right in front of some private staff corner, and I constantly felt that due to the lack of space/distance to the corner, there's constantly someo

i was my second time visiting with 2 friends and this time we had dinner with wine pairing. the first experience for lunch right after its opening was very great, this time extremely disappointing and both the service and food not worth Michelin one star.The food just mediocre and not worth the price. the sashimi didn’t seem fresh and the wine pairing also not matched with the food. The sommelier paired a whisky with the risotto course. both of them taste good when alone but was a disaster if yo

❀ Andō #中環 ❀❗米芝蓮一星餐廳慶祝聖誕 $2888到底值唔值❗——————————————————聖誕嚟到米芝蓮一星Andō慶祝✨一星嚟講定價的確較高，平日都要$1888六道菜、$2488八道菜，聖誕晚餐直程要$2888，到底值唔值呢？🤓總廚 Augustin Balbi 來自阿根廷，主打西班牙、日本fusion菜，當中有唔少菜式都用上日本海鮮🦞🦀餐廳環境唔大，睇唔到風景，但裝修簡約高貴，有間獨立嘅房間，仲有開放式廚房，但絕無油煙味。侍應服務態度不過不失，不過食物水平就欠驚喜😶‍🌫️嚟之前一直記得Andō嘅特色係每道菜都會附上一幅畫作，讓客人聯想菜式背後嘅故事。但可能因為喺聖誕Menu，轉換咗菜式，冇咗畫作，取而代之係scan QR code得出嘅電子Menu，呢點有小失望🙈.✷𝑀𝑒𝓃𝓊✷☞ Christmas Dinner $2888♥ Amuse bouche一開始先有三款finger food作歡迎小吃，比起大部份餐廳只有一款慷慨得多，有小驚喜😆分別為三文魚子撻、油甘魚Wasabi撻 、西班牙風乾和牛配炸麵團。.♥ KRISTAL CAVIAR, Aonori cream

老實講，想試Andō 一部分原因係我某位好友一直想試🤫可惜講吓講吓一年又一年佢生日都未能夠試到🤡因而激發到我較定時間去訂位試(但當時又唔同佢食😆)我希望朋友你今年試到喇，祝福你🙏🏻😇餐廳面積唔算大，開放式廚房設計令餐廳環境更寬敞，遠處欣賞廚師們準備同擺盤👨🏻‍🍳增加期待感。環境舒適，唔會太正式😉職員態度亦有禮專業。fusion菜式的確創新💥甚至混合咗唔同醬汁配搭刺身，更突出鮮味🥢阿根廷牛扒烤到粉嫩配上傳統西班牙romesco sauce，醬汁係採用果仁、紅椒、蕃茄等材料搞碎而成更能去除肉質油膩🥩 Signature海鮮湯飯係重點❗️大廚根據兒時婆婆煮嘅海鮮飯去改良，簡單美味🦑唔會有過多調味料已經覺得好鮮甜😋撇除性價比因素，海鮮湯飯確實令我想念🥰甜品水準優秀，全部都高質🤤可惜當時我已經飽咗，食完set甜品，要用奶力先食到兩三小件🤣可能係食lunch嘅關係，用餐時間唔算長，用餐體驗唔算特別難忘，視覺效果足夠，食物質素唔錯，只係未到wow境界😌

⁡今次食評講用餐體驗為主🫠 早前終於試左米芝蓮1星既中環Ando ， 睇食評餐廳好多插畫卡，不過Lunch 就冇咁多花神得張幾靚既Menu 。 lunch 時間有限， 一開始serving pace 好急，感覺成日比職員interrupt 。 餐廳面積唔大，每枱客之間距離其實唔遠，以fine dining 黎講privacy 唔高 🙈 職員講解每道菜又好細聲，所以今次聽唔到啲咩去寫 ，post 下相就算🤣 但有時想影下相職員都冇留意等一等我🥲⁡成餐飯食物整體不過不失，最有印象係個麵包🥯😂 熱辣辣，外脆內軟！ 無論配牛油定橄欖油都好好味😋 同牛扒上面啲露荀都好出色。 呢個$998+1 價錢黎講， 普普通通，亦都唔算難訂位。試一次就算啦😌⁡

Left with disappointment, overly hyped and did not justify the price . Visited a year ago for my birthday (on a typhoon 8 as the deposit was paid) and vow not to visit again. Fine dining shouldn’t just be about using ‘premium’ ingredients and putting a price tag on it . A year ago when I visited the bread wasn’t even homemade but bought from a famous bread shop in HK which I shall not name here. Cut the story telling and show us proper fine dine.

I find Ando very overpriced.   They charge $988 for lunch (with no coffee and tea, they just stressed water was            iincluded).  Caprice is also charging $988 for a 4 course lunch (with coffee and tea) but Caprice is 3 star.  The food is   quite ok but portion is small.  The design of the restaurant is nothing special.  What I don't like most is the service.    There is    no smile at all on the faces of the waiters/waitresses.  When they came with a dish, they just recited quick what tha