Andō

營業中

休息中

4.5

4.5

79 食評

味道

環境

服務

衛生

抵食

|

21824

中環

$801以上

多國菜 Fine Dining

60

11

4

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

更多

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

0 讚好

0 讚好

0 讚好

22 瀏覽

0 讚好

0 留言

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

595

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

更多

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。)

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

2021-04-17

用餐途徑

堂食

人均消費

$2850 (晚餐)

fhyint

等級3

80

0

If you've read my previous review on Haku, you would know this restaurant is founded by its former Argentina-born and Japan-trained chef. Infusing his background and experience on the two cultures into high culinary art, I was lucky enough to try the chef's cookery again at his new restaurant upon its opening month! We came for lunch almost a year ago on the second week it opened, before they attained their first Michelin star ⭐. (Congrats! 👏🏻👏🏻) We were able to bring a bottle of our own wine

更多

If you've read my previous review on Haku, you would know this restaurant is founded by its former Argentina-born and Japan-trained chef. Infusing his background and experience on the two cultures into high culinary art, I was lucky enough to try the chef's cookery again at his new restaurant upon its opening month!

We came for lunch almost a year ago on the second week it opened, before they attained their first Michelin star ⭐. (Congrats! 👏🏻👏🏻) We were able to bring a bottle of our own wine if we purchased one from them 🍷 We ended up drinking a bottle each that afternoon.

There were 2 lunch sets. We ordered the more extensive one with more courses to try, of course!

Experience Lunch Menu was HK$888 p.p. with add on +HK$280 for three raw seafood selection.

Ingredients used were extremely fresh and palatable

Still remember how tasty the flavors and sauces were even for the sashimi appetizers. Every dish was intricately prepared and looked ravishing with its bright colors and beautiful presentation.

Most interesting dish was definitely the Yellow Pineapple Tomatoes with Tofu and Burrata. Very unique.

Something new which I've never had before!

Experience Lunch Menu

My favorite dish was Caldoso Rice with Abalone and Chorizo

It came in a big warm pot freshly cooked from the kitchen. Not usually a fan of rice myself, I finished my bowl and even asked for more! That was how delicious it was. The sauce was delectable!

My least favorite dish would be the first course, Kohada Uni on Flower Crisps. Perhaps I was never a Kohada fan. I didn't appreciate the freshness of raw fish and would preferred to have an interesting sauce to blend with it.

Lunch for 2 people for extensive Experience Menu (with a bottle of wine) : HK$ 3000

Overall, well done Ando!! 💫 1 Michelin star 🌟 well-deserved. I'd highly recommend this place for casual fine-dining and especially on trying new Spanish-Japanese fusion cuisine

I enjoyed my experience here a lot more than at Haku.

(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

2020-08-01

用餐途徑

堂食

人均消費

$1500 (午餐)

推介美食

littlefoodie00

等級4

536

1

Being the first dinner out in months and their recently awarded michelin star, the anticipation has never been higher. And we felt privileged right from the start when we were led into a private dining room (we didn’t requested it, just being lucky). Chef Agustin came in to greet and welcome us into his ‘home’, to experience chapters of his life through the night’s degustation. Food at Andō is an exemplification of Chef Agustin’s Spanish root with a Japanese inspiration from his culinary experie

更多

Being the first dinner out in months and their recently awarded michelin star, the anticipation has never been higher. And we felt privileged right from the start when we were led into a private dining room (we didn’t requested it, just being lucky). Chef Agustin came in to greet and welcome us into his ‘home’, to experience chapters of his life through the night’s degustation.

Food at Andō is an exemplification of Chef Agustin’s Spanish root with a Japanese inspiration from his culinary experience in Japan.

Every course presents a unique moment of Chef’s story, but the highlight was definitely his comforting warm bowl of Caldoso rice dedicated to his grandma who used to prepare this at home waiting for him back from school. The broth bursted with umami flavor from the seafood and rubia beef, very delicate without overpowering. It’s a dish that resonated with our Chinese staple congee, the one comfort food that warms everyone’s heart.

Their signature Japanese sashimi platter with a fine twist was also a showstopper, each fish has a dedicated sauce or garnishes thoughtfully designed to bring the most flavor and umami out of the seafood.

8-course Tasting
Holiday with Nacho // 21 days aged Angus
Departure // Five raw seafood selection
Yoshika’s Tradition // Blue lobster
Half World // Kinki
Garden’s Laugh // Wagyu beef, black truffle
Without Lola // Caldoso rice
It Never Happened // Japanese apple
We Both Loved It // Nerikiri wagashi

(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

2021-02-19

用餐途徑

堂食

用餐時段

晚餐

Dora.eats.food

等級2

27

0

喺Ando未成為米芝蓮一星嘅時候已經一枱難求，weekday晚餐都要一個半月前開始book。我相信而家變咗一星應該更加難book。Book枱嗰陣已經睇咗Menu，俾咗$1000 deposit。記得以前有兩款Menu，一款$1288一款$1688。可能而家做咗米芝蓮一粒星得返貴menu ($1688)。我一坐低就去咗洗手間，佢除左有Le Labo嘅洗手液潤手霜仲好貼心咁有消毒藥水俾你噴手。佢冇將個Menu擺喺枱面但係有咁多道菜嘅明信片，等你一路食一路搵返邊張明信片代表佢道菜。記住要留意個waitor同你解釋道菜,佢哋會幫到你明信片㗎,因為都唔係咁易估。我唔多講個明信片等你到時自己慢慢估啦！我唔記得影相，但係個哥哥介紹左隻幾特別嘅酒俾我哋，佢係一隻西班牙orange wine 有啲陳皮味嘅，佢話都係用提子釀酒不過釀出嚟係橙色嘅。幾特別，不過我唔係好慣浸陳皮味。不過平時冇乜機會飲到呢隻味，可以試吓㗎！第一味係個beef tartare, 佢有啲脆脆喺度好香口不過稍稍油少，上面有啲魚子醬其實整體都好清新嘅。第二味係個士多啤梨加Cherry tomatoes，又酸又甜好夾。Li 一味一定係開胃

更多

喺Ando未成為米芝蓮一星嘅時候已經一枱難求，weekday晚餐都要一個半月前開始book。我相信而家變咗一星應該更加難book。

Book枱嗰陣已經睇咗Menu，俾咗$1000 deposit。記得以前有兩款Menu，一款$1288一款$1688。可能而家做咗米芝蓮一粒星得返貴menu ($1688)。

我一坐低就去咗洗手間，佢除左有Le Labo嘅洗手液潤手霜仲好貼心咁有消毒藥水俾你噴手。

佢冇將個Menu擺喺枱面但係有咁多道菜嘅明信片，等你一路食一路搵返邊張明信片代表佢道菜。記住要留意個waitor同你解釋道菜,佢哋會幫到你明信片㗎,因為都唔係咁易估。我唔多講個明信片等你到時自己慢慢估啦！

我唔記得影相，但係個哥哥介紹左隻幾特別嘅酒俾我哋，佢係一隻西班牙orange wine 有啲陳皮味嘅，佢話都係用提子釀酒不過釀出嚟係橙色嘅。幾特別，不過我唔係好慣浸陳皮味。不過平時冇乜機會飲到呢隻味，可以試吓㗎！

第一味係個beef tartare, 佢有啲脆脆喺度好香口不過稍稍油少，上面有啲魚子醬其實整體都好清新嘅。

第二味係個士多啤梨加Cherry tomatoes，又酸又甜好夾。Li 一味一定係開胃菜！

跟住就到佢嘅signature dish, 個個黎親呢度都一定會影呢一碟菜。佢有五種魚（有其中一樣係西班牙大蝦唔係魚）啦，每一種魚嘅味都唔一樣有唔同嘅食法。我最鍾意食佢個油甘魚，我食埋我男朋友嗰嚿！

跟住到佢個麵包tray,好適合啲好似我好鍾意食麵包嘅人。佢有三種唔同嘅牛油配返三種唔同嘅麵包，有啲牛油係creamy d有一隻就smoky d。最好味當然係佢個隻千年橄欖油樹整出嚟嘅橄欖油，第一次食橄欖油係會覺得佢苦苦地個味好濃郁，超級好味！

跟住到呢個魚，橙色黑色係整到好似隻魚眼咁樣，橙色係sun-dried tomato, 黑色係olive paste。個汁好好味，我食晒啲魚之後用麵包點埋啲汁。

呢個時候侍應哥哥又介紹咗我哋飲一隻紅酒開返之後嘅阿根廷牛。

跟住到佢個和牛，佢上面配左種好特別嘅蔬菜我唔記得咗個名，再加埋一樣放喺天山雪蓮側邊既辣椒。佢喺上面加咗黑松露，望落去好矜貴。和牛始終有啲油油地，我食到都好滯。

跟住到成餐飯嘅高潮，呢個湯飯話係個大廚嫲嫲傳落嚟嘅Menu，用蜆煮高湯加咗啲西班牙腸chorizo同埋有啲墨魚咀。一碗完全唔夠喉

呢個甜品裏面有濃嘅咖啡汁漏出嚟，令到個甜品唔會好甜。咖啡苦苦哋令到本身好飽嘅我哋都唔會有滯嘅感覺。

最後有啲小糕點埋你，其實我已經飽到食唔到咩味喇！我記得粉紅色嗰舊係用櫻花煮嘅糯米飯，好好味。其他我已經唔係好記得啲味！

整體來講個大廚plan Menu嘅時候係好用心, 佢好小心將西班牙同日本嘅味道加埋一齊。所有Staff都好有心，佢遲啲轉Menu我會再嚟！

(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

2021-03-25

用餐途徑

堂食

人均消費

$2500 (晚餐)

慶祝紀念

生日

kashadia

等級3

49

0

呢排食左好幾間1星自問Ando真係輕鬆跑贏成條街無論係service食物環境定Instagram-ability都高過1星水平本身book11月食但改下改下(加上疫情) 最後2月尾先食到每次改都要等1個月😅 (最近有朋友想book好似最快都2個月後)今次試左Experience Menu $888 / 6-course + 3 Glasses Pairing $388 非常滿足🥰21Days Aged Angus w/ Nachos 好唔錯嘅配搭Hamachi 呢個樣靚但味道個人唔太欣賞3款麵包配3款牛油好鍾意魚果一款好香Daikon 比較清 Argentinaian Beef 肉味濃比我之前食嘅阿根廷牛質地嫩Chef's signature Caldoso Rice好好味呢個grandma recipe應該係傳統dish個米好綿個湯好甜應該係海鮮湯😁Wagashi超美嘅甜品甜度剛好有咖啡香Petit Four 呢個盒子同菓子嘅排列好吸睛但太飽喇只食到鳥結糖果仁味香濃最後我去到揀PetitFour時候太興奮唔小心打爛左杯酒... 幾個人即時衝埋黎清理同foll

更多

呢排食左好幾間1星
自問Ando真係輕鬆跑贏成條街
無論係service食物環境定Instagram-ability都高過1星水平

本身book11月食但改下改下(加上疫情) 最後2月尾先食到每次改都要等1個月😅 (最近有朋友想book好似最快都2個月後)

今次試左Experience Menu $888 / 6-course + 3 Glasses Pairing $388 非常滿足🥰

21Days Aged Angus w/ Nachos 好唔錯嘅配搭

Hamachi 呢個樣靚但味道個人唔太欣賞

3款麵包配3款牛油好鍾意魚果一款好香

Daikon 比較清

Argentinaian Beef
肉味濃比我之前食嘅阿根廷牛質地嫩

Chef's signature Caldoso Rice
好好味呢個grandma recipe應該係傳統dish
個米好綿個湯好甜應該係海鮮湯😁

Wagashi
超美嘅甜品甜度剛好有咖啡香

Petit Four
呢個盒子同菓子嘅排列好吸睛
但太飽喇只食到鳥結糖果仁味香濃

最後我去到揀PetitFour時候太興奮唔小心打爛左杯酒... 幾個人即時衝埋黎清理同followup 完全feel到係真心being well taken care of!
自己都勁唔好意思😥

今次食物、服務同成個餐飲體驗都超過1星🌟
好滿足嘅午餐有機會想試埋晚餐😁

(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

用餐途徑

堂食

人均消費

$1400 (午餐)

Tummysready

等級4

535

0

[🇭🇰香港- 中環].🔻疫情嘅原因改完再改, 終於比我食到啦!咁啱就係公布咗佢哋係2021新上榜米芝蓮1💫餐廳!絕對係實至名歸🥳每道菜精緻又好味,麵包就已經睇得出大廚好用心,三款麵包分別配左開心果/烏魚子/海鹽醬,超香滑,大廚話係每日新鮮整㗎👍🏻另一個驚喜位係冇諗過可以食到咁高質嘅刺身,最愛一定係紅蝦刺身配紅蝦油🥰.🔻🍽 Andō📌 地址: 中環威靈頓街52號Somptueux Central1樓.#tummysready #tummysreadytoeat #tummysreadyinhongkong #tummysreadyatcentral #tummysreadyforwestern #tummysreadyforspanish #tummysreadyformichelin

更多

[🇭🇰香港- 中環]
.
🔻
疫情嘅原因改完再改, 終於比我食到啦!咁啱就係公布咗佢哋係2021新上榜米芝蓮1💫餐廳!絕對係實至名歸🥳每道菜精緻又好味,麵包就已經睇得出大廚好用心,三款麵包分別配左開心果/烏魚子/海鹽醬,超香滑,大廚話係每日新鮮整㗎👍🏻另一個驚喜位係冇諗過可以食到咁高質嘅刺身,最愛一定係紅蝦刺身配紅蝦油🥰
.
🔻
🍽 Andō
📌 地址: 中環威靈頓街52號Somptueux Central1樓
.
#tummysready #tummysreadytoeat #tummysreadyinhongkong #tummysreadyatcentral #tummysreadyforwestern #tummysreadyforspanish #tummysreadyformichelin

(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

用餐途徑

堂食

harpstar

等級4

146

14

這家餐廳Andō的名字由廚師創始人阿古斯丁·巴爾比（Agustin Balbi）命名，具有多種含義：在西班牙語中，它代表了無限，而在日語中，則暗示了一種舒適的感覺。這種雙重含義反映了Andō背後的有趣概念，其中主廚將他的西班牙祖先根源與日本靈感融為一體–日本風味在很大程度上影響著他的廚藝風格。Andō的菜單中融入了無限♾、無間斷和彎曲風格，代表主廚阿古斯丁（Agustin）在餐盤上的新派破格之旅的風格。在2010年7月新開張，餐廳面積不大，大概只有10張桌子左右，裝修走灰色、黑色的型格路線。餐桌上放了梅比斯環Möbiusband的裝飾，突顯餐廳無限♾的主題。到了研究餐牌的時候，一共有三款餐單，一款是$588的五道菜presentation, 另外一款是$888的六道菜experience, 最後一款是$1388的廚師招牌八道菜式Temptation 。為了防止選擇障礙再發作，所以當機立斷選擇了招牌菜單Temptation，一次過試晒所有廚師的拿手菜式。點好菜後侍應介紹了餐廳送的飲品，每位客人都獲贈送一杯的welcome drink, 是一種類似汽酒的飲品，剛好適合我這種酒量淺的人。Ho

更多

這家餐廳Andō的名字由廚師創始人阿古斯丁·巴爾比（Agustin Balbi）命名，具有多種含義：在西班牙語中，它代表了無限，而在日語中，則暗示了一種舒適的感覺。這種雙重含義反映了Andō背後的有趣概念，其中主廚將他的西班牙祖先根源與日本靈感融為一體–日本風味在很大程度上影響著他的廚藝風格。

Andō的菜單中融入了無限♾、無間斷和彎曲風格，代表主廚阿古斯丁（Agustin）在餐盤上的新派破格之旅的風格。
在2010年7月新開張，餐廳面積不大，大概只有10張桌子左右，裝修走灰色、黑色的型格路線。餐桌上放了梅比斯環Möbiusband的裝飾，突顯餐廳無限♾的主題。

到了研究餐牌的時候，一共有三款餐單，一款是$588的五道菜presentation, 另外一款是$888的六道菜experience, 最後一款是$1388的廚師招牌八道菜式Temptation 。為了防止選擇障礙再發作，所以當機立斷選擇了招牌菜單Temptation，一次過試晒所有廚師的拿手菜式。

點好菜後侍應介紹了餐廳送的飲品，每位客人都獲贈送一杯的welcome drink, 是一種類似汽酒的飲品，剛好適合我這種酒量淺的人。

Holidays with Nacho
21 days Aged Angus, Kombu, Kristal caviar

首先送上的頭盤是賣相精緻的安格斯生牛肉他他，這款生牛肉他他經過21日熟成，配上天婦羅脆脆、魚子醬及昆布碎，牛味濃郁，魚子醬也十分鮮味，昆布碎混合在生牛肉他他內，增添海鮮的滋味，但略嫌天婦羅脆脆有點油膩感，但總體來說味道平衡不錯。
評分：8/10

Departure
5 raw seafood selection
在開始下一道菜色之前，侍應先送上各種顏色的筷子給我們選擇，就像一些西餐廳會讓我們選擇自己喜歡的刀子，這道菜就是選擇筷子。

接着是餐廳其中一個招牌菜，是賣相非常美麗的五種時令刺身。擺盤非常有心思，以六角形的白色小磁碟裝載，每一隻小磁碟紫裝一款刺身，拼在一起有如蜂巢，不同組合更可拼出不同感覺，是一款拍照也要拍很久的菜式。

賣相出色，調味也不按照傳統，沒有配上醬油及山葵，每一款都有不同的醬汁配搭，五款分別為：
西班牙紅蝦刺身配橄欖油及蝦膏
紅蝦爽口甘甜，配上橄欖油及蝦膏更添香。

鯛魚刺身配酸汁及青椒
鯛魚味道比較清爽，配上味道強烈的青椒，刺身有被青椒搶走主角的位置，整體感覺不像在吃刺身，反而像在吃西班牙小吃。

帆立貝刺身配柚子汁
帆立貝細心地切走表面的部份，只剩下中間最肉質細嫩的芯，配柚子汁清爽，不過兩者也是清甜的，並不能夠互相提升味道。

真鯛刺身配橄欖油及柚子胡椒
這款真鯛魚身比較大型，所以可以厚切，雖然比第二款刺身肥美，不過配上強烈的柚子胡椒和橄欖油，魚味仍然有點被蓋過。

吞拿魚赤身配昆布卷
赤身昆布卷是五款刺身中最為突出的，赤身配上昆布的香氣更提升魚肉的鮮味，畫龍點睛是少許麻油，提升了香氣。
評分：7.5/10

麵包及日本牛油三款珍貴橄欖油
在吃刺身的時候，看到廚房正忙碌地準備着下一道的麵包及牛油，擺盤很是精美，嘴巴忙着吃，眼睛也忙着看。

麵包別出心裁，是由西班牙著名的麵包工房所製的麵團冷凍空運到港，在餐廳中即場焗製，保證麵包新鮮，三款麵包分別是普通的酸種麵包、果仁麵包、昆布麵包。
三款牛油口味分別是海鹽、開心果、烏魚子，侍應介紹時還把原材料一起拿出來給我們看，一個小碗內的海鹽，砌成植物盆栽一般的開心果仁，還有烏魚子，方便客人認識了解。牛油來自日本北海道，奶味濃郁，特別富牛油奶香。
最為特別的是初榨橄欖油，採用千年橄欖樹所結的橄欖提煉而成的油，每年只能夠生產389瓶250毫升的橄欖油，非常珍貴，油的顏色偏青綠，入口清香純粹，吃得十分滋味。
評分：9/10

Yoshika’s Tradition
Blue Lobster, soba, xo bisque
這道藍龍蝦🦞一共有兩吃，先是龍蝦尾肉的部份為主菜，配上龍蝦濃湯及瑤柱絲。另外為了不浪費所有食材，廚師還細心地把龍蝦鉗及龍蝦腿拆肉，變為另外一個配菜。
龍蝦尾煮得火候剛好，謹謹熟，中間還有少許刺身的感覺，蝦肉非常有彈性，配上龍蝦膏湯汁同吃，甘香肥美。把龍蝦肉放到一邊，發現底層有菜及瑤柱絲，瑤柱絲增添蝦肉的鮮味。老實說，這個菜式味道很好，但是龍蝦肉和醬汁的比例不平衡，而且醬汁調味偏鹹，吃完龍蝦肉以後還剩下很多醬汁，不想浪費，不過不要緊，因為正是麵包出場的時候，我把麵包點上龍蝦膏醬汁同吃，麵包吸收了龍蝦醬汁的鮮味，畫龍點睛，我吃得光碟，侍應收碟是稱讚說這是對廚師最好的讚美。

配菜的龍蝦鉗及龍蝦腿肉煮法和主菜不一樣，蝦肉煮得比較偏熟，湯汁味道較淡，但蝦肉相對來說更為入味，更像是家庭式料理，溫暖腸胃。兩款煮法各有千秋，我都喜歡。
評分：9/10

Afternoon with Palermo
Hamachi, leche de tigre, baby paprika, coriander
朋友的海鮮主菜不一樣，是秘魯著名的菜色「虎之奶」醃鰤魚配BB燈籠椒及芫荽。
以辣椒、鹽、青檸汁和洋葱等材料做成Leche De Tigre，中文譯作「虎之奶」的醬汁，將切粒或切片的魚生醃製，酸汁會改變魚肉的蛋白質結構，能把魚醃到半生熟，這道菜式味道清新，鰤魚刺身魚肉肥美，醬汁清新甜美，兩者十分夾，醬汁還是粉紅色的，放在美麗的玻璃碟內，成功把秘魯菜式轉成像日本菜一樣的藝術品，賞心悅目。
評分：8.5/10

Half World
Kinmedai, daikon, romesco
金目鯛，大根，甜椒及黑橄欖醬汁
接下來是我的第二道海鮮主菜，金目鯛、大根配甜椒及黑橄欖醬汁。大大的碟子邊上有一片細小的魚肉，另外一邊有切成長條型的白蘿蔔，中間就是紅色的甜椒汁及黑色的黑橄欖醬汁。
白蘿蔔已經用高湯會煮過，清甜入味，金目鯛魚肉柔軟嫩滑，可惜魚味不重，還好中間的甜椒汁及橄欖汁味道濃郁，主要是甜椒汁味。這道菜式的不足之處和之前一道一樣，魚肉及醬汁的比例不平衡，雖然擺盤很美，中間的兩色醬汁更能令人感受到南美風情，不過魚肉份量很少，吃完魚後還剩下很多醬汁，所以我照板煮碗，用麵包點完醬汁，成功清碟，不過最後要再添多一籃麵包。
評分：8/10

Over and Over Again
Daikon, Joselito ham, nira, black pepper
大根，金華火腿，黑胡椒
朋友的菜色是白蘿蔔配金華火腿汁，頂上的是炸過的白昆布。我有幸試了少許，白蘿蔔已經煮得很入味，清甜美味，底下的金華火腿湯汁更是一絕，想不到在西餐廳能夠學到如此正宗上海風味的湯汁，算是一個驚喜。白昆布就沒什麼味道，純粹提供一些脆脆的口感。
評分：8.5/10

貴釀酒（$200）🍸
我在這時選擇了點一杯日本貴釀酒送下一道牛肉，味道甜美，酒精濃度低，正適合我這種初學者。

Garden’s Laugh
Wagyu beef, celeriac, crosne, black truffle
熊本和牛配黑松露、芹菜及甘露子🥩
雖然沒有特別說明是那一個級數的和牛，但從侍應端上來的和牛賣相來看，美麗的雲石花紋遍布整塊牛肉，我估計起碼也是A4級數。
侍應在我面前緩緩倒下黑松露醬汁，然後拿出木盒內的黑松露，在我面前刨下，以和牛微弱的溫度提升黑松露的香氣。芹菜融合在底層的薯蓉中，味道不算突出，不過還好，因為我其實不喜歡吃芹菜。

甘露子是最近西餐廳很喜歡用的食材，我想是因為賣相特別以及食材不常用，能更增添貴氣，味道就像根莖類蔬菜，爽脆但味道不濃，有點像淮山。
不過配菜是其次，因為主角的和牛實在太吸引了，牛肉能夠輕易切開，真正可以做到入口即溶，外層大少許焦香更添香氣，令人食慾大增。雖然有一般日本和牛的通病，牛肉味道不夠濃，但選用的熊本和牛味道比一般牛肉濃郁，加上肉汁豐富，令我十分享受，這是一塊真真正正高質素的牛肉。
評分：9.5/10

Garden’s Laugh
Argentina beef, horenso, parsnip, smoked sardine, roasted onion and black truffle
朋友的主菜也是牛肉，但不是日本牛，而是阿根廷牛，配搭的醬汁有少許不同但大同小異，也有配黑松露，相對我的牛肉來說牛味更濃郁，但脂肪就差得遠了，不過也是不錯的牛肉。
評分：8/10

Without Lola
Caldoso rice, chipirones, cecina
這道菜式是廚師向其祖母蘿拉的致敬菜式，也是餐廳的招牌結尾菜式，烏賊、西班牙火腿、鮑魚湯飯。

侍應首先在旁邊給我們看一看裝在一個充滿原始氣息、長得有點似椰子的砂鍋內的湯米飯，然後分開兩碗給我們。
雖然其貌不揚，但這碗湯米飯是我吃過的最美味的湯飯，先是一陣海鮮的香味撲鼻而來，熱湯充滿了海鮮的鮮味，米飯也充分吸收了湯的美味，每一口也充滿了海鮮的精華，非常幸福，叫人一口接一口欲罷不能。
份量是小半碗，很快的吃完了，正有點欲求不滿時，侍應走過來問：「你們想在添一碗嗎？」
我當場呆了，心想居然有這麼好的事情，我只問了一句：「當真的嗎？」
朋友已經代答：「我們絕對不會說不。」
所以一人添了小半碗，再一次享受這份美味，吃得舔舔脷，現在份量就剛好了，很滿足。
評分：10/10

It never happened
Japanese Apple, lemon balm, Sherry vinegar, walnut
日本青蘋果🍏、檸檬葉、雪梨🍐醋及核桃
這款只有我的套餐才包的甜品是用來清口腔的青蘋果甜品，圓柱形的甜品底層是合桃碎及雪梨醋，中間是日本青蘋果慕絲，面層是青蘋果薄脆，整個甜品味道清新，但是整體口味偏酸，真是純粹用來清口腔，為下一道菜做準備。
評分：7/10

We both loved it
Nerikiri wagashi, guji single origin coffee, honeycomb
和菓子配咖啡雪糕
最後真正的壓軸甜品上枱時賣相非常精美，一粒綠色的和菓子在中央，像一朵盛放燦爛的菊花。
一輪拍照之後正式開吃，正當我以為視像和菓子一樣應該是軟綿綿的時候，叉子叉下去居然應聲而裂，如此美麗賣相的和菓子居然是朱古力脆皮，真是出乎意料。內涵是流心咖啡cream雪糕，咖啡味道的濃郁，令人醒神，但朱古力因為是白朱古力的關係味道偏甜，賣相比味道更好。
評分：8/10

Tea 綠茶（$88）
為了最後的送茶小食，專登叫了一杯綠茶，茶具也貫徹餐廳主題是＂連貫無限＂，橢圓形的杯子花紋是無間斷的山水，完全可以連在一起，由墨爾本的藝術家製造，每隻杯子是都是全人手彩繪，每一隻都是獨一無二的。茶具是不錯，但綠茶味道只是普通，這個價錢有點小貴。

Petit fours
牛蒡糯米糍
流心朱古力
專登配了綠茶，但結果不如人意，最後的餐後小點分別是牛蒡糯米糍及流心朱古力。
牛蒡糯米糍的紅色餡是普通甜甜的豆沙餡，配一條牛蒡方便用手拿起，但其實味道並不夾，牛蒡的爽脆口感也和糯米糍的口感不合，有點失望。
侍應在介紹朱古力是廚房出了意外，很大聲地跌了盤子，這樣一打攪，侍應忘了介紹朱古力的口味，入口只是博博的趣朱古力外層，內餡全是留心的，不過味道很奇怪，不知道是什麼口味，絕對稱不上好吃。
評分：5/10

總括來說，餐廳用料名貴刁鑽，這頓飯物有所值，廚師烹飪功力也很好，值得這一粒星。調味方面偏重口味，但有麵包配合就冇問題。唯一失色之處是甜品環節，如果能有所提升就十全十美了。
總評分：8.5/10

(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

用餐途徑

堂食

macninee

等級2

15

0

⭐️Five-course lunch 🍽with add-on five raw seafood selection-先上raw seafood selection，5款新鮮刺身配搭5種不同醬汁，每一啖都帶來味覺衝擊，必叫🙌🏻-💁🏻‍♀️Five-course lunch▫️油甘魚腩▫️日本大根▫️黑毛豬 / Sea bass▫️湯飯▫️甜品▫️依個西班牙菜x日本菜fusion lunch，每個course都令人十分滿足😋🐟滿滿油脂嘅油甘魚腩配搭特調sauce及甜椒仔，口感清新又唔會搶走油甘魚腩嘅鮮味～🐷黑毛豬肉嫩口，紅棗蓉/南瓜蓉嘅配搭亦十分特別☺️🍮甜品以茶碗蒸為概念，敲碎上層嘅白朱古力薄脆，將🥄匙羹一口氣𢳂到底，連中層布甸、底層海鹽雪榚🍨及whiskey🥃一齊放入口，口感層次味道滿足感我比滿分💯-🥖麵包方面有燕麥、紫菜同核桃三款口味，配搭海鹽、魚子同開心果三款味道牛油🧈～開心果味牛油味道好出，不過我都係偏好核桃麵包配海鹽味牛油☺️

更多

⭐️Five-course lunch 🍽
with add-on five raw seafood selection
-
先上raw seafood selection，5款新鮮刺身配搭5種不同醬汁，每一啖都帶來味覺衝擊，必叫🙌🏻

-
💁🏻‍♀️Five-course lunch
▫️油甘魚腩▫️日本大根▫️黑毛豬 / Sea bass▫️湯飯▫️甜品▫️
依個西班牙菜x日本菜fusion lunch，每個course都令人十分滿足😋
🐟滿滿油脂嘅油甘魚腩配搭特調sauce及甜椒仔，口感清新又唔會搶走油甘魚腩嘅鮮味～

🐷黑毛豬肉嫩口，紅棗蓉/南瓜蓉嘅配搭亦十分特別☺️

🍮甜品以茶碗蒸為概念，敲碎上層嘅白朱古力薄脆，將🥄匙羹一口氣𢳂到底，連中層布甸、底層海鹽雪榚🍨及whiskey🥃一齊放入口，口感層次味道滿足感我比滿分💯

-
🥖麵包方面有燕麥、紫菜同核桃三款口味，配搭海鹽、魚子同開心果三款味道牛油🧈～
開心果味牛油味道好出，不過我都係偏好核桃麵包配海鹽味牛油☺️

(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

用餐途徑

堂食

catherine.b.duan

等級4

177

1

Ando做的是西班牙和日本融合料理，主厨Augstin Balbi是阿根廷人，曾在日本学艺。Ando很注重细节，无论是餐厅装饰、菜品装盘、食材搭配、味道、服务、连出门赠送的小礼品，无不体现餐厅之用心。新晋1星绝对应得。这次吃的是情人节套餐，2022HKD 8道。整套菜单简短不拖沓，味道扎实每道菜都没毛病。菜式打的是安全牌，在安全的基础上精钻细节，每道菜的味道都经得起推敲。推荐来尝试，但个人认为有些太四平八稳了，没有菜让我有“哇哦”的感觉。服务异常的好，临走时还送了一个巨大的爱心礼盒，里面包括一个蜡烛、一盒火柴、一份cookie、两个茶包。贴心又sweet。——————入座每人一杯on house的香槟，我因为不喝酒，offer了一瓶免费的 kimino yuzu sparkling juice。【Japanese OYSTER, mikan sorbet, shiso】整套菜单以来自日本福冈的生蚝开场，搭配蜜柑冰沙和紫苏，酸酸甜甜有点鲜～喜欢。【Five RAW SEAFOOD selection】5道鱼生。开始前每位客人先选一副自己喜欢的筷子。1、西班牙红虾搭配虾油、山椒叶子

更多

Ando做的是西班牙和日本融合料理，主厨Augstin Balbi是阿根廷人，曾在日本学艺。

Ando很注重细节，无论是餐厅装饰、菜品装盘、食材搭配、味道、服务、连出门赠送的小礼品，无不体现餐厅之用心。新晋1星绝对应得。

这次吃的是情人节套餐，2022HKD 8道。

整套菜单简短不拖沓，味道扎实每道菜都没毛病。菜式打的是安全牌，在安全的基础上精钻细节，每道菜的味道都经得起推敲。

推荐来尝试，但个人认为有些太四平八稳了，没有菜让我有“哇哦”的感觉。

服务异常的好，临走时还送了一个巨大的爱心礼盒，里面包括一个蜡烛、一盒火柴、一份cookie、两个茶包。贴心又sweet。

——————

入座每人一杯on house的香槟，我因为不喝酒，offer了一瓶免费的 kimino yuzu sparkling juice。

【Japanese OYSTER, mikan sorbet, shiso】整套菜单以来自日本福冈的生蚝开场，搭配蜜柑冰沙和紫苏，酸酸甜甜有点鲜～喜欢。

【Five RAW SEAFOOD selection】5道鱼生。开始前每位客人先选一副自己喜欢的筷子。

1、西班牙红虾搭配虾油、山椒叶子等，酱汁味道覆盖了红虾本身的味道。

2、平鱼搭配甜醋和绿色辣椒

3、帆立贝搭配酒酿spice，很意外是甜口

4、鲈鱼搭配葱姜汁，有点中国味道

5、tuna akami 搭配烟熏酱油，浓郁好吃。

这道整体摆盘十分吸睛，味道ok，但吃不出生鱼的鲜美了。5道酱汁都有些油腻，口感间拉不出差距。

【面包】三种来自西班牙的面包搭配三种不同的黄油，分别是海盐、鱼子、和开心果口味。

【LOBSTER, Kristal caviar, parsnip】xo海鲜酱龙虾搭配鱼子酱，一旁还附有一份龙虾蘑菇。鲜美好吃。

【KINKI, sakura ebi consome, broccoli】铁板烧喜知次，搭配西兰花泥、樱花虾和樱花虾汤。kinki外皮非常清脆。

【Kumamoto WAGYU BEEF, humita pumpkin, black garlic】熊本和牛，酱汁、黑松露、和牛肉，质地、口感、味道之间的搭配非常和谐。

【Caldoso RICE, chipirones, cecina】西班牙海鲜汤饭，米用的是北海道的梦美人米，当中烩海参、鲍鱼、干贝、西班牙腌牛肉。非常的buttery，一人一小份，感觉不够吃，再来两碗都可以。

【LYCHEE, rose, blackberry】荔枝冰沙，搭配玫瑰花瓣cream，佐贺及熊本的草莓，海绵蛋糕。搭配经典、食材讲究、做法细腻，是该有的味道，但细品之下，又多了那么说不清的一点点。喜欢。

【DULCES, mignardises】最后以糖渍牛蒡糯米糍和爆汁巧克力收尾，巧克力外壳非常轻薄，搭配里面的酒汁，爽口不甜腻。

(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

用餐途徑

堂食

人均消費

$2300 (午餐)

bobochan111503

等級4

485

0

Michelin ⭐️.Head chef👨🏻‍🍳係阿根廷人🇦🇷，不過喺日本🇯🇵逗留左一段長時間，所以佢創造嘅菜式都係fusion日式，which係我好鍾意嘅fusion style😍，因為我覺得日式fusion嘅菜式味道都清啲，所以冇咁滯😋.我哋揀咗5-course lunch，但後就on top再架左selection of 5 kinds of seafood🍣，五款刺身包括西班牙紅蝦🦐、石桓鯛魚、白帶魚、帆立貝同埋吞拿魚赤魚，五款刺身都好新鮮，仲分別有五種好分明嘅調味🤩，一嚟就已經wow到我😲，仲覺得係成餐飯最好食嘅嘢添😋，所以一定要supplement呢個呀👍🏻.第一個course係野生油甘魚，油脂超勁😳，肉質好滑，細細粒嘅燈籠甜椒🌶一啲都唔辣，甜得來帶少少苦，幾得意.佢哋係食完第一個course先上麵包🥖，麵包有三款，有Cereal 、seaweed 同walnut，我自己就最鍾意食紫菜味，不過啲包都唔係重點，反而係啲牛油🧈，牛油有海鹽味、魚子味同開心果味，我覺得海鹽同埋開心果味都勁正🤤，為咗食牛油，搞到食多咗麵包🥯.第二個course係日本大根🥕，大根好淋好入味，上面就有炸

更多

Michelin ⭐️
.
Head chef👨🏻‍🍳係阿根廷人🇦🇷，不過喺日本🇯🇵逗留左一段長時間，所以佢創造嘅菜式都係fusion日式，which係我好鍾意嘅fusion style😍，因為我覺得日式fusion嘅菜式味道都清啲，所以冇咁滯😋
.
我哋揀咗5-course lunch，但後就on top再架左selection of 5 kinds of seafood🍣，五款刺身包括西班牙紅蝦🦐、石桓鯛魚、白帶魚、帆立貝同埋吞拿魚赤魚，五款刺身都好新鮮，仲分別有五種好分明嘅調味🤩，一嚟就已經wow到我😲，仲覺得係成餐飯最好食嘅嘢添😋，所以一定要supplement呢個呀👍🏻

.
第一個course係野生油甘魚，油脂超勁😳，肉質好滑，細細粒嘅燈籠甜椒🌶一啲都唔辣，甜得來帶少少苦，幾得意

.
佢哋係食完第一個course先上麵包🥖，麵包有三款，有Cereal 、seaweed 同walnut，我自己就最鍾意食紫菜味，不過啲包都唔係重點，反而係啲牛油🧈，牛油有海鹽味、魚子味同開心果味，我覺得海鹽同埋開心果味都勁正🤤，為咗食牛油，搞到食多咗麵包🥯

.
第二個course係日本大根🥕，大根好淋好入味，上面就有炸白昆布，蟲草花，同醃左60個月嘅ham🥓，ham嘅味道好突出，不過就會有少少🤏🏻姐左蘿蔔嘅青甜味

.
第三個course有兩個選擇，有sea bass🐟同埋黑毛豬🐖，我哋就每人揀咗一樣，sea bass 好食在於個sauce，sauce係ginger sauce，highlight係用左青檸皮🍋，少少酸味，感覺好fresh，另外黑毛豬煮到半熟，肉嫩，有豬味，另外一部份就造成臘腸，係好唔同嘅味道，係臘腸嘅鹹味，另外紅棗做出黎嘅sauce亦都好突出😊

.
下一個course係一個湯飯🥣，用嘅係北海道米🍚，啲米軟熟又彈牙🤤，好正，另外仲有少量嘅海鮮，係會想再食多啲

.
甜品勁特別，係甜品版嘅茶碗蒸🥚，入面有甜嘅蛋布甸，入邊收埋咗海鹽雪糕🍦再加上hibiki響嘅whiskey🥃，再加埋面頭嘅橙皮🍊白朱古力🍫脆脆，撈埋一齊嚟食有多重味道同口感，好好食😋

.
最後嘅petite four，有一個糖漬牛蒡糯米糍，呢個我就真係唔係好識欣賞，特別係條牛蒡🤫不過另外嘅朱古力ganache🍫就幾正，入面有流心嘅gin🥃，最特別嘅係仲有紫蘇葉味，係我最鍾意嘅紫蘇葉啊🤩，好日式好特別

(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

用餐途徑

堂食

JayLowe

等級3

46

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

更多

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。)

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

2020-12-11

用餐途徑

堂食

人均消費

$1000 (午餐)

慶祝紀念

生日

推介美食

Harriet Hunter

等級4

588

0

My friend used to love Haku (where this chef used to work), so this is my second time at Ando. First time was dinner, this time- lunch. There were 2 options for set lunch. We ordered both. Food was basically the same as dinner, but half the price. Particularly noteworthy was the Japanese Suzuki (fish option on cheaper set) which I thought tasted even better than the fish option on the more expensive set. The skin was SOOO light and crispy; texture of the meat was soft and tasty. Even the bits of

更多

My friend used to love Haku (where this chef used to work), so this is my second time at Ando. First time was dinner, this time- lunch. There were 2 options for set lunch. We ordered both. Food was basically the same as dinner, but half the price. Particularly noteworthy was the Japanese Suzuki (fish option on cheaper set) which I thought tasted even better than the fish option on the more expensive set. The skin was SOOO light and crispy; texture of the meat was soft and tasty. Even the bits of turnip (which I don’t normally like) as garnish tasted good. The other dish I loved was the rice. It was served in some yummy broth, texture was lighter than risotto. It came with bits of beef and scallops, very well matched. I think what makes a great chef is the ability to make you enjoy and savor ingredients that u don’t normally like.

(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

用餐途徑

堂食

h0410232

等級4

1.4K

0

Agustin Balbi在香港成名於海港城的Haku, 作為一個阿根廷人煮日本菜已夠驚奇, 更何況是在主理一家Hi-End而走割烹路線的高級食肆. 在Haku期間, Agustin為餐廳和本身贏了不少獎狀, 只是Haku嚴格來說並非自己的純品牌, 而是附上了柏屋主理人松尾英明先生的名字. 今次Jia找了Agustin為Ando打骰, 主打的當然是日本和西班牙的Fusion菜, Set Menu的價錢定位比Haku的更商宜, 五百多六百元就有一個四道菜的午餐, 而六道菜的則是八百多元.我吃的是八百多元的六道菜午餐, 頭盤分別是鮑魚及牛肉他他, 前者上面舖滿了由昆布醬汁凝固而成的啫喱, 味道咸香. 口感軟綿綿和彈牙的鮑魚一起吃, 對比與反差甚為有趣. 後者沒有添加太多油, 比其他的口感更實在, 上面舖上的是炸脆白昆布, 同樣是口感對比度高的前菜. 湯品是西班牙傳統的Ajoblanco, 也就是杏汁凍湯, 在這傳統上加上紅蝦, 海葡萄, 青葡萄, 蒽油以及蝦油, 清新的杏香, 紅蝦和蝦油的海洋風, 還有青葡萄的酸甜結合, 比傳統的更為複雜而多層次.主菜三道中的和牛最為矜貴, 以A4級的鹿兒

更多

Agustin Balbi在香港成名於海港城的Haku, 作為一個阿根廷人煮日本菜已夠驚奇, 更何況是在主理一家Hi-End而走割烹路線的高級食肆. 在Haku期間, Agustin為餐廳和本身贏了不少獎狀, 只是Haku嚴格來說並非自己的純品牌, 而是附上了柏屋主理人松尾英明先生的名字. 今次Jia找了Agustin為Ando打骰, 主打的當然是日本和西班牙的Fusion菜, Set Menu的價錢定位比Haku的更商宜, 五百多六百元就有一個四道菜的午餐, 而六道菜的則是八百多元.

我吃的是八百多元的六道菜午餐, 頭盤分別是鮑魚及牛肉他他, 前者上面舖滿了由昆布醬汁凝固而成的啫喱, 味道咸香. 口感軟綿綿和彈牙的鮑魚一起吃, 對比與反差甚為有趣. 後者沒有添加太多油, 比其他的口感更實在, 上面舖上的是炸脆白昆布, 同樣是口感對比度高的前菜. 湯品是西班牙傳統的Ajoblanco, 也就是杏汁凍湯, 在這傳統上加上紅蝦, 海葡萄, 青葡萄, 蒽油以及蝦油, 清新的杏香, 紅蝦和蝦油的海洋風, 還有青葡萄的酸甜結合, 比傳統的更為複雜而多層次.

主菜三道中的和牛最為矜貴, 以A4級的鹿兒島黑毛和牛烤成, 油脂度豐富, 醬汁是西班牙傳統的紅椒汁, 味道甜中帶甘, 辣度不太強, 加起來有味道很活潑. 另一道的日本鱸魚煎起來外皮香脆, 而內裡肉質結實, 魚香味豐富所以用上鳳尾魚煮成的汁, 就是鮮上加鮮的表現, 另外的青醬對我來說就有點可有可無. 印象最深刻的反而是最”下欄”的豬腳, 六小時的慢煮將皮和肉融化在一下, 膠原感很重, 重得如啫喱一樣. 加上高湯和蘿蔔, 豬腳的味道集中但沒有羶味和雜味, 很原綷的一道主菜.

割烹的尾聲一定要有飯, Agustin將西班牙傳統的湯飯改良, 飯種改成北海道的夢美人米, 加上由Dry-Aged了六十天的牛肉熬製而成的高湯, 以及帶子作配料, 味道比外表的濃重得多, 咸香但不會令我抗拒. Agustin很有自信地將他在日本和香港經歷過的, 與他家鄉的傳統結合起來, 這就是我最欣賞的地方.

(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

用餐途徑

堂食

tvg_ryan

等級3

55

0

這家餐廳最初令我感興趣是主廚的背景，一個西班牙鬼佬廚師，走去日本闖盪，最後就嚟左香港發展，順理成章就係西班牙X日本Fusion料理，但老實講日系西餐就唔係咩新玩意，對佢既特色我係有所疑問，不過一試就師傅明白了如果日本料理是著重食材本身的味道，那這裡每道菜都用上大量唔同元素去構築，增加口感上的變化，亦都令味道的層次更複雜，我會形容係用西餐方式呈現的懷石料理，在一些配搭上和細節位都滲透著和風的特色，係比想像中有趣，待他日換餐牌會想再去一次今次試的是full menu的EXPERIENCIA($888)首先前菜是滷製了的鮑魚，將出汁做成啫喱狀，最初已經用重口味去做impact不在menu上的茶碗蒸，好似蒸水蛋(笑)，加上菇菌類有秋天的感覺西班牙杏汁凍湯，甜美的半生熟蝦肉，另外有些果仁增加口感，頭幾道菜都很colorful有Table side服務(！) ，這是來自華倫西亞地區千年橄欖樹的橄欖油，據聞一年出產大約400支云云，after taste有點辛口講完一輪都忘記得七七八八(汗)，麵包好像是來自加泰隆尼亞，個人比較喜歡配來自北海道的牛油，因為加了赤麵豉所以帶點咸香豬蹄拆肉肉炸豬皮粒，啖啖

更多

這家餐廳最初令我感興趣是主廚的背景，一個西班牙鬼佬廚師，走去日本闖盪，最後就嚟左香港發展，順理成章就係西班牙X日本Fusion料理，但老實講日系西餐就唔係咩新玩意，對佢既特色我係有所疑問，不過一試就師傅明白了

如果日本料理是著重食材本身的味道，那這裡每道菜都用上大量唔同元素去構築，增加口感上的變化，亦都令味道的層次更複雜，我會形容係用西餐方式呈現的懷石料理，在一些配搭上和細節位都滲透著和風的特色，係比想像中有趣，待他日換餐牌會想再去一次

今次試的是full menu的EXPERIENCIA($888)

首先前菜是滷製了的鮑魚，將出汁做成啫喱狀，最初已經用重口味去做impact

不在menu上的茶碗蒸，好似蒸水蛋(笑)，加上菇菌類有秋天的感覺

TO NECA'S HOUSE

西班牙杏汁凍湯，甜美的半生熟蝦肉，另外有些果仁增加口感，頭幾道菜都很colorful

有Table side服務(！) ，這是來自華倫西亞地區千年橄欖樹的橄欖油，據聞一年出產大約400支云云，after taste有點辛口

講完一輪都忘記得七七八八(汗)，麵包好像是來自加泰隆尼亞，個人比較喜歡配來自北海道的牛油，因為加了赤麵豉所以帶點咸香

OVER AND OVER AGAIN

豬蹄拆肉肉炸豬皮粒，啖啖肉之餘有多重的口感

A4熊本和牛，肉味和油脂都好平衡，不過那些配菜bananna shallot好搶鏡，煮熟的長蔥好鮮甜，跟和牛一齊食口感好豐滿

懷石料理去到最後都係要有飯，這裡用一個西班牙海鮮飯變奏的泡飯做結尾，好足料，鮮味十足

WE BOTH LOVED IT

手作的和菓子甜品，外表是和式但內裡是卻是熱情果餡，而底下的朱古力脆脆增加左口感

最後的petit four

(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

2020-10-22

用餐途徑

堂食

人均消費

$1028 (午餐)