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2020-12-13
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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 re
Owl nest Dai Dai Ale
$98
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Departure
$280
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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
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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
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Over and over again
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Half world
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Afternoon in the field
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Sin Lola
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Antonia is coming
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mont blanc
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Petit fours
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- 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.
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