Opened in July 2020 with JIA Group and gaining one Michelin star barely six months after opening and retaining the coveted Michelin star for its second year running, Chef Agustin is the first Argentinian chef to be given a MICHELIN star in Asia where his cuisine at Andō is based on his Spanish ancestry and his training in Japan.
Andō is derived from Chef Agustin’s Latin surname Ferrando, which means “relief” in Japanese, while “-ing” is the verb participle used to indicate the act of performing in the present in Spanish.
- 0.1 Andō Tasting Menus
- 0.2 TARDES EN PALERMO (Afternoons in Palermo)
- 0.3 QUE RARO ESTE FLAN (What’s Wrong with This Flan)
- 0.4 DEPARTIR (Departure)
- 0.5 CIEN AÑOS NO SON NADA (Hundred Years are Nothing)
- 0.6 MEDIO MUNDO (Half World)
- 0.7 RISAS DEL JARDIN (Garden’s Laugh)
- 0.8 SIN LOLA (Without Lola)
- 0.9 MI DOMINGO FAVORITO (My favourite Sundays)
- 1 How does it cost for a lunch at Andō?
- 2 How does it cost for a dinner at Andō?
Andō Tasting Menus
Chef Agustin’s passion for cooking was sparked at his grandmother’s dinner table, where happy childhood recollections of his late Lola’s homemade delicacies influence much of his personal cuisine at Andō.
The modern tasting menus are rich in intricacy and depth, nodding to Agustin’s ancestral heritage while honoring the regions in Japan that molded his skills.
Andō’ uses a unique interactive dining format that encourages customers to trust the chef to guide them through the seasonal cuisine of his choice without the conventional printed menus on the table.
You get to leave the fate of your meal in the hands of Chef Agustin with every meal richly recounted and rooted in the beloved memory of his unconventional culinary journey, and new recipes include:
TARDES EN PALERMO (Afternoons in Palermo)
Named after the largest neighborhood and hot destination in Buenos Aires, where Chef Agustin began his training in a Nikkei restaurant, Osaka Buenos Aires.
This course features French Blue lobster, cauliflower, Kristal caviar, Spanish plankton, baby peppers for the sweet notes and a roasted piquillo pepper sauce for a deep umami flavour.
QUE RARO ESTE FLAN (What’s Wrong with This Flan)
Inspired by Chef Agustin’s afternoons playing football with his friends, after which he would enjoy a snack of sweet, homemade flan, Agustin showcases a savory version of this nostalgic treat with Japanese Ama Ebi, which is steamed in chawanmushi egg custard with umami from clams.
Agustin traveled to Japan to learn how to prepare and cook seafood, a significant step in his culinary path. DEPARTIR is a representation of his Japanese experiences, with a seasonal fish cured with black olive salt, seasoned with mirin and soy sauce, and crispy battera kombu.
Otsukuri is a raw fish course in a traditional Japanese high-end Kaiseki meal that demonstrates one of the five Japanese major methods. While this course is not an Otsukuri dish because Ando is not a traditional Japanese restaurant, Agustin’s travel and experience in Japan has inspired this tribute-style dish.
CIEN AÑOS NO SON NADA (Hundred Years are Nothing)
The sourdough and brioche bread selections are said to be deserving of their own course in Andō. Presented with a one-of-a-kind trio of salted butter, white sesame butter, and seaweed butter, you are also provided with exclusive Spanish olive oil made from over 1000-year-old trees.
MEDIO MUNDO (Half World)
Served with white beans, tocino ahumado (Spanish Smoked Bacon) and Japanese nameko mushrooms cocido, this line-caught seabass course is named after the fishing net that Agustin used to fish with his father on their summer break and the fish is prepared according to Agustin’s training in Japan.
RISAS DEL JARDIN (Garden’s Laugh)
Agustin often spent Sundays having asados (grilled meats) in the back garden with his family and friends as a child. This course is a homage to Agustin’s love for grilled meats by featuring his country’s Argentinian Hereford beef that has been dry-aged for 21 days, paired with seasonal Japanese mountain vegetables and served with a rich, vegetable beef sauce.
SIN LOLA (Without Lola)
This is Chef Agustin’s take on Spanish arroz caldoso. Sin Lola is a loving tribute to his late Spanish grandmother, Lola, who often made this for lunch after school and inspired him to pursue his culinary career.
This heartwarming course is a signature at Andō with its latest winter recipe that highlights Hokkaido yumepirika rice with Brittany blue lobster, Cecina, snow crab and chilli.
MI DOMINGO FAVORITO (My favourite Sundays)
Engaging all five senses, from sight to touch, Andō presents a delightful display of garrapiñada, maple syrup, caramelized pecans, and nuts. This dessert mixes the Japanese technique of wagashi with Chef Agustin’s childhood memory of garrapiñada.
How does it cost for a lunch at Andō?
Lunch is priced at HK$788 for 5-course, and HK$988 for 6-course.
Andō is currently offering three types of menu for lunch service.
How does it cost for a dinner at Andō?
Dinner is priced at HK$1,888 for 6-courses and HK$2,488 for 8-course
All prices are subject to an additional 10% service charge plus 1% carbon tax.
Image courtesy of Andō.