Ando: New-style Japanese cuisine with Argentinian flavours
- Dishes here are seasonal such as ‘Like Home’, which features abalone, hanaho menegi, celery and hijiki seaweed
Chef Augustin Balbi fuses his Argentinian heritage with his experience of living in Japan to produce new-style cuisine. In fact, “Ando” means “doing” in Spanish and “comfort” in Japanese. The decor is minimal and in dark hues, with the spotlight on the brightly lit open kitchen.
There are two set dinner menus of seven or eight courses. Dishes are seasonal; recent items have included Like Home, featuring abalone, hanaho menegi, celery and hijiki seaweed, while Departure is a selection of raw seafood set in small pentagon-shaped white dishes that highlight the ingredients. Dessert was dark chocolate and passion fruit and caramel and wagashi beans. Wine pairing is recommended.
Contact details
1/F Somptueux Central, 52 Wellington Street, Central
9161 8697 (messages only)
Signature dishes
Departure – five types of raw seafood selection
