Andō

At Andō, we offer innovative cuisine that defies labels and genres, in a form of a tasting menu that expresses Chef Agustin’s unorthodox culinary voyage — a living tale woven with threads of heritage and adventure.

Our cuisine unifies the flavours he grew up with and the flavours he learnt and experienced very far from home in Asia. Central to his inspiration are fond memories at his grandmother's kitchen: a place of generosity, genuine hospitality and happiness. These deeply ingrained sentiments, combined with his professional training in Japan create the basis of the unique culinary experience that we aim to deliver to our guests every day.

Using elements from Spanish and Japanese cuisine, while exploring the origin of ingredients and their societal connections, we tell a story that is rooted in our respect for traditions and the vision of an innovative future.

在 Andō，我們主打突破標籤界限的創新佳餚，以品嚐菜單的形式呈現主廚 不拘一格的烹飪之旅 — 一段文化與探險交織在一起的生動故事。

我們的料理融合了他成長過程中熟悉的風味，以及他在亞洲遠離家鄉學到和體驗到的風味。他的靈感源自於在祖母廚房裡的美好回憶：一個充滿慷慨、真誠好客和幸福的地方。這些根深蒂固的情感，加上他在日本的專業培訓，便是我們每天致力為客人打造獨特烹飪體驗的基礎。

我們利用西班牙和日本美食的元素，同時探索食材的起源及其與社會的關係，講述一個植根於我們對傳統的尊重和創新未來願景的故事。

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Following our successful collaboration in Taipei with the two MICHELIN-starred .tw ( #22 on Asia’s 50 Best Restaurants 2024), we are thrilled to announce the arrival of Chef and his team at Andō on 4 September for an exclusive one-night-only dinner.

Logy stands out as an exceptional restaurant celebrated for its Japanese-Taiwanese cuisine, showcasing Asian flavours through the use of local ingredients and fresh Hokkaido catches, a philosophy that resonates with our own concept, which marries Chef ’s Japanese culinary roots with Spanish influences. The opportunity to unite with such like-minded professionals fills us with anticipation as we look forward to the exploration of shared culinary threads and unique nuances that define our gastronomic journeys.

Bookings are now open; visit the link in our bio to make a reservation.

繼我們在台北與米芝蓮二星餐廳@logy.tw（2024 年「亞洲50 最佳餐廳」名列第 22 名）成功舉辦合作晚宴後，我們很高興地宣布主廚@ryogotahara_logy 及其團隊將於9 月4日親臨Andō，與我們攜手為您帶來一場僅限一晚的獨家晚宴。

Logy 餐廳擅長透過使用當地食材和新鮮的北海道漁獲，同時結合日本料理烹飪手法巧妙地展現亞洲風味。這與Andō的理念產生共鳴，主廚@agux1988 將自己日本與西班牙的烹飪背景融為一體，為各位打造令人意想不到的風味。這次機會讓我們能與志同道合的朋友合作，非常期待一起探索定義我們各自烹飪之道的共同理念和獨特差別。

現已開放預訂；請點擊我們 bio中的連結訂座。

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Adorning the wall of Andō's kitchen is a colourful painting by Chef 's beloved son, . This artwork imbues a playful and cosy charm to the space, capturing the essence of a familial connection.

Andō廚房的牆上掛著一幅由主廚@agux1988 的兒子@lucasbalbi46 創作的畫作，色彩繽紛。這件作品為空間增添了俏皮的氣息和溫馨的魅力，捕捉了家庭之間聯繫的精髓。

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Captivated by Southern Spain's cuisine and Japanese ingredients, we present Hand-Dived Hokkaido Scallops served with Japanese fruit tomatoes. Unlike their tangy counterparts, these tomatoes boast a delightful sweetness, enhancing the overall balance of flavours in the dish. Completing this culinary creation is an appetising cucumber and wasabi sorbet, perfect for warm summer days.

被西班牙南部美食和日本食材所吸引，我們呈獻北海道帶子搭配日本水果番茄。與日常番茄酸澀的味道對照，這款蕃茄具有迷人的甜味，提升了菜餚的整體平衡。最後搭配清爽開胃的青瓜和山葵雪葩，非常適合在炎熱的夏日享用。

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Sourced from Japan, our Suzuki is cooked “a la plancha,” resulting in a delicate crispiness of the skin. It is accompanied by roasted seasonal peppers, baby paprika, peanut sauce, and chilli, showcasing colourful flavours that demand meticulous technique and thoughtful preparation.

源自日本南部的鱸魚以「a la plancha」— 一種用高溫少油的烹調方法，使魚皮變得脆嫩可口。搭配烤時令彩椒、紅甜椒、花生醬汁及辣椒、展現出色彩繽紛的風味，極需細緻的技術和周到的考量。

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Continuing our event series, we are delighted to announce the arrival of our friends from in Kanazawa, Japan, for a special dinner event on 7 & 8 August at Andō. Their visit presents an exciting opportunity to further explore their expertise in Ishikawa’s terroir and traditions and discover innovative ways to incorporate these elements into our event menu. We are excited to showcase the results of our exploration, creating dishes that reflect our unique styles while incorporating local adaptations.

Bookings for the event are now open; visit the link in our bio to make a reservation.

繼我們的一系列合作活動，我們很高興地宣布 餐廳的的朋友們將從日本金澤來到 Andō，於8月7日及8日舉辦一場特別的晚宴。他們的到訪為我們提供了一個珍貴的機會，進一步探索他們對石川地區和其傳統的認識，並發掘將這些元素融入我們活動菜單的創新方式。我們迫不及待地展示我們的探索成果，創造出反映我們獨特風格的菜餚，同時融入本地特色。

現已開放訂座；請點擊 bio 中的連結進行預訂。

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A renewed variation of our Argentinian Angus beef sourced from Cabañas Monvale, the finest cattle farm in Buenos Aires province. This dish is a recreation of Chef Agustin’s cherished childhood Sundays, where asado, a specific cut of the ribs cooked on the bone until tender, brought friends and family together. As his father fired up the grill at noon, the scent of charcoal mingled with rosemary, signalling the imminent sounds of laughter and joy filling the garden. Now served with Salicornia, celtuce, black olives, and a sauce made with Mirasol chile, this dish captures the warmth and joy of those treasured moments.

圖中的阿根廷安格斯牛肉菜餚是最新的版本，依舊源自布宜諾斯艾利斯地區最好的牧場 Cabaña Mombale。這道菜是對主廚 Agustin 童年美好回憶的重新詮釋，每逢星期日，他與家人和朋友團聚享用 asados（牛肋骨的特定部位，連骨烤至軟嫩）。午間時，他的父親便點燃燒烤爐，木炭和迷迭香的香氣在空中交織，預示著歡聲笑語即將充斥花園。現時，這道菜配以海蘆筍、萵筍、黑橄欖和 Mirasol辣椒製成的醬汁，完美地捕捉了那些珍貴時刻的溫暖和歡樂。

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On 17 July, Chef and our team will visit Tokyo for a special collaboration dinner event with Chef-owner at his two-Michelin-starred restaurant, Crony. We are excited about this delightful evening with friends, where we can come together to share our passion for cuisine. Through mindfully curated flavours, we express our gratitude to the planet for blessing us with such exquisite produce.

7 月 17 日，主廚 和我們的團隊將前往東京，與主廚兼創辦人 在米芝蓮二星級餐廳 Crony 舉辦特別晚宴活動。我們很高興能與朋友們度過這個美妙的夜晚，共聚分享我們對美食的熱情。透過精心設計的風味，向地球表達我們的感激之情，感謝大自然賜給我們如此美味的食材。

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Today, we celebrate the fourth anniversary of Andō. Time has flown by in the blink of an eye, yet our dream and passion remain the same.

We are truly humbled by the overwhelming support we have received on this journey. Thank you for accompanying us on this rewarding and, at times, challenging path of growth and discovery. We will continue to devote ourselves to what we do best — embracing the process of constant learning and evolution. As we move forward, we are excited to transform newfound knowledge and treasured traditions into flavours that connect us to our roots. Through our culinary creations, we aim to showcase the beautiful relationship between food and people, bridging the past, present, and future we are shaping. Stay tuned for exciting projects that we cannot wait to unveil and explore with you! 

今天，我們慶祝Andō成立四週年。時間飛逝，但我們的夢想和熱情依然如初。

在這段旅程中，我們深感幸運，得到了各位的支持。感謝您陪伴我們一同走過這滿挑戰的成長之路。我們將繼續致力於我們最擅長的事情－擁抱不斷學習和演變的過程。展望未來，我們充滿期待，將新知識和珍貴的傳統轉化為能夠讓我們與根源聯繫的風味。透過我們的菜餚，我們希望展示食物與人之間的美妙關係，連結過去、現在和我們正在塑造的未來。敬請期待我們即將揭曉和探索的的活動！

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Our ingredient selection is thoughtfully tailored to present our guests with the finest of each season.

Featuring wild-caught shima-aji, a highly prized warm-water fish that represents the essence of summertime. The finest specimens are sourced from the Izu Islands, situated southeast of central Honshu, and extending down to Okinawa. Currently, Shima-aji is at its peak quality, spanning from June to August. We are proud to present this seasonal treasure with a delicate and distinctive flavour to our guests.

我們精心挑選食材，為客人呈現每個季節最高品質的食材。

圖中是野生捕獲的縞鰺，這是一種珍貴的暖水魚類，代表著夏日的精髓。最優質的來自伊豆群島，位於日本本州中部的東南方向，一直延伸到沖繩。目前，縞鰺正處於品質巔峰期，從六月持續到八月。我們很自豪能夠為我們的客人呈獻這時令珍品，帶有精緻而獨特的風味。

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At Andō, we take great care in choosing our suppliers, seeking those who share our commitment and passion. Since our opening, has been our trusted olive oil supplier. We are deeply inspired by their mission to protect the ancient olive trees of Maestrat, and their dedication is evident in the careful hand-picking of every olive to ensure exceptional quality. 

At the moment, we proudly feature CARMEN DEL POAIG olive oil, a tribute to the founder’s grandmother, Carmen Beltrán, whose love for the trees has resulted in one of the most extraordinary olive oils in the world. Beyond the shared commitment to environmental preservation, we find resonance in the warm memories of grandmothers. Just as Carmen passed on her love for the olive trees, Chef Agustin’s own grandmother, Lola, instilled genuine hospitality that has inspired us and shaped Andō into the restaurant it is today. It is this deep connection and shared ethos that led us to collaborate with and incorporate their unique products into our offerings.

在 Andō，我們非常嚴謹地選擇供應商，尋找與我們有共同追求和熱情的夥伴。自開業以來， 一直是我們非常信賴的橄欖油供應商。他們保護 Maestrat 千年橄欖樹的使命深深地啟發了我們，精心手工採摘每一顆橄欖，以確保卓越的品質。

目前，我們很自豪地選用 CARMEN DEL POAIG 橄欖油，這是向創始人的祖母 Carmen Beltrán 致敬，她對橄欖樹的熱愛造就了世界上最高品質的橄欖油之一。除了共同致力於環境保護外，我們還在各自祖母的溫暖回憶中找到了共鳴。正如 Carmen傳承了她對橄欖樹的愛一樣，主廚 Agustin 的祖母 Lola 也向我們灌輸了真摯的待客之道，啟發了我們並將 Andō 塑造成了現在的餐廳。正是這種深厚的聯繫和共同的價值觀促使我們與 合作，並將他們獨特的產品融入餐廳。

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An artful close to your experience at Andō - Blood Orange, Almond and Crema Catalana.

為您在 Andō 的餐飲體驗打造完美的結局 - 血橙、杏仁及泰羅尼亞焦糖奶凍。

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A recap of the successful charity event led by Chef earlier this month. We are thrilled to have had the support of Chef Volunteer from .hkg, along with our dedicated volunteers. Together, we prepared and distributed over 160 meal boxes filled with love and care. It brings us immense joy to know that together, we made a tangible difference in the lives of those in need. A heartfelt thank you to everyone who contributed. We are excited to continue this meaningful journey with all of you!

月初的@moregoodhk慈善活動順利結束，由主廚@agux1988和主持。在@leela.hkg 的主廚@chef_manav_tuli和志願者的幫助下，我們準備並分發了160多份充滿愛心和關懷的餐盒。得知我們齊心協力為有需要的人帶來了實際的改變，讓我們感到無比的喜悅。 衷心感謝所有做出貢獻的人，我們很高興能與大家一起繼續這個有意義的旅程！

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To commemorate Andō’s 4th anniversary, we are thrilled to announce a special dinner event, celebrating the bonds we have formed, the memories we have created, and the friendships that have flourished throughout our journey.

On 10 July, Chef will be joined by Chef from  .hk
, Chef from .hkg, and Chef from . Each of these chefs brings a unique cultural background, transforming their diverse expertise and personal narratives into a symphony of flavours.

We invite you to join us on this momentous evening for an unforgettable celebration of passion, creativity, and the power of shared experiences. Bookings are now open; visit the link in our bio to make a reservation.

為了紀念 Andō 開業四週年，我們很高興地宣布將會舉辦一場特別的晚宴活動，慶祝我們在這段旅程中所建立的友誼和創造的回憶。

7月10日，主廚 將與  .hk
的主廚 、.hkg 的主廚 和@monorestaurant 的主廚 攜手合作。每位主廚都帶來了獨特的文化背景，將他們多元的專業知識和和個人敘事融入菜餚。

誠摯邀請您參加這個對我們非常重要的夜晚，共同慶祝熱情、創意，並結合主廚們各自的經歷，打造難忘的風味。歡迎透過 bio 中的連結訂座。

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Reflecting on our memorable event with the team, it was incredible to witness Chef and come together in the kitchen once again! This occasion was a union of passion, friendship, and culinary expertise, as they celebrated their long-standing camaraderie through an exploration of multicultural flavours that were personal to the Chefs. It left us inspired, with a deeper appreciation and understanding of gastronomy and hospitality. Thank you everyone for coming to support us!

回顧我們與 團隊的難忘合作活動，見證主廚 和 再次在廚房攜手並肩！本次活動結合了熱情、友誼和烹飪專業知識。他們通過探索多元文化的風味來慶祝他們長久以來的同袍情誼。他們通過探索多元文化的風味來慶祝他們長久以來的友誼。這次活動讓我們深受啟發，對美食和待客有了更深刻的欣賞和理解。感謝各位前來支持我們！

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At Andō, we celebrate the fact that every team member brings their unique forte and expertise to the table. This diversity of strengths inspires us every day and creates a powerful synergy that fuels our collaboration.

在 Andō，我們珍視每一位成員帶來的獨特優勢和專業知識。團隊擁有多元的強項，每天都激勵著彼此，推動著我們的合作。

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With anticipation, our team awaits the arrival of from Manila’s , joining Chef at Andō for an exclusive two-night dinner event on 28 - 29 May. This event carries a special significance as the chefs have previously shared the kitchen in a past collaboration. We are excited to witness the dynamic synergy that will unfold as they reunite once again, to showcase the transformative power of food, connecting people, cultures and memories through thoughtful flavours.

Join us to savour the spirit of heartfelt cuisine - please visit our website to secure a table.

我們的團隊滿懷期待地迎接來自馬尼拉餐廳 的主廚 ，他將與主廚 在 Andō 舉辦為期兩晚的獨家晚宴。 這項活動具有特殊意義，因為兩位廚師此前曾在過去的合作活動中交手。 。我們非常期待見證他們再次重聚，展示食物的威力，透過精心設計的風味將人、文化和記憶聯繫起來。

與我們一起品味真摯的烹飪精神 - 歡迎透過我們的網站預訂座位。

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Bound together by our common love for food and the art of cooking, Andō team is on an unending quest to discover flavours that truly excite us. Behind each dish we create lies a journey of exploration — a meticulous process of experimentation, innovation, and refinement.

Andō 團隊對食物和烹飪藝術有著共同的熱情，並持續追尋讓我們著迷的風味。 每一道菜背後都隱藏著一段探索之旅 —— 包含實驗、創新和不斷完善的過程。

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Our first  charity collaboration of the year was off to a remarkable start last weekend! We had the honour of having Chef .88 from Roganic join us in this meaningful endeavour, and the event was a successful turnout, thanks to Chef ’s guidance and our kind volunteers. We handpicked fresh ingredients and prepared over 160 delicious and nourishing meal boxes for those in need. Our hearts are filled with gratitude for everyone who contributed to this great cause! Stay tuned for more upcoming events as we strive to create a positive impact together!

上週末，我們本年第一個   慈善活動有了非凡的開端！我們有幸邀請到來自Roganic 的主廚 .88 加入我們這個有意義的活動，亦感謝主廚 的悉心指導和我們友善的志願者，令這次活動取得了成功。 我們精心挑選新鮮食材，為有需要的人群準備了超過160多份美味又營養的餐盒。 我們由衷地感謝每一位為作出貢獻的人！ 敬請期待更多即將舉行的活動，讓我們共同努力，為社會創造正面的影響！

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Hokkaido Scallops, Tamarillo, Passion Fruit Leche de Tigre, Mitsuba.

Our team takes great pride in the ideation, planning and realisation process that brings each ingredient to its fullest potential. With every step, we strive to showcase the beauty and essence of each component harmoniously, transforming them into a work of edible art.

北海道帶子、樹番茄、熱情果秘魯醬汁「Leche de Tigre」、鴨兒芹。

我們的團隊對於每道菜式的構思、規劃和實現過程深感自豪。在每一個步驟中，我們努力展示每款食材的美麗和精髓，將它們和諧地融合，轉化為一件可食用的藝術品。

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At Andō, every day is an opportunity to learn something new and exciting. We truly believe in the incredible value that each team member brings to perfecting every aspect of our creations. It’s a collaborative journey we are on together, fuelled by our shared passion and dedication to our craft. Together, we are creating something truly special at Andō, and we can’t wait to see where our collective efforts will take us.

在 Andō，每一天都是學習新事物的機會。我們堅信每位成員對完善餐廳的每一個細節都帶來不可或缺的貢獻。我們在這旅程上合作，被對烹飪工藝的共同熱情和執著推動，在 Andō 一起創造非凡的體驗。我們期待見證共同努力所帶來的成果。

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Decadent yet light, we feature a sophisticated medley of chocolate, extra virgin olive oil, beetroot-berries ice cream, and balsamic vinegar, all coming together through skilful ex*****on.

Available in our Valentine’s Day experience. Happy Valentine’s Day in advance from Andō team!

濃郁而輕盈，我們呈獻一道以朱古力、特級初榨橄欖油、甜菜根紅莓雪糕及意大利黑醋製成的精緻甜品，以精湛的技藝把這些元素完美地結合。

歡迎透過情人節菜單中體驗。Andō團隊提前祝您情人節快樂！

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We are thrilled to be providing a platform for young talents to shine, bringing together Asia’s award-winning sommeliers on 23 - 24 February. Our Wine Director, Carlito, will be joined by Cherish Ho, Wine Director of Auor, Xiaolong Li, the recipient of the 2024 Beijing Michelin Guide Sommelier Award, and Yulia Ezhikova, Chief Head Sommelier of Cristal Room by Anne-Sophie Pic.
 
Together, they will guide guests through the 8-course menu, expertly paired with a stunning wine and beverage selection, and share their unique expertise and passion for the art of wine appreciation. Celebrating the convergence of culinary and oenological craftsmanship, this remarkable taste journey promises to delight your senses.

Bookings are now available via the reservation system on our website.

我們很高興能為青年才俊提供一個展示才華的平台，於2 月 23 日至 24 日匯聚了亞洲屢獲殊榮的侍酒師。我們的葡萄酒總監 Carlito 將與Auor 葡萄酒總監 Cherish Ho、2024 年北京米芝蓮指南侍酒師獎得主 Xiaolong Li 以及Cristal Room by Anne-Sophie Pic的首席侍酒師Yulia Ezhikova聯手 。

他們將一起引領客人品味特別設計的 8 道菜的菜單，巧妙搭配精選的美酒，並分享他們對葡萄酒品鑒藝術方面的獨特專業知識和熱情。 這趟非凡的味覺之旅結合了美食和葡萄酒工藝，定能讓您的感官帶來愉悅的享受。

現可透過我們的網站訂座。

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We are committed to sourcing the utmost quality ingredients to curate exceptional flavours for our guests.

One of our standout ingredients is Kumamoto WAOH Wagyu, with only 17% of Kumamoto‘s entire Wagyu production meeting the stringent standards to be classified as WAOH. These black cattle are unique as they are the only free-grazing cattle in Japan, roaming the lands around the sacred Mount A*o volcano. Their exceptional taste and sensational texture can be attributed to their diet of the finest natural ingredients, resulting in carcasses of superior quality and unmatched consistency.

我們致力於搜羅最優質的食材，為客人打造非凡的風味。

其中一款最出色的的食材便是熊本縣出產的WAOH和牛，熊本縣整個和牛產量中只有 17% 符合 WAOH 的嚴格標準。這類黑毛和牛非常獨特，是在日本唯一的自由放牧品種，在神聖的阿蘇山周邊草場內生長。食用最優質的天然食材，使其肉質細嫩、口感鬆化，從而持續獲得崇高的等級和認證。

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Introducing Nikita, our Restaurant Manager!

He discovered his passion for hospitality during his early years in Barcelona. There, Nikita embarked on his journey and trained at renowned establishments, such as 3 MICHELIN-starred Lasarte, where he first met our General Manager, Nicolas. His deep understanding of impeccable service shines through in every interaction with our guests. Collaborating closely with Nicolas, they orchestrate the perfect balance of hospitality, elegance, and culinary excellence at Andō.

隆重介紹我們的餐廳經理 Nikita！

他很早已在巴塞隆納發掘了自己對服務行業的熱情。 Nikita 開始了他的旅程，在多間著名餐廳接受培訓，如米芝蓮三星餐廳 Lasarte ，在那裡初次和我們的現任總經理 Nicolas 共事。他對細心服務的追求深刻地體現在與客人的互動中。現在他與 Nicolas 密切合作在Andō打造熱情好客、優雅氛圍和非凡餐飲體驗的完美平衡。

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Delight in the sheer indulgence of this alluring medley of flavours and textures, specially crafted to complement Andō’s Lunch Experience. Pecan nuts praliné and sponge cake, accompanied by a velvety whisky ice cream, cocoa beans sauce and cocoa nibs nougatine, then crowned with a delicate chocolate disk, adding a touch of sophistication.

盡情享受這誘人的風味和口感，專為 Andō 的午餐體驗精心設計。 焦糖山核桃蛋糕，搭配順滑的威士忌雪糕、可可醬和焦糖可可碎，最後飾以精緻的朱古力片，增添一絲精緻。

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Our team dedicates wholeheartedly, to honouring traditions and ancient techniques while embracing the excitement of the present. Our culinary creations are a reflection of cherished memories and stories that have shaped our culinary identity, with many of them inspired by Chef Agustin’s beloved grandmother. With profound respect for our heritage, we carefully adapt these treasured flavours to embrace the spirit of innovation.

我們的團隊全心全意地付出，尊重傳統古法和烹飪技術，同時踴躍融入現代科技和趨勢。 我們創造的菜餚反映了所有珍貴的回憶和故事，以及烹飪理念，其中許多靈感來自主廚Agustin尊敬的祖母。 向傳統致敬同時，我們擁抱創新，精心打造獨特的風味。

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An announcement from us - open Monday to Saturday from 8 January.

We start the new year with the same passion and devotion to our craft, approaching each day with a commitment to continuous learning. We extend a warm invitation to you to join us and explore our new seasonal flavours.

Visit the link in our bio to secure a table.

我們將於1 月 8 日起更新營業時間為星期一至星期六。

以同樣的熱情和對工藝的執著開啟新的一年，並採用積極學習的態度迎接每一天。 我們誠邀各位親臨，探索最新打造的時令風味。

請透過 bio中的連結訂座。

Where nature’s beauty meets ancient craft and meticulous ex*****on.

Line-caught seabass delicately cooked “a la plancha” complemented with a sauce made using the traditional shio-koji as a base. Combining rice koji, salt, and water, it undergoes a fermentation process, resulting in a delightful blend of sweet, fruity, and unique aromas. With impeccable techniques passed down through generations, we transform exquisite produce into sublime flavours.

結合大自然的力量與古老工藝和一絲不苟的製作。

可持續捕獲的鱸魚以「a la plancha」，一種以高溫及少油煙為特點的方法烹調，搭配以傳統鹽麴為原料製成的醬汁。米麴、鹽和水混合後，經過發酵產生甜美、果香和獨特的香氣。 憑藉代代相傳的技術，我們採用優質食材，使其風味更上一層樓。

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