Andō

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Andō Defying labels and bending genres, Andō’s modern tasting menu is a translation of Agustin’s uno

From ocean-inspired cooking to bold Thai flavours, Chef Agustin Ferrando Balbi and Chef Chalee Kader came together for t...
13/10/2026

From ocean-inspired cooking to bold Thai flavours, Chef Agustin Ferrando Balbi and Chef Chalee Kader came together for two evenings of collaboration. Through a menu shaped by dialogue, discovery, and a shared appreciation for flavour, the experience unfolded course by course. Thank you for joining us.

從以海洋為靈感的風味，到濃郁鮮明的泰式滋味，Agustin Ferrando Balbi 與 Chalee Kader 兩位主廚攜手呈獻了兩晚的聯乘盛宴。菜單在交流、探索與對風味的共同熱愛中逐道展開。感謝您與我們一同參與這段旅程。

Sea whelk carries a gentle sweetness, balanced by its distinctive oceanic character. A dashi enriched with onions slowly...
05/10/2026

Sea whelk carries a gentle sweetness, balanced by its distinctive oceanic character. A dashi enriched with onions slowly draws out its savoury depth and natural sweetness, layered with warmth, umami, and the essence of the sea.

From light to dark, from shallow to deep, discover Sunlight, the opening chapter of the refreshed Andō experience.

海螺帶著細緻甘甜，並蘊含獨特的海洋風味。以日式高湯為基底，融入洋蔥，慢慢引出其鮮味與天然甜韻，交織出溫暖旨味與海洋氣息。

由光至暗，由淺入深，探索「Sunlight」——全新 Andō 體驗的序章。

Every moment in time reflects a continual pursuit of refinement. Drawing on years of dedication to the sea, Chef Agustin...
28/09/2026

Every moment in time reflects a continual pursuit of refinement. Drawing on years of dedication to the sea, Chef Agustin Ferrando Balbi brings thoughtful intent to every creation.

Reserve your Andō experience now via the link in bio.

每一刻皆見證著對精進的不懈追求。主廚 Agustin Ferrando Balbi 多年來從海洋汲取靈感，並將這份專注融入每一道創作之中。

立即透過 bio 連結預訂 Andō 體驗。

Built on locally grown Yi O rice, layered with turmeric and kaffir lime leaves. Season and ocean carry through the menu,...
26/09/2026

Built on locally grown Yi O rice, layered with turmeric and kaffir lime leaves. Season and ocean carry through the menu, shaping its rhythm and depth.

Reserve your Andō experience now via the link in bio.

以本地種植的二澳米為根本，層疊薑黃與香茅葉的清新。季節與海洋貫穿整份菜單，塑造其節奏與神采。

立即透過 bio 連結預訂 Andō 體驗。

21/09/2026

Your Andō experience translates into a journey of sensory exploration across light, shadow, depth, and memory.

Discover the refreshed Andō experience now via the link in bio.

你的 Andō 體驗譯化為一段感官探索，穿梭光影、深度與記憶。

立即透過 bio 連結探索煥然一新的 Andō 體驗。

14/09/2026

Before every evening service, the team at Andō gathers for this essential ritual. Each day at this very moment, everyone pauses, sets aside their tasks, and comes together around the restaurant’s most exclusive table.

Here’s an inside look at staff meals at Andō.

在 Andō，員工聚餐是一天中最具意義的時刻之一。團隊在此聚首，餐桌化作每日的儀式，晚市開始前的節奏由此展開。

以下，讓我們走進 Andō 的員工聚餐時刻。

Join us at Andō as Chef Agustin Ferrando Balbi welcomes Chef Chalee Kader, the Thai‑Indian chef, restaurateur, and creat...
09/09/2026

Join us at Andō as Chef Agustin Ferrando Balbi welcomes Chef Chalee Kader, the Thai‑Indian chef, restaurateur, and creative force behind Wana Yook , known for bold Thai flavours with a modern edge.

Together, they present a collaboration dinner where Andō’s ocean‑led approach meets Thai roots and instinctive palates.

For two nights only on 6–7 October. Reserve now via the link in bio.

Andō 主廚 Agustin Ferrando Balbi 將迎來泰印裔主廚 Chalee Kader，餐廳經營者與創意靈魂，掌舵 Wana Yook，以大膽泰式風味配合現代手法而聞名。

兩位主廚將攜手呈現合作晚宴，讓 Andō 的海洋視角與泰式根源與直覺味覺交匯。

僅限 10 月 6–7 日兩晚。立即透過 bio 連結預訂。

Blue lobster with roasted leek sauce, paired with white seaweed and olives. A subtle evolution from our seasonal creatio...
07/09/2026

Blue lobster with roasted leek sauce, paired with white seaweed and olives. A subtle evolution from our seasonal creation.

Discover the refreshed Andō experience now via the link in bio.

藍龍蝦配上烤大蔥醬，伴以白海藻與橄欖。季節創作之中綻放新韻。

立即透過 bio 連結探索煥然一新的 Andō 體驗。

Sea salt dessert with Aero chocolate, dulce de leche ice cream and sea salt chocolate foam. Discover Seaweed and Salt, t...
05/09/2026

Sea salt dessert with Aero chocolate, dulce de leche ice cream and sea salt chocolate foam.

Discover Seaweed and Salt, the poetic closing chapter of the refreshed Andō experience.

海鹽朱古力甜品，結合經典泡泡醇香牛奶朱古力、牛奶焦糖雪糕與海鹽朱古力泡沫。

探索「海藻與海鹽」，為煥然一新的 Andō 體驗劃上句點。

Akami tuna, marinated with smoked soy, ginger and lime. Beneath, beef jelly and a brunoise of carrots with shiso and nor...
28/08/2026

Akami tuna, marinated with smoked soy, ginger and lime. Beneath, beef jelly and a brunoise of carrots with shiso and nori. A foam of tuna, eggs and olive oil carries caper powder, fried capers, nori and chives on top, layers of land and sea in one expression.

Reserve your Andō experience now via the link in bio.

以煙燻豉油、薑與青檸醃製的赤身吞拿魚。底層鋪上牛肉凍與紅蘿蔔粒，伴以紫蘇與紫菜。泡沫由吞拿魚、雞蛋與橄欖油打成，上灑酸豆粉、炸酸豆、紫菜與細蔥，呈現陸地與海洋的層次。

立即透過 bio 連結預訂 Andō 體驗。

Address

1F Somptueux Central, 52 Wellington Street
Hong Kong

Opening Hours

Monday 18:00 - 21:00
Tuesday 12:00 - 15:00
18:00 - 21:00
Wednesday 12:00 - 15:00
18:00 - 21:00
Thursday 12:00 - 15:00
18:00 - 21:00
Friday 12:00 - 15:00
18:00 - 21:00
Saturday 12:00 - 15:00
18:00 - 21:00

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