ANDŌ

The story

ANDŌ Hong Kong: Chef Agustin Balbi’s Award Winning Japanese Inspired Tasting Menu

The chef and his culinary compass

Chef Agustin Balbi established ANDŌ in Central Hong Kong to showcase how Japanese cuisine can intersect with his Argentine upbringing and years spent mastering ingredients across Asia. His approach rejects rigid categorization in favor of a tasting menu that traces personal memory onto the plate. This method earned the kitchen a Black Pearl 1 Diamond distinction and steady recognition across regional guidebooks. The kitchen centers its entire operation on shellfish and fresh fish, building each step around precise technique rather than fixed tradition.

Signature plates and menu structure

Guests navigate five to eight courses designed exclusively around the day’s catch, which means the kitchen does not accommodate vegetarian or vegan requests. A standout item is the caldoso rice dubbed Sin Lola, prepared as a direct tribute to Balbi’s grandmother. The dinner service stretches across eight carefully paced steps, while weekday lunches offer condensed three or four course alternatives. Every plate relies on clean execution to let the raw materials speak.

The wine cellar and sake selection

Sommelier Carlito Chiu curates the beverage list around high altitude vineyards and regional fermentation houses. The collection draws electric acidity from Argentine peaks and European mountains before shifting toward cool climate Japanese bottles and pioneering Chinese mountain estates. Traditional Korean rice wines like slow fermented Takju appear alongside dry whites to balance the richer seafood preparations. Guests may also bring a single bottle of corkage at a flat rate.

The dining environment and evolving concept

The restaurant recently shifted into what the team calls Andō 2.0, a design update that reflects a deeper commitment to oceanic ingredients. The space maintains a smart casual standard where guests avoid shorts or open footwear. A separate private room accommodates larger gatherings with dedicated food and beverage minimums. The overall layout stays quiet and focused, leaving the narrative of each course to take center stage.