Ando
Chef-founder Agustin Balbi’s story-led approach at Andō is as much his signature as his marrying of Japanese and Spanish culinary techniques
Andō proves that its roster of awards is well-deserved, with carefully considered dishes that feature the fresh, premium quality ingredients for which Japanese cuisine is known, as well as rich flavours from chef Agustin Balbi’s native Argentina. Much has been written about the menu’s popular arroz caldoso (brothy rice), and for good reason—the deep, flavourful dish is simple comfort food at its best. The seafood dishes are dressed with sauces that don’t overpower, but are nonetheless memorable through the use of unexpected ingredients.
Signature Dishes
- Sin Lola / Without Lola
- Partir / Departure
- Viene Antonia / Antonia is Coming
Tatler Tip
We highly recommend trying the non-alcoholic beverage pairings. The selection is well-curated, thoughtful and pairs beautifully with the dishes.
Must Try
- Sin Lola / Without Lola
- Partir / Departure
- Viene Antonia / Antonia is Coming
Awards
2023
Tatler Dining 20
2022
Tatler Dining 20
2022
Best Pastry Chef
Social Media