MY FAVOURITE RESTAURANTS IN HONG KONG

MONO

As the chef is from South America like myself, I can relate to the delicious food very much. It reminds me of home.

L’ENVOL

Chef Oliver Elzer’s exquisite cooking is very elegant and sophisticated. Well worth a visit.

BELON

Chef Daniel Calvert’s food is really nice and delicious; it’s creative and executed with lots of care and attention to detail.

MY FAVOURITE DISHES

Arroz caldoso made by my grandmother Lola; it immediately reminds me of home and it also has a very particular effect of stirring up this sense of generosity and hospitality.

Grilled meat with chimichurri

is another dish that bring back memories of friends and laughter. For us Argentinians, it is a dish that is very close to our hearts.

Gnocchi is also one of my favourite foods to eat. It was my grandfather’s best dish. He was really proud of it.

For chef Agustin Ferrando Balbi, Andō is very personal. Derived from his Latin surname Ferrando, Andō in Japanese also connotes a sense of contentment, while in Spanish, it is the equivalent of ‘-ing,’ the verb participle to describe the act of doing in the present. Such complexity and multiplicity in meanings lie at the heart of the Agustin’s cuisine at Andō, one that nods at his ancestral roots in Spain, while gazing at the land that shaped his craft – Japan. “I think we will stand out for our unique cuisine and the interesting journey we offer. We believe that what andō can offer is like nothing else and cannot be easily compared to others since the style is very personal.”

“The most significant dish at Andō is the rice course SIN LOLA (Without Lola), which is an arroz caldoso made with yumepirika rice, clam stock, abalone stock, chicken and chorizo De la Vera. It is very delicious and comforting at the same time, it is also a very personal homage to my grandmother, Lola, who inspired me to pursue this culinary path.”