Andō

Frequently Asked Questions

What is the recommended time to dine at Andō?

Lunch service runs from 12:00 pm to 3:30 pm (with last order at 1:30 pm). Dinner begins at 6:30 pm and continues until 10:30 pm (last order at 7:30 pm). The restaurant is closed on Sundays.

What are Andō’s official opening hours?

Lunch and dinner are served Monday through Saturday. The restaurant remains closed on Sundays.

What are the cut-off times for reservations and orders?

For lunch, the last order is taken at 1:30 pm. For dinner, last order is at 7:30 pm.

Which seating arrangements provide the most desirable dining experience?

Although Andō does not specify preferred seating, many guests enjoy the counter seats or tables with a view of the open kitchen, as these offer a more immersive dining experience.

Does Andō allow guests to bring their own wine, and what is the corkage policy?

Yes. The corkage fee is HK$1,000 per 75 cl bottle and HK$2,000 per 150 cl bottle. The policy allows one bottle per three guests and two bottles for groups of four or more.

Is an advance reservation required?

Yes. Due to its intimate size and high demand, reservations are essential. A deposit is required to confirm bookings, and cancellations made less than 48 hours before the reservation may result in the deposit being forfeited.

Is the restaurant suitable for children?

Guests aged 10 years and above are welcome, provided they dine from the regular menu. Infants and younger children cannot be accommodated, and there are no child-specific facilities.

Does Andō cater to vegetarian or vegan diners?

The menus are designed primarily around seafood and shellfish. Unfortunately, vegetarian, vegan, and severe seafood-allergy requests cannot be accommodated.

What are the parking and access options for the restaurant?

Andō does not provide designated parking. Being centrally located in Hong Kong, most guests arrive via public transport, taxi, or on foot. Street parking in the area is limited.

What special arrangements can be made upon request?

Guests may request seating preferences, dietary adjustments (within the restaurant’s capabilities), or reserve the private dining room for special occasions, subject to a minimum spend.

At The Restaurant

Andō presents an environment of quiet sophistication. The dining room is compact yet thoughtfully designed, with muted tones, natural light (where applicable), and refined lighting to frame each plate. Tables are arranged to preserve intimacy without feeling isolated, and when available, private dining options allow for even more personal experiences. The open kitchen is visible, though not theatrical—each dish is sent out with purposeful elegance rather than showmanship.

Design touches—such as bespoke table linens, elegant crockery, and rotating artwork—ease the transitions in menus. Every aspect of the space supports narrative: diners feel part of a story unfolding. The service reinforces this, being warm, perceptive, and grounded in genuine hospitality rather than formality.

Cuisine Specialty

The heart of Andō is its cuisine, which expertly marries Spanish-Argentine culinary soul with Japanese crisply tuned aesthetics. Seasonal ingredients are selected not just for flavour but texture, colour, and cultural resonance. Classic ingredients like rice, seafood, and wagyu are reinterpreted through local, Japanese, or Latin American lenses. Each plate is layered—taste, memory, and technique converge.

Memory plays a strong role: Sin Lola is more than flavour—it’s Balbi’s grandmother in a bowl. Other courses draw from his father’s cooking, childhood meals, and his formative years working in esteemed Japanese kitchens. Techniques—Japanese precision, Spanish heat, Latin aroma—all weave together. Sustainability and seasonality underline ingredient choices, pushing the kitchen to reimagine as markets change.

What To Expect

A dinner at Andō unfolds like a narrative. From the amuse bouche through several courses, each dish builds on the last—flavour notes interlock, textures contrast, and presentation soothes the eyes. Diners might begin with subtle, bright seafood or vegetable courses, move through richer proteins, head into the emotional crescendo of Sin Lola, and finish with elegant desserts. Portions are paced, thoughtful, never rushed.

Service is expert and warm. The wait-staff are knowledgeable not just about the origins of each dish, but about balancing wine or sake or other beverages to heighten nuance. The attention is detail-oriented—small gestures, timings, and pairings matter. Guests—including first‐timers—often leave with a sense of being looked after without feeling pressured.

The Welcoming Experience

Though Andō is at the pinnacle of Hong Kong’s fine dining scene, its spirit remains generously hospitable. Chef Balbi envisions the act of eating as trust—a person putting something in their body from someone else. That trust manifests in how staff engage guests: explaining dishes, offering seconds of Sin Lola, suggesting wine pairings thoughtfully, always with warmth.

The balance of elevation and approachability is evident—luxury is not cold or intimidating. Guests often remark that Andō feels like gathering around a well-set table in someone’s home, albeit with culinary artistry. There is beauty in lines, sophistication in materials, but also comfort in each dish’s backstory and the way it draws one in emotionally.

Getting There

• How to Access: Located in the busy Central district, Somptueux Central places Andō within easy reach. The nearest MTR station is Central Station; buses and taxis frequent Wellington Street.
• Hours & Contact: Lunch and dinner service are offered Tuesday through Saturday (closed Sundays) with booking strongly recommended via phone or website. Contact: +852 9161 8697.