Restaurant

Ando

A veritable ode to chef-owner Agustin Balbi’s multicultural upbringing and restaurant resumé, Ando effortlessly weaves South American, Japanese and French ingredients and techniques into a fully formed experience that is unlike any of its fine dining peers. The well-oiled team choreograph each service to the smallest detail, yet the dining room feels warm and homely rather than being overly formal. A wine list that props up a strong showing of sake as well as lesser seen wine producing regions, along with pastry chef Joanna Yuen’s brilliant sweet surprises, results in a truly original restaurant.

Signature Dishes

• Sin Lola / Without Lola - Caldoso rice, blue lobster, chistorra, parsley
• Patir / Departure / Five raw seafood selection
• Viene Antonia / Antonia is Coming / Hibiki creme caramel, Japanese flan, sea salt ice cream

Tatler Tip

Bookings can be made up to 60 days ahead. Try your luck at 10am each day when new tables are released.