Andō

Tucked along Wellington Street, chef Agustin Balbi’s dining room has become one of Central’s most thoughtful culinary addresses, where Spanish heritage and Japanese sensibility intersect with remarkable ease. Balbi’s cooking often feels autobiographical. Born in Argentina to Spanish parents and trained extensively in Japan, his menu draws from each chapter of that journey. The signature arroz caldoso is a perfect example. Built on locally grown Yi O rice, the dish arrives luxuriously brothy and fragrant with turmeric and kaffir lime leaves. Seafood courses also reveal the kitchen’s talent. Carabinero red prawns with caviar bring sweetness and salinity into sharp balance, while lobster with saffron and coconut shows Balbi’s instinct for layering aromatics. Designed with muted brutalist tones and soft lighting, the space feels quietly composed.

Tatler Tip

Opt for the wine pairing. Sommelier Carlito Chiu’s selections often venture beyond traditional wine, incorporating drinks like makgeolli or Chinese yellow wine to echo the menu’s blend of cultures and flavours.