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Argentinian chef Agustin Ferrando Balbi, formerly of Haku, opened his first solo restaurant Ando in July 2020.
The food here looks exquisite and tastes just as good as it looks.
It’s a great place both for special occasions and for any day you want to pamper yourself .❤️
Eugene and I are so honoured to be amongst the first guests at our friend @agux1988’s new restaurant, @ando.hkg. We met Agustin a couple of years ago when he was at Haku. From there, we were lucky enough to work with him and see him grow as a chef, earning accolades along the way to now opening his own restaurant.
I actually went on a work trip to Paris with Agustin to photograph him collecting his award for BEST YOUNG TALENT OF THE WORLD by renowned French dining guide @laliste1000. It seemed so natural for him to be amongst the world’s best chefs. We spoke about his dream of opening a place of his own and next thing you know, he made it happen! We’re so proud and happy to see our friend pursue his dream. Here are some photos of our first experience at Ando.
The first bite, a delicate and delicious botanic crispy corn chip topped with kohada (gizzard shad), uni (sea urchin), celeriac, and okra.
Next up, yellow pineapple tomato, tofu-burrata, physalis (Cape gooseberry), Japanese mango, and baby peppers.
Swipe again to see Agustin’s tribute to his father who always craved soup and bread. The broth is made using shiitake mushrooms, kombu, and bonito. Accompanying the broth is sourdough from Chef Zahir Mohamed (@bakedfounder) made of a mother dough that has been passed down 4 generations, traveling from Egypt to Capetown to Hong Kong. @ Andō
台灣的晚餐時間來吃個日本料理吧！
在地日本人Julien Ando - ジュリアン安藤推薦～真的超好吃😋
餐廳：Restaurant Kunitoraya
地址：5 Rue Villédo, 75001 Paris
推薦美食：烏龍麵👍🏻還有一種Rose口味的氣泡酒🍷
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#長笛姐姐 #抖音 #抖音短視頻 #長笛姐姐の音樂旅行 #美食
