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Andō
European
The caldoso rice shifts with the seasons but never leaves the menu, which tells you something about how Andō works. Chef Agustin Balbi pulls from Argentine, Spanish, and Japanese training in a way that resists any tidy label, served across tasting menus in a minimalist Central dining room where the service stays quiet and composed. One Michelin star, and a crowd that mostly lets the kitchen decide what's for dinner.
The awards strongest first
- Michelin Guide 1 Star
- The 50 #88 · Asia's 50 Best Restaurants
- South China Morning Post 2026 · 100 Top Tables
One number, weighted & current 92
How we scoreThe dishes from the writeups
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Caldoso rice
“Don't miss the signature caldoso rice, dubbed "Sin Lola" – a homage to his grandma.”
Michelin Guide “The caldoso rice is a trademark – a recurring dish that adjusts with the seasons, typically incorporating local produce and outside influences while always striking a balance between richness and lightness.”
South China Morning Post, 2026
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The neighbors closest first
- Big JJ Seafood Hotpot Seafood Eat · 65
- The Common Room Cocktail Bar Drink · 61
- Draft Land Cocktail Bar Drink · 68
- Art & Taste Taiwanese Eat · 74
- Luk Yu Tea House Cantonese Eat · 69
- Kicho Yakitori Japanese Eat · 69
- Yat Lok (Central) Cantonese Eat · 86
- The Diplomat Cocktail Bar Drink · 67
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