Andō’s Chef Agustin Balbi and Labyrinth’s LG Han Return for Chapter 2 in Sept

Andō's Chef Agustin Balbi and Labyrinth's LG Han Return for Chapter 2 in Sept

Michelin-starred restaurants Andō and Labyrinth have announced the second leg of their collaboration, which will take place in Hong Kong. Following the success of their previous event at Labyrinth in Singapore, Chef Agustin Balbi and Chef LG Han are back together to unveil a stunning 10-course menu that pushes boundaries and explores new dimensions of taste.

Andō, the acclaimed Spanish-Japanese restaurant helmed by Executive Chef Agustin Balbi, will serve as the host venue this time, starting with dinner on Thursday, 7th September, followed by lunch and dinner on Friday, 8th September. Guests will be treated to the exceptional culinary prowess of chefs Agustin and LG Han of Labyrinth, who will work together to deliver an unforgettable gastronomic adventure.

Photographs of the two chefsChef LG Han & Chef Agustin Ferrando Balbi.

The collaboration menu is priced at HK$2,888+10% per guest and features a harmonious blend of Spanish, Japanese and Singaporean flavours.

Among the highlights is the tantalising selection of snacks to kick off the evening, from Aonori Seaweed Bocadito with razor clams and olives to Chicken Satay Tsukune with a peanut-pineapple dipping sauce, followed by Bak Kut Teh Chawanmushi, a collaborative dish created together by Andō and Labyrinth. This dish entices the taste buds with the subtle heat of Kampot pepper oil, delicate sea grapes and succulent pork shabu.

Another standout creation is the Hainanese Chicken Rice Donabe by Labyrinth, an innovative rendition of a Singaporean classic that surprises diners with achar tacos, velvety miso soy custard, and a zesty chilli sauce inspired by Chef Han’s grandmother’s treasured recipe.

One of Andō's new snack dishes

The full Andō x Labyrinth (Chapter II) menu can be seen below:

Andō & Labyrinth – Hong Kong (Chapter II)

Aonori seaweed bocadito / razor clams/olives
Matsutake mushroom tart/thyme
Chicken Satay Tsukune Peanut-Pineapple Sauce
“Roti John” – Tomato Baguette, Wagyu Bone Marrow Tartare, Curry Mayonnaise
By Andō + Restaurant Labyrinth

“Tortilla” / Botan ebi / kristal caviar / coral sauce
By Andō

Labyrinth Chili Crab
Chili Crab Ice Cream, Local Crab, Yuba, Pancino
By Restaurant Labyrinth

Blonde d’Aquitaine beef, ajo blanco, muscat grapes
By Andō

“Bak Chor Mee”
Yari Ika, Pork Textures, Hokkaido Scallop, Engawa
By Restaurant Labyrinth

Kinki / chard/lime – caper sauce
By Andō

Bak Kut Teh Chawanmushi
Kampot Pepper Oil, Sea Grapes, Pork Shabu
By Andō + Restaurant Labyrinth

Hainanese Chicken Rice Donabe
Achar Tacos, Miso-Soy Custard, Grandma’s Chili Sauce
By Restaurant Labyrinth

Ice Kacang
Melon Mint Sorbet, Ginger Granita, Yakult Espuma
By Restaurant Labyrinth

Mikan textures / regalis ice cream/pistachio
By Andō

Mignardise collection
“Kaya, Teh Tarik & Eggs
By Andō + Restaurant Labyrinth

About Labyrinth: A new expression of Singaporean cuisine by Chef LG Han

The interior of Chef Han's restaurant

Labyrinth by Chef LG Han is a culinary destination that redefines Singaporean cuisine. With a focus on locally sourced ingredients and a deep connection with farmers and fishermen, Labyrinth creates an extraordinary dining experience.

Chef Han’s innovative approach to traditional recipes pays tribute to Singapore and his late grandparents, evoking memories and emotions. Each dish tells a story, showcasing Singapore’s rich flavours and food memories.

An example of a traditional Chinese dish from Chef Han

The restaurant uses the freshest ingredients from local suppliers, delivering a harmonious blend of seafood, aromatic spices, and vibrant herbs. It is a place where tradition meets innovation, capturing the essence of Singaporean heritage and inspiring future possibilities. Guests can expect excellence from start to finish, where every bite celebrates the vibrant tapestry of Singaporean cuisine.

About Andō

The Sin Lola dish in a bowl

One MICHELIN-starred Andō is Argentine Chef Agustin Ferrando Balbi’s first restaurant, launched in partnership with the JIA group. Defying labels and bending genres, Andō’s modern tasting menus are a translation of Agustin’s own unorthodox journey onto the plate, one that nods at his ancestral roots in Italy and Spain while gazing at the lands that shaped his craft – the USA and Japan.

Those wanting to embark on the Andō and Labyrinth gastronomic journey can reserve their tables early on SevenRooms or by WhatsApp at +852 9161 8697.

Address: 1/F, Somptueux Central, 52 Wellington St, Central, Hong Kong

Photograph of Chef LG Han by DA Photography.

Read more dining news, reviews and features here.

Andō's Chef Agustin Balbi and Labyrinth's LG Han Return for Chapter 2 in Sept 2

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