Chef Augustin Balbi’s Andō at Home Brings Culinary Excellence to Your Door

Chef Augustin Balbi's Andō at Home Brings Culinary Excellence to Your Door

In light of the current dining restrictions in Hong Kong, One Michelin-starred Andō by Chef Augustin Balbi has introduced Andō at Home, which provides Hong Kong residents with the opportunity to experience the restaurant’s culinary creations in the comfort of their own homes.

Chef Balbi with a cup of teaThe Michelin-starred Andō is Chef Agustin Ferrando Balbi’s first restaurant and was launched in partnership with the JIA group. Known for defying labels and bending genres, Andō’s modern tasting menus are a direct translation of Agustin’s own unorthodox journey onto the plate, one that nods at his ancestral roots in Spain while gazing at the lands that shaped his craft –Japan.

Adapting to the changing landscape
Countries around the world are choosing to address the ongoing virus pandemic in different ways. For example, the people of the UK have been pretty much told that it is something they need to live with and most, if not all of the major restrictions have been lifted, whilst other countries are still doing what they deem is necessary to limit its spread.

The pandemic has and is still causing businesses worldwide working in the hospitality sector to come up with new and innovative ways to allow their customers and clients to continue enjoying their offerings.

Following the restrictions and limitations placed upon dining out in Hong Kong, the expert team at Andō has popped their thinking caps on and come up with a new way to experience Chef Agustin and his team’s award-winning fare. Their brand new service is called Andō at Home and allows Hong Kong residents to enjoy the restaurant’s renowned dishes in the comforts of their own home via pick-up or takeaway.

Introducing the Andō at Home Experience
Blue Lobster Caldoso Rice, the enduring signature of Andō, is now available for self-pick-up takeaway or home delivery via JIA Everywhere. Agustin’s take on Arroz Caldoso, the fondly named “SIN LOLA” (below), is an affectionate tribute to his late Spanish grandmother, Lola (his grandmother’s nickname), who often made this dish for lunch after school and who gave him the inspiration to pursue his culinary career.

The SIN LOLA dish in a cooking pot

This season’s iteration of the dish features Hokkaido yumepirika rice with Brittany blue lobster, Spanish cured beef (Cecina), fresh parsley and dashi made with lobster shells. Best shared between two persons, the lobster rice set priced at HK$1,488 comes with a clay pot and holder to keep the best possible quality of the dish for enjoyment at home.

The contents of the modern Bento Box in three oval dishes

For fine dining lovers who prefer a complete multi-course dinner experience, including a starter, main and dessert, the Modern Bento Box is a great option for takeaway or delivery. Priced at HK$888 per guest, the bento box features assorted appetisers of cured hamachi, prawn and aji Amarillo sauce, a main course of Kumamoto wagyu with caramelised onions, Japanese egg, furikake rice, and beef sauce, and dessert of dulce de leche cookies, Japanese kumquat, yuzu curd, and grapefruit mint mousse.

How to place an order for Andō at Home
Andō at Home can be ordered via JIA Everywhere for same-day delivery, with a 10% discount for deliveries exceeding a total of HK$800. Those who pick up their order from the restaurant directly will automatically receive a 15% discount.

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

Tel: +852-9161-8697.


About the JIA Group
JIA Group is a Hong Kong-based hospitality firm that was founded in 2004 by entrepreneur Yenn Wong. The group has established a reputation internationally as an award-winning trendsetter in the hospitality industry and boasts thirteen venues in Hong Kong. A full list of these can be found on their website. The JIA Group is listed on the GEM board on the Hong Kong Stock Exchange.

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Chef Augustin Balbi's Andō at Home Brings Culinary Excellence to Your Door 2


Editorial Team

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