Andō

Agustin Balbi calls the caldoso rice at Andō Sin Lola, "without Lola", after the Mallorca-born grandmother who first cooked it for him.

Why go

Agustin Balbi was born in Argentina. His grandmother, Maria Dolores Niell, was born in Mallorca in 1924 and moved to Argentina as a girl. That is why she cooked caldoso rice, a brothy rice more common in Spain than in Argentina.1 Jennifer Che, a food blogger and a friend of Balbi's, wrote in 2020 that he spent five years cooking in Japan, including at Nihonryori RyuGin. He ran the kitchen at Haku in Harbour City before he opened Andō with JIA Group in 2020.4 The MICHELIN inspectors gave it a star and describe a menu fusing his ancestral roots with strong Japanese influences.6

Balbi went to his grandmother's home for lunch after school every day. He told the MICHELIN guide in 2023 what the rice meant to him: When I opened the elevator door and could smell the broth from the caldoso rice, my day was perfect -- nothing could go wrong from there. Lola's version was rustic, with one broth and mostly chicken. In 2023 his used four broths, Yumepirika rice from Hokkaido and a splash of sherry-cask sake.1 By 2026 the kitchen was cooking it with Yi O rice, grown on Lantau Island. Adam Parkzer, an American traveller who ate alone in April 2026, had it with king crab and mussel. The broth went in at the table. Parkzer wrote that this still tasted very homey and cozy to me.2 SCMP's 2026 guide says the dish changes with the seasons while always striking a balance between richness and lightness.5

Pay for the carabinero. In April 2026 the red prawn was a HK$580 supplement, served with Kristal caviar spooned on at the table. Parkzer found an unbelievable umami and a strong natural sweetness in it: I am pretty sure this is literally one of the best dishes I have ever had in my entire life.2

Order this / avoid

On the menu: Sin Lola, the arroz caldoso. Tatler's May 2026 listing found it luxuriously brothy and fragrant with turmeric and kaffir lime leaves.3
On the menu: the carabinero with Kristal caviar, a supplement. Tatler in 2026: sweetness and salinity into sharp balance.3
On the menu: the monkfish with mekabu, broccolini and salsa roja. Parkzer in 2026: a very well-balanced dish with a very mild spicy kick.2
On the menu: the Racan pigeon with a whisky and coffee sauce. Parkzer in 2026 liked that it was sauced relatively lightly so that the pigeon flavor was able to shine through.2
Drink: the wine pairing. Tatler's 2026 tip notes that the sommelier Carlito Chiu reaches past wine to makgeolli and Chinese yellow wine. In April 2026 the pairings cost HK$880 or HK$1,150. Parkzer asked for an alcohol-free pairing and was offered sparkling tea instead.3 2

What locals & experts say

South China Morning Post, 100 Top Tables (2026): Diners choose from tasting menus that include vegetarian options, served in a calming, minimalist setting with consistent, unobtrusive service.5
Parkzer (2026): on the bread, some of the jagged edges were sharp enough that it felt like it was cutting the inside of my mouth.2
Award: MICHELIN one star. Tatler Best 20 Restaurants Hong Kong, 2026.6 3

Good to know

Price: at dinner in April 2026, the Celebration menu was HK$1,688 and the Experience menu HK$2,488. The carabinero added HK$580 and a wagyu upgrade HK$480. SCMP gives lunch at HK$688 to HK$1,088 (2026).2 5
The rice menu: a Yi O rice menu, HK$1,888 in April 2026, runs on Mondays only because the rice is in short supply.2
Timing: lunch and dinner.6 2
Vegetarians: the tasting menus come in vegetarian versions (SCMP, 2026).5
Corkage: HK$1,000 to HK$2,000 (SCMP, 2026).5
Where: 1/F, Somptueux Central, 52-54 Wellington Street, Central.6

Verdict

should-visit — Book Andō for Agustin Balbi's Spanish family cooking put through his Japanese training, and above all for his grandmother's brothy caldoso rice and the carabinero prawn with Kristal caviar. Dinner ran HK$1,688 or HK$2,488 in April 2026 before supplements and pairings, and there was no alcohol-free pairing.

Andō.