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
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