It’s great to see how ⭐️ @ando.hkg has evolved over six years — chef @agux1988 new seafood-focused menu is a deep dive into the ocean’s depths, a nod to his Argentine roots, with @carlito.gorgor’s creative pairings on point every time. Highlights include the tuna with “umami espuma,”the carabinero (red shrimp) with kristal caviar and takana sauce, and of course the cuttlefish arroz caldoso — a brothy Spanish rice paired with a whip of 2009 single-vintage Shaoxing, and the one dish every guest would protest if the chef tried to take it off the menu.
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