Grounded in Spanish/latin flavours and influenced by Japan, it was a treat to revisit @ando.hkg .

A menu of thoughtful cooking that eschews the bells and whistles for rock solid flavour combinations from @agux1988

Spanish tuna tartare kicks us off , buried beneath a subtle paprika foam , it’s well worth springing for the Kristal Kaviari supplement , the caviar is the missing dimension to this dish and completely amplifies the unami notes .

A small carabinero prawn is gently charred and served with a fragrant fermented tomato sauce and a herb pannacotta .

Mushroom broth made from Yunnan mushrooms is understated luxury , the sole garnish are three kinome leaves and their minty fragrance goes a long way .

Japanese sea bass is perfectly opaque and matched to both a Shitake stem/razor clam ragu and a textbook beurre Blanc using Spanish cava .

Argentinian Angus beef exclusively imported to Ando is pleasure personified , the family chimichurri recipe is outstanding and the garnish of Japanese mountain vegetables and kale puree keeps this beef dish very light and fragrant .

Today’s wet rice features squid and Chinese yellow wine foam , excellent pairing .

Desserts are simple crowd pleasers , a yuzu and meringue duo cleans the palate , and a smoked chocolate finale again keeps light and floral, rather than a cloying finish .

Recently crowned Sommelier of the year @carlito.gorgor adds to the experience with a great value pairing which chooses the road less travelled . Less