【Andō】 Embarked on an extraordinary journey to discover and experience chapters of Chef Agustin’s life story through the night’s degustation. Food at Andō is an exemplification of Chef Agustin’s Spanish root with a Japanese inspiration from his culinary experience in Japan. Unlike most fine dining restaurant that focuses on classic convention, here emphasizes the sense of home and comfort. Every course presents a unique moment of Chef’s story, but the highlight was definitely his comforting warm bowl of Caldoso rice dedicated to his grandma who used to prepare this at home waiting for him back from school. The broth bursted with umami flavor from the seafood and rubia beef, very delicate without overpowering. It’s a dish that resonated with our Chinese staple congee, the one comfort food that warms everyone’s heart. Their signature Japanese sashimi platter with a fine twist was also a showstopper, each fish has a dedicated sauce or garnishes thoughtfully designed to bring the most flavor and umami out of the seafood. ➡️Link in bio for full review in details! (one IG post is just not enough to showcase all the beautiful dishes and share the wonderful experience!) 8-course Tasting Holiday with Nacho // 21 days aged Angus Departure // Five raw seafood selection Yoshika’s Tradition // Blue lobster Half World // Kinki Garden’s Laugh // Wagyu beef, black truffle Without Lola // Caldoso rice It Never Happened // Japanese apple We Both Loved It // Nerikiri wagashi • #foodiejojo_finedining #foodiejojo_fusion #foodiejojo_central • 🇭🇰 Ando (Central) 中環威靈頓街52號Somptueux Central1樓 1/F, Somptueux Central, 52 Wellington Street, Central · . . . . #andohk #andohkg #hktoprestaurants #hkfinedining #finedininghk #spanishjapanese #degustationmenu #hktastingmenu #hkfinedine #hkcentralfood #hkmichelin #hkmichelinstar #tophkrestaurants #fusionrestaurant #hongkongdining #hongkongrestaurant #hongkongfinedining #中環餐廳

Beloved Cantonese and Sichuan restaurant @sichuandouhua_sg at Park Royal Kitchener Road has just reopened after renovations, and it now boasts a brand-new classic modern look inspired by Chinese poetry and “Shan Shui” (landscape) paintings. Executive Chef Leung Wing Chung who’s helmed the kitchen from the start, has created a collection of delectable new dishes to mark this milestone. He does like a little bit of drama and the best exemplification of that is seen in the “Exotic Garden with Black Truffle in Osmanthus Sauce” 养丰源捞生 ($98 for 2-6 pax / $148 for 7-12 pax) which is a performance in itself. Beyond the theatrics though, the chilled dish floored us with its freshness and extreme tastiness from the well-balanced mix of ingredients, sauces and seasonings. If not for the rest of the food to come, I’d have at least four helpings. Next was the multi-textural “Steamed Eel with Pumpkin in Homemade Soya Bean Crumb with Dried Scallop, Sakura Shrimps and Prawn Roe Sauce” 豆香金环蒸鳗鱼 ($22 for an individual portion). It starred an impeccably cooked springy-fleshed eel on mushy-soft pumpkin. Topping it was Executive Masterchef Leung Wing Chung’s superb soya bean crumb that I swear, would make anything it’s thrown on, instantly delicious. The “Duet of Traditional Crispy Chicken stuffed with Glutinous Rice, Goose Liver and Waxed Meat 鸳鸯香酥糯米鸡 ($88 for the whole, good for 6-8 pax) was the third course. It comprised of two styles, and had chilli sauce and pineapple puree for accompaniments. Both were nice but I did prefer the one with mixed grains as it had a chewy bite. Because I adore anything soya bean, the “Signature Beancurd Medley” turned out to be one of my favourites. There was crunch from the fried cubes, softness from the “tau huay” and more of Chef Leung’s special soya bean crumb gracing it. The “Stirfried Sliced Pork with Leek” was really appetising as it packed an aromatic kick from the spicy sauce. Having “Pao Fun” prepared at the table was a first for me. The brown rice mixed with other grains set #sichuandouhua’s version apart. Besides the fragrant, fried shallots-sweetened broth, I was also impressed by the abundant seafood. ⬇️Continued in Comments⬇️

Ever thought "great art but ugly room"? #Artwork can be delightfully intriguing when it is purposefully framed by the wrong mise en scène. Check out Paul Kremer’s recent work @GreatArtInUglyRooms which is an exemplification of how art can be thought-provoking and captivating for more reasons than one. @paul_kremer #artoftheday #artonline #sundayfunday