People often say that time flies, which is clearly shown by the Michelin-starred Andō restaurant that’s already celebrating a mini-milestone. For Andō’s 2nd anniversary, Chef Agustin Balbi and Chef Hideaki Sato of two Michelin-starred Ta Vie will combine their skills to create an exceptional culinary celebration.

When two highly-lauded chefs get together, you know there will be something special in the offering, and this is precisely the case with Andō’s 2nd Birthday celebration. An exquisite gastronomic evening will be awaiting guests, starting with a reception of specially curated snacks paired with crisp glasses of Krug Champagne at Ta Vie, followed by a relaxed, six-course off-menu dinner experience at Andō.

The celebration, which takes place on the 7th of July, is priced at HK$2,888 + 10% per guest; the Ando x Ta Vie special 2nd celebration birthday dinner will introduce a menu of one-off dishes that are available exclusively for this collaboration.

It promises to be a dining experience that blends the distinct cuisines of two award-winning chefs who have mastered the integration of Japanese sensibilities with other styles of cuisine, the full Andō x Ta Vie tasting journey is as below:

AT TA VIE (6:30 pm onwards)

  • Wagyu tartare, yuzu kosho, squid in cracker
  • Egg yolk mousse, furikake, monaka (caviar)
  • Sato San’s Peking Duck
  • Fried chicken Namban (caviar)
  • Serve with Krug Grande Cuvée Champagne Service

AT ANDO (7:30 pm onwards)

  • Bread from Ta Vie + butter
  • Hokkaido scallop, uni, petit pois, citrus sauce
  • Kegani crab with Japanese sweet corn
  • Steamed foie gras egg custard, red eggplant, porcini mushroom
  • Kurobuta pork, sweet potato, black truffle, mushrooms
  • Sakura ebi, rice

Andō: Innovative Spanish x Japanese cuisine by Agustin Balbi
Derived from Chef Agustin’s Latin surname Ferrando, Andō in Japanese connotes a sense of contentment, while in Spanish, it is the equivalent of ‘-ing,’ the verb partici ple to describe the act of doing in the present. Augustin was born into a Spanish and Italian family, where his love for food was ignited at his grandmother’s dining table, whose homemade Latin dishes would inspire much of his innovative cuisine today at Andō.

“I have always been a fan of Sato San’s approach towards cooking. The discipline and determination with which he works to produce a single dish are admirable and testament to his respect for ingredients,” says Chef Agustin Balbi. “Since our restaurants are also so close to each other, I cannot think of a better friend to celebrate this special occasion with. I hope that our guests enjoy it as much as we enjoyed creating it together.”

Ta Vie: “Pure, Simple, and Seasonal” original cuisine by Hideaki Sato
Just three simple words outline the culinary philosophy of Ta Vie: “pure, simple and seasonal”. With two Michelin stars, Ta Vie is the contemporary brainchild of Japanese Chef Hideaki Sato. The name “Ta Vie 旅” reveals a double meaning, in Japanese meaning “journey” while in French translates to “your life”.

In this way, the restaurant invites guests to embark on a journey of discovery to explore the range of possibilities brought by seasonal Asian ingredients and products, at the same time providing a destination for like-minded guests to meet and cross paths before continuing their journeys ahead. Chef Sato combines classical French techniques and presentations with Asian flavours, and his original cuisine showcases simple cooking that allows ingredients to shine, connecting diners to Mother Nature with respect for the seasons.

“Chef Agustin and I have a very high level of culinary synergy because our values are so aligned. I have huge admiration for this style of cooking at Andō, and this collaboration has been in the works for a long time, and we are very excited to showcase the final product to our guests – which I guarantee will surprise and delight,” says Chef Hideaki Sato.

  • Andō address: 1/F, Somptueux Central, 52 Wellington St, Central, Hong Kong.
  • Ta Vie address: 2/F, The Pottinger Hong Kong, 74 Queen’s Road Central.

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