Andō benefits from an urban, reservation-led room in Central, Hong Kong, which gives the meal a clearer sense of occasion before the food arrives. What matters most is chef-led composition, pacing and a distinct point of view; a polished mid-to-high price point makes it a restaurant to choose deliberately, not accidentally. Its one-star standing makes it a serious address: polished enough to plan around, but still best judged by whether the kitchen's point of view matches your tastes.