Amber

Richard Ekkebus, is a culinary director of the Landmark Mandarin Oriental hotel Amber Restaurant. He is a Dutch-born, and has been trained in several French culinary maestros such as Passard, Gagnaire, and Guy Savoy. The restaurant earns two Michelin Star and 50Best restaurant from Aqua Panna San Pellegrinno Award.

Amber restaurant tries to serve the best ingredients around the world, and treated with European techniques.

 

IMG_1717Bread

IMG_1718Foie Gras Lollipop, Raspberry and Beetroot

This lollipop reminds me of Heston’s idea of creating orange that made from chicken liver. This was delicious. This kind of thing will put a smile on your face when you eat it.

IMG_1719White Asparagus Sabayon, Serano Ham

IMG_1723LANGOUSTINE in organic tomato & watermelon ‘nage’ with espelette chili & coriander

The langoustine was cooked perfectly, and the nage compliments really well. For me, this dish is about clarity, the pureness of flavor that comes from the produce. It was refreshing and tasty.

HOKKAIDO SEA URCHIN in a Lobster jell-O with Cauliflower, caviar,Crispy Seaweed Waffles

The most expensive seafood gathered together on the table. The bottom layer is cauliflower mousse, and followed by sea urchin, lobster gel and topped by caviar. This Rolls-Royce  spread served with seaweed waffles.

IMG_1726TASMANIAN SALMON confit & Smoked
avocado, Horseradish & Granny smith apple

For me, the Salmon itself is more than enough on the plate. It has the smoke sensation and perfect texture and flavor. This is an amazing piece of salmon.

IMG_1727DUCK FOIE GRAS steamed then charcoal grilled with virgin pistachio oil salt-roasted beetroots in cherry juice & hibiscus reduction

Charcoal grilled Foie Gras? Just by reading the title, I can imagine this dish will worth to die for. Creamy, fatty, rich, and tasty Foie Gras with the reduction was just mind blowing.

KAGOSHIMA WAGYU BEEF sirloin MS: A4, oven roasted
 purée of ‘forgotten’ shallots

The roasted beef can’t get any better than dish, especially for the shallot pureee was just beyond expectation. On the contrary, I don’t really like the braised beef. It tasted somewhat too sweet for me.

IMG_1730French Farmer Cheeses

IMG_1733BLOOD ORANGE sorbet with florentine’s & confit zest
a semi fredo inspired after ‘calissons de provençe’

 IMG_1735ALBINAO 85% CHOCOLATE soufflé with
cacao sorbet

If I only have one more chance to eat chocolate before I die. This souffle will be on my option.

IMG_1736Petit Four

Clearly, Hong Kong has been step up his game since the past few years in this industry. This is the place where East meet West, the place where in the restaurant scene is not limited to one particular source of ingredient or technique. In Amber restaurant, you’ll find best of the best ingredients from around the world that handled with generous amount of passion and skills. Definitely worth a journey.

Amber Restaurant

The Landmark Mandarin Oriental, Hong Kong
15 Queen’s Road, Seventh Floor
The Landmark
Central, Hong Kong

Hours of Operation
Breakfast
Monday to Sunday 7:00 am – 10:30 am

Lunch
Monday to Sunday 12:00 pm – 2:30 pm

Dinner
Monday to Sunday 6:30 pm – 10:30 pm

http://www.amberhongkong.com

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