AmberRestaurant, $$$$, French, Central
Opens at: 12:00keyboard_arrow_down
Mon - Sun
- Mon - Sun 12:00-14:00
- +852 2132 0066
- 7/F, The Landmark Mandarin Oriental, The Landmark, 15 Queen's Road Central, Hong Kong
- Private Room3 rooms, for 4-16 persons
- Accept Credit CardYes
- Dress CodeSmart Casual
- Vegetarian DishMore than 10
- Bring Your Own BottleYes
- CorkageHK$600 per bottle
- Smoking AreaNo
- Car ValetYes
The new Amber brings the focus back to the flavours. Richard Ekkebus’s second act for his popular fine-dining establishment doesn’t toss around “gluten-free” and “dairy-free” as trendy catchphrases, but rather as new approaches to redefine his seasonality-driven cuisine with finesse and a sharper focus to the quality of the ingredients. Light, fresh and ever-colourful, the full Amber experience is immersive, allowing the guests to learn more about the ingredients featured in each dish, while progressing on with intensity in flavours, more vibrant pairings and more contrasting of profiles. Ekkebus’s famous sea urchin dish returns with the sweetest cauliflower purée to round up the richness of sea urchin, while Japanese horse mackerel is spectacular with kyuri cucumber and celtuce. The dish of sweet teardrop peas and cuttlefish paired with pomelo is deceptively simple, yet extremely satisfying. Amber proves that satisfaction in dining extends beyond fiddly techniques and over-processing; it requires a bold change to stay true to the essence and in the end, simplicity is all you need to create a lasting impression.
What to order
- Aka uni with cauliflower and lobster is the reinterpretation of Amber’s former signature dish. The heaping portion of Daurenki Tsar Imperial caviar melts into the quivering crustacean gelee and cream sea urchin, with sweetness that lingers from the cauliflower purée.
- Aji with celtuce, kyuri cucumber and wheatgrass sauce is a refreshing starter where multiple greens add depth from sweet to bitter, all pairing well with the versatile Japanese horse mackerel.
- Wagyu beef A5 sirloin with baby Romaine heart, onions, anchovy and tamarind is a simple yet fantastic execution for the wagyu, particularly the depth of sweet-sour tamarind onion chutney helps balancing the richness from the beef, while the anchovy gives the flavours a lift.
While wines are perfect pairing with Amber’s cuisine, guests can sample an innovative pairing of Japanese sakes with food as part of the restaurant’s new dining experience.
- Top 20 Best Restaurants
- Chef Of The Year
- Best Pastry Chef
- Best Sommelier
- Best Chef