Amber, a signature fine dining venue at The Landmark Mandarin Oriental, Hong Kong, fully deserves its excellent reputation, having been awarded two Michelin stars for 14 consecutive years. Under the creative direction of Chef Richard Ekkebus, the restaurant has recently revealed a contemporary menu that showcases pure flavours crafted on a foundation of French culinary techniques married with innovative vision.

In a radical departure, the new menu was created with sustainable dining as its central tenant. Instead of cream, milk and butter, the kitchen is using soy, rice, cereal and nut milk. Where salt is needed, there is the natural sodium in seaweed. To elicit fatty flavours, Chef Ekkebus has over 40 non-saturated plant-based oils at his disposal. Sugar is replicated through natural ingredients, such as agave, maple, honey and raw sugars. 

Western Australian Spiny Lobster

With this new philosophy, Amber’s lunch and dinner menu comprises several set-course options, including vegetarian formats and is subject to regular changes depending on the best in-season ingredients. Meanwhile, to honour the restaurant and Chef Ekkebus’s rich legacy, Amber’s much-loved signature dishes are also offered as additional extras.

Exquisite Taste Volume 39


The Landmark

Mandarin Oriental, Hong Kong

15 Queen’s Road, Central

Hong Kong

T: (+852) 21320066




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