Modern French cuisine & luxurious fine dining at acclaimed two-star Michelin restaurantamber hong kong

April 14th, 2015


Consistently rated among the very best of Hong Kong’s fine dining restaurants since its inception 10 years ago, Amber is housed within the luxury boutique hotel Landmark Mandarin Oriental in the heart of the Central business district. Widely acclaimed for its innovative renditions of modern French cuisine and refined dining experience, Amber has been awarded two-Michelin star status for seven consecutive years, and top 10 ranking in the 2015 S. Pellegrino Asia’s 50 Best Restaurants listing – the highest-ranked Hong Kong restaurant on the list. Heading up the Amber kitchen since its opening in 2005, chef and culinary director Richard Ekkebus has artfully melded proficient classic French cooking technique with contemporary gastronomic sensibilities to create his renowned cuisine. Befitting its esteemed status, Amber occupies a strikingly elegant space within the Landmark Mandarin Oriental, presenting a luxurious and sophisticated dining environment. In addition to hotel guests and knowledgeable travelers, Amber, with its consummate modern French cuisine and polished yet discrete service, attracts an appreciative local clientele drawn from business and society elites.

Designed by internationally renowned interior architect Adam Tihany, the interior of Amber harmoniously combines dramatic design elements with a luxurious, understated decor of plush furnishings, rich mahogany and walnut timbers, composed with an agreeable palette of warm, natural hues. A spectacular sculptural installation of thousands of bronze rods, realised in an undulating wave pattern across the ceiling exudes a bold presence within the voluminous double height dining room. Meanwhile, a compact bar and lounge space adjacent to the reception serves pre-dinner apertifs, and the magnificent glass-encased 3,000 bottle wine cellar incorporates a pair of private wine dining rooms for discrete groups of up to 12 diners.

Innovative ingredient combinations of internationally sourced fresh seasonal produce are lightly cooked to enhance flavours, and with his artful plating, exemplify the award-winning cuisine of Richard Ekkebus. His produce-centric menus are updated every three months in accordance with seasonal availabilities, with a particular focus on daily fresh deliveries of seafood from Japanese fish markets. A series of evolving menus include breakfast, set lunch and dinner services – and are highlighted by the seasonal a la carte menu – while diners can experience the full repertoire of the Amber cuisine with the degustation menus showcasing signature dishes. Among acclaimed signature dishes, stand out examples include the omi wagyu beef strip loin; char-grilled, onion, malt & malt vinegar purée, brown ale braised short ribs with crispy cereals & celtus; and hokkaido sea urchin in a lobster jell-O with cauliflower, caviar & crispy seaweed waffles.

The impressively curated wine list is underscored with an extensive selection of superlative French wines, encompassing both vintages from famous first-growth chateaux, and labels from lesser-known boutique wineries. Additional selections include wines from other leading wine regions including Spain, Italy, Australia and the USA. Recommended wine pairings accompany the degustation menus, while the attractively priced weekend wine lunch menu combines 6 courses with individual wine pairings.

Amber opens daily for breakfast, lunch and dinner service. Enjoying impressive international acclaim and local popularity, table reservations are essential.

Amber: restaurant interior

Amber: selected signature dishes

  • amber hong kong
    Jerome Galis Green Asparagus in vintage sherry dressing, asparagus & black winter truffle coulis, comte cheese, belotta fat sabayon, ‘air baguette’ with aged belotta ham
  • amber hong kong
    omi wagyu beef strip loin; char-grilled, onion, malt & malt vinegar purée, brown ale braised short ribs with crispy cereals & celtus
  • amber hong kong
    dulcey chocolate spheres coated in manjari 64% chocolate, with salted & caramelized macadamia nuts & cocoa sorbet