Culinary director Richard Ekkebus (pictured) and chef de cuisine Maxime Gilbert
Classic French with subtle Hong Kong influences
Normandy diver scallop seared with maco artichokes, tête de veau, black autumn truffle and Italian parsley bouillon
7/F, The Landmark Mandarin Oriental, The Landmark, 15 Queen’s Road, Central, Hong Kong
+852 2132 0066
Amber isn’t short on menus. As well as its extensive à la carte offer and vegetarian à la carte, it also serves a dégustation menu and a platinum version – a five-course celebration of the white alba truffle when in season. This is certainly no bad thing: the more dishes diners can sample from the hand of Dutch-born chef and culinary director Richard Ekkebus, the better.
Located in The Landmark, Mandarin Oriental’s smaller, more individual Hong Kong hotel, Amber provides a fitting showcase for Ekkebus’ modern French food with nods to a globe-trotting career that has included stints in Holland, France, Mauritius and Barbados. His cooking is ambitious, with dishes typically comprising a number of expertly paired ingredients, whether they be caramelised apples and pears, salsify, tonka beans and citrus peel with venison or aloe vera, banana, micro-sorrel and olive oil with pineapple.