Hong Kong, China

On the pass:

Culinary director Richard Ekkebus (pictured) and chef de cuisine Maxime Gilbert

Pastry chef:

Style of food:

Classic French with subtle Hong Kong influences

Standout dish:

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

Ambitious, highly polished gastronomy from a Dutch master

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.

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