Hong Kong, China
Renovation and reinvention: After a four-month closure, Amber reopened in May 2019 with a stunning new dining room featuring undulating curves and a bright new culinary philosophy that favours the essence and truth of each ingredient. The menu caters easily to dietary needs with every dish dairy- and gluten-free and low in salt and sugar.
About the chef: Culinary director Richard Ekkebus has been at the helm of Amber since its opening in 2005, when he settled in Hong Kong from the Netherlands. A constant innovator, he has pushed the restaurant on by incorporating sustainable practices, a gender-balanced kitchen and an approach that always challenges the status quo.
On the menu: The removal of Ekkebus’s much-loved sea urchin from the previous menu caused uproar, but now the iconic dish is back in more sustainable form using plant-based oils. Other favourites on Amber’s multi-course tastings include Kamchatka crab with shiro miso and wagyu beef with artichoke and black truffle.
Sustainability: Just like its home at the Landmark Mandarin Oriental, Amber is an Asian leader in eco-friendly initiatives and has long since cut out table linen as well as plastic straws and bottles. The menu has moved towards veg-led dishes, while seafood is sourced sustainably and suppliers are listed on the menu for maximum traceability. Ekkebus’s commitment to reducing waste and creating a more planet-friendly business has helped Amber earn this year’s Sustainable Restaurant Award, sponsored by Beronia.