Hong Kong, China


  • Dish 1
  • Dish 2
  • Interior

Contemporary cooking with a singular focus on quality ingredients led by Richard Ekkebus

What to expect at Amber:  In the storied world of  fine dining, Amber stands out not just for its floor-to-ceiling fleet glass window proffering a panorama of the city. Executive chef Richard Ekkebus is a Dutchman who honed his craft with French culinary legends including Alain Passard and Pierre Gagnaire. At Amber he has developed a contemporary cooking style that puts the spotlight on pristine seasonal produce.

More about the chef: Ekkebus looks after the entire front and back of the house at the Landmark Mandarin Oriental, including the bar, banquet and in-room dining. He is also responsible for the culinary direction of Fifty 8 Degrees Grill at Mandarin Oriental Pudong in Shanghai.

Iconic dishes: Ekkebus made the bold move of removing his eight-year-old icon of Hokkaido sea urchin with cauliflower panna cotta, lobster jelly and caviar from the menu recently. This Amber signature is currently featured on the menu of Restaurant Situ by Corey Lee at the San Francisco Museum of Modern Art.

The wine list: Hong Kong is by some measures now the wine-trading centre of the world, and Amber is well-placed to make the most of it. John Chan, one of the most respected sommeliers in Asia, oversees a list of 1,100 labels.


On the pass

  • Culinary director Richard Ekkebus (pictured)

Pastry chef

  • Michael Pretet

Style of food

  • Contemporary French

Standout dish

  • 'Pineapple' tomato, cherries, fresh almongs and niçoise olive salad