In an ultra-elegant dining room, Dutch Chef Richard Ekkebus prepares traditional French food incorporating seasonally available ingredients from East and West; amadai fish from Japan, Tasmanian truffles, or Chinese dragon fruit.

PROFILE

A Dutchman who trained in classical French cooking, Richard Ekkebus opened Amber in 2009. His cuisine combines French techniques with the best produce the Asian region has to offer, an innovative style that has earned Amber two stars in the Michelin Guide for Hong Kong and Macau.

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Hokkaido sea urchin in a lobster Jell-O with cauliflower and Schrenki-Dauricus caviar.

AMBIENCE

The thousands of bronze light tubes suspended from the double-height ceiling is the first impression upon entering, the warm golden glow illuminating the Australian walnut paneling and the wines in their niches behind the glass wall. The Tihany Design tables are draped in fine white linen, and guests are seated in chairs of Macassar ebony.

SERVICE

Mandarin Oriental service, tending towards the slightly formal but distinctly unstuffy and, of course, totally well-informed on the cuisine and wines.

FOOD

Chef Ekkebus was one of the pioneers in Hong Kong of sourcing Asian ingredients and cooking them in French style, but he also brings in the finest produce from Europe. The menu is likely therefore to have fish and shellfish from Japan, veal and blue lobster from France, and caviar from China’s Amour River. The menu changes seasonally.

PRICING

From HK$618 to HK$2,500 Weekday lunch set menu 3 courses HK$628, 4 courses HK$1,018

SUMMARY

Amber is a restaurant that consistently reinvents itself, never for a moment resting on its reputation, but always pushing forward to the next sublime experience. This creativity, and the use of finest ingredients, justifies the upper-range prices that are charged on the a la carte, although in fairness the set menus offer great value.