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Amber Restaurant Garners Two Michelin Stars

October 31, 2014 Luxury Hotels No Comments Email Email

The 2015 edition of the authoritative Michelin Guide for Hong Kong and Macau has been released, and Amber restaurant at The Landmark Mandarin Oriental, Hong Kong is the proud recipient of the two-star honour for the seventh consecutive year.

A Michelin star is considered the ultimate accolade in culinary excellence.

Richard Ekkebus - Culinary Director

Richard Ekkebus – Culinary Director

“We are truly delighted that the team’s effort has been acknowledged at a high level by Michelin,” said Greg Liddell, General Manager of The Landmark Mandarin Oriental. “We appreciate the loyal patronage of our guests who can be rest assured that Amber will strive to deliver even more exquisite contemporary French cuisine.”

Chef Richard Ekkebus says, “My team and I are delighted that our consistently exceptional standard of food quality and service excellence have been recognised by the Hong Kong & Macau Michelin guide for 7 consecutive years. Such acclaim could not have been possible without the support of our loyal guests and the high level of professionalism of the entire Amber team.”

Forty-seven-year-old Richard Ekkebus began his illustrious career with an apprenticeship in his native Holland under Michelin-starred chefs Hans Snijders and Robert Kranenborg. He further perfected his art under the tutelage of some of the greatest three-star chefs in France, including Pierre Gagnaire, Alain Passard and Guy Savoy. Prior to opening The Landmark Mandarin Oriental in 2005, he worked as Executive Chef at The Royal Palm in Mauritius and The Sandy Lane in Barbados.

Having built his reputation on a solid foundation of traditional French cooking technique, Richard is known for his focus on superior produce and innovative presentation, creating cuisine with a contemporary and light feel. Contributing to the latest honour are his signature creations such as “frog legs in crispy kataifi with ‘quatre epices’, Nagasaki garlic and Italian parsley sabayon” and “milk fed veal tenderloin wrapped in black tasmanian winter truffle & lardo cooked in clay, summer vegetables & black truffled potato gnocchi”, not to mention the dish of “sea urchin in a lobster jell-O with cauliflower, caviar and crispy seaweed waffle”.

Designed by renowned architect Adam Tihany, Amber’s 60-seat dining room provides a stylish and elegant setting for the restaurant’s modern French cuisine. Amber also offers two private wine rooms with seating for up to 12 guests, while Amber Bar is the perfect place to gather for an aperitif before dining. For reservations or further information, please telephone Amber on +852 2132 0066, e-mail: lmhkg-amber@mohg.com or visit www.amberhongkong.com.

Amber Interior

Amber Interior

Milk Fed Veal Tenderloin wrapped in Black Tasmanian Winter Truffle & Lardo cooked in Clay, Summer Vegetables & Black Truffled Potato Gnocchi

Milk Fed Veal Tenderloin wrapped in Black Tasmanian Winter Truffle & Lardo cooked in Clay, Summer Vegetables & Black Truffled Potato Gnocchi

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