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The Landmark Mandarin Oriental Announces Amber’s Next Four Hands Dinner Collaboration Between Amber’s Michelin-Starred Chef Richard Ekkebus And The Wildly Creative Danish Chef Bo Bech

November 14, 2018 Dining No Comments Email Email

The Landmark Mandarin Oriental, Hong Kong’s Michelinstarred Culinary Director, Chef Richard Ekkebus is delighted to announce that Amber’s next exclusive Four Hands Dinners on the 19 and 20 November 2018 feature an inventive collaboration with visionary Danish chef Bo Bech of Geist in Copenhagen, the author of IN MY BLOOD.

Friends of Amber’s memorable dinners have previously featured a veritable who’s who of culinary masters including Chilean chef Rodolfo Guzmán, Singapore’s André Chiang, legendary Spanish master Ferran Adrià, Australian chef Dan Hunter, celebrated Japanese chef Kenichiro Yamauchi, Mingoo Kang from Korea and Italian chef Luca Fantin of Il Ristorante in Tokyo.

Chef Bech is an award-winning trailblazer, cookbook writer and one-time TV host, traveller and photographer. His experimental approach at Geist is to put one ingredient on a pedestal in a cosy restaurant serving great food in a relaxed environment.

Amber is ranked 7 on the 2018 list of Asia’s 50 Best Restaurants. Bo Bech closed his seminal, avant-garde, Michelin-starred restaurant Paustian, which was in a furniture shop designed by Jorn Utzorn, because he did not like the direction that the fine dining scene was taking, and then opened Geist in 2011.

At this exclusive two-night only collaborative 10-course dinner (HKD 2,888 per person), the two chefs will join forces to create an unforgettable gastronomic experience with a menu of culinary treasures that include some of Bech’s signature fare such as raw langoustine with yuzu and hibiscus, and the scallops with chicken wings and langoustine sauce. As a memento, the dinner also includes a signed copy of IN MY BLOOD.

An 8-glass wine pairing tasting menu (HKD 1,588 per person) is also available, with cocktails and wines chosen to match each course by our head sommelier John Chan.

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