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The Landmark Mandarin Oriental, Hong Kong’s Welcomes Australia’s Multiple Award Winning Sepia Chef Martin Benn To A Unique ‘Four Hands Dinner’ At Amber On 20/21 March 2017

February 14, 2017 Dining No Comments Email Email

The Landmark Mandarin Oriental, Hong Kong’s Michelinstarred Culinary Director, chef Richard Ekkebus is pleased to announce the hotel’s next exclusive Four Hands Dinner will feature an unmissable creative gastronomic collaboration with the multiple award-winning chef Martin Benn, Founder of Sydney dining destination, Sepia.

The unique series of Friends of Amber dinners held at the hotel’s fine dining Amber restaurant has previously welcomed a who’s who of culinary masters including, Singapore’s André Chiang, legendary Spanish master Ferran Adrià and the Korean-American chef Corey Lee with meticulously crafted menus that lead guests through a gastronomic journey of excellence.

Acclaimed as one of the leading chefs in Australia, Martin Benn brings his creative reinterpretation of contemporary Australian cuisine drawing on his extensive experience working with some of the greatest chefs in the world. Born in England, he began his career as a chef at the Oak Room in London learning French gastronomy under Chef Michel Lorrain. He subsequently worked at The Landmark London and later The Criterion, where he came under the tutelage of Chef Marco Pierre White. Moving to Australia in 1996, Benn spent two years at Sydney’s Forty One Restaurant as Sous Chef before gaining a place at Tetsuya’s, learning the fundamentals of Japanese cuisine from Tetsuya Wakuda and mastering them to become Head Chef at the age of twenty-five.

In 2009 he opened Sepia Restaurant, collaborating with Sydney’s renowned seafood wholesaler George Costi of De Costi Seafoods to offer the very best of local produce with a signature take on contemporary Australian fare that draws inspiration from Japan.

The exclusive two-night only collaborative dinner will be held on 20 and 21 March 2017 with the two chefs joining forces to create an unforgettable culinary experience that starts with a 4- hors d’oeuvres ‘snackings’ course featuring Amber’s Black winter truffle dashi with a wild mushroom and black winter truffle puff and Sepia’s Saikou salmon belly with smoked roe, sudachi and chrysanthemum. The10-course menu that follows features Amber’s newly created Brittany diver scallop seared with lime and ‘umami’ sabayon, served with crispy ‘Camargue’ red rice, dried seafood and salicornia. Sepia’s mouthwatering specialties include Western Australian marron cooked over charcoal and dressed with a yuzu and shellfish emulsion, lemon aspen, and a dusting of shell powder.

The Four Hands menu (HK$3,688 per person) includes a signed copy of Sepia: The Cuisine of Martin Benn (published by Murdoch Books in Australia and released globally in 2015), and is also available as a wine pairing tasting menu (add HK$2,088 per person) with dishes enhanced by a selection of ten wines by our head wine sommelier John Chan (please note: prices are subject to 10% service charge and no corkage will be permitted at this special culinary event).

Advance booking is required. For information and reservations, please contact Amber at phone: +852 2132 0066 or email:

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