Amber
Hong Kong
Amber occupies the seventh floor of Mandarin Oriental The Landmark in Central, where Richard Ekkebus develops contemporary French cooking with a distinctly individual point of view. The restaurant pairs a refined dining room with menus that place ingredients and their origins at the centre of the experience. Its dairy-free approach shapes the kitchen's technique, encouraging different ways of building richness and texture. Tasting menus and vegetarian alternatives create a sequence of small dishes, with seafood, vegetables and carefully selected meats each given a considered role. Ingredients highlighted by the Michelin Guide include aka sea urchin, blue lobster and Ping Yuen chicken. Menus evolve with availability, while the team's sourcing approach also extends to the local organic produce and responsibly harvested seafood it chooses. Wine has equal prominence, with bottles displayed in floor-to-ceiling walls and a programme that invites deeper exploration. Amber rewards an unhurried visit, whether for a celebratory dinner or a weekend lunch built around several courses and conversation.