The Landmark Mandarin Oriental, Hong Kong, unveils “Amber Classics Menu”

The Landmark Mandarin Oriental, Hong Kong is very pleased to announce the launch of the ‘Amber Classics Menu’, a collection of the two Michelin-starred restaurant’s classic signature dishes selected from the past 12 years.

“The menu is a gastronomic tour de force featuring the relaunch of Amber classics as well as several distinctive dishes that we will bid farewell to as we unveil a brand new Amber experience next year,” says culinary director, chef Richard Ekkebus, “we have created Amber Classics as a unique opportunity for our loyal guests to experience how Amber has continuously evolve and moved forward as we pay homage to some of the best-loved dishes.”

Foie Gras Chupa Chup with Beetroot & Raspberry

The exceptional 6-course menu commences with one of Amber’s most popular amuse-bouche: foie gras Chupa Chup dipped in a tart beetroot and raspberry jelly, topped with crispy gingerbread; followed by a show-stopping New Zealand scampi presented in an organic tomato and watermelon ‘nage’, and lightly dusted with Espelette chili and coriander.

Sea Urchin in a Lobster Jelly with Cauliflower, Caviar and Crispy Seaweed Waffle

Next, the menu re-introduces chef Ekkebus’s most famous and asked-for dish: Hokkaido sea urchin in a lobster jelly, served with a delicate cauliflower panna cotta and finished with Schrenki-Dauricus caviar (15g) and crispy waffles on the side. It is so iconic that when, in 2016, chef Ekkebus contemplated donating the recipe to MOMA’s In Situ restaurant in San Francisco (led by chef Corey Lee), fans of Amber launched #occupyamber. Its return sees more caviar than ever!

The menu continues with chef Ekkebus’s unforgettable modernization of France’s most traditional dish with ‘Dombes’ frog legs wrapped in crispy Kataifi, sprinkled with ‘quatre épices’ purée and chips of ‘Aomori ninniku’ garlic and adorned with Italian parsley sabayon.

Dombes Frog Legs

The main culinary ‘event’ is Amber’s original take on the legendary poulard from Bresse, considered the ultimate quality poultry for its rich, exceptional flavor and tender texture. Here it comes steamed with black winter truffles (10g), its leg minced in silver beet leave, jus and Albufera emulsion created from a sublime marriage of poularde stock and foie gras.

The signature dining experience concludes with a decadent Abinao 85% chocolate soufflé served with a deliciously refreshing cacao sorbet. This is Amber’s most iconic dessert and has never been off the restaurant’s menu since the day it opened.

‘Amber Classics’ is available from today until the renovation of the restaurant is completed in mid-2018, and is priced at HKD2,398+10% service charge per person (note: price is subject to change due to the fluctuating prices of ingredients). For bookings, please contact Amber at phone: +852 2132 0066 or email

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