Just wanted to share about a very nice dinner we had at Amber, Landmark Mandarin Oriental Hong Kong, recently. We ordered:
Starters - Kangaroo Island king crab in 5 textures, 4 temperatures, served as jell-o, salad, foam, hot bisque & ice-cream (this was delicious - a tricky dish where so many things could have gone wrong, but they managed to carry it out here, and what I experienced was an explosion of flavors & textures which teased & challenged one's palate); and
- Tasmanian salmon "charcoal" smoked & served warm, cream of hass avocado & extra virgin olive oil (again, a surprisingly well-executed dish, not overly-complicated. Love the fragrantly-smoked salmon reclining seductively on its divan of smooth, delectable avocado creme);
Mains - Slow-roasted Margaret River wagyu sirloin, with short-rib & aubergine canneloni and puree of caramelised onions & mushrooms (I didn't know that Margaret River produce cattle nowadays - used to be rainbow trout & marron in the 1980s/90s. The sirloin was meaty & bursting with flavor; whilst the accompanying canneloni with short-rib confit was a most welcome bonus);
- Lamb-neck confit & glazed, white cocoa beans & flat parsley, bouillon of Italian vine tomatoes with white balsamic vinegar (this dish was a tad too rich, although it's probably the tastiest lamb dish in Hong Kong outside of Hutong's crispy boneless lamb-rib dish);
Desserts - Coffee-havana-tobacco-fine champagne-cognac-&-ocumare South American chocolate (this was sensational - I'm not a chocolate lover, but polished up every single morsel on this dish);
- Clementine-jell-o-whipped-citurs-fruit terrine-mascarpone ice-cream-and-clementine-granite (great palate cleanser, and perfect if one is looking for a light finish to a meal).
Overall, a totally enjoyable experience (the restaurant's "chocolate sommelier" was a cool novelty). Price-wise, it's also lighter on the pocket than the terribly over-priced Pierre (at the sister Mandarin Oriental Hotel), with its hodge-podge of clashing flavours & bland dishes.
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