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Amber, Hong Kong - Has the food improved?!

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Amber, Hong Kong - Has the food improved?!

Charles Yu | Oct 13, 2007 07:09 PM

A couple of years ago, whilst visiting HK, I was captured by an article profiling the executive chef ' Richard Ekkebus' of the French restaurant Amber in the then newly opened Landmark Mandarin Oriental. His impressive resume which included training under Michelin three-star chefs Pierre Gagnaire, Alain Passard and Guy Savoy was enough to persuade me to give the restaurant a try. The French fusion cuisine though fairly good was less sophisticated and delicious than most European Michelin starred establishments manned by chefs of similar calibre. ( only dish I remembered was I think an Anjou pigeon with aubergine lasagna and some kind of chocolate foam emulsion - a la El Bulli?! )

Question - I'll be visiting HK in the near future and would like to have at least one or two ' Western feast ' amongst all the anticipated Chinese fare. Has Amber improved during the past year to warrant my giving it another chance? Or, shall I use the $ for something else like the ever trust-worthy Petrus or Spoon or the newly opened L'atalier de Robouchon? I tried Pierre on top of the Mandarin Oriental a few months back and was not that impressed.

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