Amber Restaurant Garners Acclaim in the S.Pellegrino “World’s 50 Best Restaurants” Awards

  Amber Restaurant at The Landmark Mandarin Oriental, Hong Kong
  Amber’s two-Michelin-star chef, Richard Ekkebus

Amber is the only restaurant in Hong Kong to appear in the ranking.

The S. Pellegrino “World’s 50 Best Restaurants” Awards, organised by Restaurant Magazine in the UK, has just announced this year’s  ranking.  Amber restaurant at The Landmark Mandarin Oriental, Hong Kong claimed the 37th spot, not merely the only Hong Kong restaurant on the list this year, but also the only restaurant in Hong Kong to have appeared in the ranking since 2005.

Amber’s two-Michelin-star chef, Richard Ekkebus, says, “My team and I are extremely honoured to have been recognised by the distinguished panel of over 800 international leaders in the industry, including highly regarded food critics, chefs, restaurateurs and gourmands, who voted for Amber.” 

“Making our way into the top 50 was only possible with the dedication of our entire culinary team.  It is their professionalism, innovation and passion that drive our exceptional quality.”  Revealing the secret ingredient to Amber’s success, he noted, “The whole team crafts this culinary magic by managing daily operations, training staff, placing ingredient orders, and creating and tasting dishes; their commitment is what has contributed to our success today.”

Chef Richard Ekkebus began his illustrious career with an apprenticeship in his native Holland, under Michelin-star chefs Hans Snijders and Robert Kranenborg.  He further perfected his art under the tutelage of some of the greatest three-Michelin-star chefs in France, including Pierre Gagnaire, Alain Passard and Guy Savoy.  Prior to the opening of The Landmark Mandarin Oriental in 2005, he worked as Executive Chef at The Royal Palm in Mauritius and The Sandy Lane in Barbados.

Having built his reputation on a solid foundation of traditional French cooking techniques, Richard is known for his focus on superior produce and innovative presentation, creating

cuisine with a contemporary and light feel.  Contributing to the latest honour are his signature
creations “Sea Urchin in a Lobster Jelly with Cauliflower, Caviar and Crispy Seaweed Waffle”, “Line-Caught Amadai with Orange and Fennel Confit”, and “Mieral Bresse Pigeon Breast with Wild Cep Mushrooms”.

“Mandarin Oriental hotels have long been renowned for their excellence and innovation in food and beverage, and for creating memorable dining experiences,” said Anthony Costa, General Manager of The Landmark Mandarin Oriental. 

“The dining scene in Hong Kong is emerging with such enormous gastronomic energy, and we are truly delighted that Richard and his team’s efforts have been acknowledged in this way, particularly given the astounding competition from around the world.” 

Commenting on Amber’s loyal guest patronage over the years, he added, “We look forward to continuing to exceed guests’ culinary expectations.”

The 60-seat Amber serves the best of modern French cuisine in a stylish and sophisticated setting.  The restaurant offers two private dining rooms with seating for up to 20 guests.

Source = Amber Restaurant
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