From Humble Beginnings to Culinary Excellence
Dutch-born chef Richard Ekkebus has been leading the prestigious restaurant Amber since 2005, embarking on an extraordinary culinary journey that spanned more than two decades to achieve the coveted three Michelin stars. The restaurant earned its first two stars in 2009 and finally achieved the highest honor in March 2025, adding to the green star it received in 2022 for its sustainable practices.
Innovative Culinary Approach Without Compromise
In Hong Kong's competitive high-end dining scene, Amber continues to innovate by evolving with the seasons and making bold culinary decisions. Several years ago, Chef Ekkebus made the revolutionary move to completely eliminate dairy and gluten from all dishes, creating a unique offering that allows premium ingredients to truly shine.
The restaurant's philosophy centers around letting fresh produce take center stage. Standout dishes include the remarkable combination of Tasmanian pepper berry with duck foie gras and the rare ishigakidai fish, also known as spotted knifejaw, which is typically available only during summer and fall months.
Amber demonstrates exceptional skill in creating indulgent experiences without traditional ingredients, using alternatives like cashew butter that matches the richness of dairy. The restaurant proudly offers a comprehensive vegetarian menu that can be adapted for vegan diners, showcasing their commitment to accommodating diverse dietary needs and preferences.
The Amber Dining Experience and Practical Details
This level of quality and attention to detail comes with a significant price tag, as expected from a three-Michelin star establishment. The dinner experience features six courses starting at HK$2,058 while the eight-course culinary journey costs HK$2,888 and includes an exclusive kitchen tour. For those seeking a more accessible option, weekday lunch offers three courses beginning at HK$928.
During a recent Wednesday evening visit, a bill for three guests totaled HK$10,657 including service charges. This included the base menu with several upgrades and a glass of wine per person. For special occasions, Amber consistently delivers fresh, innovative experiences while maintaining its core identity without becoming complacent - perhaps the secret to its enduring success.
The restaurant's atmosphere, designed by New York-based designer Adam D. Tihany, offers modern elegance with generously spaced tables and a staff-to-guest ratio that ensures impeccable service. The venue features private dining spaces accommodating up to eight guests, though the main dining area's layout with side-by-side seating may not be ideal for business meetings.
Signature dishes worth repeating include Amber's famous Aka uni with cauliflower mousse, lobster and caviar available as an add-on for HK$498. The pork rib from Basque country's Kintoa breed also stands out, though the accompanying matsutake cooked en cocotte in fig leaf often steals the show.
Amber is located on the seventh floor of Landmark Mandarin Oriental hotel in Central, Hong Kong, operating lunch service from noon to 4 p.m. and dinner from 6 p.m. to midnight. Reservations are available through their online booking system.
