(AMBER餐自世界知名Adam Tihany的巧思，以琥珀色的主氛、美餐，搭配上相吸睛、天花板垂下超四千根、宛如海浪般的管。The exquisitely created with amber color and beautifully plated dishes are served beneath an eye-catching chandelier made up of more than 4,000 bronze rods suspended from the ceiling of the Adam Tihany designed dining room.)
(超切 平易近人Very Nice and Excellent CHEF RICHARD EKKEBUS)
位於中置地文方酒店七，行政主Richard Ekkebus 出生於荷，自孩提代即美食，他追同餐的祖父母步，而他的祖父母也是他料理的蒙，教他美味的秘，就在於使用最新食材烹煮料理，因Richard家靠港口，所以他的料理中多以海主，用“法烹技”及合“世界各地令最上乘的新食材”如北海道海、波斯、日本和牛、法黑松露等。他的招牌菜色有北海道海果子佐海草小脆、鹿和牛佐法塞文洋泥以及法芙娜Abinao85%巧克力舒芙蕾佐可可雪葩。
身米其林星位荷大 Hans Snijders（料理手法新，很融入各地的特有食材）及 Robert Kranenborg（荷料理大，在2011年荷皇室大型的廷料理，因此被列入金氏世界）下得意弟子，Richard早期跟的位大他往後事奠下固根基，他在荷即得Youth Chef of the year最佳新人大。
了提升其，Richard亦巴黎的法式料理大，如米其林三星大Pierre Gagnaire、Guy Savoy以及Alain Passard（L'Arpège餐，2014全球最棒餐第25名）等共事，之後又到模里西斯五星棕酒店The Royal Palm Hotel任七年的行政主，後更到了明星名人的渡假地加勒比海的奢酒店詹姆斯Sandy Lane Hotel任行政主，了多好Richard料理的明星名人，如：Michael Jordan（克丹）、Tiger Woods（老虎伍）、Beyoncé（碧昂）、Andrew Lloyd Webber（安德伯）等，Richard是不地在磨自己的，如今，他已香港最盛名的大之一，於 2005 年了 Amber，在他旗下有 52 名精湛的，他力合作料理美食，在他的下，餐在六年即得米其林（香港米芝）二星大，一直到在Richard仍努力不懈、兢兢地著。
Amber restaurant is in The Landmark, Mandarin Oriental’s smaller more individual Hong Kong hotel. Dutch-born hef and culinary director Richard Ekkebus’s food is fundamentally French, but also modern, imaginative. He creates“French cuisines innovative”by “combination traditional French cooking technique”and“utilizing the highest quality of seasonal ingredients” from both the Northern and Southern hemispheres such as Hokkaido sea urchin, Boston lobster, Japan wagyu beef and French black truffle. For that reason, menus are also seasonal and change every three months. His signatures include sea urchin in lobster jelly, with cauliflower, caviar and crispy seaweed waffle（Hokkaido sea urchin in a lobster jell-O with cauliflower caviar）, Kagoshima wagyu beef with purée of forgotten Cévennes onion and Abinao 85% chocolate soufflé with cocoa sorbet.
Richard Ekkebus is the executive chef of Mandarin Oriental Landmark Hotel in Hong Kong and its fine dining restaurant. December 2008 chef Ekkebus was awarded two Michelin Stars. Ekkebus began as an apprentice under Michelin-starred chefs Hans Snijders and Robert Kraneborg in the Netherlands. He won the prestigious Golden Chefs Hat for ‘Young Chef of the Year’ while he was in the Netherlands.
He then further honed his skills under the tutelage of Pierre Gagmaire, Alain Passard and Guy Savoy in Paris. He then became the executive chef at the Royal Palm Hotel in Mauritius. After seven years, he then took on the executive chef position at The Sandy Lane in the Caribbean on the Island Barbados. Chef Richard has cooked for top international celebrities such as Michael Jordan, Tiger Woods, Beyoncé and Andrew Lloyd Webber. Many super stars and celebrities all love the cuisine of Richard. Even Chef Richard won lots of prizes these years, and he still maintains his passion and keeps going on devoting himself in his professional field.
Week day Lunch Set Menu available from Monday to Friday between 12:00 noon with the last order by 2:30 pm (not available during public holidays and on weekends)
午餐菜 供於星期一至五 由中午十二正至下午二三十分 最後餐至下午二三十分(星期六、日及公假期除外)
3-course menu 548 4-course menu including coffee or tea 748
我的是三道精菜式 配咖啡/茶 548 四道精菜式 配咖啡/茶 748
(Meal started with delicious hand-made breads with a choice between salted and unsalted French butter. Shortly after, five bite-sized canapés.餐始於手工包搭配著味味的法式奶油 ，即而的是五道小心。)
(First, second and third of the canapés：Foie gras lollipops with a beetroot and raspberry jelly coating topped with a thin crunchy brioche, second one tasted like spring roll with minced pork and the third one is a small ball of pita bread filled pumpkin puree and black truffle, it was crispy with a flavorful velvety pumpkin, so delicious. 第一道小：覆盆子甜菜根肝棒棒糖 第二道小下茴香籽的心好似包了肉末的春 第三道小球是香滑南瓜和黑松露泥的小酥球。)
(Forth of the canapés：White asparagus with egg white and yolk. 第四道小：白上蛋白和蛋。)
(Fifth of the canapés：An Easter-inspired amuse bouche was presented celery and morel mushrooms with a light frothy green pea sabayon served in a hollowed out golden egg shell. 第五道小：芹菜磨菇豌豆沙巴翁置於金色蛋中。沙巴翁（意大利文：Zabaglion；法文：Sabayon）以蛋主的汁要打至如般的泡沫。)
(AMBER' s one of classic dish： Sea urchin in lobster jelly, with cauliflower, caviar and crispy seaweed waffle (Hokkaido sea urchin in a lobster jell-O with cauliflower caviar) tasted just a round dance "waltz" in your mouth. AMBER的典名菜之一：北海道海白花椰菜子，如慕斯般滑口感入口即化，香甜的海和子的美及爆破口感再巧妙地搭上和白花椰菜泥，和海草薄酥一起咀嚼品味，彷同於口中出美妙的舞曲。)
(White 2011 Domaine Leflaive, Chardonnay Mcon-Verzé - Burgundy, France 170 I was not satisfied with quality of this wine, after asked the sommelier and realized no wonder that the wine opened already for three days. 法布根地Leflaive酒2011年杯夏多白酒 170港，我很不意此杯酒品，一之下才知道原此瓶白酒已是了第三天了。)
(Amazing wine list, mostly wines are from France and Italy. 令人的酒，多法和大利酒。)
(My favorite and unforgettable dish：White asparagus cappuccino with chervil, crispy buckwheat toast with japanese white shrimps & spring vegetables. 白奶油、茴芹配日本白 (下脆 好吃了) I thought I was drinking cappuccino or milk tea, so tasty. 光是胃菜的品就令我吃得呼，基本的色香味俱全十分到位之外，香度中，其滑香口感，神奇的人以自己喝的是卡布奇或奶茶，奶泡喝到碗底朝天未完全融化，再配上白和脆，是道令人非常以忘的出之作。)
(AMBER's wine cellar has more than 3,000 bottles of wine. AMBER超3,000瓶葡萄酒的酒窖。)
The platinum menu 精令套餐 考
5-course menu a celebration of the tasmanian black winter truffle
Canapés
Amuse bouche
Violinzucchini, Avocado, green olive & fresh almond tartar with black truffle gel& fragments, tomato fougasse 2012 Bovier, Chablis 1ercru ‘Cote de Lechet’
Ukuoka‘hobo’ fish confit in extra virgin olive oil with fennel, tomato & blackwinter truffle compote 2009 Chartron et Trebuchet, Chassagne-Montrachet 1er Cru‘Les Embazees’
Royal palm heart shaved over stewed mitzutako & paimpol coco beans with table side shaved black winter truffle 2010 Jean-Louis Chavy, Puligny-Montrachet 1er Cru‘Les Perrieres’
Veal from hugo wrapped in black winter truffle & lardo cooked in clay, spring vegetables & black truffled potato gnocchi 2011 Domaine Leflaive et Associés, Monthélie 1er Cru‘Sur la Velle’
Black winter truffle rice pudding with bourbon vanilla ice-cream 2001 Domaine de la Bongran, Mcon Villages‘Cuvée Botrytis’
Petits fours coffee, tea or infusions
5-courseplatinum menu at HK$2,488 per person 5-glass wine pairing at HK$1,388
餐前小吃及前菜
法小瓜、酪梨 橄及新杏仁薄片、橄及新杏仁薄片配冬季黑松露菌及黑松露菌佐以法式蓄茄香草包
2012 Bovier, Chablis 1ercru‘Cote de Lechet’
特初榨橄油封八角配茴香、蕃茄及冬季黑松露菌
2009 Chartron et Trebuchet, Chassagne-Montrachet 1er Cru‘Les Embazees’
冬季黑松露菌配棕心、日本墨及煮法白豆
2010 Jean-Louis Chavy,Puligny-Montrachet 1er Cru‘Les Perrieres’
冬季黑松露菌、油裹、小牛里脊肉配春季蔬菜及黑松露菌薯子
2011 Domaine Leflaive etAssociés, Monthélie 1er Cru‘Sur la Velle’
冬季黑松露菌布丁配香草冰淇淋
2001 Domaine de la Bongran, Mcon Villages‘Cuvée Botrytis’
西式美 咖啡/茶/香草茶 每位港 2,488 配 5 款酒另加港 1,388
(Corn fed challans chicken breast and upper leg, charred leeks, girolles potatoes mousseline & ‘vin jaune’ jus. 法胸及上腿肉配大、洋、羊肚菌及薯泥酒汁。胸肉有著淡淡海香和著皮的炙香，不是胸肉是上腿肉都是Q相有性，段和珠、羊肚菇一起吃是格外甜，配上法JURA地酒（vin jaune）熬煮的汁，正如睛般地肉香味提升至最高境界。)
Vin jaune (French for "yellow wine") is a special and characteristic type of white wine made in the Jura region in eastern France. It is similar to dry Fino Sherry and gets its character from being matured in a barrel under a film of yeast, known as the voile, on the wine's surface. Vin jaune shares many similarities with Sherry, including some aromas, but unlike Sherry, it is not a fortified wine. The wine is made from the Savagnin grape, with some of the most premium examples coming from the marl based vineyards in the Chteau-Chalon AOC. In other French wine regions, there has been experimentation in producing similar style wines from chardonnayand other local grape varieties using cultured yeast such as the vin de voile wine produced in the Gaillac. The wine acquires its characteristic yellow color and nutty flavors as it ages for the requisite time of six years and three months, the time that must elapse between harvest and bottling, although at certain points during this time the wine is not necessarily in the cask. After the allotted time, only about 62% of the original wine remains. 酒（vin jaune）葡萄酵束後，葡萄酒要在橡木桶最少放置6年零3月，在期不可以它行桶添桶的操作。 在相漫的程中，酒中的酵母在葡萄酒的表面形成一保膜，保膜在防止酒的度氧化，同也使酒行了的氧化作用，就是酵母予了酒神秘且富的性格特。
(Pineapple poached with aloe vera, banana, micro sorrel olive oil snow & caviar, a sorbet of mango & passion fruit. 慢煮梨配、香蕉、酢草、橄子小雪球及芒果、百香果雪葩。口感相的甜，由水果三冠王-梨、芒果、百香果配上超爽口的，咬破澄澄的泡泡，流出清香的橄油和子，令人相，各元素於口中一同交出完美章。 )
(I did love this excellent and elegant summer dessert especially the violet sugar：Lychee sorbet with Opalys white chocolate ganach over strawberry jell-O, seasonal berries, violet’s & macaroon fragments. 荔枝雪葩配白巧克力泥、草莓果、莓及紫脆糖 覆盆子卡 PS.Opalys 33% White Chocolate. This white chocolate with a pure, lght color and velvety texture has a new flavor profile: its delicacy sweet taste reveals harmonious aromas of fresh milk and natural vanilla. Composition 33%cocoa 32% sugart 32% milk. 紫脆糖的雅香味口感至今仍停留於我的中，的草莓和覆盆子，不管是水果或甜都表得太棒了。)
(Petits fours are very delicious：餐後小甜 上方是 橙花艾克斯糖 覆盆子水果糖 中是 榛果香草小泡芙 橄起司卡 下方是 松子小蛋糕 和 小檬塔 都超好食。)
隔天晚餐的是 8th DegustationMenu萃 精八道菜
Ebisu rock oyster steamed at 70 degrees and served cold with foie gras confit in Sauterne gel 70度蒸日本生配法梭甸甜酒肝
2011 Laurenz V ‘Singing’Grüner Veltliner - Niedersterreich, Austria
‘Pineapple’tomato fresh almonds, nioise olive & summer truffle salad clear gazpacho, stragiatella di buffalo & bellota baguette soufflé
有原生蕃茄配杏仁、尼斯黑橄沙拉、西班牙清、水牛乳酪及伊比利火腿、法式棍小包
2012 Tenuta delle Terre Nere, Etna rosato Mount Etna, Sicily, Italy
Hokkaido sea urchin in a lobster jell-O with cauliflower, caviar crispy seaweed waffles北海道海、果配花椰菜蓉、子 海草薄脆
2012 Pascal & Nicolas Reverdy, Sancerre - Loire, France
Brittany abalone black pepper &vinegar seasoned tomato compote braised then crisped oxtail & its jus
法配黑胡椒、醋番茄、煮牛尾及其肉汁
2009 Nevis Bluff, Pinot Noir Central Otago, New Zealand
Omi wagyu beef strip loin; char-grilled, onion, malt & malt vinegar purée brownale braised short ribs with crispy cereals & celtus
烤近江和牛背脊配洋、芽及芽醋泥 佐以啤酒煮牛小排配脆片及
2008 Clos St Jean, Chteauneuf-du-Pape Southern Rhne, France
or Barbarie duck roasted, heirloom beetroot puree, green asparagus, cherries
2008 Joseph Roty, Gevrey Chambertin Cuvée de la Brunelle Burgundy, France
French unpasteurized cheeses matured by bernard antony法夫乳酪
2006 Ségla by Chteau Rauzan-Ségla Margaux, Bordeaux, France
Lychee sorbet with Opalys white chocolate ganach over strawberry jell-O, seasonal berries, violet’s & macaroon fragments
荔枝雪葩配白巧克力泥、草莓果、莓及紫 (主我成下一道甜)
2007 Caprice de BastorLamontagne Sauternes, France
AMAOU STRAWBERRIES (日本草莓之王-博多草莓)
Crispy tubes with mascarpone & menton lemon, hibiscus & black currant sorbet, opal basil & fresh "marigold".
心酥脆大利皮蒙特的斯卡朋彭起司和法蒙的檬 朱花和黑醋栗雪葩 新紫勒著金花
Dulceychocolate spheres coated in manjari 64% chocolate with salted & caramelizedmacadamia nuts & cocoa sorbet
64%巧克力球配味焦糖夏威夷果仁及可可雪葩
法夫乳酪 change to Abinao 85% chocolate souffle with cacao sorbet 法芙娜Abinao 85%巧克力舒芙蕾佐可可雪葩
2011 Domaine du Grangeon,'Cuvée Mon Coeur', Coteaux de l'Ardèche - Rhne, France
8 courses at 1,888 per person 加酒 另加 1,388元可添配八款餐酒
(Right side is one of the canapés, these two delicate crispy rolls were filled with sweet and creamy crab meat. 右方小是香甜蟹肉的根心酥。)
(Last of the canapé：An Easter-inspired amuse bouche was presented celery and morel mushrooms with a light frothy green pea sabayon served in a hollowed out silver color egg shell. 最後的一道小：芹菜磨菇豌豆沙巴翁置於色蛋中，上的脆培根和著一起吃，口感白味佳。沙巴翁（意大利文：Zabaglion；法文：Sabayon）以蛋主的汁要打至如般的泡沫。)
(Ebisu rock oyster steamed at 70 degrees and served cold with foie gras confit in Sauternes gel Sauternes' sauce and Ebisu rock oyster are perfectly matching. 70度蒸日本生配法梭甸甜酒肝 度甜甘Q的日本生，心地切成五小片，配上熬得淡合宜雅香甜的法索甸甜白酒汁，可真是佳合。)
Sauternes Wine Sauce: Sauternes, 40 miles (65km) south of Bordeaux city, is a village famous for its high-quality sweet wines. Although some wineries here produce dry wines, they sell them under appellations other than the sweet-specific Sauternes appellation. The village is surrounded on all sides by vineyards, the best of which produce some of the world's most prestigious, long-lived and expensive dessert wines. A half-bottle of top-quality, aged Sauternes wine from a good vintage can command prices in excess of US$1000. The classic Sauternes wine has an intense golden color (darker than most other dessert wines), which turns a deep amber as it ages in bottle. The aromas include blossom and stone fruit, with a hint of honeysucklethe trademark of botrytized wines. The best wines balance sweetness with acidity, concentration with freshness, and power with elegance.
(‘Pineapple’tomato fresh almonds, nioise olive & summer truffle salad clear gazpacho, stragiatella di buffalo & bellota baguette soufflé. 有原生蕃茄配杏仁、尼斯黑橄沙拉、西班牙清、水牛乳酪及伊比利火腿、法式棍小包。)
This dish in perfect balance and harmony between each material of food, just like golden triangle "tannin, acidity and sweetness (body)" described in the wine tasting. 清爽十足的西班牙冷配上超郁香甜的原生小蕃茄及香的黑橄和伊比利火腿，料理的佳平衡感好似品酒金字塔三角丹、酸度和甜度的致平衡，是料理的最高境界。
(AMBER' s one of classic dish： Sea urchin in lobster jelly, with cauliflower, caviar and crispy seaweed waffle (Hokkaido sea urchin in a lobster jell-O with cauliflower caviar) tasted very unforgettable. AMBER的典名菜之一：北海道海子，如慕斯般滑口感入口即化，香甜的海和子的美及爆破口感再巧妙地搭上和白花椰菜泥，和海草薄酥一起咀嚼品味，彷同於口中出美妙的舞曲。)
Perthuis green asparagus in vintage sherry dressing, black winter truffle coulis, with aged bellota ham 法佩地斯 佐年份雪莉酒 黑松露汁 配上西班牙熟成火腿
(Brittany abalone black pepper & vinegar seasoned tomato compote braised then crisped oxtail & its jus even though was a little bit salty, still tasted very good. 法配黑胡椒、醋番茄、煮牛尾及其肉汁，味稍重了些，但其口感牛尾都做得好，是道相郁的菜色。)
(Omi wagyu beef strip loin; char-grilled, onion, malt & malt vinegar purée brownale braised short ribs with crispy cereals & celtus 烤近江和牛背脊配洋、芽及芽醋泥 佐以啤酒煮牛小排配脆片及) The Omi beef is one of the three most famous types of Japanese Wagyu. The other two are Kobe and Matsuzaka. History has it that it was served to the Japanese Emperor as the initial official Japanese Wagyu. Till this day, Omi beef is the official beef of the Japanese Imperial Household. So what does it take for the Omi beef to be so special? Apparently, at the cattle farms, each paddock keeps only 2 cows. This is to provide each cow companionship and the space conducive for a stress free environment. The natural surroundings of Shiga Prefecture has the mot desirable, unpolluted, tranquil environment and the clear, clean water from the Mother Lake Biwa to raise the cattle. This certainly differentiates Omi from other Wagyu.
日本三大和牛：神牛、松阪牛及近江牛，前者在香港，近江牛不然。早在江代已出的黑毛和牛近江牛甚少外，就算在其故─日本滋也不容易吃得到，只得一些老店才能取得最的品，加上日本人，最好的往往都留自己的民族，想在日本以外地方吃到近江牛，少和份都不行。近江牛的脂肪比其他品多一黏性，所以吃起牛味更更香，烹煮散出的油香郁鼻，但吃起又不油不，而且溶比其他和牛低，入口即溶，怪至今日仍然是日本皇室的御用和牛。
AMAOU STRAWBERRIES (日本草莓之王-博多草莓) I did love this VERY SPECIAL DESSERT. The top strawberry in Fukuoka of Japan is perfectly sweet and tart inside. The best season of Amaou is in April and May. I was so lucky.
あ a: 甘い amai (sweet)
ま ma: 丸い marui (round)
お o: 大きい ookii (big)
う u: 旨い umai (tasty)
Crispy tubes with mascarpone & menton lemon, hibiscus & black currant sorbet, opal basil & fresh "marigold".
心酥脆大利皮蒙特的斯卡朋彭起司和法蒙的檬 朱花和黑醋栗雪葩 新紫勒著金花。
福最有名的水果，是博多甘王的故，甘王草莓果可不小，真如其名，不果大、形漂亮、色、吃起香甜多汁令人百吃不；加上充了他命C食物，有美肌促消化的效果令女性之狂。也因甘王草莓的上是草莓之王，日本很多知名的糕店都用它作草莓蛋糕心。甘王（A-MA-O-U）的名由是取於「（AKAI）」、「（MARUI）」、「大（OKII）」、以及「好吃（UMAI）」此四字的第一字母合而成的。甘王的特徵在其果蒂呈水的色、草莓表面都有凹陷痕、。
(Dulcey chocolate spheres coated in manjari 64% chocolate with salted & caramelized macadamia nuts & cocoa sorbet 64%巧克力球配味焦糖夏威夷果仁及可可雪葩)
(Abinao 85% chocolate soufflé with cacao sorbet 法芙娜Abinao85%巧克力舒芙蕾佐可可雪葩)
(Petits fours are so delicious：餐後小甜 上方是 橙花艾克斯糖 覆盆子水果糖 中是榛果香草小泡芙 橄起司卡 下方是 松子小蛋糕 和 小檬塔 都超好食。吃不下了但一定要打包走美味延才行。)
有到香港要尖的超美味。You definitely have to try this top restaurant when you go to Hong kong.
http://www.amberhongkong.com/menus/food/AMBER餐菜考
Amber atThe Landmark Mandarin Oriental
7/F, TheLandmark, 15 Queen’s Road Central, Central, Hong Kong
+852 2132 0066 f +852 3172 8006
http://www.amberhongkong.com
