148
26
5
Exit G, Central MTR Station/ Exit C, Hong Kong MTR Station continue reading
Telephone
2132 0066
Introduction
As the first restaurant in Hong Kong to offer the services of a Chocolate Sommelier, Amber is a fine-dining restaurant which serves French cuisine in an elegant setting. continue reading
Awards and Titles
Best Buffet Restaurant (2008), Best French Restaurant (2014-16), Michelin 2 Starred Restaurant (2009-2017), Asia's 50 Best Restaurants (2017)
Good For
Romantic Dining
Special Occasion Dining
Opening Hours
Today
07:00-10:30
12:00-14:30
18:30-22:30
Mon-Sun
07:00-10:30
12:00-14:30
18:30-22:30
Payment Method
Visa Master AE Cash UnionPay JCB
Number of Seats
72
Other Info
Wi-Fi
Alcoholic Drinks
May Bring Your Own Wine
Parking
Phone Reservation
10% Service Charge
Review (189)
夏日郊游下午茶 Featured Review
Level4 2016-07-31
13291 views
夏日就最適合到外面走走,郊游一番,感受一下大自然及明媚的陽光。但基於工作的限制,根本沒有時間跟三五知己出走來個picnic,於是我的一位朋友上個禮拜就帶我到amber 來試一下他們的夏天下午茶。光是賣相已經令人心動了,而且款式很多,環境舒適,絕對是下午放鬆一下的好地方。首先鹹點有Duck pate with crispy baguette,麵包烤到非常香脆,而且鵝肝醬非常濃郁,好好味!下午茶怎麽少得scones 呢,他們tea set 有兩款scones,原味及提子乾配 clotted cream ,scones 鬆軟很重牛油味,配上淡淡奶味的clotted cream一流。我個人挺喜歡這款crispy pita wrapped with Iberico ham with piqullos gel ,脆脆的麵包條外層包著風乾火腿,不錯。這款三文治雖然未見驚喜,但smoked salmon, cream cheese 及青瓜的組合永遠是最佳拍檔,而且麵包鬆軟,賣相精緻,加了不少分。説到最特別的,莫過於這款spicy lobster roll with mayonnaise,香脆麵包上面放滿龍蝦肉,而且還以不同鮮花點輟,顔色亮麗,好看又好食。最後一款鹹點deviled eggs with mustard mayonnaise & chives,鷄蛋上面的芥辣醬非常出色,賣相別致,而且味道適中,不錯。別以爲這款是鹹點,其實是gianduja mousse burger with mango & passion fruit,芒果及熱情過的組合酸酸味味,女生必定會喜歡的~另外我覺得挺特別的是raspberry clafoutis with almond crumble,旁邊的士多啤梨沾上白朱古力非常香甜哦這款rose petal panna cotta with watermelon & strawberry有淡淡的玫瑰花香味,而且下面的panna cotta與西瓜士多啤梨果凍配搭得宜,挺清新的。這個chocolate cupcake with cherry & butter cream 比較濃味,cupcake 一咬下去有濃濃的朱古力味,加上粉紅色的butter cream 及車厘子賣相可愛~ continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level1 2017-07-19
21 views
又到左一年一度嘅生日,繼續試下食啲未食過嘅美食。今日試試聞名已久嘅米之連2星餐廳 - Amber.晚餐實在太奢侈,午餐還算可以,招牌午餐連加一大約$1,500,不論環境,服務態度,食物質素,都係一等一,名不虛傳!午餐有2款set lunch, 生日當然食好啲啦!食物擺盤精緻,墨魚入口即融,味道一流,不是誇張,從未吃過如此美味墨魚! 當然,重點就係主菜,A5和牛! 味道之好,難以形容,想一試再試,唯一美中不足就係份量比較少! continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level3 2017-07-14
151 views
早餐,全日最重要的一餐,總覺得早餐吃得滿一整天工作也順利,因此去品嚐一下Amber 的米芝蓮早餐。一坐下,就有一杯小的西瓜汁做welcome drink. Grapefruit juice 是早餐的點了一個Central Power Breakfast Bread basket 有朱古力牛角包,baguette , 藍莓muffin 所有麵包上桌時也是微熱的,對於一間米芝蓮餐廳來說是基本要求吧,不錯。Baguette 外脆內軟,坦白說沒有驚為天人地好吃,但4款果醬相當不錯士多啤梨,柚士,白桃,蜜糖白桃最為清香特別。牛油味道不太豐富,是鹽味偏低的牛油朱古力牛角包,半滿的朱古力醬夠香滑,不會過甜,牛角包很多層,很鬆脆,但整體感覺有點油藍莓muffin 有點失望,藍莓味好淡,muffin也沒有很香牛油味的感覺。Salmon & cream cheese bagel 這是所有項目中我覺得做得最好的。煙三文魚堆得高高的,至少有5塊大片煙三文魚,內有青瓜丶生菜、cream cheese , 紅洋蔥,胡椒,整體配合得好好, bagel 不會過硬,入面還夾了一塊硬脆薄片增加口感,相當不錯! 奄列很巨型,menu指是用Taiyouran 雞蛋,蛋比較黃,比平時的多10倍維他命E (雖然我不知道是否真確)Omelette 表面煎得平滑,內𥚃熟度剛剛好,不是流心但也不會全熟。 雖橙黃色好美,但蛋味比我相像中少。 可能它計算了你是伴香腸食, 所以蛋基本沒鹽調味。可自行加少少鹽。雞肉腸就是一般外國超市的高級肉腸吧。Hash browns ,內是薯絲不是薯蓉,口感不錯,但比較似吃炒薯絲多過薯餅。Freshly brewed coffee. 酸味同苦味也balance 很好的咖啡,不加奶也易入口。 有一整壺。值得一讚是,用餐後咖啡冷了,我問它可不可以refill 熱的給我,他整壺換了新的。很貼心! <總結>整個course $330 + 10% , 酒店餐廳的價錢算是這樣。 服務,食物,也是滿意的,雖然我期望它的麵包會更好吃,最後可能期望太高失望越大。不可以說驚為天人,但整體不錯,可以舒服地享受豐盛的早餐~ continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level5 2017-07-10
445 views
2017 has seen an inordinate amount of travel for me; in fact it feels like I've circumnavigated the globe a couple of times.  Not really a hardship, as it's allowed me to visit a huge number of the world's top 100 restaurants and ensured I've enjoyed some memorable meals.While galavanting around the world searching out the best meals is fun, it's easy to forget that one of the world's very best restaurants is right here in Hong Kong, practically next door to my workplace.The Richard Ekkebus run Amber at the Landmark Oriental is without doubt the jewel in the crown of the Hong Kong dining scene.  Ranked a very respectable 24 in the San Pellegrino #Worlds50Best restaurants and awarded an equally respectable two Michelin Stars (but deserving of three), the French fine diner should be on everyone's restaurant 'bucket list'.To be honest, it's not as if I've ignored Amber, twice visiting the esteemed restaurant, it's always been in the back of my mind to get back to.  It was the girl's birthday wish for us to get back to Amber; and of course, who am I to get in the way of a birthday request?The last time we were at Amber, it was actually for a special 'four hands' dinner with another of the world's best chefs, Andre Chiang from the #14 Restaurant André in Singapore (see post here).  It was an OK meal with amazing food, but there was something missing that held it back from being truely memorable; but being a split meal between two uber chefs, it didn't feel cohesive.I'm happy to say that our third visit to Amber was easily the best, and upon reflection, was probably the second best meal I've had all year.I was excited by the tasting menu, which had changed quite considerably from earlier iterations; Chef Richard had retired many of his 'classics' at the four hands dinner, so most of the dishes were new and exciting.  That we were going to enjoy the tasting menu was never up for debate, but we were going to skip the caviar course and stick to the nine course menu.There's always an amuse bouche to kick off a meal when you visit a top restaurant and I really loved the concept behind the latest Richard Ekkebus menu.  Fashioned on the five essential tastes of sweet, sour, salt, bitterness and umami; the treats were presented in an imaginative series of techniques and receptacles.  A salty sphere with oyster leaf gave way to bitter finger lime; technical spherification delivered an earthy hit before fresh sweet peas danced on the palate.Lastly, the umami hit came from an egg custard with tomato paste and a seaweed cracker; the lingering taste on the back of the palate giving a warming feeling.As I said, we were going to skip the first course of caviar but were eventually talked into going the full tasting menu and boy, was I glad that we included the dish.  The kristal schrenki caviar was easily the best start to a meal I've had in a long time.  20g of the deliciously salty caviar was precisely placed on a feuille de brick (super thin pastry), then covered in a perfect round of creme fraiche.  The dish was artfully finished with more of that caviar and hints of leek.  The crispness of the tart base held the dish together beautifully, the salty caviar balanced perfectly against the creamy disc on top.  So simple, so elegant and ever so tasty!It was time for bread, and we had the choice of several types, the girl and I both choosing a rye bread that impressed the heck out of us.  Once we spread the hand churned imported French butter, it was difficult to stop devouring; in fact, we munched the bread down so quickly, that our waiter quickly brought over some more.  We wisely opted for one more round, again quickly devoured; before rejecting a third round of bread.We had a long way to go with our meal, and we definitely didn't want to fill up on bread, no matter how delicious!Light and intensely flavoured, the heirloom tomatoes were given an immense flavour boost with the addition of watermelon and tomato water; which was poured at the table with just a little theatrical flourish.  Comprising of a selection of sweet fresh tomatoes, pickled rose petal and green strawberry salad, as well as stracciatella di bufala, it was a very interesting take on the classic flavours of cheese and tomato.Of all the dishes we shared on the evening, the ebisu rock oyster was the one that split the table.  Without doubt the effort in presenting the rock oyster was supreme; plankton gel with organic kale seawater covered the lightly poached oyster, as well as organic lemon jell-o.  I personally found the dish a little too salty for my palate, which meant that I didn't get any of the creaminess from the Japanese oyster.  On the other hand, the girl found the saltiness was bang on, and picked up the creamy notes of the oyster, and loved the dish.There was absolutely no doubt about the following course though; simply titled langoustine, the intricately presented and complex dish was sensational.  Minced and airated langoustine covered a layer of textures of turnip, on top of the langoustine were a couple of beautifully prepared Hokkaido uni that were carefully wrapped around more of that lovely schrenki caviar.  Thin slices of granny smith apple finished off the dish for a tiny hit of tartness.  Oh-my, the combination of flavours and textures were simply breathtaking, there was a creamy sweetness from the langoustine that contrasted against the salty uni and caviar.  Just wonderful and probably a dish that would stand the test of time at Amber.Things kept getting better though.  The cantabrian octopus provided a visual feast, as well as a feast for the palate.  The smoky flavour of the octopus which had been slowly cooked over charcoal was both subtle and intense at the same time, providing layers of flavour.  A coulis of fermented bell pepper gave a sharp contrast, both sweet and well balanced against the smoky tentacle pieces.  I loved the addition of pearl onions, which gave a contrasting texture, and when combined with the octopus and bell pepper, ensured that all of my senses (apart from touch) were set alight.  Even the girl, who would not count octopus as a dish she'd enjoy, loved the dish.Intensity of flavours; it's all I can think to say about the duck foie gras, which was served with charred Japanese shiitake and pickled enoki.  Served with a 'mushroom tea' which was poured at the table, and enhanced with a mushroom foam, the foie gras could not have been in better company.  The super intense mushroom tea was balanced superbly against the creamy and earthy flavour of the foie gras; the overall hit of umami from the dish was actually really exciting.  I devoured the lot and poured every last drop of that tea into my mouth (it probably didn't look too elegant!)It was time for our 'main' component of the tasting menu; we'd had a choice of miyazaki wagyu beef or line caught red mullet, with both of us choosing the former.  Ultimately though, Chef Richard surprised us with both for the evening, which was unexpected but much appreciated.The line caught red mullet came first, and it was a simply stunning plate of food, visually beautiful sure, but most importantly, just a really yummy plate of food.  The expertly cooked mullet was balanced on ribbons of white asparagus and was dotted with crispy mullet liver and cuttlefish ink gel.  These components were also dotted on the plate for visual impact, as well as quenelles of confit of tomato fruit (like a tomato sauce).  The mullet was mid flavoured and paired beautifully with the tomato, a flavour combination that I'd never experienced before and one that worked a treat.Alongside the mullet was a little pot containing a rich and intensely flavoured mullet bouillabaisse, ensuring that every part of the fish was used; it was light and foamy, finishing off the dish nicely.We were starting to get full, which meant that I was able to double up on the next dish of hakoo farm miyazaki wagyu beef!  Obviously beautifully presented, the medium rare wagyu strip loin was served with red pearl onions with cassis in a shiraz reduction.  Colour came from a dusting of dried red onion skin and dudley seaweed powder, which had the extra benefit of adding a little extra flavour.  Man, that beef was so good, the fatty texture cooked to perfection and dancing wonderfully on my palate.  Extra intense flavours came from the shiraz reduction and the pearl onions.  I loved it all the more because I finished off the girl's beef (she was at her limit of consumption!)It was time to bridge the gap between savoury and sweet; our palate cleanser was highly unusual but equally perfect for the task.  Combining sweet and earthy flavours, the 'burlap' cherries saw the combination of textures and temperatures to assault the palate and prepare it for the sweets to come.  Tartness from the cherries contrasted against earthy beetroot slices and a brilliant mini 8 vinegar granite; the girl found the dish a little confronting, but I simply loved the flavours.The palate cleanser was also the perfect introduction to our first dessert; rhubarb.  It was simply beautiful to behold, the bowl smeared with a coating of strawberry jam which held a quenelle of strawberry sorbet balanced on candied rhubarb.  Hidden inside that candied rhubarb maki was a milk foam with jasmine rice and black pepper; all combining to provide a pleasurable and sweet hit to the palate.  Another Amber gem that will no doubt become an iconic dish for Chef Richard.Our last dessert was simply wonderful, which surprised me a little.  I'm so used to chocolate desserts assaulting my palate that I was quite unprepared for the well balanced flavours of the caramelised milk chocolate 'caramelatte'.  The dish looked like it would continue wiht that trend, but once I cracked into the chocolate, there was a great balance between dark and light chocolate, caramel and coffee.  The play of textures was lovely in the mouth, the flavours well balanced and the dessert was a wonderful full stop to a beautifully balanced tasting menu.Of course, it wasn't really the end of the meal; not only did we get the obligatory petite four at the end, but we were surprised by a birthday cake for the girl.  The dark chocolate cake lit with a single candle and a celebratory message for the girl.  A definitive full stop and most appreciated Or last action of the evening was to head out to the kitchen and thank Richard for a sensational meal.  Our first trip to the Amber kitchen, I was taken aback by the sheer size and majesty.  It was easily five times the size of the kitchen at Per Se!  I have to say, it's always enjoyable chatting to Chef Richard, easily one of the friendliest and accessible chefs that I've had the pleasure of speaking to.It's easy to like Amber.  The food is sensational and Chef Richard Ekkebus is a top bloke.  It would also be easy to talk about Chef Richard's rise to the top and the chefs and kitchens that he learned his trade; but to be honest, I think it would also be a little disrespectful; Chef Richard is at the very top of his game, running a restaurant that should be on everyone's restaurant bucket list.I'm sure there are plenty of chefs out there that will be noting that they learned their trade under the great man.  In fact, we're planning on visiting one of Chef Richard's alumni when we visit Amsterdam in a couple of months.We will be sure to say hi.@FoodMeUpScotty continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Best birthday dinner hands down!!🎂Degustation menu(9 courses) was smashing with a fine selection of dishes like oyster, scallops. Beautiful presentation and every single course was real delight! Great hospitality and pleasant decor, we had a real blast!! continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)