145
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 (186)
夏日郊游下午茶 Featured Review
Level4 2016-07-31
10797 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.)
完美法菜 Featured Review
Level4 2016-07-05
10715 views
今曰要試的是Asia 50 best restaurant排名第四的amber, Menu by Richard ekkebus and Maxine Gilbert. Amuse broche: 好豐富!鸟龍茶同湯的fusion drink ,很創新的組合。好像肉湯濃縮版一樣,凍凍地,又鮮又有茶香。芝士香菜脆撻:超級滋味!一口濃濃的芝士味在口中爆發,好creamy 又香脆,一點點的美奶滋令其滋味更勝一籌,令人更開胃。而那什菜cracker, 很美,五彩奪目,感覺清新,但比較前者,顯然有點失色。雞旦仔cross over 雅枝竹powder:是中西合併的風味。咸香的雞旦仔,是脆熱的,一改故有既定的味道。有點雅枝竹的香,又有一陣intense flavour, 叫人吃過不停。這些amuse broche 真是一個美食之旅的好開始。Kohlrabi: cooked in lime juice and man I olive oil/薯蓉青汁加上磨茹同脆脆。口感十分豐富,茹的鮮嫩味同香滑薯蓉,有着幼滑的texture ,味道輕怡而加上pesto sauce 令味道更rich, 更淸新,適合夏曰的菜式。Aki uni and schrenki caviar: uni 很鲜甜,caviar 咸咸地配上spaghettini 狀的曰本raddish, 很清新,但沒有之前signature uni 的震撼味道。Langoustine: steamed over summer garden herb , homemade pasta fresh almond and violin zucchini這小龍蝦肉用香草蒸過,很嫩滑很鮮味,沒有大龍蝦咁韌,啖啖肉。那龍蝦泡沫的濃郁味道加上青汁,味道鮮而濃,又有層次;而小意粉粒粒煙韌,索囇D汁,好好味之餘,加埋杏仁,又增加口感的變化。Miyazaki Wagu beef宮崎和牛:入口即溶,肉味濃郁,炭燒脆脆的外層,內𥚃鮮嫩的肉,加上豐富肉汁,四成熟,剛剛好!這是我吃過第二最好的和牛。這個和牛配上酸菜,減少了肥膩感,而配上伴食的微酸而creamy的red sauce,令其令香滑,正!唯一美中不足的是只有一小件。Kacinkoa 85% chocolate 朱古力迷一定失控:超濃朱古力茸加上朱古力碎餅,混合呍喱拿雪糕,更甜味得以平衡;而薄荷點點醬令其朱古力味加上一份清新的感覺。吃罷好像吃了別緻版心太軟一樣。個人覺得有點膩。Petite fours估唔到,petite fours 唔係一般的餅仔或旦糕仔。而是即製的Apple lime sorbet ,鳥結糖同raspberry 黑醋芝士忌亷撻。果然有驚喜, sorbet 用凍雲石冰住,食落甜甜酸酸,好好味!raspberry 撻仔香滑又唔膩。Cappuccino: 很香滑,唔落糖都唔覺得甘,劃上完美 句號。全程服務貼心,笑容親切;之前去過衆多酒店的高級餐廳或米芝蓮餐廳,雖然服務到位,但笑容同親切感欠奉。而這兒餐點質素甚高,而服務卻令人有賓至如歸的感覺,難怪一位難求。下次要再試試其他菜式。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2016-06-02
11722 views
一年僅這一次2014和2015的亞洲最佳廚師Chef Andre Chiang(江振誠)和Chef Richard Ekkebus四手聯合 一起打造The Surprise晚宴Chef Andre以法國廚藝著稱 他是新加坡Restaurant ANDRÉ的老闆兼主廚而Chef Ekkebus堅持以食材為本的烹調理念 是2星米其林餐廳Amber的廚藝總監(背景補充:Restaurant ANDRÉ 和Amber分別也是本年度San Pellegrino 亞洲最佳50餐廳排行第3、4位)與此同時 僅限兩晚(5月30和31日)的晚宴 也相當具有里程碑的意義一來:慶祝Chef Andre的著作 < Octaphilosophy: The Eight Elements of Restaurant Andre> 面世再者:Amber 餐廳的招牌海膽將於5月31日後停止供應 這兩晚是最後的告別當晚的八道菜 包括Andre的招牌菜式:炭燒Gillardeau鮮蠔、芥末西洋菜乳液、暖鵝肝果凍法國黑松露醬而Amber就有海膽龍蝦果凍配椰菜花奶凍、魚子醬與脆海苔薄片個人最愛 暖鵝肝果凍法國黑松露醬吃起來是燉蛋 化在嘴 是鵝肝濃郁的鮮黑松露香藏在一層焦香的果凍衣隨著舌尖的溫度 在口裡香氣漫溢..僅做兩日的四手晚宴 定價為港幣3,188/位而享用晚餐的客人 也可獲贈江振誠師傅的新書一本透露少許他的料理理念:八角哲學(Octaphilosophy)包括:鹽(Salt)、質感(Texture)、記憶(Memory)、純淨(Pure)、風土(Terroir)、南方(South)、技藝(Artisan)、獨特(Unique)的元素他說:料理是人與人最親密的連結,而“回歸食材本質與營養”是其貫徹的料理理念。…更多的精華內容 和他的150個食譜分享 請認真買書支持吧 ^_^ 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.)
Level1 2017-04-18
2160 views
星期六晚5個人dinner,坐下才知道之前menu的菜色已經整套賣給別家了.(嘿,咁都得!?)我最愛海膽魚子醬龍蝦jelly無緣再食第三次一上來已小小失望!但想想總歸亞洲top50,期待新menu. Order下好來和我說牛肉沒了!一家米其林兩星(曾經三星)餐廳肉類只有三個選擇乳鴿,兩人份量的雞,和牛....連和牛都可以話賣完!我從來不喜歡吃鴿子!憑咩我要逼其它人同我share雞肉!最後被逼轉要seabass,大失所望!餐廳服務菜色一如既往的好!但不連酒水5人買單10000多一餐真的食不出驚喜. 我們對付出多少相應會有期望~茶餐廳50元一頓飯不會期望吃出回味無窮的感覺,但人均2000以上相當要求會高些. 頭盤用鴨肝,唉連鵝肝都不用我比較無語. 第三次吃Amber也是最失望的一次~真心以後還是捧意大利菜好過 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)