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25
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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)
Good For
Romantic Dining
Special Occasion Dining
Opening Hours
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 (180)
Level1 2017-02-14
736 views
不是特意选这一天去的。但还是点了情人节套餐。食材和搭配真的不失米芝莲二星的水准。前菜分别让你尝到甜、酸、苦、辣、咸五味。蘑菇汤鹅肝是我的最爱。主菜我们要了鸡肉和鹿肉两种,各种配菜和配料都带给人十足的味觉,浑然天成。甜品是性感的红唇。以为就没有了,结果又上了三款赠送的甜品。以为该买单了,结果又上来赠送的小蛋糕(因为订位的时候有问我是不是什么特别的日子)。真的是惊喜不断。还要提一句餐前面包,款款新鲜温热的送上来,真的好好吃! continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level1 2016-12-05
7252 views
I was lucky enough to be invited by my dearest to share The Weekend Wine Lunch here, which for 5 courses plus amuse bouche and petits fours and excellent wine pairings plus a glass of welcome champagne, is at HKD928 per head surely EXCEPTIONAL value, amid the torrent of declining standards in service and food quality currently afflicting Hong Kong dining.The only area of shortfall I could find, and to be honest, it is a big shortfall, was in the cheese course, which was a major disappointment.First impression/ ambience/ overall. Very politely greeted, and seated initial impressions are of a business justifiably very sure of what it is doing.There is delightfully simple and bright lighting and thankfully no music, both of which make for pleasant conversation. The menu is clearly expressed and easy to understand. There is no pretension or attempt to introduce obscure or meaningless ingredients. Seating was comfortable and tables large, meaning that wait staff are not constantly rearranging plates and interrupting dialogue, a constant irritation to the serious diner in Hong Kong. Another major plus, is that given the restaurant's confidence in its own product, one is not here constantly bothered with insecure childlike questions such as "how is everything?" "Is everything OK and to your liking?", which normally elicits a "it was fine until you interrupted me" from yours truly. So Amber delivers in all the generalities.FoodBread and butter- an exceptional selection of 5 from sourdough toast through olive ciabatta. 8/101. Amuse bouche- a series of 4 separate and perfectly executed expressions of the 4 main tastes- salt, a Parmesan biscuit with cream; sweet, a pumpkin purée cigar; bitter, a sperified onion purée with Guinness, and Sour, a fermented black rice cracker with lemon brunoise. All were well executed and tastefully presented in individual wooden cases. 8/102. Starter: my accomplice chose Amberjack, served raw over Stracciatella, with a fennel crisp. Delightfully fresh , although the fennelCrisp seemed a little pointless. I chose to pay an extra HKD260 for the Japanese Kohlrabi, delightfully fresh and crisp and marinated in lime, served with Uni and Caviar. Both dishes 9/10.Middle Courses- we chose Duck foie gras, served in a delightfully intense duck and cep broth. I chose the wonderful Korean abalone, beautifully presented, perfectly cooked and served with an intense oxtail broth. Deeply aromatic and Truly memorable-9/10 for both.Main Courses- the Challens duck breast allegedly wild shot, was perfectly cooked medium (I often wonder how many customers would order rare chicken). The pumpkin tortellini were delicate, but the intensity and clarity of the duck jus accompanying was truly exceptional.9/10. The Line Caught Pollack, confit in olive oil had exceptional texture, and was served on a lovely stew of coco beans cooked in a ham broth 9/10.Cheese selection- this was a let down, and frankly sub par for a restaurant of this stature. Formulaic slices of Tome, bleu d'auvergne and a characterless and flavour less Camembert. Why not a proper cheese trolley, stacked with properly managed and matured cheeses? The ultimate sin though was that as I was bored with the bread and prefer a lighter approach to the cheese course, I requested some crackers. The restaurant gave me a couple of inches of Carr's water biscuits! Given the cornucopia of Scandinavian crisp breads or even carta do musica and the ease with which they can be made, shouldn't a restaurant of this class be doing that? 1/10Desserts: the quince poached in vin jaune and the chestnut Mont Blanc were both simply delightful, and charming to the eye and the stomach.9/10Petits fours- again simply delightful with a bitter dark chocolate ganache, tart green apple sorbet, a tiny fruit tartlette with airy Creme patisserie, a raspberry and a delight of red sperification, was truly excellent. 10/10 Coffee- the single Machiato was hot and kept me awake all night so it must have been good.Wine pairings were exceptional-Oliver meunier champagne was proper coming from epernay, although I prefer something drier. The whites, the German riesling and the lefaieve burgundy were delightful, while I found the Reds, a Mercurey and a Medoc pedestrian and not up to the quality of the white. We paid an extra hkd210 for the 2007 carmes de rieussac, Sauternes which was a true delight with the cheese as it always is. 7/10. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level3 2016-11-09
8600 views
人一世物一世,雖然食一餐可以買到一部ipad,但都好想試下味道其實唔會話好驚為天人,但佢哋既設計真係好特別,好普通既野都可以擺得好靚,靚得嚟仲要係你估唔到佢係咩而且訂枱會問你係咪慶生,仲有甜品盒同一盒macaron送,送個盒好好味,唔會太甜服務當然亦都會好好環境一流,枱同枱中間唔近,唔會嘈,可以專心傾下計 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
First thing first~ 想喺呢度趁機同攝影師友人 R. Lee講聲多謝, 幫呢餐飯影左咁多咁靚既相, 成功地將最完美一刻定格~ 望住啲相在下覺得好慚愧, 同在下平時影果啲真係天與地… 事後佢仲要懶謙虛話今次已經影得唔太好, 嘩! 真係難聽過操口… Any肥, 在下由衷感謝!由於之前一直忙碌, 執筆寫呢篇野既時候餐飯已經過左三個月, 所以記憶不再猶新~ 唉, 由小學到而家都相信同一個大話: I can remember it, I don’t need to write it down~ well~ 咁咪瀨野囉~ 真係鬼記得咩… 點都好… 在下盡最大努力勾起回憶.<餐廳來頭> 先簡介呢間野, 有飲食界奧斯卡之稱既Restaurant Magazine 50 Best Restaurants 喺在下食飯前幾日剛剛出爐, 成個香港就只有Amber上到榜, 仲拎埋全球第二十名, 算得上係全香港排名第一既餐廳, 呢啲咪就係叫傲視同儕囉~ 的確, 在下叫有福氣試過香港大部份高級法國菜: Pierre, Spoon, Caprice, Gaddi’s, Robuchon, 比起佢地, Amber喺食物呢一個環節真係拋離佢地一大段距離 (Robuchon 可能近少少)…<用餐簡介> 利申: 除左食客身份, 在下仲帶著 "Ex - Intern" 既身份黎幫襯, 所以在下唔排除餐飯既Review多左主觀因素同私人感情, 咁係咁架啦, 食野本身就係一樣好主觀既野黎, 係有偏見架啦~未知巧合定有心, 餐廳安排左全餐廳最靚既枱俾在下, 角位枱四人梳化, 坐得舒服又夠私隱, 在此感謝Amber既細心安排. P.S. 其實餐廳每張枱都唔錯 (枱夠大而且枱同枱既距離好充足), 絕對唔會遇上 “屁屁位”, 只係十隻手指唔會一樣長. (屁屁位慘痛經歷請參考灣仔福臨門既Review),<叫野食>逢禮拜六日同公眾假期既Lunch就只有一個menu - Weekend Wine Lunch (6道菜配4杯酒既套餐), 雖然睇住佢由$600幾加到而家既$900幾, 漲價超過5成, 不過諗深一層, 一千蚊唔駛就食到 "全港第一", 都算抵既! (老實說, 如果喺樓上果幾間法國餐廳叫埋酒, 其實價錢都同呢度睇齊, 或者仲貴啲添~)6道菜套餐包一道前菜, 一道Middle Course, 一道主菜, 芝士拼盤, 再加2款指定甜品. 餐前仲有幾款小食Amuse Bouche, 加上源源不絕既自家製面包, 最後仲有petit four 同埋咖啡茶, 其實係好多野食, 一千蚊per  head一啲都唔算貴. 另外要注意用餐時間, 咁樣食法冇2個鍾都走唔到… 其實2個鍾係minimum  (在下足足食左三粒半鍾)<FOOD COMMENT>Menu: Weekend Wine Lunchprice: $928 per personBread Basket面包籃好味指數: 4.5/5大約有三至四款, 試左Baguette 同Sourdough 薄脆, 配埋法國牛油, 味道還不錯~ 可惜既係已經見唔到在下最心愛既olive focaccia, 想當年在下做intern, 都不知偷食左幾多個~ 最後完左intern後肥到啊媽都唔認得…但都係果句… 若論Bread Basket, L’ Atelier de Joel Robuchon 贏晒, 仲要連車尾燈都見唔到果隻…Amuse Bouche 好味指數: 4.5/5送既敬菜一共有四款, 一坐低侍者就奉上一杯烏龍茶fusion tea, 用黎清一清口腔, 定一定神, 至於味道? 咪係烏龍茶囉~ 呵呵~緊接住仲有雞蛋仔, 芝士餅 (呢個好好味, 因為芝士香實在太澎湃了, 喺口中久久不散), 同埋什菜脆塊. 不過在下仲係懷念以前既名物 – 鵝肝珍寶珠, 個個對佢都有讚無彈, 講笑者, 點會無彈, 彈咩? 彈每人一粒唔夠喉囉!!! 但近年已經不見其踪影了, 在下強烈要求俾佢復出!!!AppetizerOyster (推薦!!!)好味指數: 10/10前菜四簡一, 本身想試一試新菜式kohlrabi (取代左以前既另一個名物- sea urchin), 不過舊同事極力推介呢個oyster菜式, 咁人地誠意推介, 在下冇理由唔試架?菜式做法特別, 上到枱見唔到隻蠔, 碗中剩係有一塊綠色薄冰, 上面仲 “吱”左少少醬汁. 原來寶物沉冰底, 食客需要將塊冰整碎然後撈埋隻蠔黎食. Bite Size蠔既質素唔駛多講, 鮮甜清爽, 帶輕微既海水同金屬味, 靚野嚟! 配埋青蘋果薄冰既清香同冰冷感覺, 成件事超級refreshing, 味蕾當堂醒晒!Wine Pairing: White Wine - Sauvignon BlancMiddle CourseCuttlefish - a la carbonara with quail egg yolk, charred pearl onions, smoked alsatian bacon (推薦!!!)墨魚 – 卡邦尼汁配鵪鶉蛋黃, 珍珠洋蔥, 煙肉好味指數: 10/10Middle course 依然係海鮮菜式 - 墨魚. 又係神龍見首不見尾, 望落去又係連一隻墨魚都見唔到, 剩係得啲扁意粉… 而呢個就係重點, 墨魚不見黑魚, 意粉不是意粉, 有點玄吧? 因為佢啲扁意粉係用墨魚做架!第一次接觸呢個概念係細細果睇卡通片既時候, 有套野叫中華一番, 主角劉昴星打大佬其中一關既考題- 麵 非麵, 當時佢用鯰魚去做呢道菜式. 呢種咁特別既做法在下食過3次,  第一次係喺威尼斯兩星餐廳MET, 卡通片情節首現眼前, 驚喜萬分, 亦懷念至今. 第2次係喺東京既TAKAZAWA, 果次啲“麵”就唔係用魚整, 而係用新鮮帶子, 味道鮮甜無比, 唯欠 al dente既口感. 而今次喺Amber則用上墨魚, 補番彈牙感覺, 嘴嚼之時亦滲出淡淡墨魚味. 正正正!卡邦尼汁泡泡偏向淡身, 旨在吊味同豐富層次, 係一塊出色既綠葉, 襯托主角墨魚面而非搶佢戲份. 配菜仲有超甜既烤洋蔥同罪惡煙肉, 認真講句, 真係好味到暈底… 唯一要彈既係份量… 法國菜真係法國菜, 完全唔夠喉…題外話, 當時套卡通片既主角, 係用魚肉包住墨魚芯黎整”麵”, 口感鮮味同時拎滿分, 不過… 現實還現實, 卡通還卡通…正當在下陶醉緊喺呢道麵 非麵既時候, 友人突然爆左一句... 咁咪即係四海吱吱魚肉面啲朋友... 我頂... 美麗幻想瞬間幻滅, 成件事cheap 晒.... 笑左Wine Pairing: White Wine - ChardonnayMain CoursesPigeon "au snag" - breast pan roasted on it carcass, leg & cereal "cromesqiu"; chiogga beetroot cooked and puree; pigeon jus with vadouvan spices  (推薦!!!)法國乳鴿 (煎鴿胸, 鴿腿炸球, 紅菜頭)好味指數: 10/10在下曾經講過, 倘若去一啲高級既法國餐廳, 如果餐牌上有飛禽類 (例如鴨, 鴿, 鵪鶉 – 雞除外…), 佢地通常都會係在下既首選, 因為最易俾到驚喜, 其次會簡羊架.侍者一放碟野落枱, 已經吸晒睛! 真係靚到 “dum” 一聲, wow, it is an Art Piece!!! 呢啲時候要用洋文先表逹到內心既喜悅~鴿胸煎到恰到好處, Medium rare, 而鴿腿肉就切成肉碎, 炸成一個小肉球再加少少穀物, 配菜為一系列既紅菜頭菜式. 先講隻鴿, 食之前點少少鴿肉汁, 香味同味道瞬間提昇, 而亮點係個texture, 嫰到一個點令人難以相信食緊既係胸, 呢啲就係在下所講既驚喜, 遇到好食既野好多時候會問How – 佢點做到架呢? 但去到呢啲級數, 係會轉問Why – 點解會咁幸福? 相比起Petrus 既雞胸, 呢度處理得好幾條街. 切左少少鴿胸俾友人, 佢都讚不住口, 然後就開始失落, 後悔簡左牛而冇簡鴿.由於胸肉光茫太強烈, 已經覆蓋一切, 剩低既鴿腿球同配菜在下已經零印像.Wine Pairing: Red Wine - BaroloVeal Shank - braised on the bone, crispy beef head with green asparagus & black winter truffle potato mousseline 燴牛仔膝肉, 炸牛面珠肉, 露荀, 及黑松露薯蓉Supplement: $138友人既主菜要額外加錢, 但似乎出黎既效果反而冇咁好. 輪賣相, 牛仔輸比隻鴿一條街. 至於味道, 在下今次好乖冇打稅 (反正自己既主菜靚咁多, 呵呵~ 無謂落井下石), 根據友人描述, 味道不過不失, 没有驚喜.CheeseFrench Cheese  (推薦!!!)精選法國芝士好味指數: 10/10一共有五款芝士, 芝士切得慷慨, 先記一功! 侍者好有耐心介紹每一款, 比如黎自法國邊一個地區, 用牛奶定羊奶整, 之類之類, 可惜在下記性愈黎愈差, 當佢介紹到第三款既時候其實在下已經唔記得第一款係咩野, 總之去到最後在下問番侍者應該由邊一隻食先, 確保順序就好了.味道由淡到濃, 由親民到難頂, 而個range都幾闊 (難頂果隻真係有啲哽~), 在下係芝士控, 隻隻都咁欣賞, 每啖都津津有味, 而友人食到第三款就舉白旗, 剩低既當然係收歸在下肚腩~以前呢度serve芝士會推架車仔出黎, 喺你面前慢慢切, 或者咁做真係太費時失事, 而家切好晒放上木碟直接落枱. Anyway, 另外有樣野要讚一讚, 唔知係pat pat撞棍定餐廳如此細心, 用Sharing Plate黎serve呢道芝士. 大家都知道香港食客並非個個都係法國芝士既粉絲 (友人就係好例子), 如果每人自己一碟, 33%會出現一方食唔晒夾俾其他人, 33%會己所不欲, 勿拖於人然後自己哽埋佢, 最後苦了肚皮, 唔嘔當贏, 33%係暴殄天物… 而家擺喺中間大家分享, 淺嚐也可, 鯨吞也可, 悉隨尊便~DessertHeirloom Carrots - confit with & orange blossom honey, carrot cake; segments, zest, sorbet of blood orange復古蘿蔔 (蜜糖烘煮, 蘿蔔蛋糕, 血橙雪皅)好味指數: 8/10又係一系列用同一種食材整出黎既菜式 (似乎而家好興呢種玩法) 今次主角係蘿蔔, 賣相係精美既, 成碟野有暖有凍, 加上唔同煮法有唔同texture, 又蛋糕又雪皅又puree, 成件事俾人感覺好豐富.Opals - white chocolate cream with raw grated, preserved & jel from lime; crispy tuile with line custard & cold infused coffee ice cream白朱古力忌簾配青檸啫哩, 咖啡雪糕好味指數: 8/10法國菜, 埋尾一定要有朱古力, 對在下黎講, 就好似跳水要壓水花, 冇話一定要有, 但冇既話唔完美囉~ 拎唔到十分囉~ 話之你之前喺空中前空後空翻左幾多度.可惜既係在下麻麻地白朱古力, 當在下膚淺吧, 在下認為白朱古力唔算係朱古力, 正如熊貓唔係貓一樣… 仔細味道在下真係唔係太記得, 依希記得算係好食既, 只係少左朱古力應有既可可香味, 水花壓唔夠, 遺憾是也.不過友人唱反調, 十分欣賞呢個甜品, 話白朱古力搭青檸搭咖啡呢個mix and match特別得黎又夾得好好味!Petit Four - Green Apple Sorbet; Chocolate Gananche; Raspberry Cheese Tart; Nougat美點雙輝 – 青蘋果雪皅, 朱古力撻, 紅桑子芝士撻, 鳥結糖好味指數: 5/5埋尾既美點雙輝都唔馬虎, 先上青蘋果雪皅, 為一餐咁full既午宴清下味蕾. 再黎就係朱古力漿配紅桑子 (香濃朱古力味, 唔會過甜), 紅桑子芝士撻 (餅廚細心喺粒紅桑子裏面放左少許糖漿, 食落去唔會過酸), 同埋鳥結糖 (因為有大量既開心果同其他果仁, 好香好好食, 又唔太痴牙, 正!)<DRINK COMMENT>Wine Pairing套餐一共包左四杯酒, 坐低一杯香檳, 前菜生蠔同middle course墨魚面各配一杯白酒, 而主菜就跟左杯紅酒. 每款酒都經過酒師精心挑選過, 質素絕對有保證, 而佢地仲match到落啲餸度. (Well… wine pairing其實係一種好高深既野, 好可惜, 在下連皮毛既知識都冇, 真係識條毛咩… 不過, 起碼你食完舊野, 飲啖酒, 唔會覺得 “嘩~個味道咁怪既???” 咁在下當pair到架啦~ 最最最記得係杯紅酒好好飲, 黎自意大利既Borolo, 單獨飲已經覺好正, 同隻鴿更加襯到一絕.Sparkling Water - Saint. PellegrinoPrice: ~CappuccinoPrice: included由於唔係由好朋友F. Cheung所沖, 所以杯野飲只屬聊勝於無水平~<OVERALL COMMENT>野食野飲COMMENT食物味道, 賣相, 份量, 都無可挑剔, 真係連喺雞蛋裏都剔不出骨頭, 由前菜到甜品都係高水平之作, 而生蠔, 面非面, 同乳鴿都俾到驚喜! 唯一既遺憾係甜品唔太啱在口味, 唔係彈佢味道, 只係純粹跟在下磁場唔夾. 以食物質素黎講, 唯一可以同Amber爭長短既, 在下認為只有 L’ Atelier de Joel Robuchon, 剩低既例如Caprice, Gaddi’s, Spoon, 等等等, 真係可以用 “望塵莫及” 黎形容.環境COMMENT貴為兩星米芝蓮同香港第一, 用餐環境當然冇得輸, 坐得舒服裝修靚不在話下,  天花板果兩千幾枝鋼管更彷如一件大型藝術裝置. 枱同枱之間既距離感十足, 雖則全院滿座, 但一啲都唔覺吵鬧.唯一小小小小缺憾, 適逢夏季7月, 放喺餐廳既鮮花無可避免地有蚊滋, 唔多, 一千零一隻咁大把, 亦都係只係擾攘左大概10幾秒, 不過, 呢啲事情唔應該會喺 “香港第一” 發生.服務COMMENT唔係賣花讚花香, Amber既服務一向屬於高水平, 細心, 禮貌, 又有笑容, 縱使佢係一間高級食府, 同樣能夠令你感到好warm, 一啲都唔拘緊. 值得讚下既係兩位外籍人士 – Restaurant Director 同 Assistant Manager ,前者風趣幽默, 後者笑容滿分, 為呢餐飯添加不少色彩.唯一少少defect係另外幾位侍者可能比較green, 冇咩直接deal with客人既經驗, 所以喺介紹菜式時有少少緊張, 講到甩甩咳咳 (同以前既在下一樣, 第一次出大廳同客人講解菜式, 腳震又口窒, 所以在下表示理解.)戴定碩盔先, 並唔係手指拗出唔拗入, 倘若平心而論, 半島Gaddi’s 同 L’ Atelier de Joel Robuchon 既服務的確比Amber做得更出色, 更加能夠將 “Professional” 呢隻字演繹得出神入化.   值唔值?二千三百大洋喺香港食餐晏可能有大把選擇, 但要食物質素咁高, 杯酒又靚, 又有名氣既餐廳, 真係好難搵到. 所以呢度既lunch係超值!最後, 再次多謝友人R. Lee充當攝影師, 拎左部成皮幾既單反黎赴會, 成餐飯又影相又拍片, 渣機又係佢, 旁白又係佢, 食客又係佢, 真係自編自導自拍自演~ 些些~  continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level2 2016-10-23
6756 views
一行四人生日飯Service 好好生日cake又無收錢個degustation menu 包一杯咖啡或茶9個courses 都好好味最愛main course 嗰a5和牛開左一支香檳同白酒支白酒係amber 直接係酒廠攞😍1976 40年支酒個condition keep得好好呢支香檳果味重岩女仔Oyster 😍 個味好清新魚生個汁好夾鮮味好出魚子醬👍🏻日本帶子我覺得係成個餐最普通A5 和牛 半生熟個邊好crispy 😋個cake唔係得一舊仔成個好得睇最後飲反杯茶完滿結束❤️ continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)