Amber

营业中

休息中

A group of us (8 ppl) went there for a bday celebration last night as Amber is supposed to be one of the best French restaurants in town. We thought it couldn't go wrong with this. We were required to get a 9-course menu but we negotiated to have a 6-course menu instead as we don't want the dinner to be taking too long. When we compared the two menus, the difference is only 2 appetizers and 1 cheese course. DecorWe were really looking forward to trying this place but upon arriving at the restaur

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！

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.F

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

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

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❤️

Ciao ciao新手食家初來報到，請大家多多指教！J美食確係不能與金錢掛鉤，正所謂「鹹魚白菜也好好味」，好吃與否絕對視乎個人味蕾的靈敏度，亦同時體現廚師的心思與非凡創意！每逢生日天總不能待薄自己 (算我膚淺 )，今次揀選了米芝蓮二星Amber滿足了個人的「虛榮口」，感覺就如走了一趟快閃的法國味覺藝術之旅~大鄉里初入城，甫入內已感受到非同凡響的尊貴氣派，雖不是極具裝潢，地方亦不如想像般開揚寬闊，但私隱度高，最適合情侶共晉浪漫晚餐。

Since yesterday was a festival occasion and no prior reservation was been made, I was thoroughly surprised by the availability of seats for two while expecting the result from the capricious call to be negative. And there we went. Mid-Autumn Banquet at AMBER.AMBER offers both set and a la carte menu in either English or Chinese. Me and my mom both chose the 9-Course set from Degustation Menu, consisting some of the signature dishes from the restaurant *Automatic Drooling*, which was about $2068H

Asia top 50 restaurant~~ Complimentary 既starter 有Fusion 雞蛋仔同cheese tart, 幾特色， 但都係街邊雞蛋仔啱我d 平民頭盤既海贍失色了，唔夠以前好味....可能我唔鐘意個酸瓜既麵，令成件事無左creamy 既感覺...Ocean Trout 係lunch menu 既主菜慢煮三文魚，好味， 薯片咁脆既魚皮，充滿鮮味既粒粒魚子， 配合慢煮滑嘟嘟魚肉，旁邊襯托住清新既菜同柚子， 個味好豐富全餐飯既亮點～ 好滿意就係不過甜品都有驚喜，由我自己既Hokkaido Corn濃郁既椰子味mouse 加鮮椰子肉同焦糖味爆谷同ending既開心果了結糖都好出色， 我只可以話佢地既甜品進步左， 令我飽足成日

難食,不明白為什麼米芝蓮...待應無笑容,食物難食,甜品奇怪，好地地一個雪糕點解加半塊餅再加半個唔甜嘅桃??係一齊食定分開食??塊餅夾在中間點切??不如學下其他高級餐廳先攞米芝蓮啦⋯⋯真心,唔值,唔好食...朱古力跟住雪糕再朱古力又雪糕又再朱古力,,想點...仲有，有段時間大約十幾分鐘,張怡係空的,無野食又無小吃，俾個雪芭清下喉嚨都無,,,呆在十幾分鐘先下一道菜....失望，今世不會再來,不配米芝蓮

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

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

置地文華東方酒店早前開設Amber 糕餅限定店，各式糕餅定價HK$40，同事就買了一堆回公司一起分享。微微帶酸的檸檬蛋白撻清新可口，蛋撻皮很鬆脆，蛋白泡沫綿而不膩。朱古力味濃鬆脆可口的千層酥人人愛吃，中間的雲尼拿吉士醬很有奶香，配上原粒紅莓中和了甜度，既香脆又酸甜，口感味覺都十分平衡。幼滑的栗子醬，充滿濃郁的栗子香味，味道稍甜，比較膩。可惜餅店是期間限定，如果長開就可以常常都吃到Amber甜品嚕~

I ate here last Sunday and had high expectations met with excellent food and friendly, social courteous service. All of my questions were answered concerning the dishes brought to the table and the somellier was equally knowledgeable about the wine. The ambience is a little stiff in the daytime, but I imagine that it comes alive at night once there is a little more 'mood' lighting.A first class service and food prepared by a chef who can only be described as one of life's exceptional artists. De

I love the concept of 4 Hands dinners. Two chefs working out of the same kitchen, producing a meal that highlights their best work.I've been to a few.But never one with the caliber of chefs from the recent dinner showcasing the skills of two of the world's top chefs.Richard Ekkebus from Amber and Andre Chiang from Restaurant Andre, are two of the best chefs in Aisa, with their restaurants featuring in both San Pellegrino's Asia and Worlds best restaurants. It's fair to say that attending the spe