Amber

营业中

休息中

Went with several friends to celebrate a birthday. We loved the private room and the great service. We had the Sat wine lunch. They customized the menu for us, adding Turkey into the picture, just in time to celebrate Christmas. Boy the food was just fantastic. Everyone really enjoyed the 3 courses of dessert, including one friend who doesn't even like dessert so much. Loved all the paired wine as well, especially the dessert wine and port. We also had the complementary wine and chocolate cake f

Brunch at Amber at the Landmark Mandarin Oriental has never disappointed me. With their free flow of Veuve Clicquot, and their unlimited dessert buffet with their very own chocolate sommelier fixing up your dose of sweets for the day. Something surely not to be missed. The managers and servers there are very knowledgeable, providing excellent service, maintaining a smile and professionalism at all times.Brunch Hours: Sat and Sun 11:00-3:00pm.Parma Ham TasterAlthough I'm not a huge fan, they had

On 1 August weekend...... Its an Omnimous Task: penning any experience about 2 Starred AMBER. Its one of the excuses why I had held back writing about longish fine-dining reviews... its daunting for both me nad you, a possible bore-fest! HAUTE-CUISINE put together by in-house headchef, Richard Ekkebus injects into his food an almagation of heart, soul and profound understanding of food chemistry. Its serious stuff, yet relentlessly playful - combined with a respectful approach to produce, A

今午朋友請，在Amber食咗個好豐富好好味的Saturday Wine Lunch。個 Menu包括香檳、白酒、紅酒、餐後Dessert Wine各一杯。先來Amuse Bouches，我的三件係：一個類似冰糖胡籚的東西，入面係鵝肝醬外面包一層甜酸脆皮，一個炸的丸入面據說係肉汁，一杯仔蜜瓜汁加層 foam。朋友因為所點的主菜、被誤會係vegetarian，所以佢的一分是個青瓜卷、兩團mouse、和同我一樣的蜜瓜汁。Starter 我叫了”Camchatka Crab”，menu 上寫係5種味道、4種温度。其實右面係蟹湯，味道像Lobster Bisque，左便大舊的是蟹肉沙律，面上是一層creamy的醬、中層是蟹肉、底層是咸咸地的 jelly。呢個沙律味道真係好覆雜。左便是一小球的蟹味雪糕，但我吃不出蟹味。朋友的 starter 係mushroom soap，是清湯加菜絲，旁邊是兩片truffle !!Main Course 我叫Iberian Pork Belly 即係喎西班牙黑毛豬的豬腩，好味到無倫，果兩舊豬腩真係半肥瘦(係一層肥瘦一層、再一層肥瘦一層)，真係好難得， 不過幾滯吓，

Tried its degustation menu with more than 10 courses on a week night... so it started with the foie gras lollipop (very nice!) and the croquette (it melted when you crushed the whole thing in your mouth =)). and the mushroom soup came, a bit too strong of the mushroom taste, and i preferred the creamy ones better. after the soup. they served us with sea urchin jello! i just loved it! didn't expect to have sea urchin in french cuisine, a nice fusion =) when we're done with sea urchin, the dish o

Tried Caprice, so came here for a comparison, it was a bad decision.There were 5 tables of guests in total on that day, so one would imagine it's not too hard to serve the guests, but their services were really disappointing as a 5-star hotel and a 2-star michelin restaurant.Have done my fair share of openrice research before going to Amber, so have made up my mind to have the weekend lunch set without the wine as I am allergic to alcohol. When we arrived, they gave us a wine lunch menu, so I as

2008年4月,7月,12月睇番相片, 發覺原來一年竟來了3次~~ 每次都是滿足地離開!!還記得第一次, 大家都有一個同感, 就是lunch既質素, 竟有食dinner既感覺, 未有因價錢比dinner為低, 而大幅降低食物質素 !! 由於我地實在太"健談", 因此認識了很可親的 waitress 阿Wing, 每次再見都有很愉快的 !!我所點既main course 係魚, 皮香脆, 有魚香而且味濃, 因此所配的都會較淡味汁, 不會互相搶味, 不錯 !!第二次再來, 就點了quail & foie gras; poached then roasted , 亦是相當不錯的一道主菜, 其中quail腿帶鹹香, poached 的肉味淡配上foie gras, 一濃一淡的配搭,亦很精彩 !!第三次再來, 已得了2星米芝蓮, 而且亦加了價~~ amuse bouche 的鵝肝真寶珠亦很有趣 !!若喜歡朱古力的, 一定很喜歡 dessert 了 ~~ 選擇不單多, 而且有水準 !!

2009-05-18 legendary three michellin star cuisine at amber, by restaurant le pavillon ledoyen paris, france, May 18-20, 2009 Imagine my curiosity when I learned that Ledoyen had been in existence in Paris since 1792. The young and talent 3-star chef, Christian Le Squer, joined Ledoyen in 2002 and turned this 2-star restaurant into 3-star in 4 years time. He is well known to be hard working and demanding of gourmet down to minute details. How could we miss this creative, avant-grade and most imp

Food is very ok, but should be separate every dish in good time, should be put three dish on table at same time, cause soup should be hot, ice-creme should be cold ma, I have stomach problem may be the oyster and my friend diid not eat oyster and she is ok. the appetiser of dungnese crab and salmon very good. the environment is quite noisy .

>>PRE-DESSERT: Wafered Coconut ice cream – Oreo style. Interesting but biscuit base a bit too moist. Not rated.DESSERTS: 1 - Pineapple marinated with fruity Manni Olive Oil with a hint of bourbon vanilla & sweet basil. Pink grapefruit & Rose petal Sorbet – Tried a bit of this and really liked it, everything was well balanced, especially the marination of the pineapple and the refreshing sorbet. Great. Espresso ice-cream with Whiskey cream, Caramelized salted puff pastry & Dolce de

今次嘅review係兩份的, 主角會係這兒 Micheline 2 Stars' Amber 同 Caprice 嘅對比, 希望清楚下兩間嘅分別同approach in philosophy. 巧合地, 兩次去都係周六的lunch!AMBER'S Saturday Lunch: Menu's slightly confusing for 1st timers. To clarify it for others who've yet to experience weekend lunch: the $460 - 5 courses nets you the following:Butter, olive oil and breadA) 3 x daily Amuse-bouche startersB) 1 x chosen EntreeC) 1 x chosen Main CourseD) 1 x Pre-dessertE) Either - 3 x desserts or 1 x Bernard Anthony 4 cheeses platter,F) Petit 'Fives'

繼續接近三小時的二星午宴分享。　　我鮮有將食評分上下篇，然而寫Amber食評無法不如此，因為：食客一旦在cheese與dessert中選了後者，就可以同時享有三款精緻甜品，而甜品前還有pre-dessert的環節。如此陣容如此安排，又怎可不令甜魔興奮期待? 　以下順序介紹pre-dessert及dessert tasting的三款甜品：　Coconut ice-cream cookie精緻小巧的香脆朱古力曲奇餅，包裹著味道清香細膩的椰子雪糕，角色/作用與法菜的雪葩類似，都是起了清新味蕾，喚醒甜胃的作用! (雖然對甜魔作用不大，因本人甜胃乃是24小時開放的，哈)　Pineapple marinated with fruity manni olive oil with a hint of bourbon vanilla & sweet basil, pink grapefruit & rose petal sorbet近似Cappaccio的做法，將鮮甜菠蘿薄切，然後加上特調香草、果汁醬，使菠蘿的微妙酸甜滋味發揮至極致；同場再加上同時豐有西柚與玫瑰清香的雪葩，味道開胃又醒神。不是講笑，食畢

最近努力計劃意法蜜月之旅，注留力當然也有放在米芝蓮餐廳。然而食友一輯相薄，提醒了我近在咫尺也有好幾顆亮麗宜人的星星，就趁上週六與龍一起去體驗一番~　素仰Amber大名，果然裝潢不錯格調高分；然而餐廳比想像中小，樓底也不算高，人一多就會嘈吵，另外窗外景觀也是平庸，環境方面未致滿分。然而除此之外，服務集親切、殷勤、專業有禮幾大要點，令食客感到異常舒適愉快，絕對值滿分，食物方面更是充滿驚喜與火花，以下逐一介紹：　餐前包侍者捧來熱暖麵包盤，貪心之下每款也要了來分享品嚐。小法包與芝士脆片都較硬，水準一般，但芝麻麵包與olive foccacia都質感軟熟，每口均充滿天然麵粉香，無論是塗上牛油、或配以金黃香酵的橄欖油均很美味，後來也每款re-fill了一個。　Welcome snack一共有三款精緻的小食，第一款是海膽奶凍。以精緻的小銀匙盛起放進口，馬上忍不住被那陣鮮香細滑震撼到嘩了出來!真的，我不愛吃海膽，但這個柔滑如絲、甚有甜品口感的小食的確令我留下很深刻的美味印象，不過口味這回事是見仁見智，龍就反而不懂欣賞這款fusion感。　第二款是大名鼎鼎的珍寶珠。一早得知其紅菜頭汁與鵝肝內涵的構造，吃

首次嘗米芝蓮2星, 算是一開眼界吧. 位處置地廣場, 地方比想像中小. 週末中午只有數枱客人, 和煦的陽光照進來, 感覺悠閒清靜. 甫進去, 侍者提出替我掛起外套和手提袋, 這樣週到的服務還是首次遇到, 反有點不自在了. 另外, 侍者非常友善, 每次上菜也會非常仔細介紹是甚麼. 這也是我欣賞的 (雖然之後馬上忘了).似無免費清水供應, 開了一瓶70元的礦泉水. 週末午餐基本上和平日一樣, 不過價錢便宜點 - 平日$518有三個菜, 週六是$460, 而且甜品有三個! 如再配餐酒(有品酒師為客人配)也只是$648. 我當然選後者.食物方面, 標準的頭盤每人一客, 包括panna cotta小杯和鵝肝珍寶珠. 之前的食家介紹了, 我也覺得"小杯"不同的味道是很匹配的, 只是分量較小. 配以不很甜的Veuve Clicquot香檳. 自選頭盤我要了鵝肝凍, 其味也和鰻魚肉和諧配合.自選主菜我要了魚, 是類似海鱸的魚2方塊, 又滑又厚, 無骨, 配上煙肉汁煮的蘭素豆的確很香. 品酒師為我選了白酒, 最初選了較淡的, 不合口味, 便改為一種2004年意大利北部的白酒, 單寧不多, 其淡淡的醇和的

十一月初七‧晴認真吃過，我可以肯定的說，這就是二星！ 貴為三星名廚的Pierre Gagnaire，餐廳在文華的頂樓，佔盡地利，一星。而這邊文華的Amber，如果沒記錯，大廚Richard Ekkebus也在Pierre Gagnaire打過工，是次香港米芝蓮一役，青出於藍了吧。 工作令人疲憊，要給自己一些鼓勵，想起從沒有認真的來這裡吃過一餐，現在已貴為二星店，不如就來吃一頓吧。訂了位一個人來吃，這裡的環境是簡單優雅，晚上華燈亮麗，而早上自然光自外面透進來，座落其中，很舒服。 餐廳經理Guillaume傳來餐牌，也約略介紹了食物。三道菜的「60分鐘」午餐索價518，記憶中是比以前加了價，相信遲一點來，或許更貴。點好了菜，女侍應拿來麵包籃，只對橄欖foccacia有興趣。熱熱的，鬆軟之餘也有橄欖香味，不用塗牛油也很好吃了。 送來Amuse Bourche，一是三層的奶凍小杯，另一是鵝肝珍寶珠，賣相很好。奶凍小杯分三層，上面是Califlower奶凍，中間是喜靈魚籽，底層是杏仁奶凍。三層奶凍，吃起來口感很軟滑，味道也配合得不錯，杏仁香，加上喜靈魚籽的鮮美，還有Califlower的清新甜味