Amber

营业中

休息中

If money is not an issue, this is the place to be (the other one would be Caprice in my opinion).Ambience was good (a bit too dark for my parents to read the menu though), service was a bit slow at first coz it was packed on a monday night, had to ask a few times for the bread, and the manager was never around to take our orders so in the end the sommelier ended up taking out orders, dishing out bread and even pouring water... are they laying off staff due to the financial crisis?Food was fantab

記十二月中旬「60 mintues」城中熱話，聽食友說這裡有做慢煮的豬腩肉，找了個午市來試試，早天致電查詢才知「60 mintues」餐牌已轉，接線生漏夜找大廚看看可否做到Pork Belly，二星名店，大廚勉強地接下難題。這裡不似Gaddis，衣著Smart Casual就可以了，十二時許到步，由笑面迎人侍應帶領入座，沒有Caprice的無敵海景，但高樓底加上數千條波浪紋銅管打造的格局，帶著型格氣派，同樣地是闊落舒適的，檯上亦放置著鮮花。除了已訂了的Pork Belly外，由侍應細心介紹「60 mintues」菜式後，最後要了Challans Chicken，五選一的前菜中分別要了foie gras及beef 'culotte'。侍應捧著大籃餐包，見自己「擺好陣」，醒目地將餐包輕輕一擺，欣賞店方的熱情，比起一些食古不化的名氣店，這裡服務是親切又有禮。餐飽款式比Caprice少，幾味中要了Foccacia及另一款法包，前者加入了味道獨特的黑水欖，吃起來鬆軟，蘸以甘醇清幽橄欖油，美味；後者配起淡牛油吃，暖和軟熟，也很好吃。「60 mintues」的午餐，閒情不如晚餐，然而席前亦會奉以開心

Another dinner at Amber, the newly minted Michelin 2-star restaurant. As usual we took up a private room for the occasion, but business seems to be pretty slow for the place. The main dining room seemed less than 1/3 full...As usual there were the amuse bouches, which were scallops with apple jelly (presented like Thomas Keller's oysters & pearls); pumpkin soup with black truffles; and foie gras lollipop on sticks.The first course was southern Australian lobster & foie gras ravioli simmered with

2008年11月01日， Amber喺Amber食brunch，貴，就預咗，但值唔值得，有保留。麵包麻麻地、其他餐前appetizer好睇唔好吃。好似冰糖葫蘆個嗰，裏面是鵝肝醬，外面酸酸的，好唔夾，令肝醬感覺很腥，受不了。另外一小杯有魚子的也腥，我不懂欣賞。我的頭盤是帶子，法式海龍皇湯變成一個分子料理波波，賣相特別，食味還不錯。主菜芝士雜菌義大利飯：賣相吸引，都幾heavy，味道沒有驚喜。另一半的頭盤又是鵝肝，presentation整色整水，味道...算了吧牛扒與炸芝士是他的大盤，炸芝士味道很淡，似豆腐，幾得意，個牛好嫩，不過過sauce就…麻麻。一向對法國菜的sauce很欣賞，但這一天找不到令我印象難忘的東西。甜品是自助形式，文華經典的芝士蛋糕都有，但味道跟舊文華的不同，較軟身。甜品非我所好，還是一杯新鮮香濃的朱古力最合心意。

We started some canapes and amuse bouches - with salmon, foie, parma ham being some of the ingredients. These were pretty creative and generally tasty.First came the foie gras - pan-fried with poached rhubarb and hibiscus and black pepper coulis. I thought this was done reasonably well even though it's not the style that I normally enjoy. The bloc of foie was done perfectly, with only a hint of charring on the outside. The inside was solid, a bit drier than what I'm used to, but I thought the co

27/7/081) amuse bouche ~2) petuna ocean trout tartar with ocean trout eggs, granny smith & horseradish sour cream ~3) summer truffle & potato mousseline ~ quail & foie gras; poached then roasted ~ pan-fried chanterelles ~4) latte ~

同女友約好食Lunch. 想響中環食好d. 終於簡左Amber. 前一日book都book到.當日去到. 有個鬼佬經理好有禮貌地招呼我地. order 左支 sparkling water 兩份. 兩個都點了2 course lunch set. 我要了 Boston Lobster Bisque 做頭盤. 真係好飲到不得了. 龍蝦肉亦鮮美得很! 女友點了鵝肝也很不錯! main course 我點了Wagyu short rib 而她點了 sea bass. 牛排入口即溶! 而sea bass亦相當香口, 魚皮煎得很脆! 中途送了些snacks + appetizers 給我們. 不想太飽所以不點甜品但他們送了一碟精緻的甜品給我們...真的服務一流!!!

是次幸得蒙牛家姐的邀請, 生日大餐於AMBER品嚐Michelin 2 stars, Chef Jean-François Piège的gala dinner, 12 courses真真吃到反肚~~頭盤為duck liver加crayfish打成的foam, foam打的相當結實, 啖啖皆充滿濃郁的cray fish香味, 也帶點duck liver的郁香, 一陣風的便給我吃完了. 第2道的魚子醬小龍蝦, 小龍蝦没有加上任何味道, 突顯其鮮甜的美味, 淡味的魚子醬並没有搶去龍蝦之味覺, 反之碟邊的魚子醬汁更顯魚子鮮味第3道為青露筍伴忌廉SAUCE, 青露筍清甜没半點草青味, 味道没太大驚喜, 但賣相搭夠, 以一個酥皮卷套著, 可惜酥皮卷上枱時以腍腍地啦. 第4道是以有如蛋白做的souffle 伴以porcini jus, 淡淡的蛋白伴濃烈草青味的porcini, 整體味道帶淡, 相比頭2道菜, 有點兒失色幸好第5道菜再將驚喜帶回來, 西蘭花黑松露忌廉濃湯, 忌廉香滑而且滲有淡淡西蘭花香, 黑松露碎的味道又不會蓋去, 口感香滑得來帶點點脆菌, 不錯第6個菜的concept跟味道相差太遠,

That day was my birthday and my boyfriend took me there to have brunch. He joked with me that lucky he didn't think of bringing me to the other side of the road to have brunch, cos the other side is MacDonald. Anyway, I think he's absolutely sweet.I think the environment is great, perfect for couples, and the service is superb too.For me, I have ordered foie gras bar (i.e. foie gras paste made in the shape of a bar) for starter, steak for main course. The foie gras bar tastes great......espe

We chose the tasting menu to make things easier for ourselves. The amuse bouche had a cup of delicious cauliflower cream topped with a thin slice of summer truffle, and a small cube of foie gras.The Kangaroo Island giant king crab - as stated on the menu - came in "5 textures and 4 temperatures". I recall having something similar on an earlier visit to Amber, but it was pretty good nonetheless. The bisque with foam on top had sprinkles of red chilli pepper granules, adding a little extra in the

今日去見part time job, 見之前黎同dad食個早餐, 反正都有好幾日冇同佢好好咁傾計, 就趁今次機會同佢share我早幾日去macau既經過 本身打算去the flying pan, 不過dad要趕開會, 就黎mo我好想好想吃egg benedicts, 就唔知頭唔知路咁order左, 我事前都唔知原來呢度既egg benedicts水準係如此差勁, 今次食過下次都係去反the flying pan食算喇, 食落口水準只係普通, 比得5星既價位我當然希望有5星既食物that cup of mocha is quite okay, but dad was not satisfied with this breakfast. he said in 5-star hotel should get 5-star service. in this hotel, he cant get any.況且around $200per head, 應該有更好既quality

大家來這裡，不是吃lunch，就是吃brunch，又或者是吃晚餐，好少會像我這樣「運吉」，吃早餐。是日有公事在身，七時許己整裝在這裡。作為文華的amber，地方當然企理得沒話好說，連帶招呼也是應份的星級水準。被領到半圓型的沙發位，寬敞舒適。早餐餐牌方面，跟舊文華那邊的樓下餐廳似乎是一樣的，也是歐陸、美式又或中式的選擇，我還是選我自己的心水~~Egg Benedicts。先來一小杯藍莓汁，新鮮甜美，但應該難度不高，因為選上了新鮮好貨就不會差；侍應已預告要等上十分鐘的，結果是早來了，超標而成。賣相非常之不俗，兩隻烚蛋淋上荷蘭汁，中間夾著兩片煙火腿，放上兩件小多士的上面，配以鮮露筍及串茄，絕對是一百零一分。切開烚蛋，不太溏心，內裡有超過一半是熟了的，有點小失望。以一百三十蚊烚兩隻蛋，這個價錢也可以有高一點的要求吧。荷蘭汁不太夠味，有牛油香但欠缺了酸味的平衡。火腿卻又不知何解是鹹了一點，可能是放鹹水烚時又重了手。同一味Egg Benedicts，我在舊文華絕對吃過更好的；泡沫咖啡奶泡香濃又緊緻，味道也不錯。時常覺得以這裡的食物水準，是絕對的over-priced，不是說主廚絕對無料到，但毫無疑

Environment: Relaxed ambience, very comfortable, decoration is quite modern but simple. No view though.Service: Unbeatable, their service was just perfect; waiters and waitresses there were very polite, friendly, and yet more professional. Everything was well prepared, wedding anniversary cake, decanted red wine...etc.Cleanness: I don't think there's anything to complain about.Taste: Only one word to describe: fantastic!! especially the truffle fried egg, and the baby spring lamb. Price: Around

2個字：好掂！那個strawberry甜品，真系一試難忘！很好食，賣相亦很靚！煎三文魚，三文魚的皮真的煎得很脆，正！這兒的peppermint tea，是用fresh peppermint的，emmm 0吾錯！

I made use of the AE birthday offer as well. And i totally agreed with dairymeow below that their service was excellent. Although the food didn't really have a 'wow' factor, it was certainly on par with five star hotel restaurants. I'd recommend them to anyone just for their service. They don't just do what you ask them to. they anticipate you needs and try to satisfy them before you ask them. The server knew that I was full coz. I told him so when he recommended dishes to me. When teh birth