影片
港鐵中環站 G 出口, 港鐵香港站 C 出口
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電話號碼
21320066
開飯介紹
在廚藝總監Richard Ekkebus的帶領下，2025年榮獲米芝蓮三星殊榮，並保持綠星榮譽；其精湛廚藝建基於法國烹飪技巧，餐單不含任何乳製品，更減少使用精製糖及鹽，呈獻菜式最純正的味道而不失創新意念。 在厨艺总监Richard Ekkebus的带领下，2025年荣获米芝莲三星殊荣，并保持绿星荣誉；其精湛厨艺建基于法国烹饪技巧，餐单不含任何乳制品，更减少使用精制糖及盐，呈献菜式最纯正的味道而不失创新意念。
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獎項殊榮
米芝蓮三星餐廳 (2025), 米芝蓮二星餐廳 (2009-24),米芝蓮綠星餐廳 (2023-24), 最優秀開飯自助餐 (2008), 最優秀開飯法國菜 (2014-16), 亞洲50最佳餐廳 (2017-2021)
特色
浪漫情調
慶祝紀念日
營業時間
今日營業
12:00 - 16:00
18:00 - 00:00
星期一至日
12:00 - 16:00
18:00 - 00:00
以上資料只供參考, 請與餐廳確認詳情
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📍地址: 中環皇后大道中15號置地文華東方酒店7樓✿😋味道😋：4/5✿🏙️環境🏙️：4.5/5✿🤵🏻服務🤵🏻♂️：4.5/5✿👀賣相👀：4/5✿💰價位💰：3.5/5↠⏰時段：Dinner 19:30 ↞ ✦✧ 根據《2025香港澳門米芝蓮指南》名單公布，置地文華東方酒店嘅法國餐廳Amber成功由米芝蓮二星晉升為米芝蓮三星；餐廳主要以金色同埋米色為主調，配合黃銅同埋橡木餐桌設計。✧✦ 主廚喺來自荷蘭嘅Richard Ekkebus，佢嘅菜式主要強調烹飪產業永續實踐嘅重要性，同時亦帶嚟破格嶄新嘅餐飲概念，所以佢地嘅菜式全面棄用奶類產品。☻ 曾經被譽為超級難book嘅餐廳，但係今時今日唔需要早半年都已經book到!!❦《FULL AMBER EXPERIENCE》❦ $2,888Includes the unique kitchen experience—————————————————————🦐❝ Prawn and Asparagus Tartlets & Asparagus Velouté Prawn Oil ❞ ☞ 作為第一道上嘅Amuse-bouche用咗爽口嘅日本櫻花蝦刺身，底部有白蘆筍和紫蘇葉，但喺外層嘅tart皮略為太油，上面加咗蝦油點綴，開胃程度不是太驚艷。—————————————————————🦀❝*Alaskan King Crab ° Salt Tomato ° Espelette Chili ° Extra Virgin Olive Oil ° Uchibori Vinegar ° Ginger °❞ ☞ 用咗阿拉斯加帝王蟹為主角，配咗漬番茄脆片、Espelette辣椒、特級初榨橄欖油、Uchibori 嘅醋同埋生薑；首先要敲打上面脆片先，加食埋入面嘅蟹肉鮮嫩，中間鋪咗蕃茄同埋打咗層泡泡，食落層次好豐富。—————————————————————🐚❝Aka Uni ° Cauliflower ° Lobster °Royal Cristal Caviar ° Acipenser Schrenckii & Huso Dauricus ❞ ☞ 呢個招牌菜——(Aka Uni)的確好出色，用咗北海道嘅赤海膽加埋Daurenki魚子醬，為咗唔用奶製品，所以喺用咗豆奶加椰菜花嚟做替代品，打成mousse，入面仲加咗龍蝦啫喱，配搭日本海藻脆片食，食落啖啖咸鮮，而且好有層次感。—————————————————————🐟❝Toothfish • Seaweed • Pertuis Green Asparagus • Mentaiko •Champagne •Lacto-Fermented Cashew Nut Butter •Togarashi •Menegi • Sudashi • ❞ ☞ 跟住呢度菜式就喺Kitchen Experience環節，主要係去參觀埋佢地嘅廚房，然後喺廚房享用呢道菜；首先一開頭就俾咗杯無酒精氣泡茶，然後主廚即時親手處理一道餸，佢將鱸魚放上炭爐，配合海澡包住，加埋蘆筍做配菜，最後淋上明太子+腰果醬+七味粉+酸豆粉+香檳調配嘅醬汁；鱸魚做咗半熟狀態，所以口感嫩滑。—————————————————————🍞❝Sourdough❞ ☞ 呢個麵包熱辣辣而且外脆內軟，簡直世界級，再配合佢自家製嘅（Butter），佢嘅”牛油”係用堅果加豆奶製作成嘅醬，口感好豐厚同順滑。—————————————————————🦞❝Blue Lobster • Bisque • Shiso • Pickled Shallot • Charred Leek • Menegi ❞ ☞ 法國藍龍蝦搭配葉青蔥，再加咗龍蝦汁，不過龍蝦肉比醬汁掩蓋咗佢嘅鮮甜，唔算太有驚喜。—————————————————————🪿❝Foie Gras • Organic KIN Egg • Madeira • Asian Mushroom • Fermented Black Onion & Garlic • Chestnut • Feuille de Brick • Preserved Black Truffle ❞ ☞ 呢個類似係茶碗蒸，用咗鵝肝搭配有機蛋、馬德拉醬、羊肚菌、脆炸黑洋蔥同埋大蒜、栗子；旁邊仲有塊細脆餅配黑松露。鵝肝綿滑加上脆炸配料，口感層次豐富。 —————————————————————🐑❝Axuria Lamb Loin & Neck • Globe Artichoke • Ras El Hanout • Ramson • Pinenut • Komatsuna ❞ ☞ 呢道菜喺用羊腰同埋羊頸，搭配洋蓟加松子。羊肉出嚟喺玫瑰色肉質，口感嫩滑。 —————————————————————🐮❝Wagyu beef • Braised Rib Cap & Oxtail • Swiss Chard •Girolle • Home-made Beer Vinegar ❞ 《+$500》☞ 主菜加$500可以升級做日本宮崎A5和牛，和牛入口即溶，而且帶有小小牛味，雪花紋好均勻，油脂滿溢而不膩；側邊嘅配菜加咗紅燒牛肋排同牛尾 、瑞士甜菜、雞油菌菇、再配搭咗自家製啤酒醋。 —————————————————————🍋❝William Pear • Bourbon Vanilla • Michter's Bourbon •Amatika Vegan • Milk • Pear Wood Smoke • Maple Syrup •❞ ☞ 呢個Mignardises原本係由餐牌Conspiracy Dak Lak Bitter Chocolate 轉成嘅，但係呢個甜品都係麻麻哋。 🥭❝Mango ° Golden Pineapple • Curry °Black Fermented Kumquat • Coconut Cream ❞ ☞ 呢道Mignardises喺由芒果、菠蘿、柑橘加埋，但係成個甜品酸度極高，感覺唔太良好，旁邊加入黑色嘅椰子竹炭雪糕，簡單啲講淨係個雪糕好食。 🥠❝ Madeleines ❞ ☞ 呢個petit four以佢嘅招牌貝殼形嘅瑪德琳小蛋糕，用蕎麥粉，玉米粉，米粉，organic KIN eggs，紅糖，特級初榨橄欖油，椰子油製成，並不含麩質，的確幾好食。
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Amber📍：香港中環皇后大道中15號置地文華東方酒店7樓🚗：中環地鐵G出口 步行3分鐘📞：+852 2132-0066💲：~HKD1720/head for dinnerFood quality✔️：Amber 7 course Dinner HSBC總結：😋祝賀amber首奪三星 上年去食仲喺二星嗰陣就覺得佢值得三星🫡😋其實都無需多言 成個體驗好好 有匯豐信用卡記得去試 抵食 amber二星實至名歸👍🏼😋由頭到尾冇冷場 食物冇伏有舖排 每碟介紹得好詳細 唔止係食飯咁簡單而係可以去理解餐廳🍴嘅理念歷史 食完aka uni後驚奇地被邀請入廚房 親自睇廚師🧑🍳即場烹調金目鯛 體驗好特別😋招牌aka uni 鵝肝珍寶珠同黑蒜肥肝都非常出色 成個配搭一流 令人印象深刻😜😋其他菜式都唔錯 有層次感 唔單一 😋服務都好周到 經典文華東方式完美無可挑剔 但我個人喜歡貼地少少 感覺令人有點拘謹😣😨朋友碟金目鯛食到魚骨 仲要幾大塊 二星唔應該犯嘅大忌 所以要扣啲分🙊
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Dining at Amber was an extraordinary experience, elevated by an exceptional tasting menu, a unique kitchen visit, and the remarkable attention to detail from the team. Each dish was a masterpiece including the sea urchin paired with lobster jelly, bursting with umami. The Foie Gras was also a surprise, it was light and fluffy with an Asian twist which made it taste almost like chinese steam egg. The other most memorable dish was the diary-free butter! The consistency and the richness was so outstanding that you wouldn’t have believed it wasn’t actual butter. We also opted for the “secret” dish which was a fun experience worth trying.The pacing was flawless, allowing us to savor every bite while the flavors lingered. The highlight of the evening was the rare opportunity to visit Amber’s kitchen, a behind the scenes glimpse into a Michelin three star operation. Witnessing the precision and teamwork this exclusive experience made the evening feel truly special.The attention to detail of the waiter/waitress was the heart of the experience. The team anticipated every need, from refilling water before it’s ever empty to explaining each dish clearly and any empty wine glasses was cleared within seconds. When they noticed a small preference, they seamlessly accommodated. For example the secret dish we only opts for 1 to share amongst the 2 or us and some courses we choose a separate dish each which they automatically served us sharing plates for us, making us feel valued and avoid any awkwardness. Amber’s price tag is steep, but the impeccable food, unforgettable kitchen visit, and outstanding service made it worth every penny. Unlike other Michelin starred restaurants which sometimes question the authenticity, with Amber you get the food, experience and service which you understand why they deserve their 3 stars. This was a dining experience we’ll cherish and eagerly would want to visit again
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