167
30
9
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，Amber踏上國際級舞台，開業以來獲多間中外傳媒頒發多個獎項。總監對出品菜式的擺盤甚有研究，創作出一道道賣相精美的菜式，令人印象深刻。
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獎項殊榮
最優秀開飯自助餐 (2008), 最優秀開飯法國菜 (2014-16), 米芝蓮二星餐廳 (2009-20), 亞洲50最佳餐廳 (2017-2020)
特色
浪漫情調
慶祝紀念日
營業時間
今日營業
12:00 - 14:00
18:00 - 21:00
星期一至日
12:00 - 14:00
18:00 - 21:00
食家推介
相關文章
今時今日香港以至全球的氣氛令人透不過氣, 趁着週年紀念, 與愛人到AMBER吃餐好的, 寵一下自己我們大概十二點去到食午餐, 可能因時間還早, 我們可以「包場」大概半小時! 整個午餐時段約有十枱客人, 枱與枱之間的間隔遠, 私人空間十分充足, 完全沒有壓迫感我們今次要了Full Amber Experience. 總共有六道菜．麵包一向是我的至愛,這裏的Sourdough外脆內軟, 好吃到不得了! 愛人怕撐著肚子不敢多吃, 我一個人吃了三大塊呢 我們要了Wine Pairing. 可從特選酒單中挑選三杯(香檳,紅/白酒和清酒)． 我們選了香檳,白酒和紅酒, 全都不錯．第一道菜是蠔．撥開上面白色的泡沫,下面有一片片的蠔, 蠔煮到半生熟, 味道很香．第二道是Amber的名菜, 據說Amber重新裝修後, 菜單上就只有這道菜可以留低, 可見其重要性．這道菜的組合是魚子醬、龍蝦啫喱和新鮮北海道海膽, 建議用匙羹一勺舀下去將三種元素一次過放進口內品嚐．那種鮮味甜美非筆墨所能形容． 然後再舀一勺放在紫菜脆片上, 口感頓時提升! 然後不能自已一勺勺的吃, 駭然發覺整個菜很快已吃完, 齒頰留香之餘卻又無比惆悵．第三道菜是魚．Tooth fish是深海魚, 這裡煮得剛剛好, 魚肉嫩滑有油香．牛骨髓醬汁釀進去紅洋蔥內面, 吃下去軟軟的又爽口,感覺十分特別. 紅酒醬汁偏酸了一點, 個人覺得魚肉就不去蘸醬汁比較好吃第四道菜是鮑魚．原隻鮑魚用清酒煮了5小時, 醬汁方面是用了鮑魚肝加上黑松露和枝豆熬成．整個菜配合得天衣無縫, 非常美味第五道菜是和牛．我要了medium的, 肉煎得粉紅色, 咬下去油香四溢, 入口即溶, 當然是一點兒渣也沒有．配菜有很出色：薯蓉的牛油味很香; 圓形薯波波很可愛; 焗香了的金菇吸收了切牛肉時擠出來的肉汁, 很是好吃甜品出場．橙味啫喱造成的類似腸粉皮的東西, 裹著一條純黑朱古力．朱古力的那點苦澀配上橙啫喱的那點酸, 伴在旁的蜜糖雪糕, 蜜柑和蜂巢脆糖則為這個甜品帶來一點甜, 整道菜層次豐富, 為頂級甜品的完美示範最後有小點心伴手冲咖啡．沖繩菠蘿又香又甜, 自家焗製的貝殼蛋糕也很不錯, 為這頓盛宴要畫下完美句號．
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Good seating and ambience to enjoy Amber’s spring menu for a birthday. Full-house at Amber with many couples celebrating birthdays too!We had cocktails as we wanted a fun vibe. It’s hard to stop eating that crispy sourdough bread all the way. The 6 course became 7 or 9 or 10 as they give you so many surprises like the tofu caviar before the appetiser.The petit fours presented in the cocoa case plus the Okinawa pineapple is way too cute. We packed they birthday cake they gave us as we were too full. The coffee and tea and homemade plum wine added a lot to the whole experience as well. The tableware are a joy to look at. Good service.
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I'll be honest and admit I was not too big of a fan of the "old" amber before they renovated - bit too stuffy and conventional for me. Visited a few months ago since the renovation and was pleasantly surprised with the changes. The revamped uni caviar dish was great and overall it was good quality fine dining.Then we went back for the "United We Dine" event to support the restaurant industry during the pandemic and WOW the drop in standard was hard to ignore.Their signature uni dish had what we suspected to be SEA URCHIN SPINE left in it. This was unacceptable given the calibre of this restaurant, and for this pretty signature dish you actually have to add $298 for it. We sent it back and the waitress disappeared with the dish. Asked about it when the next course was served and she said they were still checking with the chef... Then finally the waitress came back and quite defensively said that "sea urchin spine" was sea salt - funny because it wasn't salty and did not dissolve. The dish was also not completely finished but they didn't send it back to us. Shame because some caviar was left in it so that was caviar not eaten by the way. The waitress insisted that the dish was finished...We asked to speak to the manager and this young guy came. He was obviously quite nervous and rambled on about how it was the HERB mixed with the salt (note how the story changed a little here) and was used in the plating that supported the dish. He emphasised how it was edible but could not explain how this decoration got inside the dish. Anyway to us it was not edible.He even showed us a slab of sea urchin (uncovered by the way, not very hygienic for the next guests) and insisted that it was impossible to get sea urchin spines in this - well, I am an avid fan of sea urchin and I do see spines even in slabs sold in Japan on rare occasion. Rare, but definitely not impossible. The uni flesh did come from inside the spiny shell so telling me that it was IMPOSSIBLE is a weird claim.Not much of an apology was given all along by all the staff and it was certainly unexpected given a restaurant with 2 Michelin stars under its belt.Flustered staff also asked us twice about whether we wanted tea or coffee after we already ordered it. Pretty understaffed with inexperienced staff for sure.Overall, VERY DISAPPOINTING experience after what I thought was a successful update of this long-time establishment.
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One of the best restaurant in town! Wonderful Chef table in kitchen experience with Amber’s executive chef, Richard Ekkebus 🥰full of surprises and romantic unique couple experience👩❤️👨👍🏻謝謝Amber特別安排驚喜獨一無二Head Chef’s table experience 和Ellermann beautiful red fine bouquet 💐，和美好的MASSETO 2008🍷🍷
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