240
40
10
港鐵中環站 G 出口, 港鐵香港站 C 出口 繼續閱讀
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。 繼續閱讀
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 (2009-22), 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 - 13:45
18:00 - 00:00
星期一至日
12:00 - 13:45
18:00 - 00:00
付款方式
Visa Master AlipayHK 支付寶 現金 AE 銀聯 JCB Apple Pay Google Pay 微信支付
座位數目
70
其他資料
Wi-Fi 詳細介紹
酒精飲品
自帶酒水
支持減塑
泊車 詳細介紹
電話訂座 詳細介紹
外賣服務
加一服務費
以上資料只供參考, 請與餐廳確認詳情
食評 (314)
等級4 2022-06-03
3491 瀏覽
第一次吃到連續10年以上取得米芝連二星餐廳的Amber,雖然對於平民來說算是價格不菲,但作為慶祝難得一次來也是一個難忘的回憶整晚的晚餐體驗也非常滿意。不得不說服務真的周到,侍應態度有禮並細心介紹菜式餐廳裝修設計得體有情調🥰食物質素也合乎水準😋由於限聚關係餐廳只開到10點,我們只能試6 Course的Amber Experience $1928加一後埋單人均$2500由於提及過係慶祝,餐廳加送了一個大柚子蛋糕+賀卡,臨走送行時再送每人一塊Amber朱古力,可謂非常貼心了!.⭐Aka Uni * Kabocha * Passion Fruit * Lime *Amuse Bouche有3款第1款煙熏鯡魚籽泡芙,上面的土豆蛋奶酥和底部的菠菜/細香蔥都好match。第2款是Signature珍寶珠形狀的鵝肝凍批外形精緻可愛,表面帶有脆皮甜菜根和覆盆子的酸甜味增加開胃感中間濃郁的鵝肝蓉在口腔中爆發,同時因為先前的酸甜味中和了,感覺不會太膩。第3款有點像迷你的焦糖燉蛋,底部有新鮮的赤海膽。⭐Corn * Kristal Schrenki Caviar * Seawater * Sudachi *⭐Aka Uni * Cauliflower * Lobster *Daurenki Schrenki Cavier *(+$398)第一款魚子醬看似梳乎厘,底部有冷榨沖繩玉米,一口咬開竟然真的有點像檸檬梳乎厘🙈慢慢再帶入鹹香層次,海水味的綿密口感泡沫包裹著粒粒Schrenki魚子醬,每口都是如此矜貴🤤但最正最深刻的一定是加錢另叫的Signature Uni Caviar貝殼盒子,打卡度一流,裡面的cauliflower mousse﹑海膽魚子龍蝦啫喱,味道濃郁,層次豐富,可以配搭脆炸海帶一起吃,有點像薄身的高級蝦片😹又會越吃越上癮!好在不要小看兩細碟魚子醬,其實也夠兩人吃得十分滿足~😋吃Main Course前吃了少許麵包作過渡,淋上橄欖油後口感香口,咬感偏硬,若有牛油就更好了。而且可以添食⭐White Asparagus * Ha Wasabi * Junmai Sake *Sake Leese * Dehydrated Soy * White Miso *來自盧瓦爾河谷的矜貴食材白蘆筍,比起平時吃的青蘆筍味道更溫和清甜。可以點上芥末葉泥﹑清酒酒糟或白味噌增添creamy口感⭐Wild Tai * Dekopon * Sansho * Saffron *Bell Pepper * Red Onion * Fruit Tomato * Basil *日本鱸魚以傳統法式烹調,淡淡的柑橘味為法式魚湯增添更豐富香氣,配以甜椒﹑紅洋蔥﹑水果番茄﹑羅勒、藏紅花、蒜橙醬等醬料賣相十分加分⭐Ping Yuen Chicken * Foie Gras * Preserved Black Winter Truffle *Butternut Squash * Yellow Wine * Amaranth *平原雞油脂分佈平均,烹調後色澤金黃,雞味濃郁,皮香肉甜,配上鵝肝﹑黑冬松露﹑胡桃南瓜整齊排列賣相和味道都是非常不錯⭐Lamb Rock * Celtuce * Romaine Lettuce *Extra Virgin Olive Oil * Caper Leaf * Gastrique Bearnaise *add $190羊排肉質粉嫩,羊味濃郁,未算特別驚艷⭐Gianduja * Arabica Coffee * Buckwheat * Sudachi *美味的咖啡巧克力熔岩甜點,旁邊有蕎麥的香脆味道⭐Peace & LoveAmatika 'Vegan Milk' Chocolate * Mikan * White Balsamic *Extra Virgin Sunflower Oil * Sunflower Seed * Oat * Marigold *add $50葵花形狀的巧克力配上燕麥⭐Petit Four一些飯後小蛋糕﹑水果拼盤和茶/咖啡 ⭐Nordaq Fresh Still Water另每位收$30Amber整體評分★★★★★地理環境★★★★服務★★★★★食物★★★★價位$$$$$ 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級4 2022-05-05
1954 瀏覽
哩晚黎到鼎鼎大名嘅Amber用餐🥰Amber作為米芝蓮二星、亞洲最佳50餐廳哩餐晚餐 我期待做整整一個月👧🏻.哩晚我地揀左Full Amber Experience套餐總共9⃣️道菜 加埋開胃菜同茶點 總共試左16樣嘢真係非常全面嘅體驗😝今晚嘅Amuse Bouche有兩款第一款嘅青口凍湯富有鮮味味道溫和清新 令人胃口大開🤤第二款係Amber多年來嘅名菜鵝肝凍批被整成珍寶珠嘅形狀外形精緻紅菜頭糖漿帶有甜味😚剛好可以中和鵝肝嘅膩感🦢雖然好味 但就唔算好有特色😮‍💨.食完Amuse Bouche就黎到Entrée啦第一道冷盤係北海道帶子🇯🇵帶子味道鮮甜 下面有青檸汁調配嘅醬汁🍋配上青蘋果粒 同青瓜片🍏味道酸甜 被刺激嘅味蕾好期待之後嘅菜色😆第二道冷盤係Amber嘅名菜🙈貝殼形嘅碗上鋪滿魚子醬🐟魚子醬新鮮 粒粒飽滿下層配有龍蝦啫厘 椰菜花忌廉同埋新鮮嘅海膽 味道濃郁 口感豐富 享受魚子醬係口中卜卜聲咁爆開係場滿足嘅海水盛宴🌊下一道菜係我最愛嘅鵝肝料理🥰哩道菜採用左大地色系嘅配搭色彩比較平實 .味道方面 鵝肝醬帶有甘香 腥味唔重連唔鍾意腥味嘅友人都接受到因為鵝肝醬混入左Macvin🍸所以比平時食嘅甜 .肝醬上面有白松露片 但因為肝醬味道太濃 就顯得有啲失色肝醬仲可以配上cricket一齊食咁就唔怕漏啦😝第一道主菜係野生鯛魚🐟鯛魚外皮香脆 肉質鮮嫩大廚用左柑橘 山椒除去魚肉腥味配搭富有日本特色🇯🇵.魚湯味道濃郁 配有餐廳自己調配嘅茄蓉🍅每一啖都食到各種食材獨有嘅鮮味🥰作為第三道主菜Amber嘅哩個鹿肉真係非常出色鹿係私人「樹林」養殖🌲平日自由係林間奔跑每到獵季 獵人就會帶槍打下獵物.哩道菜係我食過最好食嘅鹿肉肉質非常嫩滑 無渣且帶有咬口配上紅車厘嘅醬汁酸酸甜甜更加調出肉嘅甘香.黎到甜品環節🍰Amber仍然冇令人失望打頭陣嘅係柚子rice pudding餐廳選用黎自秋田小町嘅大米🌾米粒比較細小 而富有米香配以純米吟醸加上柚子製成嘅醬汁味道甘香 清爽剛好可以係食完主菜之後 清下味蕾第二道甜品係用Bourbon Whisky煮嘅西洋梨配上雲尼拿雪糕🍦酒香豐盈 甜度唔高就算唔嗜甜嘅朋友都應該會鍾意.另外哩道甜品係上桌前會用梨木煙燻 🍐一揭開蓋就聞到濃郁嘅木香味道上都可以食到煙燻嘅味道富有Whisky嘅特色🥃 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級4 2022-08-12
0 瀏覽
本身諗住結婚週年先嚟 <<AMBER>> Fine Dining,因為有一件突如其來開心事要慶祝,所以提早嚟試,但試過之後真係非常失望,無諗過一啲低級錯誤竟然發生响米芝蓮二星餐廳!再加上有好幾道菜帶酸/超級酸,所以令到我同阿SIR都覺得唔太啱胃口,不得不比劣評!  服務: ⭐️⭐️⭐️⭐️⭐️ 環境: ⭐️⭐️⭐️⭐️ 食物質素: ⭐️⭐️⭐️味道: ⭐️⭐️⭐️  ⚜ FULL AMBER EXPERIENCE $2,608 (9道菜) ⚜️=⋯=⋯=⋯=⋯=⋯=⋯=⋯=⋯=⋯=⋯=⋯=⋯=⋯=⋯=🍴Amuse Bouche 1 ⭐️⭐️⭐️⭐️魚子經煙薰過幾好味又唔會特別鹹,連同類似蛋白同菠菜汁一齊食幾特別。🍴Amuse Bouche 2 ⭐️⭐️⭐️⭐️⭐️外型得意討好之餘仲好好味,鵝肝凍批+紅菜頭互補長短,唔鹹唔膩唔腥而且份量又剛好。🍴Yellow Tail ˚ Tomatillo ˚ Sorrel ˚ Jalapeño ˚ ⭐️⭐️⭐️⭐️估唔到油甘魚刺身同日本蕃茄一齊食又幾夾幾好味,加少少酸醋都OK幾開胃。  🍴Aka Uni ˚ Cauliflower ˚ Lobster ˚ ⭐️⭐️⭐️⭐️⭐️嚟呢度一定唔可以錯過呢個Signature,金箔+大量魚子醬+海膽+龍蝦啫喱+椰菜花忌廉整個組合真係奢華得嚟口感層次好豐富,就算唔食紫菜片都好ok,而且我覺得塊紫菜片帶點油膉味。  🍴Sourdough⭐️⭐️⭐️⭐️麵包酒店自家製,外脆內軟好好味。 🍴Duck Foie Gras ˚ Sugar Snap Pea ˚ Pea Shoot ˚ Pea Flower ˚⭐️⭐️⭐️成個造型好靚,豌豆底下有鴨肝醬,可以中和草青味,而且裡面有啲彈牙嘅粒粒,食落幾得意。而白洋蔥脆片太濃味我就覺得同豌豆唔多夾,齋食好味啲。  🍴Blue Lobster ˚ Kabu ˚ Salicornia ˚ Daurenki Tsar Imperial Caviar ˚ ⭐️⭐️⭐️日本大根底有肉質彈牙飽滿嘅藍龍蝦,非常有龍蝦鮮味,本來食材好優質,但被酸橙魚子醬喧賓奪主!  🍴Arakabu Yaki ˚ Espelette ˚ Bouillabaisse Amalfi Lemon ˚ Aromatic Summer Vegetable ˚ Wonton Skin ˚ Bottarga ˚ ⭐️⭐️⭐️海鮮湯味道香濃,魚肉夠鮮肉質結實,但魚皮腍咗遜色咗,而阿SIR仲要食到佢件魚有4條魚骨!明顯係廚師疏忽,不能原諒!令到最怕食魚嘅我都好小心翼翼。 蒸蔬菜雲吞皮夠薄身,但我哋都食唔出裡面嘅材料,唯有蘸海鮮湯補充味道。  🍴Lamb Rack ˚ Celtuce ˚ Romaine Lettuce ˚⭐️⭐️⭐️Medium rare羊架唔算非常嫩但ok,啡色醬汁帶少許酸,而綠色醬汁就辨認唔到有關味道,呢度菜不過不失。  🍴Sake Leese ˚ Raspberry ˚ Raspberry Vinegar ˚ ⭐️我用”好酸”嚟形容呢個甜品,紅桑子片真係酸到我咪晒眼,千祈要連脆米同忌廉一齊食。  🍴Conspiracy Dak Lak 90% Bitter Chocolate ˚ Silken Tofu ˚ Cacao ˚  ⭐️我好怕食咁高%嘅朱古力,平時都係食開72%,90%對於我嚟講太過苦澀,所以我只係食咗無乜沾到朱古力醬嘅朱古力片同腐竹片,不過要讚呢個腐竹片幾特別幾好味。  🍴餐飲 Cappuccino & Latte ⭐️⭐️⭐️ 🍴Petit Four ⭐️⭐️⭐️朱古力mousse蛋糕、檸檬罌粟瑪德蓮蛋糕、Fruit Platter、水果梅酒    繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級2 2022-07-14
667 瀏覽
Amber- this Michelin 2 starred restaurant is located in The Landmark Mandarin Oriental. From the moment we arrived at the foyer of the restaurant, to being seated, the introduction of the menus and paring wines, and food ordering etc, the whole process is like a well oiled machinery - impeccable and excellent service by the restaurant staff. There are three set lunch menus available on the day to choose from: Amber Experience(3- course), Extended Amber Experience (4- course) and Full Amber Experience (6- course). I chose for myself the Extended Amber Experience priced at $1028 +10% service charge. We also ordered sparkling water which was constantly refilled and it’s only $30 per person which is unbelievably good value bearing in mind the location that one is in. The following is my tasting notes of dishes presented and those that I have ordered:Sourdough bread and Olive Oil from South of France - the bread is piping hot when brought to the table, yummy with the mild fragrant olive oil. 1st amuse-bouche - fish roe, smoked fish mousse and potato puff - cute presentation, the different elements worked harmoniously, how they managed to make the essence of the spud so pronounced in such a small puff is amazing. 2nd amuse-bouche - foie gras lollipop - this is a play on the look and concept of a lollipop but with a savoury note. The lollipop was served cold. The foie gras centre was silky smooth and buttery and the beet coating gave it the right amount of acidity it needed. Wowit’s a joy to the palate.1st course- Ocean Trout- when the dish was laid before me, I smiled- such a gorgeous looking dish!!! The citrus notes from the sudachi limes worked well with the fish , and the creamy aka uni with the bursting roe brought the “ocean” to my month2nd course- Blue Lobster- (there should have been a supplement charge of $298 for this dish, however, we were informed that if one enrolled as a member of the Landmark Mandarin Oriental, the supplement charge would be waived- a new promotion from Amber!!! As we have enrolled for the membership (which is free for enrolment anyway), we can enjoy this promotion though they would still charge 10% service charge on the supplement which is fair)- the blue lobster was just cooked perfect to give the “crunch” . The finger lime and caviar sauce lifts the dish to another level. Such masterful skills in bringing the best out in the ingredients that they served !!! 3rd course (main)- Wild Tai - the skin of the fish was nicely seared and charred, and the sauce was full of seafood taste enhanced by the sweetness coming from the pepper and red onions, but the texture of the wild tai is slightly on the rough side. Not sure if this could be due to the nature of the fish. Nevertheless, it is still a flavourful dish. 4th course (dessert)- 90% bitter chocolate and silken tofu- the thin crisp chocolate and yuba shards sit on a bed of chocolate and tofu mousse was surprisingly not that sweet as one would expect a chocolate dessert. The slight salty notes from the yuba shards paired well with bitter chocolate and the mucilage gave the acidity needed for the dessert. A delicious light dessert to end the meal Petit Four- there were three elements in Petit Four, a classic French madeleine (lemon and poppy seed) - just freshly baked, warm and soft centre and slight crusty top was simply a delight to have, a mini chocolate mousse cake and a bowl of fruit featuring certain fruits from Taiwan. The waiter also make us a cold shaken YuenYeung (coffee and earl grey tea) with a touch of honey and rose flavour bits sprinkled on top.Overall impression- absolutely amazed at the choice of ingredients, attention to details, creativity in terms of flavour and presentation that the chef team brings in to each of the dishes presented, be it amuse-bouche or a course in the menu. It’s very modern cooking, using not just traditional French ingredients but taking French cooking to a more contemporary and sustainable level. Personally I had a wonderful Amber experience - such delight to my palate as well as a feast to my eyes. Truly believe they deserve a higher rating. Can’t wait to come back next time……The average cost per person for the lunch on the day including service charge (with the supplement for the blue lobster waived) came to just under $ 1200. 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級1 2022-07-13
364 瀏覽
退休之後,冇得旅行 ,有人教我去摘星。 於是由米芝蓮三星開始食落去。 今日食到Amber午餐。 選擇咗 Amber extended experience, 即係四度菜。未講菜式之前,可以講下服務,當然係5星級酒店嘅服務,無械可擊。但有個小插曲 ,我哋早咗13分鐘到,唔畀入住,但會提示我哋去下洗手間 ,同有地方坐下,而且喺8分鐘之後,都畀我哋入去。正餐之前,當然有麵包,同兩款 amuse bouche前菜。麵包係熱嘅。 唔知amber嘅菜式係唔係法國南部多,所以麵包就只係畀法國南部嘅橄欖油。橄欖油嘅味係濃嘅,但感覺上好似冇三星意大利餐廳嘅香。麵包方面亦感覺比三星意大利餐廳簡單同冇咁香。第一款前菜應該係魚籽,好佩服其他寫食評嘅人,雖然侍應有詳細解釋每一道菜係乜嘢,但係聽完已經唔記得咗一半,食緊嘅時候再唔記得多一半。。。我淨係記得最底係菠菜汁,最頂係炸薯仔。但係呢個前菜係一流,配料同醬汁好味得嚟並無喧賓奪主(魚籽),完全食到魚籽嘅味道。第二款珍寶珠,其實中間就係鵝肝,外面有 beetroot醬包住。 我唔係對鵝肝瘋狂嘅人,但係呢個無論分量同埋均衡嘅味道,都係一流。侍應有提醒,要 一啖食落去。但係之後記住要慢慢喺口裏面咀嚼,奇味無窮。之後第一道菜我揀咗yellowtail魚生,再加上青番茄塊。 呢個又係一流。 食呢啲餐嘅時候我成日唔知道 ,應該係逐個ingredient 食,定係一齊食。 呢碟因為份量夠 ,所以最初係逐件食,之後又撈埋啲鹹魚露一齊食。發現兩種食法,都各有滋味同驚喜。第二度菜,侍應提醒咗我哋,如果係文華會員,今期可以免費畀我哋升級其中一款菜式,於是我哋就揀咗 blue lobster。呢味又係一流,龍蝦相信應該係八成熟,脆卜卜。再加上一些 應該係醃製嘅日本蘿蔔,同埋魚子醬汁,又係奇味無窮。主菜我揀咗 pigeon 。侍應提醒,正常會係四成熟,提我如果接受唔到,可以轉七成熟。我向來對半生熟嘅都唔係好有興趣,所以都欣然接受咗提議。出嚟嘅時候,份量比想像中多,而且亦煮得非常之好 。有少少外脆內軟。伴菜除咗青豆之外,澱粉質方面亦都有用牛油煮嘅 類似risotto。最後甜品(其實唔係最後) ,我揀咗牛奶朱古力。實際上係parfait 上面有一個菊花,再上面係牛奶朱古力。侍應提醒,呢個要一羹包曬所有嘢食,味道同口感,亦都非常之好。話咗唔係最後,因為之後仲有咖啡。又要值得一讚既係, 呢度嘅 cappuccino 係咁多間餐廳飲過嘅,係拎到嚟加埋糖之後,仲係夠熱嘅。Petition four 方面,絕對係驚喜。因為絕對唔係petit。每一味都好似正餐飲咁大。有poppy seed的madeleine,朱古力,台灣水果同「 鴛鴦。其中鴛鴦基本上喺淡嘅咖啡再加淡嘅 Earl Grey 即時好似雞尾酒咁搖出嚟。而madeleine 就係啱啱焗起嘅。但係好可惜,當擺曬出嚟,再等佢表演搖鴛鴦之後,當我食嘅時候已經唔再熱。但係仍然係外脆內軟,淡淡幽香。總括而言,今次係非常滿意。食過咁多間星級餐廳,Amber絕對係每一味都有性格有驚喜。好可惜呢句說話未必係間間星級餐廳都可以咁講。以往有限嘅經驗之中,其他星級餐廳總會有一味半味有色有香但無味。但係Amber就可以做到,每一味都有自己嘅性格同色香味,廚師絕對有心。真係唔明白點解得兩粒星。。。 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)