In Hong Kong, high-end Western restaurants focusing on fine dining are no longer uncommon. As the city with the largest number of world-class quasi-Western restaurants in Greater China, Fine Dining can be found in star-rated hotels and streets, and the Central area is where they are concentrated. Whoever wins the crown of the city's top French cuisine, Amber Restaurant at The Landmark Mandarin Oriental will be the obvious choice.

Since the first Michelin Guide was launched in Hong Kong in 2009 until 2018, Amber has been awarded two Michelin stars for ten consecutive years. In 2018, Amber was ranked 7th in Asia in S.Pellegrino's "Asia's 50 Best Restaurants" and ranked first among China's best restaurants for the third consecutive year. It is also the only restaurant in Hong Kong to be listed in S.Pellegrino's "World's 50 Best Restaurants". As the representative of Hong Kong's top cuisine, Amber has a strong reputation for establishing itself in Asia's Fine Dining food scene.

Originally from the Netherlands, Culinary Director Richard Ekkebus has worked in Mauritius and Barbados and honed his culinary skills in the top kitchens of Michelin-starred chefs Alain Passard, Guy Savoy and Pierre Gagnaire. Richard took on the role of Culinary Director at Amber in 2005, and the rest of the chefs are mostly from Europe and Hong Kong, with a team of 52 chefs.

Richard's cuisine is rooted in French tradition, and he is passionate about sourcing the best ingredients from the world's finest producers. For example, the quality of ingredients such as sweet sea bream caught and arrived in Hong Kong on the same day, seasonal blue lobster from Brittany in France, truffles from Tasmania in Australia, wild strawberries from Spain and dragon fruit from Chinese mainland are among the highest in Hong Kong, and the selection of Japanese ingredients has reached a level that exceeds that of many top restaurants. The restaurant menu is updated every three months to keep diners fresh. In recent years, the chef has gradually incorporated Japanese elements into the menu, increasing the selection of Japanese fresh fish, and adding Japanese food processing techniques to the traditional French cooking method, so that the dishes reveal a touch of Japanese elegance on the basis of French cuisine.

One of the season's pre-dinner snacks in the menu is a delicate snack with five flavors with salty, sweet, sour, bitter and umami tastes, which instantly open the taste buds. This was followed by foie gras with a Japanese kombu pickling technique, the first of its kind in a Western restaurant in Hong Kong. The authentic Japanese cooking techniques are perfectly integrated with foie gras, a classic French ingredient, to bring out the richness of the main character's foie gras, which is appetizing. Next up is the restaurant's signature crayfish puree with red sea urchin, sturgeon caviar and green asparagus, the crayfish puree with red sea urchin is exceptionally fresh and sweet, smooth as cream, and the green asparagus from the farms of Provence in France adds sweetness, and the plump sturgeon caviar brings rich layering. In addition, the delicately presented Alaskan crab leg meat is also delicious, with a delicate meat texture and a unique crab aroma, as well as a fresh taste of Japanese food.

The main dishes are duck and A5 grade wagyu beef from Miyazaki, Japan. The tender duck meat is garnished with small pieces of sweet corn, chocolate sauce and a sprinkle of smoked paprika. Another Japanese pure-blooded A5 grade Wagyu beef is extremely tender, grilled until medium-rare, the inside is still pink and tender, and the mouth is plump and juicy, which makes people have an endless aftertaste. The dessert 85 degree chocolate soufflé takes chocolate as the protagonist, and the slightly bitter dark chocolate sorbet is paired with crushed praline and cream mousse, and you can also feel the rich layering brought by different sweetness, and the portion is small, just to avoid sweetness. Each dish in the restaurant has a novel and exquisite plating, full of the romance of the French forest system, and the small ingredients have rich and beautiful color combinations, and the appearance is quite high.

Located on the 7th floor of The Landmark Mandarin Oriental, Amber doesn't have a fancy exterior view, but the interior design is a game changer. The interior of the restaurant is designed by the famous interior designer Adam Tihany, and the brown and amber color scheme in the lobby echoes the name of the restaurant, and the wavy charm made of more than 2,000 golden copper pipes is very eye-catching, with wool carpet and wood grain walls, as if you are in Hong Kong in the golden age. Whether it is from the layout of the table or the selection of plates, every detail is full of texture.

The restaurant's service is fully matched to the standard of a top restaurant, and the waiter's fluency in Mandarin, Cantonese and English makes every guest feel comfortable enjoying the meal. They close quickly between the connections of each dish, the utensils are professionally purchased, and the 10% service charge is worth the money. Due to the restaurant's reputation, it still has a large number of diners even if it is expensive per capita, so it is best to book a table three days in advance during the tourist season or holidays. It is also worth noting that most Fine Dining restaurants in Hong Kong have an all-English menu, so diners who do not speak English can ask the waiter for specific dishes.