Co o k b o o k o f t w o St ar c hef R og er Sou v er ai n s and the ch e fs in clud in g R ich a r d Ek k e b us t hat w or ked al ong si de of t hi s l eg en dar y B el g i u m C h ef SUMMER 2024
To o p t i m i z e y ou r dining e xp e ri en c e eac h menu is p r e p a red f o r t h e entir e table.
A r e you a of M O ?
Register instantly to enjoy exclusive dining offers
AMBER EXPERIENCE OR 928
V E G E TA R I A N A M B E R E X P E R I E N C E
EXTENDED AMBER EXPERIENCE
OR 1,168
E X T E N D E D V E G E TA R I A N A M B E R E X P E R I E N C E
FULL AMBER EXPERIENCE
OR 2,318
F U L L V E G E TA R I A N A M B E R E X P E R I E N C E
N o r d a q Fr e s h s t ill & s par k l i ng w at er at 40
Co ffe e o r t e a a r e in c l u ded i n t he s et m enu s
All prices in Hong Kong dollars and subject to 10% service charge.
All menus are subject to price and seasonal change.
T H E P E R F E C T PA I R I N G X E N I G M A
A g la s s of D o m Pér ig non 2 0 1 5 558
w i th t h e ’ p er f ec t pair ed’ dish for one g u est
T he D om Pér i g n o n Soc iety J ou r ney 2,988
In c l u d i n g 5 g l a s ses w i th t h e ’ p er f ec t pair ed’ dish for one g u est
2,800 A b ot t l e o f D om Pér ig non 2 0 1 5 w i th t h e ’ p er f ec t pair ed’ dishes for two g u es t s
#AmberEnigma Textural Aromatic Spicy Punch
Limited availability.
The dish contains seafood.
Offer only for th e entire table.
Applicable with all set menus.
All prices in Hong Kong dollars and subject to 10% service charge.
All menus are subject to price and seasonal change.
C AV I A R
Co m m en c e y o u r menu with ex c lu siv ely select e d ca via r s
f r o m t h e m o s t p restig iou s hou ses. These caviars are hand selected for Amber & s e r v e d on i c e w i th R u ssian g ar nish, Ho m e - m a d e b u c k wheat c r ac k er & blini.
Pe r seu s N o 1 Su per ior Baer r i 5 0 g r. 1,098
“A c i p en s er B a e rr i X Sc hr enc k ii” 12 5 g r. 2,488
3.1% salt, contains no borax &
matured for one month
Kaviari Kristal ‘’Acipenser Schrencki’’ 50 gr. 1,598
12 5 g r. 3,898 2.8% salt, contains no borax & matured for three months 25 0 g r. 6,088
Pe r s e u s N o 2 Su per ior O sc ietr a 5 0 g r. 1,258
‘A c i pe n s e r S c h r enc k i x Hu so D au r ic u s’ 1 2 5 g r. 2,988 2 5 0 g r. 5,698 3.2% salt, contains no borax & matured for two and a half months
Pe r s e u s N o 7 A m u r Belu g a 5 0 g r. 2,198 A c i peu s e ‘ H u s o D au r ic u s’ 12 5 g r. 5,198
3.5% salt, contains no borax &
matured for five months
R o yal C a v i ar C l u b Imper ial O sc ietr a 5 0 g r. 2,508
‘ R a r e A c i p en s er G u eldenstaedtii’ 12 5 g r. 6,088 3.5% salt, contains no borax & matured for three months AMBER EXPERIENCE˚ 928
As a Dom Pérignon society member,
Chef Richard Ekkebus is delighted to recommend Dom Pérignon 2015
A g l a s s o f D om Pér i g non 20 1 5 458
A b o tt l e o f D om Pé ri g non 2 0 1 5 2,688
The Dom Pérignon Society Journey 2,888
Including 5 glasses
Do m Pé r i g n o n 2 0 1 5 ,1 0 0 ml. Do m Pé r i g n o n 2 0 1 3 ,1 0 0 ml. Do m Pé r i g n o n 2 0 1 2 ,1 0 0 ml. Do m Pé r i g n o n 2 0 0 8 ,1 0 0 ml. Do m Pé r i g n o n P 2 2 0 0 4 ,10 0 ml.
All prices in Hong Kong dollars and subject to 10% service charge.
All menus are subject to price and seasonal change.
Ts u r i A j i ˚ Su d a chi ˚ D aik on ˚ Ging er Flowe r ˚ G in ger R oot ˚ Daik on C r ess ˚
OR
He i rl oom Tom ato ˚ Str awber r y ˚ AN Soymi lk ‘ B u r r a t a ’ ˚
R o s e ˚ Le m o n Ver bena ˚ Ex tr a Vir g in O liv e Oil ˚
B l u en os e S e a B a ss ˚ J u niper ˚ Bay Leaf ˚ Fe r m e n t e d Ca bba g e ˚
Po i n t e d C ab b ag e ˚ K intoa Bac on ˚ D ill ˚ Ext r a Vir g in Gr a pe s e e d Oil ˚
OR
E v e r y t h i n g o f t h e P i n g Yu e n C h i c k e n ˚ K i n g C r a b ˚ M a t s u t a k e ˚ V i n J a u n e D’A r b o i s ˚
OR
Wag y u ˚ M u s t a rd Gr eens ˚ Bar ley M iso ˚
Was ab i ˚ V i r g i n M u star d O il ˚ add 750
A .O. P. Sol l i ès B lac k Fig ˚ M au r y W ine ˚
T i m u t Pep p er ˚ Blac k C u r r ant ˚ P ine N u t ˚
OR
B i t t e r C h o c ol at e 6 5 % C oc oa ˚ Banana ˚ Pa s s io n f r u it ˚ A r a b i c a ˚ A v oc a do ˚ Fer mented C oc oa M u cila g e ˚
OR
A N Soy ˚ To f u S k in ˚ Su g ar C ane ˚ Bou r bo n Va n illa ˚
P i t a y a M ac a d a m ia N u t ˚ Sea Salt ˚ Ex tr a Vir g in Ma ca da m ia Oil ˚ EXTENDED 1,168
AMBER EXPERIENCE
As a Dom Pérignon society member,
Chef Richard Ekkebus is delighted to recommend Dom Pérignon 2015
A g l a s s o f D om Pér i g non 20 1 5 458
A b o tt l e of D o m Pé r ig non 2 0 1 5 2,688
The Dom Pérignon Society Journey 2,888
Including 5 glasses
Do m Pér i g n o n 2 0 1 5,10 0 ml.
Do m Pér i g n o n 2 0 1 3,10 0 ml. Do m Pér i g n o n 2 0 1 2,10 0 ml. Do m Pér i g n o n 2 0 0 8,10 0 ml. Do m Pér i g n o n P 2 200 4 ,10 0 ml.
All prices in Hong Kong dollars and subject to 10% service charge.
All menus are subject to price and seasonal change.
Ts u ri A j i ˚ Su d a c hi ˚ D aik on ˚ Ging er Flo w e r ˚ G i n g e r R oot ˚ D aik on C r ess ˚
OR
H e i rl oom Tom ato ˚ Str awber r y ˚ AN Soym ilk ‘ B u r r a t a ’ ˚
R os e ˚ Le m o n Ver bena ˚ Ex tr a Vir g in O liv e Oil ˚
OR
Aka Uni ˚ Cauliflower ˚ Lobster ˚
Royal Cristal Caviar ˚ Acipenser Schrenckii X Huso Dauricus ˚ add 498
Fo i e G r a s ˚ B r u s s e l S p r o u t ˚ B l a c k G a r l i c ˚ H o m e - M a d e S o u r d o u g h B r e a d V i n e g a r ˚ M a l a b a r Pe p p e r ˚
OR
C h i c k e n ‘ S o t- l'y- laisse' ˚ R ed Abalone ˚
S u g a r Pea ˚ Seaweed ˚ P lank ton ˚ O yster Le a f ˚
OR
B l u e Lo b s t e r ˚ 1 Ye a r A g e d A c q u e r e l l o C a r n a r o l i R i c e ˚ La c t o Fe r m e n t e d C a s h e w N u t B u t t e r ˚ To g a r a s h i ˚ B l u e Lo b s t e r R o e ˚ S h i r o Ko j i ˚ S u m m e r S q u a s h ˚ C o c o n u t ˚ add 348
B l u en os e S e a Bass ˚ J u niper ˚ Bay Leaf ˚ Fe r m e n t e d Ca bba g e ˚
Poi n t e d C ab b ag e ˚ K intoa Bac on ˚ D ill ˚ Ext r a Vir g in Gr a pe s e e d Oil ˚
OR
P i g e o n ˚ Pr es er v ed W inter Tr u ffle ˚ C or nm e a l ˚ C as h ew M i s o ˚ O k inawa C or n ˚
OR
Wag y u ˚ M u s t a r d Gr eens ˚ Bar ley M iso ˚
Was ab i ˚ V i r g in M u star d O il ˚ ad d 750
A .O. P. Sol l i ès Blac k Fig ˚ M au r y W ine ˚
T i m u t Pe p p e r ˚ Blac k C u r r ant ˚ P ine N u t ˚
OR
B i t t e r C h o c ol ate 65 % C oc oa ˚ Banana ˚ Pa s s io n f r u it ˚ A rab i c a ˚ A v o cado ˚ Fer mented C oc oa Mu cila g e ˚
OR
A N S o y ˚ Tof u Sk in ˚ Su g ar C ane ˚ Bou r bo n Va n illa ˚
P i t a y a M ac a d a mia N u t ˚ Sea Salt ˚ Ex tr a Vir g in Ma ca da m ia Oil ˚ FULL AMBER 2,318
EXPERIENCE˚ In c l ud e s t h e u n i q u e k itc hen ex per ienc e
As a Dom Pérignon society member,
Chef Richard Ekkebus is delighted to recommend Dom Pérignon 2015
A g l a s s o f D om Pér i g non 20 1 5 458
A b o tt l e o f D om Pér ig non 2 0 1 5 2,688
The Dom Pérignon Society Journey 2,888
Including 5 glasses
Do m Pé ri g n o n 2 0 1 5,10 0 ml. Do m Pé ri g n o n 2 0 1 3,10 0 ml. Do m Pé ri g n o n 2 0 1 2,10 0 ml. Do m Pé ri g n o n 2 0 0 8,10 0 ml. Do m Pé ri g n o n P 2 200 4 ,10 0 ml.
Applicable with Full Amber Experience only.
All prices in Hong Kong dollars and subject to 10% service charge.
All menus are subject to price and seasonal change.
*Alaskan King Crab ˚ Salt Tomato ˚ Espelette ˚ Extra Virgin Olive Oil ˚ Uchibori Vinegar ˚ Ginger ˚
Aka Uni ˚ Cauliflower ˚ Lobster ˚
Royal Cristal Caviar ˚ Acipenser Schrenckii X Huso Dauricus ˚
Kinmedai ˚ Squid ˚ Garum ˚ Soy ˚ Kinome ˚
Extra Virgin Grapeseed Oil ˚ Celtus ˚
Fo i e G r a s ˚ B r u s s e l S p r o u t ˚ B l a c k G a r l i c ˚ H o m e - M a d e S o u r d o u g h B r e a d V i n e g a r ˚ M a l a b a r Pe p p e r ˚
P ig e o n ˚ Pr es er v ed W inter Tr u ffle ˚ C or nm e a l ˚ C a s h e w M i s o ˚ O k inawa C or n ˚
OR
Wag y u ˚ M u s t a r d Gr eens ˚ Bar ley M iso ˚
Was ab i ˚ V i r g i n M u star d O il ˚ a dd 500
B i t t er C h o c ol ate 6 5 % C oc oa ˚ Banana ˚ Pa s s io n f r u it ˚ A r ab i c a ˚ A v o c ado ˚ Fer mented C oc oa M u cila g e ˚
*We clean our crab with extreme care under ultraviolet light to ensure the crab is shell and soft bone free; a very intrigued job, unfortunately there is always a small risk that a piece remains in the crab V E G E TA R I A N M E N U ˚ Me n u c a n b e a dapted for v eg ans u pon r eq u e s t .
A q uart er of g lob a l greenhou se gas emi s s i ons co me f r o m f o o d a nd
m o re t h an h alf of those ar e fr om ani mal proteins . S w it ch in g our d iets towards mor e v egetabl es a nd le s s me a t do es no t o n ly h ave p roven heal th benefits, bu t i s al so o ne o f the bes t thing s yo u c a n d o t o st op cli mate c hange.
T h is is wh y we col l abor ate wi th l oc al NGO “ Th e G r e en E a r th” to
e n c ourag e y ou t o try ou r v egetari an menu s.
Pr o ceed s from t h e s al es of the v egetar i an men u s w ill g o to w a r ds
s u pp ort in g t h eir pl antati on enri c hment pr ogr a mme w hich co mmitte d to im p rovin g t h e d ivers i ty of ou r l oc al flora.”
Fo r m o re i n f o rm ation:
V E G E TA R I A N A M B E R E X P E R I E N C E 928 INCLUDING THE DISHES MARKED WITH*
E X T E N D E D V E G E TA R I A N A M B E R E X P E R I E N C E 1,168 INCLUDING THE DISHES MARKED WITH**
F U L L V E G E TA R I A N A M B E R E X P E R I E N C E 2,318 INCLUDING THE DISHES MARKED WITH***
INCLUDES THE UNIQUE KITCHEN EXPERIENCE
All prices in Hong Kong dollars and subject to 10% service charge.
All menus are subject to price and seasonal change.
H e i rl oom Tomato ˚ Str awber r y ˚ A N S o y m ilk ‘ B u r r a t a ’ ˚ * / ** /*** R os e ˚ Lemon Ver bena ˚ Ex tr a Vir gin Olive Oil ˚
*** To n b u r i ˚ Potato ˚ Leek ˚ Wak ame ˚ H o r s e r a dis h ˚
*** Kab u ˚ Su g ar Pea ˚ Seaweed ˚ P la n k t o n ˚ Oy s t e r Le a f ˚
** /*** Pai m p ol Bean ˚ M atsu tak e ˚ Pr ese r ve d Win t e r Tr u ffl e ˚ Vin Ja u n e ˚
P u rp l e Ar tic hok e ˚ C ippolini O nio n ˚ B la ck Tr u m pe t ˚
* / ** /*** M an n i ‘Per M e” O liv e O il ˚
B i t t er Choc olate 6 5 % C oc oa ˚ Ba n a n a ˚ Pa s s io n f r u it ˚ * / ** /*** A v o c ado ˚ Fer mented C oc oa M u cila g e ˚ CUISINE Am ber ’s p rogre ssi ve me n u s h o w ca s e s p ur e fla vo ur s, m ast er f u l t ec h ni qu es and c hef Ric ha rd Ekke b us’s cre a tive vis io n . Ta k in g a th o ugh tf u l appr oac h t o fi ne di ni ng, t he new me nu di spe nse s w ith d a ir y p r o d uct s , m in im is e s r efi ned s u g ar an d r edu c es s al t . D iners ap p re ci ate th e fla vo ur s in th e ir p ur e s t fo r m . D r aw i ng on h i s y ear s of ex per i e nce worki ng a cr o s s fo ur co n tin e n ts , a n d d r iv en by h i s i nnat e sen s e of c u riosi ty, Ri chard Ekke b us h a s r e e x a m in e d h o w t o bes t ex pr es s t as t e. T h r ou g h h i s c onside re d ap p roach, t h e fin e ly co n s t r uct e d d is h e s show c ase c l ean fl av ou r s an d t he f reshest natural i ngred ie n ts .
INTERIOR DESIGN Refi ned, l i ght and con t e m p o r a r y, A m b e r ’s in s p ir in g i n t er i or s r efl ec t C h ef R i c h ar d E kkebus’s re ne we d vis io n fo r fin e d in in g. Fe a t ur in g w ar m , neu t r al c ol ou r s and o r g ani c forms, floor-to - ce ilin g w in d o w s a ffo r d gue s t s pan or am i c v i ew s of t h e c i t y below. Curvi ng l ow p a r t it io n s s n a k e t h r o ugh t h e r e s t au r ant c r eat i ng poc ket s of intim ate d i ni ng spaces . De s ign e r A d a m Tih a n y, fo under of N ew Yor k- based T i hany D esig n, who was re spo n s ib le fo r A m b e r ’s o r igin a l int er i or s , r et u r ned f or t he f u ll- scal e make ove r. “ Th e n e w A m b e r is ligh t, cur vac eou s and l es s f or m al c om par ed to its ori gi nal d e si gn, w h ich co n ve ye d m a s culin e e leg an c e, ” ex pl ai n s T i hany. “I t embrace s the e vol uti on o f fin e d in in g t o p o r t r a y a m or e appr oac habl e, per sonal ex per i e nce .”
A RT WO R K Am ber fe ature s custom - m a d e s culp tur e s cr a fte d b y H on g Kong- bas ed ar t i st G ai l D ea yton. De si gne d to e n h a n ce t h e d in in g e x p e r ie n c e, t he s c u l pt u r es ar e i ns pi r ed by the u r ban l and scape s ur r o un d in g Th e La n d m a r k Ma ndar i n O r i en t al , H on g Kon g, an d the c ommunal spi ri t o f d in in g t o ge t h e r. Mo vin g th r o u g h H on g Kon g ’s bu st l i n g str eets, the l and scapes a n d a r ch ite ctur e co n t in ua lly c h ang e. R efl ec t i ng t h i s ex per i e nce , e ach gues t w ill vie w t h e s culp tur e s fr o m di ffer ent ang l es , n ot i n g s u bt l e c hange s as the i r vi e w p o in t s h ift s . Th e cir cula r d e s ig n s c on v ey A m ber ’s hol i s t i c , seam less di ni ng e xp e r ie n ce , in co r p o r a tin g t h e e le ment s of am bi en c e, s er v i c e, eng a ge me nt and e xe c utio n . S U S TA I N A B I L I T Y
Su stai nabi l i ty and s o cia l r e s p o n s ib ilit y a r e b uzzw or ds u s ed by bu s i n ess es of
a ll si ze s and i n al l in d us tr ie s th e s e d a ys , o ft e n w i t h ou t m u c h c onc r et e ac t i on. H owe ve r, sustai nab ilit y h a s b e e n a ce n t r a l t e n e t at A m ber at T he Landm ar k Mandari n O ri e ntal s in ce it o p e n e d 1 5 ye a r s a go, w i t h D i r ec t or of C u l i nar y a nd Food and B e v e r a ge , R ich a r d Ek k e b us a s t h e dr i v i n g f or c e, t h r ou g h t he impl e me ntati on of in te llige n t, im p a ct ful, a n d r e s pon s i bl e ac t i on s . A t A m ber, we focus on mi ni m is in g h a r m to o ur p la n e t, o n e n v i r onm ent al , soc i al , an d g ove rnance pe rform a n ce , in w h ich A m b e r h a s a s oc i al , m at er i al an d envi ronme ntal i mpa ct.
To d ay, sustai nabi l i t y is a n in te gr a l p a r t o f o ur com m u ni c at i ons s t r at eg y bot h
internal l y and e xte r n a lly. By s t r e n gt h e n in g th is mes sag e, w e f eel t h at t h er e i s ev e ry thi ng to gai n . A m b e r h a s b e e n r e co gn is e d bot h l oc al l y and i n t er n at i on al l y f or i ts e ff orts i n sus ta in a b ilit y, m o s t r e ce n t ly w ith bei ng one of onl y 2 r es taurants i n Hon g Ko n g w ith a gr e e n Mich e lin st ar. Fu r t h er, w e c ont i n u e t o bu il d producti ve p a r t n e r s h ip s a n d s h a r e o ur vis i on : R i c h ar d E kk ebu s has been inv i te d to nume rous r o un d ta b le d is cus s io n s o n s u s t ai nabi l i t y an d t o be at t he f or e front of worksh o p s a n d e ve n t s . U p o n th e r e lau n c h of A m ber, R i c har d c ry stal l i se d the se a ct io n s a n d va lue s in o ur m a n i f est o. T h e m an i f es t o c ont ai n s the ke y e l e me nts th a t un d e r p in o ur culin a r y p h ilos oph y and appr oac h
We al so work cl os e ly w it h ‘Fo o d Ma d e G o o d ’, a n or g ani s at i on t hat pr ov i des
f oodse rvi ce busi ne s s e s w it h m a n a ge a b le m e a n s of u nder s t andi ng, r ev i ew i ng, a nd acti ng on the is s ue s t h a t m a t t e r. Te n k e y a r eas of s u s t ai nabi l i t y ar e di v i ded u nd e r thre e pi l l ars : S o cie t y, S o ur cin g, a n d En vir onm ent . We ar e au di t ed bi- ye arl y to l e gi ti mis e o ur e o r t s a n d t o cr e a t e a c l ear pl an of ac t i on t o c onti nuousl y i mprove . In 2 0 2 2 , w e h a ve a ch ie ve d t he c ov et ed and h i g h est 3- s tar rati ng. Wi th th is b e in g s a id , w e w ill co n tinu e ou r s ear c h f or t h e m ost eth i cal and sustai na b le in gr e d ie n ts w h ils t m in im i s i n g A m ber ’s c ar bon f oot pr i nt a nd the p re ssure on n a tur a l r e s o ur ce s , a s w e ll as r edu c i ng ou r w ast e ou t pu t a nd focus on soci al in clus io n .
Fo r more i nformatio n , p le a s e s ca n t h e QR co d e bel ow :
