Restaurant
Amber
Amber’s evolution is complete, as Richard Ekkebus reinvents his cuisine with an ever-refreshing simplicity and flawless execution
Tatler Says
When Amber re-launched in 2019, it pioneered a new kind of cuisine. Richard Ekkebus’ progressive take on Modern European food saw him eschew dairy, gluten and refined sugar to deliver light, fresh dishes featuring innovative flavour combinations. The visionary chef blazed a fresh trail with pioneering practices that include a focus on sustainability and exploration of the vast vegetable kingdom yet ensure a dining experience here remains indulgent, memorable and enriching. Amber embodies everything fine dining today should be.
Signature Dishes
- Corn, Kristal Schrenki caviar, seawater, sudachi
- Aka uni, cauliflower, lobster, Daurenki Tsar Imperial caviar
- Kacinkoa 85% cacao, extra virgin Arbequina olive oil, cacao nib, taggiasca olive
Tatler Tip
Those choosing to go plant-based are catered to with full vegetarian tasting menu options.
Amenities
| Reservation | Required |
| Accept Credit Card | Yes |
| Bring Your Own Bottle | Yes |
| Smoking Area | Yes |
| Car Valet | Yes |
| Private Room | Yes |
| Private Room Description | 3 rooms, for 4-16 persons |
| Dress Code | Smart Casual |
| Corkage Charge | HK$600 per bottle |
Location
awards
| 2020 | Top 20 Best Restaurants |
| 2020 | Chef Of The Year |
| 2018 | Top 20 Best Restaurants |
| 2017 | Top 20 Best Restaurants |
| 2017 | Best Pastry Chef |
| 2016 | Top 20 Best Restaurants |
| 2016 | Best Sommelier |
| 2015 | Top 20 Best Restaurants |
| 2014 | Top 20 Best Restaurants |
| 2013 | Top 20 Best Restaurants |
| 2013 | Best Chef |
Featured dishes
Corn Kristal Schrenki Caviar Seawater Sudachi
Aka Uni Cauliflower Lobster Daurenki Tsar Imperial Caviar
