Good food isn't just limited to sophisticated cooking techniques and artful plating, as the best chefs inherently know. More importantly, good food should make diners aware of the importance of mindful eating, from personal health to the crucial matter of sustainability in the way we source our ingredients. And at the end of the day, locally grown produce is fresher and more nutritious than ingredients flown in from overseas, simply by virtue of placing diners closer to the source.
With a world-class roster of master chefs who are redefining fine dining to be more conscious and equitable, Landmark is pushing the culinary conversation forward in more ways than one.
Among these trailblazers is culinary director at The Landmark Mandarin Oriental, Richard Ekkebus, who has been pioneering a new model of green fine dining for years, marked by Amber's watershed 2019 reopening where he debuted a tasting menu completely free of dairy and gluten. Since then, Ekkebus has driven this ethos through partnerships with local producers like Hong Kong Raw Honey, a bee farm in Tai Mo Shan that produces pure, unprocessed honey that is imbued with the terroir of Hong Kong.
