Amber keeps it fresh after 20 years in HK to notch 3" Michelin star

DUTCH-BORN CHEF Richard Ekkebus has helmed the upscale restaurant Amber since 2005, charting a journey spanning more than 20 years to reach three Michelin stars.

- By Annabelle Droulers

After earning the first two in 2009, Ekkebus took the top honors in March, along with a “green” star the restaurant got in 2022. That raises the pressure to innovate in a competitive, high-end dining scene.

Yet Amber, inside the Landmark Mandarin Oriental hotel (also home to fellow three-starred Sushi Shikon), rises to the challenge by evolving with the seasons.

Fresh produce steals the show, especially after Ekkebus completely eliminated dairy and gluten from his dishes several years ago. The result is an offering that lets unique ingredients shine, like the Tasmanian pepper berry against a duck foie gras. Other surprises include the ishigakidai, a fish rarely found on menus. Also known as a spotted knifejaw, it’s typically available only in the summer and fall.