Chef-director Richard Ekkebus ” Amber” Hong Kong China

December 20, 2017 by Laura Gomez


The Landmark Mandarin Oriental, Hong Kong, recently awarded two Michelin stars for the six years running, Culinary Director Richard Ekkebus speaks of the “joie de vivre” that a great meal ought to embody. “I keep a light touch to my cooking. You should get up from the table and still be able to dance or at least get back to business.”

He describes his dishes as French classic with inventive twists that take advantage of Hong Kong’s unique position at a global crossroads. After a distinguished education in the celebrated Paris kitchens of Alain Passard, Guy Savoy and Pierre Gagnaire, Ekkebus has discovered an appreciation for the tempo of Chinese cuisine. “Coming from Europe, everything in Hong Kong moves quicker. The fish goes from swimming in a bucket to frying in the pan in an instant.” Cooking for his local clientele is as challenging as meeting the exacting standards of Parisians, “because here the people have delicate palates. They are quite discerning but they can get as excited as I do about exceptional products.”



Expect a mix of fruits from Europe or Southeast Asia with Japanese seafood. “Every single day we get a shipment of fresh fish straight from fish markets in Fukuoka and Hokkaido, then we prepare it in the French tradition but lighter, to suit local taste and with our own intuitive touch.” Running through a recent menu, Ekkebus explains, “Each dish here is product driven. Truffles in the summer come from Tasmania then between December and March, from Périgord. We get blue lobster from Brittany in September when the sea is calm.”

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7/F, The Landmark Mandarin Oriental, The Landmark, 15 Queen’s Road, Central, Hong Kong
T. +852 2132 0066