Hong Kong Tatler Best Restaurants (Hong Kong / Macau) - - Features -

015 marks the 10th an­niver­sary of The Land­mark Man­darin Oriental and that of its sig­na­ture restau­rant, Am­ber. Culi­nary di­rec­tor Richard Ekke­bus has been with the ho­tel since the very be­gin­ning and, as the brand pre­pares to en­ter its sec­ond decade, there has been a lot of soulsearch­ing—with some dras­tic changes un­der­way.

Last year, we r emarked that there are sev­eral Am­ber sig­na­tures, many that have r emainedned with t he r es­tau­rant since its i ncep­tion, t hatat would spark a re­volt should they ever be r emoved fr om t he menu. But as a mile­stone comes into view, per­haps it’s time to l et go of the past.

Those fa­mil­iar rasp­berry-red foie gras lol­lipops, t he small fatty spheres that were an en­dur­ing sym­bol of Am­ber, known across t he city and t he world of fine din­ing, are al­ready l ong gone. I n their place is a new glob­u­lar amuse-bouche—— an ode to veg­eta­bles i n the form of a del­i­cata­tee round “tomato” bis­cuit filled with a fen­nel pu­rurée.ée.

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