or its first decade, Amber established itself as one of the city's most iconic restaurants and l aunched itself on the global stage. Stepping into the beginning of its second decade, in 2016, the contemporary French restaurant at The Landmark Mandarin Oriental kicked things off with a list of changes—particularly high-profile was t he retirement of its most revered sea urchin dish, sparking an uproar. Change, as it turns out, is a constant from which even the most venerated fine-dining establishments i n Hong Kong can't escape.
Richard Ekkebus, Amber's executive chef and the culinary director of The Landmark Mandarin Oriental, is a visionary of contemporary gourmet. His signature dishes flow as naturally as the seasons allow, yet never loses touch with the preferences of returning guests. Little has been revealed about the successor of the now-retired uni dish—but then again, Amber's dishes rarely follow a