- Introduction, Positioning Flight to New York, and the Hilton JFK
- British Airways First Class Lounge, New York JFK
- Cathay Pacific First Class, New York JFK – Hong Kong
- The Pier First Class Lounge and Cathay Pacific Business Class, Hong Kong – Ho Chi Minh City
- Park Hyatt Saigon
- Lunch at Pho Hoa, Ho Chi Minh City
- Vietnam Airlines Business Class, Ho Chi Minh City – Danang
- Hyatt Regency Danang Resort & Spa
- Vietnam Airlines Economy, Danang – Siem Reap
- Park Hyatt Siem Reap
- Angkor Wat and Other Temples
- Dragonair Business Class, Siem Reap – Hong Kong
- Turbojet, Hong Kong Airport – Macau and the Sheraton Macao Hotel
- The Venetian, Fernando’s, and the Ferry to Hong Kong
- Grand Hyatt Hong Kong Harbor View Suite
- Bo Innovation, Hong Kong
- Amber Restaurant, Hong Kong
- Cathay Pacific The Wing First Class Lounge, Hong Kong
- Cathay Pacific First Class, Hong Kong – New York JFK
- American Airlines JFK Flagship Lounge and New York – Washington National
On top of my 3 Michelin star lunch at Bo Innovation, I had a 2 Michelin star dinner at Amber while I was in Hong Kong.
It was fantastic. But it was dinner, so it was more expensive. It was generally Western (French), so in some sense not really the kind of place you couldn’t go in another major city. I had heard good things, I wanted to try it, and it didn’t disappoint.
In fact, I had the best Wagyu beef I’ve ever tasted at Amber. It was accompanied by onions seven ways. Yes, this is the sort of place where they care about the placement and detail of the seventh kind of onion on the plate. That also says something about the food costs here, that the restaurant really doesn’t spare much expense (and that’s reflected in the prices.. ~US$245++ for the 8-course tasting menu).
Amber is located on the 7th floor of the Landmark Mandarin Oriental (this is important, for those unfamiliar there are two different Mandarin Oriental properties in Hong Kong and I consider this to be the lesser of them).
Heading up in the elevator I rather liked the sound of this advertisement:
We were a little bit early for our booking so began with a drink in the bar and some tasty bar snacks,
The dining room is gorgeous, and features a ceiling fixture made of 4320 bronze rods.
The restaurant was dimly lit, and I never use a flash (nor did I bring a camera appropriate for the level of light) so the photos are fairly dark. Nonetheless I think they communicate the style of the food reasonably well. We selected the tasting menu.
There were multiple amuse-bouche offerings, I especially liked the foie gras lollipops.
ebisu magaki oyster
steamed at 70 degrees and served cold with foie gras confit in sauterne gel
Hokkaido sea urchin
in a lobster jell-o with cauliflower, caviar, crispy seaweed waffles
Served in a shell, the urchin was covered with a thin layer of lobster jello and rested on top of the cauliflower mousse. The sea urchin was fantastic, and my second favorite course after the beef.
normandy diver scallops
seared with lardo di belotta, caramelized celeriac root, black winter truffle, golden celery leaves & patanegra de belotta bouillon
duck foie gras
steamed with fondant daikon radish & seaweed broth
kagoshima wagyu beef
strip loin; oven roasted, puree of ‘forgotten’ Cevennes onion, braised short ribs with seasonal green leaves
French unpasteurized cheeses
They brought out a large selection to choose from, offered to make recommendations, and also ordered them on the plate with a recommendation for the direction in which to eat them.
crispy tubes with marscarpone & menton lemon, hibiscus & black courant sorbet, opal basil & French ‘marigold’
abinou 85% chocolate
Souffle’ with cacao sorbet
For final petit fours, a tin of marshmallows, macarons, and other treats.
Service is fantastic, they have plenty of staff each with a designated job, and they’re taught to monitor from afar. Some of the newer staff had too much energy without enough to do, the gentleman whose job was to bring more bread when he noticed you were out was probably burning off nervous energy a little bit too visibly. Nonetheless on the whole they were completely attentive without being too intrusive.
All in all the meal was pricey, but fairly priced. It was a fantastic dinner, though I wouldn’t say it was truly unique in a world context. I would definitely recommend it for anyone looking for top-end Western or French dining in Hong Kong, but I wouldn’t travel to Hong Kong to try it and most of the time in Hong Kong that’s not the meal I’m looking for.
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