Chef: Culinary director Richard Ekkebus (pictured) and chef de cuisine Maxime Gilbert
Style of food: Creative French haute cuisine embracing Asian ingredients
Standout dish: Hokkaido sea urchin in lobster jell-o with cauliflower, caviar and crispy seaweed waffle
(The pictured dish is langoustines charred.)
Contact: 7/F The Landmark Mandarin Oriental, The Landmark, 15 Queen’s Road, Central, Hong Kong, +852 2132 0066Learn more at: http://www.amberhongkong.com
No comments:
Post a Comment