Restaurant Amber

Modern French cuisine as interpreted by Dutch chef Richard Ekkebus. Among the oldest European fine-dining restaurants in Hong Kong, Amber underwent a fundamental conceptual transformation in the early 2020s: dairy products, refined flour and sugar were removed entirely from the kitchen. What initially appeared radical has resulted in a renewed creative peak. Guests now come to experience curiosities such as a savoury «butter» made from caramelised plant milk, or lobster with sea urchin where a traditional dairy pudding has been replaced by one made from cauliflower.