Thursday, May 17, 2012
Amber recently made the S. Pellegrino Top 50 Best Restaurants list this year again and it's no surprise why -- Chef Richard Ekkebus is constantly striving to improve and create new dishes that surprise and delight his customers. Ekkebus likes using a lot of Japanese products in his dishes as well as organic vegetables and line-caught fish to practice sustainability in his restaurant. Before our meal began we were treated to a deep-fried whiting fish that was filleted and then deep-fried tempura style garnished with a kind of mayo and radish. It was so light and retained the fresh fish flavour.
Next was the famous -- or infamous -- foie gras lollipop covered in raspberry and beetroot gelee that goes down so easily it's tempting to ask for another! But we haven't even started the dinner yet!
If you have room you can have a selection of cheeses that come fresh from France, mostly soft cheeses and goat cheese.
Or you can go straight to dessert.
A refreshing palate cleanser is the pink grapefruit and campari sorbet over hibiscus jell-O. Yes, Ekkebus is really into his hibiscus, and why not? It's exotic and has a tangy flavour.
Ekkebus' keen interest in experimenting and concocting new tastes are recognised as one of the best in the world; and if you have a chance, you should try Amber out too.
7/F, Landmark Mandarin Oriental
15 Queens Road Central