Video
Exit G, Central MTR Station/ Exit C, Hong Kong MTR Station
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Telephone
21320066
Introduction
在廚藝總監Richard Ekkebus的帶領下，米芝蓮二星及綠星殊榮的Amber一直為餐飲業的先鋒，以建基於法國烹飪技巧的精湛廚藝呈現純正風味及創新意念，滿足一眾時尚食客的需求。Amber餐單不含任何乳製品，減少使用精製糖及鹽，呈獻菜式最純正的味道。
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Awards and Titles
Best Buffet Restaurant (2008), Best French Restaurant (2014-16), Michelin 2 Starred Restaurant (2009-24), Michelin Green Star Restaurant (2023-24), Asia's 50 Best Restaurants (2017-2021)
Good For
Romantic Dining
Special Occasion Dining
Opening Hours
Today
12:00 - 16:00
18:00 - 00:00
Mon - Sun
12:00 - 16:00
18:00 - 00:00
Above information is for reference only. Please check details with the restaurant.
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Bookmark咗接近1年，全因小貪心，想趁生日去食，可以獲贈蛋糕吖嘛~訂位要喺2個月前進行，雖然到訪時係平日下午，但食客唔少，幾乎滿座，所以儘早訂位係必須。另外，訂位入座時間係每15分鐘一輪，我同狗狗爸爸早到，幸好上一輪有食客已離開，餐廳先可以安排我哋喺5分鐘內入座，否則就要直接等到訂座時間。我哋點咗3道菜午餐，一肉一素。侍應話2個人要食相同數量菜式，應該係要達到上菜時的一致性。首先上檯係酸種麵包，小小原個麵包，一開四，配以椰子油製的軟身素牛油。麵包可追加。第一次送上的麵包雖然好食但唔暖，所以外層過硬。牛油的鹹味突出，食耐咗或食得多，會感覺略鹹，而優點係佢非常軟身，一搽即刻會化成半液態的油，流入酸種麵包的孔洞，令成塊包充滿油脂，好可口！我哋喺用餐期間追加咗一次，第二次送上的麵包烘得夠暖，外層冇咁硬，趁熱食就更加食到麵包外脆內軟的口感。追加麵包時，第一次用過的牛油有剩，但侍應表示要收走，再俾過一件新牛油，顯示出餐廳對食物的完整性或presentation好有要求，但咁好味的素牛油（略鹹係後期先有感既），哪怕係食剩，就咁丟咗有啲浪費。上三道菜之前會有4道開胃菜，包括紫穌葉雪芭、kambucha 湯、大豆布甸（？）以及紅菜頭棒棒糖。侍應一次過上4樣食物，不過「撻Q」，其中一枝棒棒糖喺不為意下「訓」低咗，要拎番入廚房。紫穌葉雪芭：手指公的指甲大小，紫穌葉味濃，但太細粒，食感只停留好短時間，印象唔深刻Kambucha湯：一湯匙份量，帶檸檬味，酸咪咪（都幾酸），幾開胃大豆布甸：非常好食！分3層，上面係碎蕃茄、紅甜椒，味道特別又有層次，中間好似係以由豆奶製成的布甸，豆味濃，下層唔記得係乜，呈淡黃色，估計係蔬菜湯啫喱紅菜頭棒棒糖：有少少食不出所以然，味淡，似一件由紅菜頭同其他淡味食材搓成的小波波，波波上的2件瓣，其中一件係薑味餅乾（前菜）蕃茄雜莓大豆慕絲：慕絲同開胃菜果個類似；醬汁帶蕃茄酸，配搭以黃豆製成的慕絲/布甸，唔太適合，因為一酸（頗酸）一淡，對比過大，酸味遮蓋曬豆製品的獨特味道（豆味我係鐘意既），所以我冇撈埋食，亦唔喜歡個醬汁（主菜）雜菌雅枝竹：主角係雅枝竹，醬太濃及過䶢；雅枝竹係我幾鐘意的食材，但餐廳的煮法唔係特別出色，一般水平；雜菌冇特別；由於個醬我唔識睇欣賞，所以喺食主菜的食材時冇點嚟食，到最後唔想浪費，用麵包醮啲醬嚟清碟65%可可慕絲：慕絲下面有類似青檸味的醬，狗狗爸爸唔太喜歡，覺得既然係甜品，整到咁酸，食味麻麻；我覺得都ok，或者個醬係用嚟消滯，但側邊果兩小角牛油果就唔知為乜；慕絲上的幾片薄片帶咖啡味，而呢個甜品原本配咖啡雪糕，但狗狗爸爸唔飲咖啡，所以我哋改咗大豆雪芭，而味道上就唔係好食得出黃豆味；可可慕絲的甜度合適，但佢唔係好夠可可味，冇黑朱古力的甘苦，所以整體一般；味道雖然係複雜，但所有食材唔係好夾或好食花生醬班㦸椰子雪芭（？）：唔肯定有咩食材，但記得有椰粒/椰子碎；花生醬濃，有花生碎粒，幾好食；班㦸/crepe墊底，淋曬，好難切細件嚟食，而且冇乜味；甜品的甜度合宜，食材配搭比65%可可慕絲夾；全個甜品喺表面上睇係純白色，好靚Latte：咖啡nutty但冇乜特別凍朱古力：狗狗爸爸話朱古力味同牛奶味平衡，但因為咁，可可味唔太突出，有少少過甜果盤：侍應介紹各種生果的來源地，我哋食完甜品已冇胃納，需要外帶生果同其餘甜品、蛋糕；生果的質素好好，提子有葡萄酒香；蜜瓜質感軟硬適中，仲好甜；火龍果比平日買到的好食瑪德連：狗狗爸爸話味道單調朱古力撻：有朱古力味，唔過甜，但就冇乜記憶點紅莓烏龍茶：細細杯，酸甜作結，有少少解膩用途；不過，我見侍應調配時，落咗好大pat紅莓醬，所以應該都幾甜柚子朱古力蛋糕：生日贈禮；非常好食！蛋糕輕盈，食落唔漏；佢層次分明但幾夾，鋪面的柚子醬帶酸而開胃，然後係清淡的慕絲蛋糕體，裡面夾咗朱古力脆脆，最入面係榛子/朱古力醬，最少有4個層次的味道同質感，食蛋糕時，感覺豐富，滿足又唔會食到好飽整體嚟講，素食者的選項基本上係零，只係需要表示係vegan定vegetarian，同埋侍應會特別問食唔食西芹，此外就唔需要揀任何菜式；肉食者可3揀1，其中一道主菜係和牛，加$750。以素食者肉度出發，黃豆的味道以及佢的慕絲/布甸口感可以話係貫穿全餐，挑剔啲會覺得食物變化唔大。雖然寫到佢的食物有少少單調，但事實上係幾啱胃口、輕盈同幾好食。環境方面，餐廳有少少暗，昏昏黃黃，下午時段拉上紗簾；座位坐得幾舒服，但檯與檯之間的距離同整體空間感一般（以呢個價錢嚟講），當full house時，行出行入要就住；餐廳冷氣大，一開始唔覺，但坐咗一陣就覺得幾凍，食幾個鐘會有少少頂唔順。服務方面，人手雖多，但未做到有侍應可長期mark一張檯，所以加水唔會即時發生；因為冇中文餐牌，坐低後我哋提出想由廣東話侍應講解，而餐廳只係儘量安排，就算個侍應係香港人，講廣東話，但有啲食材佢哋照樣係用英語講出嚟，其實我同狗狗爸爸都唔係百分百聽得明，而且亦唔係每道菜都由果1-2位侍應作廣東話講解，如後續的甜品，照樣係由外藉侍應英語演繹，不過雖然有少少語言不通，但侍應們都好有禮貌既。食物方面，我覺得偏鹹，呢個大部分係同個人飲食習慣有關，而坐我哋隔離檯的食客喺食海膽魚子醬時亦同侍應反映鹹得滯（檯與檯之間的距離就係我可以隱約聽到佢哋同侍應溝通的內容）。嚟呢度食嘢算係一次體驗，食完冇太舒服的感覺，始終醬料較濃同鹹，加上甜食多，都幾heavy，消化上有負擔。最後，講埋我的小貪心，就係生日可以獲贈蛋糕，不過我哋發現，幾乎檯檯客都係嚟慶祝生日架，所以餐費都差唔多係包埋個生日蛋糕架喇~~
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Beside St. Regis, Landmark Mandarin Oriental also have their own summer promotion, which includes lunch and dinner sets. I tried their Exteneded lunch experience, where the E-coupon was $2056 (already including service charge). Although it is around $1000pp, given that the regular extended menu is $1200 which does not include wine, the E-coupon is definitely a good deal.The bread and butter was off to a good start. The "butter" was actually made of soymilk, cashew and coconut, giving a even more summer flavor to the menu.Despite the shisho is not in their appetizer, I am so glad they still included in the amuse bouche. My other favorite would of coure be there cherry foie gras. I would mainly be reviewing the dishes I tried. My friend stated this changed his mind that Michelin restaurants are worth the price and the taste matches the beautiful presentation(it seem he had some "traumatic" dishes in some Michelin restaurants in Europe)Despite having ginger flower/root in the dish, it did not overpower the fish and simple elevated the its flavors with the lightly flavored daikon.I was a bit surprised by the pairing of these 2 strong flavors(black garlic and foie gras) but somehow they made it work. The brussel sprout on top and sourdough beneat the foie gras also balanced out them quite well.The main star was definitely the pigeon being so tedner but the corn and cornmeal also held its own, with its sweetness reminding me of the summer themed menu.Enjoying tarty desserts, I definitely ordered the golden pineapple but I was thoroughly surprised by all its flavors besides the tartness, eg. the sweetness of the rice milk, the aroma of the sake kasu, bitterness of the matcha etc.Ended with their seasonal fruits and petit four. Totally enjoyed my lunch here and looking forward to trying their full menu later.
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餐廳寫上的Amber Experience改得很貼切，可以體驗法國餐嘅長度、會帶你到廚房吃一道即時處理的菜、菜色賣相特別得令人難以猜測實際味道、服務也有一定水準，特別日子可以考慮試試這家二星餐廳🙂這道菜真的是一絕，不愧為招牌菜！如是慶祝，餐廳會送蛋糕的😜
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襯放假去試下收藏咗好耐嘅餐廳。主廚團隊巧妙運用食材，每道菜式配搭都出色，能夠帶出風味層次。配搭麵包嘅唔係一般嘅牛油，而係餐廳特製嘅純素椰子油。我哋嗌嘅餐仲包咗一枝細紅酒。我最欣賞嘅係main course鴿子肉，肉質嫩滑，配上香甜粟米蓉，旁邊嘅鴿肝都好香，但稍為有啲咸。餐廳服務都好周到同專業，對每一種食材及廚師處理都能清晰講解，態度親切。環境、食物及服務水準都很好，不愧連續16年贏得米芝蓮兩星榮譽。
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