308
49
13
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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I have received many praises regarding this restaurant from friends and the internet. It is about time I came. From the moment I walked in, I knew the service would be top-notch. The environment is elegant and makes the small space seem spacious and heavenly. This restaurant does not use any dairy products which is great for a lactose-sensitive like me.$$$This is definitely on the far end of fine dining in Hong Kong with the weekday lunch sets priced at $928, $1,168, and $2,318 (including a kitchen tour). We went for the cheapest option and still left very full and satisfied.Amuse BoucheThe most memorable amuse-bouche is the phenomenal tomato and tofu dish that features a layer of tomato jelly, tofu, and tomato relish with Sichuan peppercorns. The tofu is extremely silky and creamy with a texture not dissimilar to burrata, working beautifully with the small heat emitting from the fresh tomatoes on top. Truly a great start to the meal.The other amuse-bouche included a creamy foie gras lollipop paired with gingerbread and a house brewed kombucha spiked with seltzer for a pleasant palette cleanser and appetite stimulant.BreadWalking away from the extravagant and overwhelming bread baskets, Amber focuses on simplicity and perfecting that. Their sourdough is fermented for 48 hours and utterly flawless from the chewy and tangy interior to the crispy and crusty crust. It is consistent and reliable, no wildcards with flavors and techniques here. The butter on the other hand is not like your traditional butter as it is made from caramelised enriched soy milk and lactose fermented cashew butter but it tastes exactly like cow butter with the same mouthfeel and creaminess that is mind-boggling. It’s lightly seasoned with soy sauce so you get subtle umami but really it is the pure creamy fat that you taste and goes so well with the acidic bread. Truly a remarkable albeit simple representation of bread and butter that showcases the team’s hard work perfecting their craft.StarterFor the starter, I chose their Nishimera salmon trout smoked in sakura wood topped with trout roe that made for an amazing twist on the mother-and-child pair. The trout is salty and bouncy whilst the roe is salty and gooey. The saltiness is balanced by the creamy, unctuous emulsion made from eggs and Junmai Sake that simultaneously offers lightness and richness. However, the true star of the dish had to be the perfectly cooked asparagus on the side that is brushed with kombu oil, taking this seasonal ingredient to the next level. Eating the crunchy asparagus with the tender trout was a textural umami bomb. This is by far the best starter I’ve ever had in any restaurant.MainThe umami-rich starter was followed by another umami-rich dish but still somehow wasn’t overwhelming. The toothfish with Normandy scallops is a delicate and sophisticated dish that highlights the ocean’s abundance. The toothfish is firm yet flaky (a sign that it is perfectly cooked) and the huge scallops are tender and slightly opaque (also a sign that it is perfectly cooked). Wrapped in kelp for a crunch and umami, served on house-made garum (a fermented fish sauce made from marine organs) using scallop organs. This umami-loaded dish is balanced by the sweet and silky turnip puree on the side.DessertThis short but filling lunch concludes with a parade of sweets from the chosen dessert to the complementary celebratory cake to the petit fours.My chosen dessert was the seasonal pineapple surprisingly paired with elements of rice and matcha. This was a refreshing and fruity choice that accentuated the naturally sweet pineapple.The complementary cake was a longan mousse filled with hazelnut chocolate and topped with a yuzu curd. Extremely light mousse with rich chocolate and zesty curd, what more could you ask for? A very balanced dessert and they are very generous with the size of the cake so do come for celebrations.Petite fours started with their deceptively light madeleine decorated with poppy seeds and a black lemon (basically dehydrated lemon/lime) gel in the middle. This shattered with minimal force and is easily the lightest madeleine I’ve ever eaten (I’ve had 3). Followed by a rich 70% chocolate encapsulating a yuzu and mikan (satsuma or Japanese mandarin) curd topped with toasty caramelized sunflower seeds. This indulgent bite is reconciled by the fresh fruit platter that reflected my childhood. The platter includes a variety of seasonal fruits imported from Taiwan, such as rose apple, mango, and a first-time milk fruit. This purple-fleshed fruit reminds me of mangosteen due to the white gel-like interior but the taste really does remind me of milk. Perhaps even more closely to coconut flesh which is also very creamy as milk fruit also has a slight crunch. An interesting fruit that you can only find in Amber in Hong Kong. We also ended with a fun tea called “Monkey Picked” which is under the subcategory of Tieguanyin, a black tea. This tea is shaken with raspberry jam and finished with Amalfi lemon zest for a refreshing final send-off.Final thoughtsGiven the high price tag, you can surely expect first-class service and food here. The food does not scream high innovation and unique ingredients but instead focuses on elevating existing and sustainable ingredients, creating surprising pairings via sophisticated techniques. I truly recommend coming here for a celebratory lunch and even ordering the cheapest option because you will surely be stuffed and satisfied.
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《Amber》米芝蓮兩星餐廳法國菜,餐廳以金色及米色作主調簡潔優雅卻不浮誇,燈飾及配花設計剛好,沒有多餘裝飾,奢華不俗氣。餐廳搜羅世界各地優質食材設計菜式,廚師團隊運用不同配搭製作出出色佳餚,每道菜式配搭出不同味道層次,令食客味蕾充滿驚喜。加上餐廳服務專業,對食材及廚師處理都清晰講解,態度親切健談。無論環境、食物及服務都是一流水準,餐廳連續 16 年贏得米芝蓮兩星殊榮,確實至名歸。有機會務必試試 [ Full Amber experience ] ,除能夠品嚐完完整整主廚設計嘅餐單,仲可以參觀兩星餐廳嘅廚房並觀看由廚師即場炮製其中一道菜,非常難得嘅體驗。餐單會因應食材供應而作出更改,但招牌菜[Aka Uni• Cauliflower• Lobster •Royal Cristal Caviar ]必定on list ,而且食過絕對係難以忘記嗰種細緻幼滑震撼味蕾嘅味道及質感餐廳亦會因應客人對食物喜好作出即時安排,例如本人唔喜歡牛肉及羊肉,餐廳亦會有其他選擇代替,我的主菜改為鮫魚,做得亦非常出色,濃郁魚鮮又保留鮫魚特有質感。整套菜單非常豐盛,食到甜品已經撐破肚皮。當中最愛是招牌菜海膽椰菜花蓉配魚子醬,鴨肝亦非常出色。另外,餐廳接受自㩦酒品,只需要於餐廳wine list 選購其中一枝就可免自㩦酒嘅開瓶費,非常合理,是晚點選餐廳香檳Krug 再自㩦紅酒,非常滿足的一餐
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Amber 是香港中環置地文華東方酒店內的一家米芝蓮二星法國餐廳佢嘅菜式搜羅世界各地優質食材,廚師團隊運用不同配搭製作出出色佳餚,每道菜式都有不同的味道層次令食客味蕾充滿驚喜必食推介 佢嘅招牌菜 魚子醬龍蝦海膽啫喱Aka Uni Cauliflower°Lobster 豐富且層次分明 食過返尋味Ping Yuen Chicken ® Foie Gras 鵝肝平原雞 鵝肝同嫩雞肉。 超級無敵夾 入口即化。Bluenose Sea Bass 魚皮煎得脆 魚肉剛好熟 肉汁鮮嫩 冇腥味最爱的玛德琳 外脆內軟好食程度數一數
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總結:前菜非常好食 主菜打後非常難食一開始送嘅一個類似湯咁既東西?少少日式咁 幾好飲的《David Hervé Royal Oyster • Potato • Horseradish • Salicornia • Menegi ° Caviar Bottarga》好好食嘅一個生蠔配薯蓉魚子醬黎都只係為了呢個招牌菜《Red Sea Urchin • Cauliflower • Lobster • Daurenki Tsar Imperial Caviar》魚子醬加海膽加龍蝦估唔到呢個配搭可以咁好食!打卡亦係滿分賣相一流的一道菜《Spanish Mackerel • Winter Melon • Mustard Leaf • Sake Leese Mustard ® Banno Negi ® Extra Virgin Rice Bran Oil •》鯖魚會入廚房整俾你睇同食埋的還不錯《Termite Mushroom • Abalone • Ping Yuen Chicken Essence & Fat ° Negi • Sudachi •》鮑魚雞湯 好飲!《Foie Gras ® Brussel Sprout • Black Garlic Aged Black Vinegar ® Malabar Black Pepper °》開始伏 你食過咁難食嘅鵝肝d汁同配菜完全唔知搞咩《Persimmon ° Rice ° Koji * Almond Milk * Lime •》唔好食《Tasmanian Cherry * Dak Lak ° Pistachio》都係唔好食最後水果、酒同朱古力等每樣都唔好食
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