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2019-08-19
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After six months of work in the making, Chef Richard Ekkebus' Amber 2.0 was finally unveiled in May. Apart from a new and exciting menu that's staying completely away from dairy and gluten, the dining room was also revamped into a more casual space. There's more. The re-organization of space has created a brand new concept, some call the old Amber named SOMM, a casual French neo-bistro sharing Amber's same address.On top of the neo-bistro fare, SOMM also boasts more than 1,000 labels from all ov
Hokkaido scallops, razor clams, kombu and Kyuri condiment
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Again the seasoning of the dish was very very light and it came primarily from the umami-rich salmon roes. The vinegared rice cream was a nice touch. I had a similar dish in Kyoto where they used vinegared sushi rice to make some kind of puree or cream as a dipping sauce. The concept was very similar yielding equally great results.
Tasmanian salmon confit, Ikura and vinegared rice cream
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Madai, green flat bean coulis, pickled onions and horseradish
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Veal “Wiener Schnitzel”, baked new potatoes
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Raspberry 1000-Feuilles and whipped pepperberry ganache
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Abinao chocolate soufflé with cacao sorbet
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