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2019-06-17
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Amber has been one of the fine-dining restaurants which we visit on special occasions. It had been a while since our last visit, especially given its renovations earlier this year. Maybe it was really time to come back to see how much it has changed. Given the small number of seats, advanced reservation a month ago had been made to secure a table for 2. There was a sliding door for even greater privacy to the restaurant. You couldn't enter the restaurant on your own as you would be invited to ta
There was a sliding door for even greater privacy to the restaurant. You couldn't enter the restaurant on your own as you would be invited to take a seat and be escorted by one of their staff to get your table. No. 1 privacy indeed.
The whole restaurant looked much brighter than before. The renovations had made it more modern: although I personally preferred the previous interior decoration which looked a bit darker but more golden. The number of seats seemed to be more or less the same before and after renovation.
In our reservation we had asked for a better table for the meal. They gave us a table by the windows. I personally think there are better tables as this one was just too close to the entrance with little privacy. That said, it was not noisy at all so it was still good for a private chat.
Did you notice the wet towel in the small glass next to the glass of water? They poured some warm water into the small glass and then told us it was wet wipe for cleaning our hands. I was quite impressed by their considerate service. When I arrived, I asked for warm water as I felt a bit cold. The server then asked if I would like to borrow a scarf to keep myself warm. When they came over, they brought along 3 scarves of 3 different colours - blue, red and beige. I was really impressed. Although they forgot to bring me a stool for my handbag as promised.
There was another menu costing below $1000 per head. We decided to go for this 7-course extended Amber experience at a cost of $1388+10%. Quite a fortune indeed, right?
Home Made Silken Tofu, Heirloom Tomatoes, Salted Sakura, Virgin Almond Oil
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Home Made Silken Tofu, Heirloom Tomatoes, Salted Sakura, Virgin Almond Oil was the first dish of the 7-course extended Amber experience. There was no amuse bouche (where is my beloved foie gras lollipop ). The server brought along a few glasses and introduced the dish in details to us. He explained how the tomatoes were prepared, the Virgin almond oil was from France and how the salted sakura was prepared from Japan and was pink in colour. Then he added the almond oil and sakura salt to the tofu.
This dish was pretty indeed but taste wise it was simply too salty. Could tell that the tomatoes were fresh but really the overly salty taste overwhelmed the whole thing. Not a good start.
Aji, Wheatgrass, Celtuce, Kyuri, Virgin Line Seed Oil
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The second course was Aji, Wheatgrass, Celtuce, Kyuri, Virgin Line Seed Oil. Again the dish was introduced to us in details. The Aji was very fresh and was well cut into a few mouthful pieces convenient to eat. The whole thing was very refreshing and appetising. The line seed oil was not greasy at all, rather it was just like juice. I couldn't help but try to finish every single drop of the oil. That said, it still couldn't compare with a fish appetizer dish at a similar top-notch fine-dining restaurant i had earlier. That one was just unbeatable.
Teardrop Peas, Pomelo, Cuttlefish, Wakame
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Teardrop Peas, Pomelo, Cuttlefish, Wakame
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The third course was Teardrop Peas, Pomelo, Cuttlefish, Wakame. I was a bit surprised that this was warm when served. This dish was super healthy! At this point of the meal I felt that the veggie contents of this feast seemed to be pretty high. There was quite some pea mash at the bottom which was very smooth. There were a little bit of pomelo as a highlight. The small cuttlefish cubes were not too outstanding though - in terms of both taste and texture.
Bread
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We wondered how come there was no bread. When we asked, we were told it would be served only when requested. As i was such a bread lover, there was no way i would skip the bread!
Then the server took out some pretty plates for our bread. There was no butter but just olive oil, black vinegar, salt and pepper. I just tried the black vinegar which was super sweet and thick. I liked it. The bread was quite disappointing though. We had to wait for a while so obviously they were trying to make it fresh. There was no choice unlike at other restaurants of a similar standing. The crust was crispy and thin but the interior was not soft enough and seemed too moist. Really a bit disappointing to such a bread lover like me.
Aka Amadai, Violin Zucchini, Nocellara del Belice, Caviar Lime, Shiso
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We ordered two different mains to share. The fish, Aka Amadai, Violin Zucchini, Nocellara del Belice, Caviar Lime, Shiso, was cooked pretty well, which was still tender and juicy! The skin was particularly outstanding which was so thin and crispy, greatly enhancing the texture of the dish. The sauce was delicious too, although i couldn't recall exactly how it tasted now. I remembered I had a similar fish dish earlier with such crispy and thin skin. Really had to give a rating of 5 to this dish.
Spring Lamb Loin, Gunpowder, Peppermint, Lardo di Colannata, Kabu
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Spring Lamb Loin, Gunpowder, Peppermint, Lardo di Colannata, Kabu was another mains. The server told us that the white thin slice was Japanese radish and the white paste was radish mash. I could tell that the quality of the radish was good but they were not particularly outstanding. The lamb themselves were super tender but a bit too dry. I think the lamb flavour could have been richer. I liked how the lamb was prepared at many other restaurants with some crispy coating like that i had at Caprice earlier. However, I had to admit that I felt that the dish was so healthy because the lamb was so thin and totally free of fat. The crispy dried ham on top had nothing special.
A very pretty knife was presented to us for the lamb.
I was surprised at the total number of desserts which was 3! How amazing for such a dessert lover like me!
Avocado, Lime, Sicilian Pistachio, Granny Smith, Thai Basil
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Avocado, Lime, Sicilian Pistachio, Granny Smith, Thai Basil was green again! The server introduced the whole thing to us in details, like which one was pistachio ice cream with crushed pistachio, which one was lime (the white one), which was avocado (the darker green ones), green apple etc. The pistachio ice cream was great with the crushed pistachios. The whole combo was tasty and not overly filling. Quite a creative combo reminding you of living a green life. There was no feeling of evilness after eating!
Bitter Chocolate, Smokey Bourbon Barrel, Michters, Buckwheat
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Bitter Chocolate, Smokey Bourbon Barrel, Michters, Buckwheat was the second dessert.
I had been trying to guess how this dessert would look like from its name but I was so far from getting it. When served to us, I was surprised that it was so big. The server explained the dish in details and asked if we liked alcohol. Then he sprayed some to our bowls and said it would enhance the smell and flavour of the dish. Of course I just followed his recommendations.
Bitter Chocolate, Smokey Bourbon Barrel, Michters, Buckwheat
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The server told us it was mostly chocolate ice cream with some tofu ice cream inside to make it less heavy. Despite its name, I didn't find the chocolates bitter at all. Nor i found them too sweet! I liked this dessert because I was such a big fan of chocolate yet i found this one so light even having finished the whole bowl. I particularly liked the different textures given the numerous thin and crispy chocolate slices, some crispy rice and the smooth ice cream. Well done indeed.
Yuzu mousse cake
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Then they were so kind to serve the little yuzu mousse cake and offered to take a photo for us.
Yuzu mousse cake
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We asked them to serve us the cake rather than take-away to save the trouble of taking stuff away. It had very smooth yuzu cream which was so refreshing! It was a good cake too!
Cold chocolate with skimmed milk
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A drink was included and we just couldn't help not ordering our favourite chocolates again! It was not too concentrated but was appropriately so. Despite having no ices, I found it not overly rich in cocoa which was pretty good. It was not overly sweet either and was pretty smooth having mixed well with the milk. That said, it was definitely not the best we had tried, which we came across in Chesa with chocolate chips as toppings.
Burlat Cherries on Ice, Buckwheat, Coconut Sugar & Olive Oil Madeleine, Home Made Cherry Jam, Cherry Juice
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Burlat Cherries on Ice, Buckwheat, Coconut Sugar & Olive Oil Madeleine, Home Made Cherry Jam, Cherry Juice was the last course of the feast. I hadn't expected so many different items from this course. The cherries were ok, not particularly good but ok. There was an accompanying small glass for the finishing. The cherry juice was ok.
Burlat Cherries on Ice, Buckwheat, Coconut Sugar & Olive Oil Madeleine, Home Made Cherry Jam, Cherry Juice
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Coconut Sugar & Olive Oil Madeleine
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The highlight was the madeleine which was the best I had ever had. They were served warm and had a slightly crispy thin crust yet soft interior which smelt so so good. It didn't really matter that i couldn't really find coconut sugar or olive oil. Texture wise and taste wise, they were just unbeatable. They were even better when eaten with the cherry jam. They had totally changed my view of madeleine. By the way, there were some crushed nuts underneath the madeleine, which I tasted some but were not special at all. I miss the good old pumpkin seeds served to us last time during our last visit.
After our big feast, we even asked for a short tour of their kitchen too. We were told that their kitchen had become open after renovation. It was so clean and tidy. There were so many busy chefs working, the total number of which seemed to be higher than that of the guests! I strongly appreciate how such top notch restaurants tried to make sure that their guests would enjoy the quality of the food as well as service and environment. Please note that the photo could only show 1 side of the kitchen.
Takeaway chocolate
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There was no petit four. Maybe it was why they gave you chocolates when you left? At first i thought it was a memo pad, reminding me of Amigo lol. Then i was so surprised to find that they were chocolates! And it was how I realized that both their chocolates and the cakes were made in the shape of their logo!
Overall, I must say that the overall dining experience was very pleasant and memorable, although the quality of the food did vary. The appetisers were not so outstanding compared with the desserts. Of course prices seemed to have inflated quite a lot after renovation. That said, Amber should remain one of my most memorable places for fine-dining but at a cost. It was really not cheap at such a price and it seemed that there could have been a number of better choices in the same district. Thanks a lot for the nice and memorable experience which will stay with my heart forever.
张贴
