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Clockwise from top left: Amber’s culinary director, chef Richard Ekkebus; Abinao 85% chocolate soufflé with cacao sorbet; Bresse Poulard; Hokkaido Sea Urchin; Foie Gras - Beetroot & Raspberry Chupa Chups
Amber’s Classic Menu features perennially popular dishes from the two-Michelin-starred restaurant’s past 12 years
Food fads, after the flash of sudden heat, will flame out. But Amber’s culinary director, chef Richard Ekkebus, has assembled a menu that collects classic dishes that have stood the test of time.
“We have created Amber Classics as a unique opportunity for our loyal guests to experience how Amber continues to evolve and innovate as we pay homage to some of the best-loved dishes,” says chef Ekkebus, who recently teamed with two award-winning chefs from Tokyo — chef Hiroyasu Kawate from Florilège and Chef Zaiyu Hasegawa from Den’s — to prepare a 12-course “Six Hands Dinner”, part of the unique series of Friends of Amber dinners held at Amber.
Amber Classics showcases a six-course menu that ranges from Amber’s ever-popular amuse-bouche: foie gras chupa chup dipped in a sublime beetroot and raspberry jelly, topped with crispy gingerbread and beetroot disc to chef Ekkebus’s best known and most requested dish: Hokkaido sea urchin in a lobster Jell-O, served with a delicate cauliflower panna cotta and finished with Schrenki-Dauricus caviar and crispy waffles on the side.
Amber Classics (HKD2,398+10% service charge per person) is available now until mid-2018. For bookings, please contact Amber at 2132 0066 or email email@example.com