323
52
13
筛选食记
简介
文章
食记评分
庆祝纪念
用餐时段
特别条件
等级4
926
107
The Best French restaurant in the city hands down
2016-01-05 6120 浏览
It's been an up and down year for me with a lot of stuff going on and because of that, I didn't get the chance to travel as much as I would like. With 2016 in the horizon, I certainly hope things will start to look up again. In trying to end 2015 on a high note, I decided to have a good meal on New Year's Eve and what a better way to do so than Chef Richard Ekkebus's Amber which has been one of the toughest tables to book in recent years.We all went for the sets and first up, some really nice ni
更多
It's been an up and down year for me with a lot of stuff going on and because of that, I didn't get the chance to travel as much as I would like. With 2016 in the horizon, I certainly hope things will start to look up again. In trying to end 2015 on a high note, I decided to have a good meal on New Year's Eve and what a better way to do so than Chef Richard Ekkebus's Amber which has been one of the toughest tables to book in recent years.
578 浏览
1 赞好
0 留言
 We all went for the sets and first up, some really nice nibbles to warm our palates up. It started with a deep fried mushroom ball infused with black currant and mustard seed and then a spiced pumpkin chip in the shape of a leaf.
Amuse bouche
272 浏览
3 赞好
0 留言
 That was followed by a porcini mushroom macaron with pumpkin filling in the middle wrapping up a very enjoyable set of amuse bouche for us.
porcini mushroom macaron with pumpkin filling
201 浏览
0 赞好
0 留言
 We all had a little trouble picking out what we wanted for appetizer because there were so many good choices. Firstly, there's this "wild duck colvert" which looked like a pie with foie gras pate, duck meat, duck consommé jelly and Sicilian pistachio in the middle. It was served with some spiced mango chutney. What a marvelous dish that was with all the different flavors and textures harmonizing each other perfectly!
Wild duck colvert
240 浏览
1 赞好
0 留言
 I went with the house specialty, Hokkaido sea urchin dish. It was a no-brainer with me, especially after hearing whispers that it might be permanently removed from the menu at some point in 2016. Would be very sad if it does, since it's been an iconic dish here for nearly a decade and has quietly been symbolic with Amber since it's on almost every magazine or TV show whenever they talked about this coveted restaurant.

Fresh Hokkaido sea urchin, lobster jelly, cauliflower cream and caviar. Simply sit down, relax and enjoy the ride.
Hokkaido sea urchin
2077 浏览
6 赞好
0 留言
 As per usual, it was nice to have it with the crispy seaweed waffle.
133 浏览
0 赞好
0 留言
 Main courses were a little more difficult to pick out coz I didn't like fishes. First up was the lamb ribs braised with pinot noir and served with savory boulangere potatoes with taggiasche olives, tomato confit and mizuna leaves. The lamb was really tender and nice although a little high on fat content. Nevertheless a solid dish without a question.
Braised lamb ribs
130 浏览
0 赞好
0 留言
 I had the French pigeon myself. The pigeon breast was pan roasted to perfection and served with the pigeon leg sandwiched inside layers of sesame and cereal. It was nicely complemented by poached beetroot, a beetroot purée which tasted like it's been smoked or spiced, Japanese radish and some pigeon jus was added for good measures. That was another brilliant dish from the talented kitchen.
Pan roasted French pigeon
173 浏览
2 赞好
0 留言
 While we waited for our dessert, we were offered a little pre-dessert to freshen ourselves up.
77 浏览
0 赞好
0 留言
 If our appetizer and main course were any indication of how good dessert would be, then we were certainly in for a treat. Our first dessert was William pear which was poached in fragrant spiced shinaz red wine and then served with a black currant sorbet and extra virgin olive oil "pearls". That was very refreshing.
William pear poached in fragrant spiced shinaz red wine
140 浏览
1 赞好
0 留言
117 浏览
1 赞好
0 留言
 Equally sensational was the pineapple confit that was matched with grilled mille feuille, "grand cru" madagascar vanilla cream licorice, lime and yoghurt mousse and exotic fruit sorbet. A perfect pair of desserts ending this magnificent meal in style.
132 浏览
1 赞好
0 留言
142 浏览
1 赞好
0 留言
 Amber has always been considered one of the best fine dining restaurants in Hong Kong, but to me, it's THE best. So, I am still thinking.....where's that third star? (In my opinion, the biggest snub in the Michelin guide for HK.)
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
  • 推介
    已推介
  • 检举
12 已推介
    张贴
    评分
    味道
    环境
    服务
    卫生
    抵食
    用餐日期
    2015-12-31
    用餐途径
    堂食
    人均消费
    $800 (午餐)
    推介美食
    porcini mushroom macaron with pumpkin filling
    Amuse bouche
    Wild duck colvert
    Hokkaido sea urchin
    Pan roasted French pigeon
    Braised lamb ribs
    William pear poached in fragrant spiced shinaz red wine
    等级4
    1.9K
    1
    超水準法菜
    2015-12-13 3985 浏览
    話曬係world best 50 restaurant, 裝俢高雅。待應professional 得嚟又有笑容，有親切感。今日係weekend， 所以只有wine pairing lunch set.若是愛酒之人，這lunch set 實在超值，難怪一蓆難求，我倆要早在三個月前訂位。Welcome snack:磨茹湯普洱，有好香的鮮茹味，好似磨茹精華咁，底部有滑滑燉旦，正！小蘑菇狀的小食：咸咸地有鮮味，食到最後，有一陣酸味爆發，很開胃；炸蘑菇：平平無奇；炸日本南瓜：很脆已而。由於我同hubby 都唔飲酒，所以由mock tail 代替。mock tail 也毫不遜息，由淡到濃的配合菜式。頭盤：鴨肝pie, 撻皮由鴨汁焗成，中間有鴨肉同啫喱，口感豐富，加上mango sauce ,加一點清新，唯撻皮有點過厚，有少少滯。生蠔配蕃茄泡沬，蠔鮮加淸甜番茄泡泡，味道很夾！Middle course: cuttlefish 切成意粉，剛剛熟，好彈，丶牙！好煙靱，加埋鵪春旦汁同芝士泡沬，超級鮮味，超級美味指數爆燈！必食推介！煎帶子配菠菜茸，帶子剛剛熟，唔靭，有D海水的咸香，以滑溜的質地加埋菠菜茸，豐
    更多

    話曬係world best 50 restaurant, 裝俢高雅。待應professional 得嚟又有笑容，有親切感。今日係weekend， 所以只有wine pairing lunch set.
    若是愛酒之人，這lunch set 實在超值，難怪一蓆難求，我倆要早在三個月前訂位。

    Welcome snack:磨茹湯普洱，有好香的鮮茹味，好似磨茹精華咁，底部有滑滑燉旦，正！
    80 浏览
    0 赞好
    0 留言
    小蘑菇狀的小食：咸咸地有鮮味，食到最後，有一陣酸味爆發，很開胃；炸蘑菇：平平無奇；炸日本南瓜：很脆已而。

    由於我同hubby 都唔飲酒，所以由mock tail 代替。mock tail 也毫不遜息，由淡到濃的配合菜式。

    頭盤：鴨肝pie, 撻皮由鴨汁焗成，中間有鴨肉同啫喱，口感豐富，加上mango sauce ,加一點清新，唯撻皮有點過厚，有少少滯。
    77 浏览
    0 赞好
    0 留言
    生蠔配蕃茄泡沬，蠔鮮加淸甜番茄泡泡，味道很夾！
    63 浏览
    0 赞好
    0 留言

    Middle course: cuttlefish 切成意粉，剛剛熟，好彈，丶牙！好煙靱，加埋鵪春旦汁同芝士泡沬，超級鮮味，超級美味指數爆燈！必食推介！
    56 浏览
    0 赞好
    0 留言

    煎帶子配菠菜茸，帶子剛剛熟，唔靭，有D海水的咸香，以滑溜的質地加埋菠菜茸，豐富的口感，都幾好味。
    59 浏览
    0 赞好
    0 留言

    Main course: 燉羊肉，羊太肥，兩小件裏面，有一件成件都是肥膏，皮有D靱，吃不下去。伴碟法國薯仔好嫩。但好似caprice 煮的羊好味D。
    59 浏览
    0 赞好
    0 留言

    Pigeon: 單食這pigeon 無乜特別，是嫩的野禽味，但配合伴碟的紅菜頭同配菜，有肉味加少少酸同爽的質感，好味升級！
    43 浏览
    0 赞好
    0 留言

    由於我們唔喜歡芝士，所以餐廳以紅酒煮梨。之前見到有人話似藥水味，我覺得個梨煮得剛好，唔會太淋。個梨用黑加侖子汁浸住，加埋raspberry sobert, 酸酸甜甜好醒胃。
    45 浏览
    0 赞好
    0 留言

    甜品一：exotic fruit sobert 同脆脆-個sobert 有熱情果果味，酸咪咪好sharp, 而pineapple cream 好香甜軟滑，配脆餠鬆化甜美！清新的組合。
    48 浏览
    0 赞好
    0 留言

    甜品二：焦糖朱古力波波配花生醬sobert, 朱古力濃郁到暈，起碼有80%濃度，若果單食這個軟朱古力波波，真的有點甜膩；但當混合所有配料一齊享用，有朱古力的濃郁同甜味，加花生醬sobert的richness 同朱古力餅碎的texture, 簡直是朱古力二重奏！之前見到甘多食評話佢D甜品麻麻地，今曰覺得幾好噃！
    41 浏览
    0 赞好
    0 留言

    Petite four: 有細細粒tart, 糖果,truffle chocolate 同果仁朱古力。整體感覺不錯，甜得嚟送無糖咖啡剛剛好。亦為這餐劃上完美句號。
    49 浏览
    0 赞好
    0 留言
    (以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
    • 推介
      已推介
    • 检举
    1 已推介
      张贴
      评分
      味道
      环境
      服务
      卫生
      抵食
      用餐日期
      2015-12-13
      用餐途径
      堂食
      人均消费
      $970 (午餐)
      等级3
      44
      0
      吃吧*四小時的Wine Pairing Lunch @ Amber
      2015-08-10 11461 浏览
      上個月才到Robuchon嚐了一次法國午餐，說是入門，但說時遲那時快，一個月後又是因為有朋友由馬來西亞到訪，所以到了Amber，我感覺到這是要慢慢寵壞舌頭的氛圍呀。因為我們共有9個人，所以又被安排到VIP房了，其實是怕我們打擾到其他顧客吧？這個擔心是必需，而且合理的，因為我們真的很吵。這天我們選了價值$888一位的Wine Pairing Lunch，有餐前小食、頭盤、Middle Course、主菜、芝士及兩份甜品。餐前小食到主菜都有相配的酒，共四杯。我們請服務員為我們介紹一下餐牌上的食物及作出推介，很詳盡的介紹幫助我們選到想吃的。點完餐便送上兩款牛油（有鹽／無鹽），配上餐包。餐包的選擇不算多，只有4款。個人比較喜歡切成薄薄一片烘脆了的SourDough。同時，餐前小食也到了。服務員說這個月的小食主打用上蕃茄及香草。首先是一個蕃茄型的脆包及香草乾蕃茄凍湯。脫包外型十分討好，一口吃掉整個，茄汁都在口中噴發呢。凍湯則是普普通通。拿走杯子後，服務端上一塊木頭。上面是幾塊像微型咖哩角的東西，也是蕃茄味，大家都覺得很不錯呢！同時旁邊已出現這一紅一綠的小食，綠色的像馬卡龍，紅色的那個球裡面都是蕃
      更多

      上個月才到Robuchon嚐了一次法國午餐，說是入門，但說時遲那時快，一個月後又是因為有朋友由馬來西亞到訪，所以到了Amber，我感覺到這是要慢慢寵壞舌頭的氛圍呀。
      322 浏览
      2 赞好
      0 留言
       因為我們共有9個人，所以又被安排到VIP房了，其實是怕我們打擾到其他顧客吧？這個擔心是必需，而且合理的，因為我們真的很吵。
      141 浏览
      0 赞好
      0 留言
       這天我們選了價值$888一位的Wine Pairing Lunch，有餐前小食、頭盤、Middle Course、主菜、芝士及兩份甜品。餐前小食到主菜都有相配的酒，共四杯。

      我們請服務員為我們介紹一下餐牌上的食物及作出推介，很詳盡的介紹幫助我們選到想吃的。

      點完餐便送上兩款牛油（有鹽／無鹽），配上餐包。餐包的選擇不算多，只有4款。個人比較喜歡切成薄薄一片烘脆了的SourDough。
      181 浏览
      1 赞好
      0 留言
       同時，餐前小食也到了。服務員說這個月的小食主打用上蕃茄及香草。

      首先是一個蕃茄型的脆包及香草乾蕃茄凍湯。脫包外型十分討好，一口吃掉整個，茄汁都在口中噴發呢。凍湯則是普普通通。
      102 浏览
      0 赞好
      0 留言
       拿走杯子後，服務端上一塊木頭。上面是幾塊像微型咖哩角的東西，也是蕃茄味，大家都覺得很不錯呢！
      93 浏览
      1 赞好
      0 留言
       同時旁邊已出現這一紅一綠的小食，綠色的像馬卡龍，紅色的那個球裡面都是蕃茄汁，我們都被提醒說要一口吃完，要不然會噴到衣服呀。
      37 浏览
      0 赞好
      0 留言
       光是頭盤已吃了5樣東西，配上香檳，又再吃點麵包，會覺得是不是已經飽了呢？其實正餐還沒開始呢。

      不久，收走桌上的小食後，服務員就為我們倒了第二杯酒，是Savinon Blanc 。然後，前菜就來了！

      我的這個是北海道海膽配魚子醬及龍蝦果凍($+260)，海膽及魚子醬都好美味，要用上用貝殼做的匙子才不會破壞魚子醬的味道呀。
      100 浏览
      1 赞好
      0 留言
       大少的是鴨肝乳豬肉凍配法國紅椒果凍脆蘿蔔及西瓜，又是同一些鴨肝醬拌著吃的沙律，覺得Robuchon在這裡小勝一杖。
      76 浏览
      1 赞好
      0 留言
       還有其他朋友的前菜。

      法國蜜瓜配西班牙風乾火腿
      76 浏览
      1 赞好
      0 留言
       吃完前菜，服務員送上第三杯酒，也是白酒Chardonnay。連著喝兩杯不同的白酒，特別易喝到它不一樣的味道。這杯Chadonnay的木桶味令我想起塔斯曼尼亞之旅的Wine Tasting。

      Middle Course我選了Carbonara味的墨魚麵條。首先要刺穿上面的鹌鹑蛋黃拌著同吃。其實麵條是用墨魚做的，煙煙UN，不錯的呀。
      84 浏览
      1 赞好
      0 留言
       他選了這個半熟日本蛋，法國黃酒醬汁超好吃，是整餐最驚艷之一。日本的雞都吃什麼呢？為什麼蛋黃都這樣橙紅又富蛋香？
      57 浏览
      0 赞好
      0 留言
       還有其他選擇的呀。
      88 浏览
      1 赞好
      0 留言
      69 浏览
      1 赞好
      0 留言
       上主菜前我們可以從兩枝紅酒二選一，我選了比較淡身帶甜的Pinot noir。

      因為上次Robuchon吃鴨胸的美好回億，所以甫坐下已選了鴨胸。鴨胸慢煮至四成熟，可能因為這樣有點咬勁，皮不脆，與Robuchon差太遠。
      88 浏览
      1 赞好
      0 留言
       大少的鱈魚不錯。滑是一定的，而這樣厚厚的上，口感更滿足！
      63 浏览
      0 赞好
      0 留言
       朋友點的。
      75 浏览
      0 赞好
      0 留言
       主菜後，甜點前，有五款精選的芝士。不能接受藍芝士，只試了其中四款。記住主菜的紅酒留幾口，配芝士同吃也是一種享受。
      62 浏览
      0 赞好
      0 留言
       終於上甜品了。

      首先是以乾及新鮮紅桑子製成的甜品，要先用鐵匙一下破開上面的薄脆同吃，這令我想吃上次Le Dessert Palais的甜品（延伸閱讀）。
      113 浏览
      1 赞好
      0 留言
       另一個甜點是比較厚重的朱古力味，相當甜，因裡面還有我最愛的焦糖味。不用擔心，旁邊酸酸的熱情果雪芭絕對可以解除那甜膩感。
      72 浏览
      0 赞好
      0 留言
       餐所配的咖啡，香氣及濃度都不夠，可以再好一些呀。
      71 浏览
      0 赞好
      0 留言
       這一顿午餐由一點吃到五點，還好跟這幾個朋友一年只見到幾次，話題總不會缺的。

      雖然一直把它跟之前另一家餐廳比我都覺得之前那家比較好，但各人的喜好都有別，或者Amber的口味會正合你胃口？那要試過才知道了。

      (以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
      • 推介
        已推介
      • 检举
      5 已推介
        张贴
        评分
        味道
        环境
        服务
        卫生
        抵食
        用餐日期
        2015-08-02
        用餐途径
        堂食
        人均消费
        $1000 (午餐)
        等级4
        180
        26
        Fine Dining - Amber Hong Kong
        2015-07-18 13978 浏览
        Our first year in Hong Kong means a round of special occasions in a new country, you know the ones, birthdays, anniversaries and such. We've always had our favourite restaurants to revisit on those special occasions, but being in a new country means new dining spots and hopefully new memories. We've had some lovely meals in Hong Kong so far, but were any worthy of revisits on a special occasion, that special someone only turns forty once right?With an abundance of Michelin Starred restaurants in
        更多
        188 浏览
        0 赞好
        0 留言
         Our first year in Hong Kong means a round of special occasions in a new country, you know the ones, birthdays, anniversaries and such. We've always had our favourite restaurants to revisit on those special occasions, but being in a new country means new dining spots and hopefully new memories. We've had some lovely meals in Hong Kong so far, but were any worthy of revisits on a special occasion, that special someone only turns forty once right?

        With an abundance of Michelin Starred restaurants in Hong Kong, we knew that we'd be able to find a great restaurant for dinner, but it had to be special. So, what to do when presented with such a dilemma? It was time to pull out the big guns, sure we could just look at the Michelin Starred list, but I wanted to go even better, so it was time to pull out the San Pellegrino - World's top 50 restaurants list. There are some amazing restaurants in HK, but only one has consistently made the world's top 50 list, and that restaurant is Amber!

        Amber has graced the list for five consecutive years, first joining the elite of world restaurants in 2011, where it listed as the 37th best restaurant on planet earth. Since then, it's been a bit of a yo-yo ride up and down the list (currently back at #38), with it's highest ranking coming in 2014 where it came in at number twenty four, ahead of perennial favourites like Per Se and The Fat Duck. Now, we're not strangers to the worlds restaurants in the world's top 50 list, with visits to Eleven Madison Park (#5 see post here), Le Bernadin (#18 see post here) and Attica (#32 see post here), so I was expecting something special.

        For once, I'd booked well in advance, not wanting to disappoint my beloved on her special birthday and we'd taken a few days off work to make sure we could celebrate SC's 40th in style. As we made our way to dinner, a number of flashy posters reminded us we were heading into Michelin territory, The Landmark, which boasts no less than 10 Michelin Stars in the same building. Interestingly enough, Amber has only two Michelin Stars, even though it ranks as one of the world's top restaurants.
        226 浏览
        0 赞好
        0 留言
         We arrived a few minutes before our reservation time of 6:30pm and after being greeted by the concierge, were shown to a waiting area to settle down prior to the restaurant's official opening time. This was very similar to our visit to Daniel (at the time #20 but now a disappointing #80 see post here), however at Daniel, we were offered cocktails while we waited - something that was missing at Amber. It wasn't long before our maitre d' came along to welcome us to the restaurant and take us to our seats.

        Walking into Amber immediately reminded us of how we'd missed that ultra-fine-dining experience, with a very modern yet understated dining room. I noticed that there was quite a lot of room between tables, which assured each diner a modicum of privacy as they dined. Our table was huge and could have easily seated four and interestingly, we were set up side by side on the very comfy bench seat, rather than sitting opposite. A good move on such a big table, and while we couldn't stare lovingly into each others eyes, we were close enough to touch throughout the meal. The most stark element of the dining room was the copper coloured pipes hanging from the ceiling, which undulated throughout the restaurant and somehow gave texture to the environment, it was a feast for the eyes.

        We'd decided long before arriving that we would be partaking in the degustation menu, but never the less had a good look over the provided menus to ensure that we hadn't changed our mind. Amber was up to it's 10th degustation menu, which held a collection of Amber's signature dishes, and provided a culinary journey around Asia and France. A quick confirmation with the wait staff that we would indeed be devouring the degustation menu and our meal got underway.

        Our meal commenced with the arrival of a pot, which was topped by what appeared to be a blanched tomato, but was in fact a fennel puree dressed up to look like a tomato. The lid was removed and a tomato tea/broth was poured into the pot, which had a lovely yet subtle aroma. The idea was to drink the broth first, then eat the 'tomato', which further released the flavours from the broth. It was clever and flavoursome and definitely got the palate warmed up for the feast to come.
        112 浏览
        0 赞好
        0 留言
        124 浏览
        0 赞好
        0 留言
         Next out were a couple of amuse bouche, the first a little pillow of basil and fennel puree on a living plate (moss), which was quickly followed by a square of slate topped with a fennel macaron with tomato puree and a Bloody Mary tart in the shape of a small tomato. I loved the theme of tomato and fennel that ran though the opening section of the meal.
        35 浏览
        0 赞好
        0 留言
         The last small bite before the degustation commenced was presented in one of the more interesting plates I've seen in a while, a kaleidoscope of colours dotted the shallow bowl, which was filled with avocado foam sitting atop little pieces of mushroom and asparagus then topped with a mustard chip. The simple presentation belied the wonderful flavours and as it the case in most amazing restaurants, helped transition from the amuse bouche to the degustation proper.
        35 浏览
        0 赞好
        0 留言
         'Violin Zucchini' was first up, which included the transition ingredient of avocado along with green olive and fresh almond tartar with a black truffle gel. The gentle sweetness of the avocado, which was sliced incredibly thin, then rolled for presentation, was offset by the saltiness of the green olive, a slight hint of truffle hit the back of the palate, right where the umami flavour sits. It was an interesting looking dish, like something I'd expect from Noma, fresh looking but with sharp angles.
        41 浏览
        0 赞好
        0 留言
         Up next was 'Aji Horse Mackerel', presented on a bulbous glass plate that almost gave the appearance of the wedge of mackerel floating in air. There was a smear of coriander puree which kind of detracted from the appearance, but was brought together by the addition of a lightly cured and smoked tomato juice, which filled the gap between the fish and the puree. It's amazing how such simple flavours and fresh produce can deliver on flavour when prepared by a master. The acidity of the tomato helped cut through the slight oiliness of the mackerel for a very satisfying second course.
        63 浏览
        0 赞好
        0 留言
         One of the most iconic dishes when thinking about Amber must be the 'Hokkaido Sea Urchin', which is beautifully presented in a stark white bowl reminiscent of the black husk of a sea urchin (minus the spikes). The sea urchin was sitting atop a lobster jell-o with a perfect quenelle of cauliflower caviar and crispy seaweed waffles. There was an intense saltiness from the dish, the urchin and the caviar both packing a punch, perhaps too much of a punch? I really think the dish would have benefited from a countering flavour to settle the saltiness down. Perhaps my palate just wasn't refined enough to appreciate the very asian flavours.
        50 浏览
        0 赞好
        0 留言
         Our 'Langoustine' was presented in a glossy black bowl that allowed it's natural orange colour pop. Seared 'a la plancha' with a crisp chicken skin, the langoustine was gently placed on top a spring vegetable 'soup' that had little squares of apple mixed in with mustard seeds. The langoustine was delicately cooked and tasted wonderfully fresh, with the sharp mustard and apple flavour balancing out it's natural sweetness.
        41 浏览
        0 赞好
        0 留言
         I loved the presentation of the 'Duck foie gras', which was again presented in a lovely black bowl. Covered in thin slices of daikon and radish then bathed in a seaweed broth, the thin red edges of the radish helped define the dish. Foie gras is a beautifully decadent ingredient and it was treated with respect by the Amber team. Lovely and creamy, there was just a little crunch from the radish and a slightly sharp flavour of the seaweed broth, which helped cut through the rich foie gras.
        51 浏览
        0 赞好
        0 留言
         It was time for our degustation 'main' and we'd had an option of two dishes, so of course we selected one each. My choice was the 'Miyazaki wagyu beef', which was a strip loin char grilled and presented a honeycomb patterned plate. The beef was beautifully cooked medium rare and looked stunning with the rich vein of fat still visible. Black garlic caramel pieces were artfully placed on top and 'Nagasaki fruits' and tomatoes forming a spherical grouping of slightly bitter fruits to combat the fatty meat. I simply adored the wagyu, which was as good as I've had anywhere but my only gripe was that there was not much of it!
        67 浏览
        0 赞好
        0 留言
         SC definitely had the larger 'main' and her 'Dupont duck' presented with roasted golden turnip puree, roasted fig in bangles jus and baby daikon looked both more substantial and equally delicious. What made the dish stand out was the most amazing looking side of 'rillette' of (duck)leg on toast with radish. The duck was perfectly cooked medium rare and had a superbly rendered fatty skin that was also a little crispy. The turnip puree was sweet, but seemed to work with the rich gaminess of the duck with the sticky jus finishing off the dish. With so many sweet components, there was a risk of the dish being overly sweet, but it wasn't the case - chef magic at work!
        59 浏览
        0 赞好
        0 留言
         Cheese course was next and SC had a selection of cheeses from a cheese board that was wheeled around, which reminded us if the fine dining establishments in Europe, where cheese boards are common. I'd already highlighted that I wasn't into cheese, so the team had provided me with an alternative of marigold sake jelly and a poached apricot, topped with something toasted (I never did find out). It was a wonderful extra dessert for me.
        52 浏览
        0 赞好
        0 留言
        52 浏览
        0 赞好
        0 留言
         Our first formal dessert was something a little different and harked back to the start of our meal, which was heavily laden with fennel. The simply named 'Fennel' looked amazing and refined, with a crunch biscuit sitting atop a thin layer of fennel sorbet. Finished off with shaved fennel, then surrounded by dollops of lemon custard with a lemon thyme infusion, the dessert had an interesting blend of sharp flavours and sweetness. Less of a dessert and more of a palate cleanser, it was delicious.
        43 浏览
        0 赞好
        0 留言
         The last of the formal part of the meal was 'Dulcey chocolate', soft spheres coated in manjari 64% chocolate sitting atop of caramelised macadamia nuts and cocoa sorbet. The dessert was so dark on the plate, it just disappeared into the background and my photos just don't do the dessert justice. While I liked the final dessert, I didn't love it. There was just too much chocolate, I'd have loved to see a contrasting colour and flavour, perhaps raspberries (classic combo) to set the dish apart.
        43 浏览
        0 赞好
        0 留言
         In one final surprise of the night, we were presented with an assortment of petite four in a tin that also carried a thin layer of tempered chocolate with a special birthday wish for the girl. The team also took a photo of us together and returned later with a memento of the evening - a framed picture!
        50 浏览
        0 赞好
        0 留言
         The man behind the success of Amber is Culinary Director Richard Ekkebus, a Dutch born master chef who had learned from some of the best French chefs in the world, while never actually working in France himself. Holding two Michelin Stars and appearing for five straight years in the top 50 restaurants of the world has cemented Richard's place in culinary history. But, was the meal as memorable as other top 50 restaurants and worthy of a special occasion?

        Absolutely! The food was impeccable, cooked to perfection in every instance. While there were some elements of the meal that didn't sit perfectly on my palate, I could appreciate the level of effort and expertise that had gone into every dish. Service was as good as we've had anywhere in the world and definitely a cut above most Hong Kong restaurants (save a few other multiple Michelin Starred restaurants). The degustation is a little pricey, but certainly not the most expensive in Hong Kong and one that felt just about right from a value perspective.

        My only question about Amber is why? Why only two Michelin Stars and not three? Mmmm.

        @FoodMeUpScotty
        58 浏览
        0 赞好
        0 留言
         Our bread was topped many times throughout the meal
        61 浏览
        0 赞好
        0 留言
         Of course a birthday celebration wouldn't be right without a celebratory drink!
        94 浏览
        0 赞好
        0 留言
         I just loved the look of this radish side dish
        48 浏览
        0 赞好
        0 留言
         Very generous cheese course

        (以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
        • 推介
          已推介
        • 检举
        4 已推介
          张贴
          评分
          味道
          环境
          服务
          卫生
          抵食
          用餐日期
          2015-07-03
          用餐途径
          堂食
          人均消费
          $1300.00 (晚餐)
          庆祝纪念
          生日
          等级1
          4
          0
          Amber 與 L'atelier de Joel Robuchon 比較
          2015-07-02 10781 浏览
          最近食過L'aterlier同Amber ,所以寫個比較同大家分享下，相片不多放了，因為同其他食家放的不大分別。兩者各有出色的地方，但相比我會選擇 L 。食物方面：A出色在賣相。食物賣相真係幾靚，而且頭盤及第一道菜魚子醬比L好食，但主菜一般，甜品幾好。份量不多，唔夠食。L出色在於味道，由頭到尾味道有保證，但魚子醬的菜色真係輸左比A。份量多，一定食飽飽。環境方面及服務：A 高級餐廳格局，侍應服務好好。L 開放式廚房，多d野睇下，侍應服務都好好，但會多d野講下，氣氛好d。有時仲有d紙帽你戴下。價錢方面其實差不太遠，所以我食完一次後會選擇反L。咁都講反小小今餐特別之餐啦，頭盤同魚子醬個菜色真係要讚下,好好食。不過如果唔食芝士的朋友仔真係要食定小小野先去啦，因為最後出場的就係芝士車，（我唔食芝士的）所以覺得極臭，臭到呢，我朋友叫佢全部都要小小，有圖睇，我唔識係咩芝士，芝士愛好著自己睇下啦。我朋友話好正，但我就.........因為係生日飯，佢送個個甜品盒俾我地，上面有塊朱古力，入面有d蛋糕仔同朱古力，味道就一般啦。最後幫我地影左張相，有張卡仔入住送俾我，都幾靚嫁。咁就完結啦。私人推介，唔飲酒的
          更多
          最近食過L'aterlier同Amber ,所以寫個比較同大家分享下，相片不多放了，因為同其他食家放的不大分別。
          兩者各有出色的地方，但相比我會選擇 L 。

          食物方面：
          A出色在賣相。食物賣相真係幾靚，而且頭盤及第一道菜魚子醬比L好食，但主菜一般，甜品幾好。份量不多，唔夠食。
          L出色在於味道，由頭到尾味道有保證，但魚子醬的菜色真係輸左比A。份量多，一定食飽飽。

          環境方面及服務：
          A 高級餐廳格局，侍應服務好好。
          L 開放式廚房，多d野睇下，侍應服務都好好，但會多d野講下，氣氛好d。有時仲有d紙帽你戴下。

          價錢方面其實差不太遠，所以我食完一次後會選擇反L。

          咁都講反小小今餐特別之餐啦，頭盤同魚子醬個菜色真係要讚下,好好食。不過如果唔食芝士的朋友仔真係要食定小小野先去啦，因為最後出場的就係芝士車，
          芝士車
          116 浏览
          0 赞好
          0 留言
           （我唔食芝士的）所以覺得極臭，臭到呢，我朋友叫佢全部都要小小，有圖睇，我唔識係咩芝士，芝士愛好著自己睇下啦。
          芝士2
          97 浏览
          0 赞好
          0 留言
          芝士
          90 浏览
          0 赞好
          0 留言
           我朋友話好正，但我就.........

          因為係生日飯，佢送個個甜品盒俾我地，上面有塊朱古力，入面有d蛋糕仔同朱古力，味道就一般啦。最後幫我地影左張相，有張卡仔入住送俾我，都幾靚嫁。咁就完結啦。
          甜品盒
          110 浏览
          0 赞好
          0 留言
           私人推介，唔飲酒的朋友仔可試下佢有個無酒精cocktail 係伯爵茶加蘋果汁，幾好飲，兩隻味好夾。
          Cocktails 伯爵茶加蘋果汁
          85 浏览
          0 赞好
          0 留言
          (以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
          • 推介
            已推介
          • 检举
          1 已推介
            张贴
            评分
            味道
            环境
            服务
            卫生
            抵食
            用餐日期
            2015-04-23
            用餐途径
            堂食
            用餐时段
            晚餐
            庆祝纪念
            生日
            推介美食
            Cocktails 伯爵茶加蘋果汁
            等级4
            587
            74
            Weekend Wine Lunch
            2015-06-26 12730 浏览
            Back at Amber for its Weekend Wine Lunch! I have been here for its weekday lunches, so I was excited to try its wine pairing which features boutique wines and exclusive vintages from around the world that are not normally available in Hong Kong. The cost of the weekend lunch is priced at $888 for 6 courses of food and 4 glasses of wine pairing which is guaranteed to be a feast. Oh and congratulations to Amber for making the World's 50 Best Restaurants list again at #38 this year!  Since it was s
            更多
            Back at Amber for its Weekend Wine Lunch! I have been here for its weekday lunches, so I was excited to try its wine pairing which features boutique wines and exclusive vintages from around the world that are not normally available in Hong Kong. The cost of the weekend lunch is priced at $888 for 6 courses of food and 4 glasses of wine pairing which is guaranteed to be a feast. Oh and congratulations to Amber for making the World's 50 Best Restaurants list again at #38 this year!

             Since it was summer, we were served a series of amuse bouche around the theme of tomato and fennel. The first was a gorgeous cup that contained an appetizing tomato water which reminded me of the a similar dish at NUR. I loved the playful presentation of the tomato-shaped pita bread with fennel puree filling and seaweed stem on top of the cup.
            265 浏览
            4 赞好
            0 留言
             Next up was a deep-fried ravioli with basil and fennel puree filling presented on a wooden bark and moss carpet.
            184 浏览
            3 赞好
            0 留言
             The last of the trio was a fennel macaron with tomato puree filling and Bloody Mary tart in the shape of cherry tomato.
            154 浏览
            4 赞好
            0 留言
             The Boops Boops Fish was light cured and smoked in watermelon juice and served with coriander puree. The texture of the fish was similar to regular smoked salmon while it had a smoky flavor that was nicely balanced by the acidic sauces.
            233 浏览
            4 赞好
            0 留言
             Of course we had to order the ever classic Hokkaido Sea Urchin served in a lobster jello with cauliflower, caviar and crispy seaweed waffles.
            161 浏览
            4 赞好
            0 留言
             The Australian Abalone was served with a black pepper and vinegar seasoned tomato compote along with braised then crisped oxtail and its jus. The abalone was very soft and tender but I felt that the sauce was a bit overwhelming.
            135 浏览
            3 赞好
            0 留言
             Prized for its fruity and delicate flavors, the Girolles is a wild mushroom in season now and was simmered in 'vin jaune' with poached Taiyouran egg, green garden pea puree and charred onion shells.
            191 浏览
            3 赞好
            0 留言
             Served with roasted golden turnips puree, roasted figs in banyuls jus and baby daikon with torroro kombu, the Dupont Duck was rich and juicy while I wished the skin could have been crispier.
            141 浏览
            4 赞好
            0 留言
             The Line Caught Red Mullet was beautiful as it had been seared on the skin and served with its pan juices, semolina gnocchi, raw violin zucchini, orange dust and sea urchin rouille.
            274 浏览
            4 赞好
            0 留言
             Before our dessert courses, we were served 5 types of French unpasteurized cheese with sourdough bread.
            154 浏览
            3 赞好
            0 留言
            120 浏览
            5 赞好
            0 留言
             The first of our dessert was this Yellow Peach which had been poached in sake, citrus, nectarine cream marigold petals while topped with sake lees ice cream and rice crispy. The dessert was refreshing to eat especially in this hot summer weather!
            103 浏览
            6 赞好
            0 留言
             The decadent Raspberry sorbet with alpaco chocolate cremeux, hibiscus and black currant gel was very delightful to eat as the chocolate cream was quite light and not too sweet.
            150 浏览
            7 赞好
            0 留言
             To wrap up our meal, we were served a 3-tier petit fours with coffee or tea of our choice. Similar to my last experience, this was the most disappointing aspect of our meal as the petit fours were too sweet and not impressive at all.
            131 浏览
            5 赞好
            0 留言
             Verdict - Amber never fails to dazzle and with its outstanding food and wine, the Weekend Wine Lunch is a fabulous way to spend the weekend!

            Follow me on Facebook: www.facebook.com/supertastermel

            Follow me on Instagram @supertastermel
            题外话/补充资料： More on supertastermel.blogspot.hk
            (以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
            • 推介
              已推介
            • 检举
            1 已推介
              张贴
              评分
              味道
              环境
              服务
              卫生
              抵食
              用餐途径
              堂食
              等级2
              29
              0
              << 藝 術 品 >>
              2015-06-23 8245 浏览
              總覺得 味道是很主觀的一件事情食物在不同人口中的評價可以截然不同早陣子終於親身一試Amber的lunch喜歡吃的人大概不會對Amber的名字陌生吧這家餐廳的國際排名十分高長期都列入世界五十大餐廳當然價格也成正比筆者約了同樣愛吃的朋友吃這趟午餐都覺得反正也來了 也差不在那數百元所以沒有點商務午餐而點了他們的signature lunch從餐廳的服務 食物的質素 以至餐具都安排得十分貼心細緻前菜先送上一系列的小食特別欣賞蕃茄形狀的麵包造得十分精緻味道和口感也很特別另外亦送上磨菇湯跟在nobu吃過的很相似 但味道更濃有點像磨菇茶接著的主菜是筆者最期待亦是最喜歡的海膽龍蝦果凍龍蝦蓉果凍加上花椰菜蓉上面再放上北海道海膽和魚子醬名貴之餘味道亦接近完美更厲害的它們的餐具亦作出配合選用雲石匙而非鐵匙以免影響味道下一道則是當季的露荀加上芝士和松露泡沫清新又好吃另一個主菜則是和牛選了五成熟卻沒有半點血水放上熱哄哄的碟子再配上醬汁放進口中 是一種享受甜品是巧克力球朱古力濃度非常高加上海鹽和焦糖濃烈的巧克力在囗中溶化再配上果仁和可可雪葩實在太出色了最後是餐後的petite four是整個午餐的唯一敗筆甜得有點
              更多
              總覺得 味道是很主觀的一件事情
              食物在不同人口中的評價可以截然不同
              早陣子終於親身一試Amber的lunch
              喜歡吃的人大概不會對Amber的名字陌生吧
              這家餐廳的國際排名十分高
              長期都列入世界五十大餐廳
              當然
              價格也成正比

              筆者約了同樣愛吃的朋友吃這趟午餐
              都覺得反正也來了 也差不在那數百元
              所以沒有點商務午餐
              而點了他們的signature lunch

              從餐廳的服務 食物的質素 以至餐具都安排得十分貼心細緻
              前菜先送上一系列的小食
              118 浏览
              0 赞好
              0 留言
              134 浏览
              1 赞好
              0 留言
              117 浏览
              0 赞好
              0 留言
               特別欣賞蕃茄形狀的麵包
              造得十分精緻
              味道和口感也很特別
              另外亦送上磨菇湯
              跟在nobu吃過的很相似 但味道更濃
              有點像磨菇茶

              接著的主菜是筆者最期待亦是最喜歡的
              海膽龍蝦果凍
              43 浏览
              0 赞好
              0 留言
              55 浏览
              0 赞好
              0 留言
               龍蝦蓉果凍加上花椰菜蓉
              上面再放上北海道海膽和魚子醬
              名貴之餘味道亦接近完美
              更厲害的它們的餐具亦作出配合
              選用雲石匙而非鐵匙以免影響味道
              126 浏览
              0 赞好
              0 留言
               下一道則是當季的露荀
              加上芝士和松露泡沫
              清新又好吃
              93 浏览
              0 赞好
              0 留言
               另一個主菜則是和牛
              選了五成熟
              卻沒有半點血水
              放上熱哄哄的碟子
              再配上醬汁
              放進口中 是一種享受
              50 浏览
              0 赞好
              0 留言
               甜品是巧克力球
              朱古力濃度非常高
              加上海鹽和焦糖
              濃烈的巧克力在囗中溶化
              再配上果仁和可可雪葩
              實在太出色了
              41 浏览
              0 赞好
              0 留言
               最後是餐後的petite four
              是整個午餐的唯一敗筆
              甜得有點過分 不太喜歡

              總的來說 筆者會形容這次的午餐是一場藝術的盛宴
              雖然價格實在䀚貴
              但無論味覺 視覺和心靈上都得到莫大的滿足
              若你也喜歡吃東西 而又不介意多花一點金錢
              絕對要一試Amber
              (以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
              • 推介
                已推介
              • 检举
              张贴
              评分
              味道
              环境
              服务
              卫生
              抵食
              用餐途径
              堂食
              人均消费
              $1300
              等级3
              49
              0
              Two well deserved stars
              2015-06-17 9342 浏览
              We were quite (positively) surprised that we got a table on short notice – the restaurant wasn’t even fully booked on a Sunday night.Coming in, I have to say that I am not a huge fan of the decoration – it’s all very contemporary and restrained, but the big copper tubes hanging from the ceiling (which is the main decorative element) make it a bit claustrophobic.We went for the degustation menu with wine pairing, which comes at 3500 HK per person (2000 for the food and 1500 for the wide). After t
              更多

              We were quite (positively) surprised that we got a table on short notice – the restaurant wasn’t even fully booked on a Sunday night.

              Coming in, I have to say that I am not a huge fan of the decoration – it’s all very contemporary and restrained, but the big copper tubes hanging from the ceiling (which is the main decorative element) make it a bit claustrophobic.

              We went for the degustation menu with wine pairing, which comes at 3500 HK per person (2000 for the food and 1500 for the wide). After three little gifts from the kitchen (which where all nice) the first course arrived:

              Violin zucchini: thinly sliced zucchini with some more vegetables and (pretty tasteless) summer truffles. A very green, light and fresh start into the evening, but not particularly spectacular. It was paired with a French apple cider, a good match (however a bit of a cheap drink given the price of the wine pairing).

              Next was a light cured & smoked aji horse mackerel – beautiful dish with a very light touch of smoke, great texture of the fish. Accompanied by a bit of tomato and coriander purée. It came with a glass of Sancerre, which was spot on.

              Up next one their signatures dishes was the hokkaido sea urchin in a lobster jelly and cauliflower puree and caviar. Looking back this was probably the best dish of the evening – the strong iodine taste of the sea urchin worked extremely well with the mild cauliflower; the caviar added another layer of texture to it. It also came with a “crispy seaweed waffle”, which in my view was unnecessary as it didn't add much flavor and I didn't like the texture. The dish was perfectly matched with a glass of sake.

              Next Scottish langoustine with crispy chicken skin, green vegetables and apple. Nice piece of seafood, perfectly cooked (although I don't understand why they serve Scottish shrimps in HK), the apple flavor was an unusual combination, which was very pleasant and the vegetables added some nice texture. The crispy chicken skin was paper thin and more of a optical and taste addition. Dish was serves with a (pretty cold) Spanish red wine, which honestly didn't make any sense at all.

              After that an interesting French-Japanese combination: steamed duck foie gras with daikon and seaweed broth. I don't think that steaming is the ideal way to prepare foie gras, but the combination of the mild liver with the relatively strong broth worked extremely well, probably my second favorite dish of the evening. Foie gras with sweet wine is always a winning combination, and the sweet Alsace Pinot was no exception.

              Next the “main dish”: wagyu beef with some tomato and black garlic caramel. You can’t fail with wagyu – this one was very fatty and fery good. The nice surprise was the black garlic caramel, which added crispiness and an interesting additional flavor component. Came not unexpectedly with Italian red wine.
              This would be a French restaurant if there wouldn't be a cheese course, which came next. Relatively small selection of maybe 15 cheeses to choose from, solid quality, but nothing to rave about. However it came with a glass of Brunello di Montalcino, which was my favorite wine of the evening.

              First desert was a fennel sorbet with lemon custard and some shaved raw fennel. Sounds a bit strange, but was an absolute winner. The fennel was very mild and herbal and the lemon custard rich and creamy, great combination of flavors and textures. Came with a cremant rosé, which added some interesting strawberry flavor to the mix.

              Finally chocolate bowls (“spheres”) with cocoa sorbet. As I am a chocoholic I was looking forward to this one, but unfortunately it was the weakest dish of the evening. Both components where somewhat bland and the two textures didn't work together very well either. At least it came with a nice glass of port.

              So overall 8 out of 9 dishes where between very and extremely good; 8 out of 9 wine pairing worked very well. So overall a very pleasant evening and well deserved 2 stars.
              Service was spotless as you would expect.
              (以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
              • 推介
                已推介
              • 检举
              1 已推介
                张贴
                评分
                味道
                环境
                服务
                卫生
                抵食
                用餐途径
                堂食
                人均消费
                $3500 (晚餐)
                等级4
                102
                0
                不過不失
                2015-06-08 7645 浏览
                Amber在香港法國菜中依然是我至愛及首選本想生日來這晚飯但可惜當天在澳門慶生基於澳門那晚的法國菜極度不理想所以還是要這天來再好好吃回好的東西都好像差不多四五個月沒來這裡餐廳依舊舒適平時的Menu都有點膩了所以點了另一個Menu先是另外點了魚子醬這是第一次在這吃Caviar味道都可以前菜的分別都不大水準依舊這鵝肝面上加了梨感覺很好不會太膩而且帶一點甜味反而這個魚失色了味道真的不合我心意相反這次的羊出奇地美味今晚終於一嚐別的滋味整體都可以羊的味道吸引了我希望下次會再可以更加好吧
                更多

                Amber在香港法國菜中依然是我至愛及首選
                本想生日來這晚飯
                但可惜當天在澳門慶生
                基於澳門那晚的法國菜極度不理想
                所以還是要這天來再好好吃回好的東西
                都好像差不多四五個月沒來這裡
                餐廳依舊舒適
                平時的Menu都有點膩了
                所以點了另一個Menu
                160 浏览
                0 赞好
                0 留言
                 先是另外點了魚子醬
                這是第一次在這吃Caviar
                味道都可以
                Schrenki Caviar
                $1688
                152 浏览
                0 赞好
                0 留言
                 前菜的分別都不大
                水準依舊
                119 浏览
                0 赞好
                0 留言
                107 浏览
                0 赞好
                0 留言
                44 浏览
                0 赞好
                0 留言
                58 浏览
                0 赞好
                0 留言
                48 浏览
                0 赞好
                0 留言
                57 浏览
                0 赞好
                0 留言
                 這鵝肝面上加了梨
                感覺很好
                不會太膩
                而且帶一點甜味
                57 浏览
                0 赞好
                0 留言
                 反而這個魚失色了
                味道真的不合我心意
                62 浏览
                0 赞好
                0 留言
                 相反這次的羊出奇地美味
                64 浏览
                0 赞好
                0 留言
                124 浏览
                1 赞好
                0 留言
                 今晚終於一嚐別的滋味
                整體都可以
                羊的味道吸引了我
                希望下次會再可以更加好吧
                (以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
                • 推介
                  已推介
                • 检举
                1 已推介
                  张贴
                  评分
                  味道
                  环境
                  服务
                  卫生
                  抵食
                  用餐日期
                  2015-05-31
                  用餐途径
                  堂食
                  人均消费
                  $4600 (晚餐)
                  推介美食
                  Schrenki Caviar
                  $ 1688
                  等级4
                  488
                  55
                  【法國五月Le French Gourmay】Amber – 勇敢的心
                  2015-05-15 8729 浏览
                  Le French GourMay第二站 就在米其林二星餐廳Amber早前也說過今年的美食節重點放在了庇里牛斯Midi-Pyrenees這個區的佳餚 主打濃濃滋味的鴨和羊不過我和水姑娘剛去完廣州“蜜月”幾天的大餐後已經嚷嚷肥了一圈的我們 還是決定吃個輕怡版的法餐(對 肥了還是要吃的..不過吃的清淡一點)開酒..XDCanapés“Tomatoes”用番茄和茴香熬成的清湯配上番茄模樣的脆皮小球咔嚓 滿腔的番茄香Ravioli stuffed with fennel puree擺在草坪木樁上的意大利餃子加了羅勒葉的芝士內餡 清爽又回味StartersWhite asparagus 白露荀粗身的白露筍 爽口而汁水飽滿配上西洋菜和野萵苣等再用番紅花和白葡萄酒醬調味 春意盎然Boops Boops Fish 鯛魚當日新鮮抓起的鯛魚用上香菜和西瓜汁來調味嘩啦啦~倒出一盤子的小清新Main CourseLine caught sole 線釣龍脷魚柳龍脷魚肉嫩而滑溜用芹菜 韭蔥調香青口和蟶子醬添加鮮味配上比較dry的Riesling 回甘更有層次Purple artichokes紫色朝鮮薊(也稱：雅枝
                  更多
                  Le French GourMay

                  第二站 就在米其林二星餐廳Amber
                  早前也說過今年的美食節重點
                  放在了庇里牛斯Midi-Pyrenees
                  這個區的佳餚 主打濃濃滋味的鴨和羊
                  不過我和水姑娘剛去完廣州“蜜月”
                  幾天的大餐後
                  已經嚷嚷肥了一圈的我們 還是決定吃個輕怡版的法餐
                  (對 肥了還是要吃的..不過吃的清淡一點)
                  開酒..XD
                  162 浏览
                  2 赞好
                  0 留言
                   Canapés
                  “Tomatoes”
                  180 浏览
                  4 赞好
                  0 留言
                   用番茄和茴香熬成的清湯
                  配上番茄模樣的脆皮小球
                  咔嚓 滿腔的番茄香
                  Ravioli stuffed with fennel puree
                  292 浏览
                  5 赞好
                  0 留言
                   擺在草坪木樁上的意大利餃子
                  加了羅勒葉的芝士內餡 清爽又回味
                  Starters
                  White asparagus 白露荀
                  103 浏览
                  2 赞好
                  0 留言
                   粗身的白露筍 爽口而汁水飽滿
                  配上西洋菜和野萵苣等
                  再用番紅花和白葡萄酒醬調味 春意盎然
                  Boops Boops Fish 鯛魚
                  238 浏览
                  4 赞好
                  0 留言
                   當日新鮮抓起的鯛魚
                  用上香菜和西瓜汁來調味
                  嘩啦啦~
                  倒出一盤子的小清新
                  Main Course
                  Line caught sole 線釣龍脷魚柳
                  141 浏览
                  5 赞好
                  0 留言
                   龍脷魚肉嫩而滑溜
                  用芹菜 韭蔥調香
                  青口和蟶子醬添加鮮味
                  配上比較dry的Riesling 回甘更有層次
                  Purple artichokes紫色朝鮮薊(也稱：雅枝竹)
                  88 浏览
                  6 赞好
                  0 留言
                   朝鮮薊配上濃稠的芝士餃子
                  咸香的口感 緩和了草香并帶一點苦的特殊氣味
                  吃了半碟就好滿足了
                  Dessert:
                  Chestnut 栗子
                  靈感來自Mont Blanc
                  134 浏览
                  6 赞好
                  0 留言
                   栗子蓉打的細滑
                  綿綿的栗香實在的鋪滿口
                  配上脆脆的蛋白糖霜
                  還有涼絲絲的黑醋栗雪芭
                  栗子迷必選哦!
                  Lychee 荔枝
                  94 浏览
                  6 赞好
                  0 留言
                   白巧克力泥鋪底
                  擺上各類應季的莓子
                  水靈 酸甜
                  再來一口冰涼清甜的荔枝雪芭
                  夏天的味道活靈活現
                  177 浏览
                  4 赞好
                  0 留言
                   尾聲：
                  剛辭職的水姑娘 氣色真是好得很
                  眉眼間 滿是輕鬆和笑意
                  突然的 讓我很是羨慕
                  辭職 度假 再進修
                  好像以後的每一天都充滿了朝氣
                  哦..那是令人嚮往的 勇敢而自由的心
                  對 今天的離別
                  是為了下一次的相會 : )
                   
                  (以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
                  • 推介
                    已推介
                  • 检举
                  4 已推介
                    张贴
                    评分
                    味道
                    环境
                    服务
                    卫生
                    抵食
                    用餐日期
                    2015-05-13
                    用餐途径
                    堂食
                    人均消费
                    $1903 (午餐)
                    等级3
                    30
                    0
                    Sumptuous Weekend Wine Brunch
                    2015-05-02 10036 浏览
                    wife booked 3pax weekend wine brunch at amber at landmark mandarin oriental on 4.4.2015.^^amber has 2 michelin stars 6 years in a row & is the no.4 in asia & no.24 in pellegrino’s world’s top 50 restaurants.this 1 of the places you have to leave credit card details and will be charged in full if you cancel within 48hrs. i am not sure if it is a new practice but we booked 2pax degustation dinner at joel robuchon maybe 4yrs ago & did not have to do that. & we had been to caprice at four seasons, a
                    更多
                    wife booked 3pax weekend wine brunch at amber at landmark mandarin oriental on 4.4.2015.^^
                    amber has 2 michelin stars 6 years in a row & is the no.4 in asia & no.24 in pellegrino’s world’s top 50 restaurants.
                    this 1 of the places you have to leave credit card details and will be charged in full if you cancel within 48hrs. i am not sure if it is a new practice but we booked 2pax degustation dinner at joel robuchon maybe 4yrs ago & did not have to do that. & we had been to caprice at four seasons, and pierre at the other mandarin oriental and did not have to do that.
                    anyway we were happy to try out this place, and our faith were more than rewarded. this was simply the best meal we had in hong kong, not comparing joel robuchon’s degus dinner which cost more than twice this lunch.
                    after a very pleasant morning stroll along the peak circle walk taking in the hong kong skyline, we took a cab form the peak to landmark mandarin oriental which only cost us hk$55.
                    we started with a nice champagne.
                    the baguette and olive & onion bread from the bread basket were warm & very good, with both salted & unsalted butter.
                    weekend wine brunch was a 6-course (though that included cheese & 2 desserts) with selection of 4 wines at hk$888.
                    we found out that it was really an excellent deal even c/w weekday set lunches w/o the wine. so it was an excellent decision & wonderful lunch.
                    we had 2 amuse bouche. both were good.
                    the foie gras lollipop in raspberry jelly had beetroot on one side & some crackers? on the other.
                    the squid ink pita was better, can’t remember maybe it was some cheese, anyway just remembered it was savoury & nice.^^
                    1st course was served with a riesling which i liked best of the 2 whites & champagne. all were nice anyway.
                    my son & i picked the foie gras terrine with suckling pig (interleaved) as our first course. it was very good, very flavourful & substantial.
                    wife picked the hokkaido sea urchin in lobster jelly with caviar topped with a gold leaf (which came with a hk$260 supplement). uni was sublime of course but the S$46+ supplement made no sense to us.
                    we all love uni of course, but we are not short of taking them, and we had whole tub of uni in japan for 1500yen (fukuoka recently) & lots of them at kuriya dining for the S$62 chirashi lunch with big serving of uni.
                    uni is uni. no culinary skill involved, is there?
                    second course was served with another white chardonnay.
                    for the second course, wife & i had the whole abalone that came with braised oxtail sauce & oxtail!
                    it was really well done. the abalone was so well braised or sous vide it was pure tender & the oxtail sauce was an excellent match. the 2 pieces of oxtail were also very tender & tasty & robust. wife loved this though for me, i still prefer the chinese or japanese braised abalone in brown sauce, and the chinese dry abalone over the japanese fresh ones.
                    son decided to venture a bit & took the battered frog legs. i tried a bit. I must say it was very good, enough for me to say that fie the choice of the whole abalone & the frog leg (it was a no brainer before), i am not sure i will automatically pick abalone every time. 
                    the mains were served with a selection of red. we picked the spanish wine which was very good.
                    for the 3rd course, wife had the sole with mussels & razor clams. i think it was excellent, the best you could do with a fish. the sole was very tasty, tender and also firm in texture.
                    son & i had the pyrenes lamb shoulder. it was braised to perfection & smoked, very tender & smooth consistency w/o strong gamey taste. it was exquisite for a lamb shoulder.^^
                    we had 2 plates of the cheese platter above for 3pax. it was lots of cheese. i liked all 3 cheese = reblochon, comte & camembert. i liked comte best, very flavourful almost like blue.
                    raspberry mousse + chestnut mousse on meringue with pear
                    chestnut mousse on meringue with pear+blackcurrent sorbet
                    we didn’t think much of the chestnut mousse on meringue, kind of sweet not accustomed to the taste! any sorbet, blackcurrent or otherwise, was good. 
                    i liked the raspberry sorbet & chocolate mousse much better.^^
                    we were served coffee & petite four to round of the lunch.
                    this was the best meal i had in hk, a very memorable one, and i will definitely come back again with my wife.^^
                    foie gras lollipop
                    149 浏览
                    0 赞好
                    0 留言
                    #6 raspberry sorbet & chocolate mousse
                    123 浏览
                    0 赞好
                    0 留言
                    squidink pita
                    94 浏览
                    0 赞好
                    0 留言
                    #4 cheese platter – reblochon, comte & camembert (all 3 cheese were good, i like comte best, very ta
                    99 浏览
                    0 赞好
                    0 留言
                    #1 foie gras terrine with suckling pig – very good
                    54 浏览
                    0 赞好
                    0 留言
                    #1 hokkaido sea urchin with caviar
                    51 浏览
                    0 赞好
                    0 留言
                    #3 pyrennes lamb
                    65 浏览
                    0 赞好
                    0 留言
                    chestnut mousse on meringue with pear+blackcurrent sorbet
                    57 浏览
                    0 赞好
                    0 留言
                    #2 whole abalone with braised oxtail sauce
                    60 浏览
                    0 赞好
                    0 留言
                    #1 hokkaido sea urchin with caviar
                    97 浏览
                    0 赞好
                    0 留言
                    #3 sole with mussels & razor clams
                    74 浏览
                    0 赞好
                    0 留言
                    (以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
                    • 推介
                      已推介
                    • 检举
                    张贴
                    评分
                    味道
                    环境
                    服务
                    卫生
                    抵食
                    用餐日期
                    2015-04-04
                    用餐途径
                    堂食
                    人均消费
                    $970
                    等级3
                    44
                    1
                    物有所值的星級晚餐
                    2015-03-13 10439 浏览
                    久仰Amber大名，終決定今年在這裡為男友慶祝生日，無論食物、環境或服務，都優雅而精緻，果然名不虛傳！雖然餐廳沒有預期中大，但枱與枱之間空間感十足，裝潢簡潔得來，氣氛高雅。侍應們態度親切，很有耐性地介紹菜色。晚餐正式開始前，先來一杯冰茶配青瓜。接著有三款餐前小食，最特別的是鵝肝珍寶珠，賣相可愛，香滑的鵝肝被一層莓醬包裹著，濃而不膩，食材是最慣常的配搭，卻以不一樣的模樣呈現出來。至於另外兩款小食，空有造型，但味道一般。八道菜晚餐(每位$1888)正式登場。不瞞你說，由於事隔一段時間，已忘了第一道菜是什麼。至於第二道菜，泡沫下藏著珍珠蠔，雖然體積小，但肚圓而鼓，味道鮮甜。重頭戲當然是Amber的名物「北海道海膽、龍蝦果凍配花椰菜蓉、魚子醬及海藻薄脆」，食材矜貴，外型搶眼，味道更一試難忘。海膽、龍蝦和魚子醬，多重鮮味交融，令味蕾大滿足。配以海藻薄脆更是細心的設計，每嚐一口都可重新感受那美味。下一道是法國傳統的韭葱菜式，有韭葱清湯，韭葱卷配黑松露、鴨肝和蛋黃醬等，味道比想像中好（因我一向不喜歡食葱）。接下來是煎帶子，帶子口感爽滑又鮮甜，醬汁亦提升了味道。主菜選了牛肉，全名是「烤近江和牛背肌配洋
                    更多
                    久仰Amber大名，終決定今年在這裡為男友慶祝生日，無論食物、環境或服務，都優雅而精緻，果然名不虛傳！
                    259 浏览
                    0 赞好
                    0 留言
                     雖然餐廳沒有預期中大，但枱與枱之間空間感十足，裝潢簡潔得來，氣氛高雅。侍應們態度親切，很有耐性地介紹菜色。
                    晚餐正式開始前，先來一杯冰茶配青瓜。接著有三款餐前小食，最特別的是鵝肝珍寶珠，賣相可愛，香滑的鵝肝被一層莓醬包裹著，濃而不膩，食材是最慣常的配搭，卻以不一樣的模樣呈現出來。至於另外兩款小食，空有造型，但味道一般。
                    183 浏览
                    0 赞好
                    0 留言
                     八道菜晚餐(每位$1888)正式登場。不瞞你說，由於事隔一段時間，已忘了第一道菜是什麼。至於第二道菜，泡沫下藏著珍珠蠔，雖然體積小，但肚圓而鼓，味道鮮甜。
                    197 浏览
                    0 赞好
                    0 留言
                    185 浏览
                    1 赞好
                    0 留言
                     重頭戲當然是Amber的名物「北海道海膽、龍蝦果凍配花椰菜蓉、魚子醬及海藻薄脆」，食材矜貴，外型搶眼，味道更一試難忘。海膽、龍蝦和魚子醬，多重鮮味交融，令味蕾大滿足。配以海藻薄脆更是細心的設計，每嚐一口都可重新感受那美味。
                    79 浏览
                    0 赞好
                    0 留言
                     下一道是法國傳統的韭葱菜式，有韭葱清湯，韭葱卷配黑松露、鴨肝和蛋黃醬等，味道比想像中好（因我一向不喜歡食葱）。
                    94 浏览
                    0 赞好
                    0 留言
                     接下來是煎帶子，帶子口感爽滑又鮮甜，醬汁亦提升了味道。
                    83 浏览
                    0 赞好
                    0 留言
                     主菜選了牛肉，全名是「烤近江和牛背肌配洋蔥、麥芽及麥芽醋泥，佐以啤酒燉煮牛小排配脆麥片及萵筍」，兩塊和牛烤得恰到好處，外層微焦，成功鎖住肉汁，油脂均勻，肉質近乎入口即融，不用沾醬汁已夠好味。另一塊鋪滿麥片的牛小排，肉質亦很嫩滑，並多了一層口感。
                    165 浏览
                    2 赞好
                    0 留言
                     然後侍應推了一車法國芝士出來，選擇很多，我們提議由他發板。由淡至濃，軟至硬，都試了一點。
                    145 浏览
                    0 赞好
                    0 留言
                     其實這個時候已經很飽！幸好下一道是酸酸的士多啤梨甜品，有助消滯。另一道甜品是朱古力球和可可雪葩，味道還好，但由於前面已食了很多，這個甜品未免太「漏」了吧。
                    92 浏览
                    0 赞好
                    0 留言
                     此行目的是慶祝生日，所以我另外訂了一個蛋糕，但我們飽到只可吃一小口，哈哈......蛋糕留待隔天做早餐，外層是朱古力慕絲，中間有法式燉蛋，好味！
                    215 浏览
                    1 赞好
                    0 留言
                     最後當然還有咖啡/茶，以及petit fours，但這些小甜點的味道實在令人失望，很可惜未能為晚餐劃上完美句號。不過，小小的敗筆，未至於影響我對Amber整體的觀感。
                    135 浏览
                    0 赞好
                    0 留言
                     有朋友問我這餐飯值不值得。兩個人埋單四千幾元當然很貴，但可以享用到以上乘食材烹調的美味、精緻的擺盤、貼心的服務，加上餐廳的名氣，雖不致於物超所值，但我認為物有所值。

                    (以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
                    • 推介
                      已推介
                    • 检举
                    1 已推介
                      张贴
                      评分
                      味道
                      环境
                      服务
                      卫生
                      抵食
                      用餐途径
                      堂食
                      人均消费
                      $2400 (晚餐)
                      庆祝纪念
                      生日
                      推介美食
                      • 北海道海膽、龍蝦果凍配花椰菜蓉、魚子醬及海藻薄脆
                      等级4
                      127
                      0
                      回憶是美好的
                      2015-03-04 8810 浏览
                      Amber的名氣一向是頂呱呱的，背負了米芝蓮二星，所得獎項也是講都講唔完環境，不覺得富麗堂皇，比其他同級餐廳差，餐廳裝橫個人認為比較適合晚上燈光。個人空間是有的，加上我們坐梳化位。可惜的座位位置毀了不少我對餐廳的感覺。服務是好的，可是我非常非常不喜歡在用餐時服務員在身邊經常走過這次不逐一說每道菜的味道了，因為現在離用餐時也有一點日子，夾硬說也不公平。很欣賞Amber 的Amuse Bouche，的確給了我不少驚喜最印象深刻的是Hokkaido Sea Urchin這是Amber 的Signature Dish，真的名不虛傳！材料上乘，Lobster Jell-O，Caviar，Urchin，還有金箔，先說賣相已是滿分，味道方面更是味覺一大享受！北海道運到的海膽確實是頂級貨式，非常非常鮮甜！配上魚子醬和龍蝦啫喱，著實是能讓人慢慢細味的一道菜色！
                      更多
                      194 浏览
                      0 赞好
                      0 留言
                       Amber的名氣一向是頂呱呱的，背負了米芝蓮二星，所得獎項也是講都講唔完
                      環境，不覺得富麗堂皇，比其他同級餐廳差，餐廳裝橫個人認為比較適合晚上燈光。
                      個人空間是有的，加上我們坐梳化位。可惜的座位位置毀了不少我對餐廳的感覺。服務是好的，可是我非常非常不喜歡在用餐時服務員在身邊經常走過

                      這次不逐一說每道菜的味道了，因為現在離用餐時也有一點日子，夾硬說也不公平。
                      很欣賞Amber 的Amuse Bouche，的確給了我不少驚喜
                      107 浏览
                      0 赞好
                      0 留言
                      117 浏览
                      0 赞好
                      0 留言
                      67 浏览
                      0 赞好
                      0 留言
                       最印象深刻的是Hokkaido Sea Urchin
                      78 浏览
                      0 赞好
                      0 留言
                       這是Amber 的Signature Dish，真的名不虛傳！材料上乘，Lobster Jell-O，Caviar，Urchin，還有金箔，先說賣相已是滿分，味道方面更是味覺一大享受！北海道運到的海膽確實是頂級貨式，非常非常鮮甜！配上魚子醬和龍蝦啫喱，著實是能讓人慢慢細味的一道菜色！
                      100 浏览
                      0 赞好
                      0 留言
                      124 浏览
                      0 赞好
                      0 留言
                      87 浏览
                      0 赞好
                      0 留言
                      57 浏览
                      0 赞好
                      0 留言
                      (以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
                      • 推介
                        已推介
                      • 检举
                      张贴
                      评分
                      味道
                      环境
                      服务
                      卫生
                      抵食
                      用餐途径
                      堂食
                      等级1
                      2
                      0
                      More miss than hit
                      2015-02-25 10577 浏览
                      All these glamourous reviews of this restaurant on here sound like an exercise in trying to fit the experience to expectations which I'm sure were quite high going in as was mine.  However, if you were to visit this place without knowing it was awarded 2 Michelin Stars, that it was inside one of the most expensive hotels in HKG, or that it was on the San Pellegrino Top 50 list, I would venture to guess the reviews would be a little more.....errrr neutral?Service:  Impeccable (even if it was diff
                      更多
                      All these glamourous reviews of this restaurant on here sound like an exercise in trying to fit the experience to expectations which I'm sure were quite high going in as was mine.  However, if you were to visit this place without knowing it was awarded 2 Michelin Stars, that it was inside one of the most expensive hotels in HKG, or that it was on the San Pellegrino Top 50 list, I would venture to guess the reviews would be a little more.....errrr neutral?

                      Service:  Impeccable (even if it was difficult to understand most of the broken heavy accented English from the servers but we are in China afterall so no deductions for that)

                      Wine List:  For a 2 Michelin * I was surprised at the lack of depth and choices.  You want a real wine list, try Joel Robuchon in Tokyo or Veritas in NYC

                      Food:  Had the degustation menu and most of the dishes "looked like a Ferrari and drove like a Fiat."  Other than the uni dish which was decadent but let's face it, if you're a fan of uni, it's hard to muck that one up, the rest were textbook "let's throw a bunch of fancy sounding ingredients and processes together and build something pretty" which would be a crowning achievement had the taste matched its looks.  Even the piece of wagyu (the size of an index finger btw) looked tender, marbled with fat, but ended up being tougher than any real Japanese beef I've ever had.  "Melt-in-your-mouth" it was not.  I could go on and on but why waste any more time when nearly every dish tried to follow the same aforementioned formula of "make it look pretty, taste is secondary."

                      Price:  I'm not a stickler for price if the quality justifies it.  In this case, that was sadly not to be the case.

                      Overall:  If you're like me and just need to try a place for the sake of trying (because you need to judge for yourself), then by all means give it a try.  Nobody can be blamed for giving every place a try.  But try to judge it on its merits and not its hype and you may not be as wowed as the others on here seem to be.  JMHO.

                      (以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
                      • 推介
                        已推介
                      • 检举
                      2 已推介
                        张贴
                        评分
                        味道
                        环境
                        服务
                        卫生
                        抵食
                        用餐途径
                        堂食
                        人均消费
                        $6000 (晚餐)
                        等级3
                        33
                        0
                        Was expecting more from a 2 star!
                        2015-02-18 9692 浏览
                        It's Amber! So you should have an expectation when you walk in! In terms of the restaurant itself, I give it 3 words: Classy, Elegant, & Romantic! Service and ambiance are perfect! We ordered the Degustation Menu so we can try more dishes. Every dish are very finely made and beautifully decorated. Taste wise, I was a bit dispointed. First of all, the taste is on the heavy side, but all the dishes are still very tasty. I was just expecting each dish to be more exciting!Despite the small disappoin
                        更多
                        It's Amber! So you should have an expectation when you walk in! In terms of the restaurant itself, I give it 3 words: Classy, Elegant, & Romantic! Service and ambiance are perfect! 

                        We ordered the Degustation Menu so we can try more dishes. Every dish are very finely made and beautifully decorated.

                        Taste wise, I was a bit dispointed. First of all, the taste is on the heavy side, but all the dishes are still very tasty. I was just expecting each dish to be more exciting!

                        Despite the small disappointment, it is still a very enjoyable evening there! 

                        Overall, I give it a 8 out of 10 in my Michelin Star Restaurant ratings.
                        51 浏览
                        0 赞好
                        0 留言
                        57 浏览
                        0 赞好
                        0 留言
                        144 浏览
                        0 赞好
                        0 留言
                        41 浏览
                        0 赞好
                        0 留言
                        52 浏览
                        0 赞好
                        0 留言
                        52 浏览
                        0 赞好
                        0 留言
                        47 浏览
                        0 赞好
                        0 留言
                        46 浏览
                        0 赞好
                        0 留言
                        50 浏览
                        0 赞好
                        0 留言
                        174 浏览
                        0 赞好
                        0 留言
                        255 浏览
                        1 赞好
                        0 留言
                        234 浏览
                        0 赞好
                        0 留言
                          
                        (以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
                        • 推介
                          已推介
                        • 检举
                        2 已推介
                          张贴
                          评分
                          味道
                          环境
                          服务
                          卫生
                          抵食
                          用餐日期
                          2014-09-18
                          用餐途径
                          堂食
                          人均消费
                          $2000 (晚餐)
                          推介美食
                          • Omi Wagyu Beef
                          • Lozere Elovel Lamb