Amber

营业中

休息中

Friend back in town from Tokyo, so we decided to choose somewhere we can hang for a long time. We picked Amber at the Landmark Mandarin, since they have a wine lunch and nothing beats a leisure lunch with wine. The menu is fixed, I chose the sea urchin as starter, then foie gras ravioli for middle course, lamb shoulder for the main. Dessert is fixed with 3 courses, so total a 6 course meal, very spoiled Sunday lunch!!!They paired the food with 4 wines, VC champagne to start, then I chose the Ita

來過 Amber 四次，每次都有不同感覺：★9-Course Dinner陶醉、浪漫、最深刻印像是靚仔迷人的法國人 Sommelier 與絕配的紅白酒★Early Bird Dinner優惠特價，推介卡非亞魚子醬凍湯，可是客人不多，冷冷清清，氣氛有點古怪★Weekday Lunch預早慶祝父親節，跟酒店說明，所以廚師安排在 Petit Fours 寫上 Happy Father's Day，很特別很有心思★Weekend Wine Lunch最驚喜是海膽刺身頭盆，用原隻海膽殼盛載，賣相非常吸引！香檳、白酒、紅酒、甜品酒跟每道菜完美配搭！好豐富好享受的一餐！www.amberhongkong.com法國餐，雖然樣樣細細碟，但有好多道菜，好飽，好飽：★三款前菜★頭盆★主菜★甜品前的甜品★甜品或芝士★Petit Fours 配咖啡特別推介：★卡非亞魚子醬凍湯★花瓜珍寶珠★海膽刺身頭盆 Hokkaido Sea Urchin in a Lobster Jell-O with Cauliflower, Caviar & Crispy Seaweed Waffle

I go to Amber on regular basis for lunch. They have a very good business lunch menu with features some of the highlights of the dinner menu. The atmosphere is appropriate for any kind of business occasion though the steel bars falling from the ceiling can feel a little ominous and some of my Chinese guest have commented; I am no Feng Shui expert so cannot really tellI went there for dinner for the first time in April 2010 and discovered a completely different restaurant. If you have not been the

Hi All,Consider the price i paid and the class of this restaurant, this was the worst dinner i ever had in HK. We brought a bottle of 4500 HKD DRC and ordered a 1800HKD vintage champagne there. We paid 2K each / person. We had 1 appetizer, 1 main and 1 dessert each. We had olive Lasagna stick and foie gras lollipop, pictures were shown in other comments. I am not impressed on their amuse as I don't eat foie gras. The lasagna was very buttery. Mushroom soap amuse was very heavy. It came with a

Took my girlfriend here for one last "romantic" night before she left town for several weeks I like this place for this sort of occasion, but unfortunately there was a table of very loud and rude drunk French guys right next to us, which somewhat spoiled the mood. I was also a bit annoyed by the way three waiters tend to hover over your table, staring at you when you are trying to have a private conversation. Overall, service is a bit "high touch" and seems to take a LONG time to get things do

It's probably one of my favourite restaurants in HK!Being in the Landmark Oriental, it obviously provides the best of the best!The ambiance, food, service was excellent!I was surprised to see full house, considering the poor economy we were going through!We had the tasting menu- it was 10 courses- and I was too full by the time the duck breast came, but I was still able to taste the greatness of it!I wouldn't suggest the tasting menu for ladies- it's quite a challenge, and considering that I'm a

來到比較新的置地文華東方酒店, amber的裝潢比較有時代感, 唔似傳統的高級法國餐廳, 星期六來到試一試佢地的lunch, 因為本人唔好而且唔識酒類, 所以選擇左無酒配的套餐($460另加一), 當中包括一杯免費香檳, amuse bouche, starter, middle course, main course, tasting deserts, petit fours 同埋咖啡或茶, 如果配餐酒或果汁則要$648另加一首先送上麵包, 有脆片, 橄欖包, 細百吉法包同小麥包, 配有鹽同無鹽牛油, 我自己偏愛百吉法包, 皮脆得來有麵粉香, 太座則覺得脆片不錯... amuse bouche有三種, 首先係鴨肝珍寶珠, 紅桑莓汁搽滿用鵝肝醬做成的球, 再加上紅菜頭片, 味道酸味味減低油膩感, 幾得意, 第二樣係叫croquette的炸球, 入面有好細粒的肉醉, 芥末醬做成, 但食落感覺好似千島醬的味道, 熱辣辣幾好味, 第三樣係mousse cup, 其實係椰菜花奶凍中間好似係希靈魚子, 底層係奶凍, 面頭鋪左一片用墨魚汁做的脆片, 食落去無咩特別, 雖然係好好用心思的開胃菜,

前日終於試左abmer 既 early brid dinner。餐前小吃有olive Lasagna同almond cookies。 Olive lasgna 非常香脆，陣陣olive香味格外醒胃，令人食唔停口。至於almond cookies 亦很香，一啖過食晒，齒頰留香，令人回味。餐前小吃重有foie gras lollipop，外層既raspberry sauce 令 foie gras lollipop既膩滯感覺消失，入口既口感更為豐富。Gd!! 還有一碟fried pork ball，裡面既芥末同芝士爆漿令我吃得有點狼狽，作為餐前小吃就 略嫌太剌激了。至於starter, 我就點左duck foie gras。口感有點像jelly，味道幾清新，上層既fig、中層既 duck foie gras 同底層既sweet wine sauce 令口感極為豐富。但連吃兩款有foie gras 既食品令我有點吃不消。點Dungeness Crab 既話可能比較好吧。至於main course 我還是選擇了比較穩陣既chicken。食物做得非常精緻，連伴碟既cabbage內亦釀有chic

又寫番之前的經驗先, 上月黎左食dinner, honey帶我呢度慶祝生日~唔好意思, 未有相upload....wow..驚喜, 去到Landmark 文華先知係呢度食...總知我著得elegant d啦...又唔話比人知...咁causal攪到有d尷尬添...米芝連2星, 多謝honey先, 自最新個評級出左, 不停試不停食, 終於到呢間~唔想搵佢同其他比, 但...略帶少少失望, 或許期望過大~環境: 幾細, 得20+張table左右, 幾暗(有情調?間間都係咁..), 比想像中..普通左d, 特別個washroom好細, 有dd失望...服務: 一定好啦...唔駛擔心wine唔記得飲咩, 要問番honey先, 哈哈, 唔好意思, 由於太耐, 有好多名都唔記得...photo由於同之前的食評家都差唔多, so 唔po啦...呵呵Amuse Bouche 幾得意, 讚~duck foie gras - 珍寶珠個樣幾過癮, 讚~dungeness crab: 口感幾特別~ iberian pork belly - 好左東坡肉, manager話唔會肥喎...我就認為麻麻...Peti

約好了去吃一頓好的法國菜，Petrus和Amber，兩間都是二星店，我們選了後者。近年其實也吃過很多五星級酒店的餐廳，米芝蓮的食肆也嚐過不少，但要數到最期待的一餐，肯定是這一次。早一個月已經致電來訂座，可見我對這一頓飯的重視程度。Amber，沒有半島Gaddi’s的貴氣，亦不像Amigo般浪漫，環境是簡約而優雅，在這裡享用午餐是很舒服的。有朋友說過其天花的裝飾很有壓迫感，我倒沒有這感覺。點菜後，女服務生抱著麵包藍過來，有四款麵包選擇，以我的有限食量，當然不可以全部試勻。對脆包和法包較有興趣，就要這兩款。前者是真正的又乾身香脆，法包又是鬆熟，塗上牛油很好吃。這裡的Amuse Bouche是奶凍小杯，分三層，最頂的是椰菜花奶凍，中間係希靈魚籽，墊底的則是杏仁奶凍，另外面頭還有一塊香脆的墨魚汁脆片。奶凍質感幼滑，希靈魚籽咸鮮，三者味道非常配合，很有水準；另一款餐前小食為鵝肝珍寶珠，外層有點徹酸的紅菜頭汁，吃落是很柔軟的，好睇又好食；還有一款炸球，裡頭有些酸菜粒和芥末，輕巧香脆。服務生早已提醒要小心爆醬，但我仍是出了洋相，還是女士吃得得體很多。Starter有鴨肝凍，清新美味，夾著少許薑味的包

jan 09, 10, 3人來lunch,好彩每個course都有3個選擇,剛好掃餐牌,叫咗 : 1) still water (hk$85) 2) bread (包咗)-我要了baugette同唔知咩crisp-baugette正常,而最喜歡喺個酸酸哋嘅脆麵包-友人a就要了olive bread-友人b就要了wheat bread-有牛油同橄欖油揀,事後睇番有個食家寫,話佢嘅橄欖油好似仲掂............蝕咗........早知叫佢2樣都比啦~~~~但呢個牛油同上次喺caprxxx食到嘅樣好似,尖頂都同樣喺無鹽,而個溶度剛好,很容易就推得開,食到奶油香,所以今次我都大刀的刮來搽麵包3) my wine lunch ($640)-其實我都唔喺鍾意飲酒,對佢既無認識,又酒量1般.............不過我未食過wine pairing嘅meal,所以想試吓,當作1個經驗 a) amuse bouches (包咗)i) duck foie gras lollipop w/rapsberry coating & beetroot-個樣好似珍寶珠咁可愛-裡面喺鴨肝,所以會有頗重嘅家

Went with several friends to celebrate a birthday. We loved the private room and the great service. We had the Sat wine lunch. They customized the menu for us, adding Turkey into the picture, just in time to celebrate Christmas. Boy the food was just fantastic. Everyone really enjoyed the 3 courses of dessert, including one friend who doesn't even like dessert so much. Loved all the paired wine as well, especially the dessert wine and port. We also had the complementary wine and chocolate cake f

Brunch at Amber at the Landmark Mandarin Oriental has never disappointed me. With their free flow of Veuve Clicquot, and their unlimited dessert buffet with their very own chocolate sommelier fixing up your dose of sweets for the day. Something surely not to be missed. The managers and servers there are very knowledgeable, providing excellent service, maintaining a smile and professionalism at all times.Brunch Hours: Sat and Sun 11:00-3:00pm.Parma Ham TasterAlthough I'm not a huge fan, they had

On 1 August weekend...... Its an Omnimous Task: penning any experience about 2 Starred AMBER. Its one of the excuses why I had held back writing about longish fine-dining reviews... its daunting for both me nad you, a possible bore-fest! HAUTE-CUISINE put together by in-house headchef, Richard Ekkebus injects into his food an almagation of heart, soul and profound understanding of food chemistry. Its serious stuff, yet relentlessly playful - combined with a respectful approach to produce, A

今午朋友請，在Amber食咗個好豐富好好味的Saturday Wine Lunch。個 Menu包括香檳、白酒、紅酒、餐後Dessert Wine各一杯。先來Amuse Bouches，我的三件係：一個類似冰糖胡籚的東西，入面係鵝肝醬外面包一層甜酸脆皮，一個炸的丸入面據說係肉汁，一杯仔蜜瓜汁加層 foam。朋友因為所點的主菜、被誤會係vegetarian，所以佢的一分是個青瓜卷、兩團mouse、和同我一樣的蜜瓜汁。Starter 我叫了”Camchatka Crab”，menu 上寫係5種味道、4種温度。其實右面係蟹湯，味道像Lobster Bisque，左便大舊的是蟹肉沙律，面上是一層creamy的醬、中層是蟹肉、底層是咸咸地的 jelly。呢個沙律味道真係好覆雜。左便是一小球的蟹味雪糕，但我吃不出蟹味。朋友的 starter 係mushroom soap，是清湯加菜絲，旁邊是兩片truffle !!Main Course 我叫Iberian Pork Belly 即係喎西班牙黑毛豬的豬腩，好味到無倫，果兩舊豬腩真係半肥瘦(係一層肥瘦一層、再一層肥瘦一層)，真係好難得， 不過幾滯吓，