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2016-01-05
6087 瀏覽
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
Amuse bouche
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3 讚好
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porcini mushroom macaron with pumpkin filling
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Wild duck colvert
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Fresh Hokkaido sea urchin, lobster jelly, cauliflower cream and caviar. Simply sit down, relax and enjoy the ride.
Hokkaido sea urchin
1979 瀏覽
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Braised lamb ribs
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Pan roasted French pigeon
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William pear poached in fragrant spiced shinaz red wine
132 瀏覽
1 讚好
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132 瀏覽
1 讚好
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