Amber

趁週年紀念去試吓啲個有二星米芝蓮嘅fine dine，真係一試難忘，無論食物質素、環境以至服務，都不負所望，在我心目中係滿分。餐廳以金色和米色為主調，加上名貴皮革座椅、淺色橡木餐桌等，盡顯奢華優雅。主廚以法國菜的技巧，配合日本進口的高質食材，設計出多款套餐。烹飪風格貼合現代飲食潮流：精緻、輕盈、低糖低鹽、不含麩質和奶製品，更提供素食選擇，滿足追求健康的客人。當日我哋選擇左Amber Experience 6 course menu $778，+$298 upgrade左個Caviar （啲個真係必叫）Amuse bouche)Potato and leeks cold soup with mussels and fried potato + Foie gras lollipop with raspberry coating先黎上個橄欖油 Sourdough，再黎個開胃菜（凍湯同鵝肝波板糖），冷湯果種creamy嘅口感真係仲記憶猶新，鵝肝配上Rasberry嘅Coating又帶點酸酸地非常之開胃。1)Aka Uni * Cauliflower * Lobster * Daurenki Schrenki Caviar呢個菜色係餐廳最膾炙人口嘅經典招牌菜，絕對係驚為天人（本身個menu唔包，要額外加錢$298，但絕對係值得），海膽加上魚子醬仲有龍蝦汁係一個絕配，每一啖都不停驚嘆住：好美味啊！2)Milk-fed Veal * Black Autumn Truffle * Italian Parsley * Banana Shallot * Button Mushroom * Fuxiang Pear * Extra Virgin Hazelnut Oil有勁多黑松露片，配搭小牛肉他他又係一個絕配3）Suzuki * Southern Calamari * Bell Pepper * Tarragon Oil * Fennel * Saffron * Garlic * Orange第三道菜係野生海鱸魚，配上地中海魷魚，味道鮮甜。上面係用香橙製成嘅半菜，及帶有蒜蓉香味嘅蛋黃醬，整體都係非常配合，突出海鮮嘅味道。4）Spiny Lobster * Winter Root Vegetables * Kissabel Apple * Bourbon Vanilla * White Vermouth * Chervil * Extra Virgin Grapeseed Oil雖然份量好細，所謂貴精不貴多，但嗰兩舊龍蝦肉非常之鮮甜，超好味5)Red Deer Loin & Neck * Crapaudine Beetroot * Umeboshi * Pepper Berry * Yellow Onion * Amaranth鹿肉非常淋，加埋啲紅菜頭又係幾好食。啲鹿肉一啲都唔肥，但依然好嫩，不過味道比較淡，比較之下我覺得其他菜式較突出6）Yuzu * Akitakomachi Rice * Sake Leese * Sake Junmai Ginjo * Egg White 以酒糟做成嘅米布丁，配以清酒純米雪糕，上面仲放咗一塊圓形嘅蛋白餅。幾好食不過冇太大印象最後仲有Petite four，因為周年紀念仲送多咗個朱古力慕絲蛋糕，最後以咖啡同埋茶作完杰總結：Fine dine 都食過好多次，多數都係食個氣派。但Amber唔單止環境氣派服務一流，佢嘅食物質素之高都令佢可以鶴立雞群。暫時來講呢一間係我食過當中最好食嘅fine dinning （包括酒店同其他高級餐廳）。食物：❇️❇️❇️❇️❇️環境：❇️❇️❇️❇️❇️服務：❇️❇️❇️❇️❇️價錢：❇️❇️❇️❇️翻兜指數：❇️❇️❇️❇️❇️…查看更多

def one of the best restaurants that I have ever tried in hk! This Michelin two stars French cuisine located in landmark mandarin oriental. Love the interior so much! Looks classy but modern at the same time. Since this was my first visit to Amber, my fam opted for their full amber experience ($2088 pp). Everything’s on point and worth the price.There’s a vegan toast with olive oil to begin with. The toast was roasted perfectly with a crispy crust. For the amuse bouche, it’s a potato and leeks cold soup with mussels and fried potato. Love the creamy texture of the cold soup. There’s also foie gras lollipop🍭 raspberry coating added sourness and sweetness to this small bite. Can’t believe they make such a perfect match!/Aka uni/I found another amazing caviar dish in hk😍 It’s as good as the one from Robuchon🙈 the cauliflower purée was sooo smooth and creamy😳 the flavour of lobster jelly was quite strong but still, it didn’t override the sweetness of uni and umami of caviar. The flavour of every ingredient was able to stick out very well👍🏻 /Milk-fed veal tartare with black winter truffle/Lovely presentation🥰 the little tower was built up with truffle, mushroom, and pear. There’s also parsley and truffle paste on the side, which added extra flavours to the dish!/Wild tai/Love the crispy skin and firm flesh of the wild tai! The soup was so rich. Dekopon, fruit tomato and bell pepper made the dish more refreshing. /Spiny lobster/This dish smelled so good😳 the spiny lobster gets a firmer texture and fuller flavour than other lobsters🦞/Red deer loin and neck/This dish wasn’t to my liking😅 personally don’t like the texture of the deer. I’m not sure how to describe it maybe coz it’s too soft and mushy that I don’t think I’m eating meat (?) but I like the beetroot so much hahaI didn’t expect to have this dessert since it’s not on the menu🤣 what a surprise🙈 it’s a yuzu sake sorbet with rice crispy and meringue cookie 🥰 there’s also yuzu pearls that pop inside my mouth🍊Since this was my parents’ anniversary celebration, we got an extra cake. It’s a chocolate mousse cake with yuzu/ lemon jelly (?) and nuts on top😍 it’s chocolaty but light at the same time👍🏻 not too sweet as well. Why need to choose between coffee/ tea when you can have both🤣 this special drink is a yuenyeung with sudachi, honey, and rose petal. Nice combination😣Last but not least, the meal ended with these amazing petite fours. Never a fan of gingerbread, but this gingerbread madeleine wow me. The ginger flavour was not that strong. The madeleine was so fluffy and moist in the inside💯 The Mont Blanc tasted superb as well. Never had fresh fruit as petite fours😂 always feeling gd to end a meal with some juicy and sweet fruits💯 Got a superb experience at Amber! Would def want to revisit again👍🏻💯…查看更多

Due to the viral outbreak, there is a food campaign called United we dine where some special menus are included. Amber was one of them and their menu included 3 glasses of wine(4 if you add the dessert wine). This menu was so good I went here twice just to try the different items of the menu(so please note you won't be able to try everything in this review if you go once)Amber was still quite empty that day though it filled up around 8pm. The place looked amazing and I was really looking for ward to the dishes.Before I start with the food, of course Amber's service was impeccable. They introduce all their food, ingredients and wine in detail and time to time checking in if everything is ok.The Fluke was a great start with its sauce a mixture of sweetness and savory.  The fish had a firm texture and its mild flavor went well the the rich sauce.The other first course I tried the second time is their signature Aka Uni. Despite the fluke was good, I definitely understand why Aka Uni is their signature. The richness of the flavors of the layers were incredible. The Caviar was fragrant without being salty and the Uni and Lobster gave the dish another depth of flavor with the cauliflower balancing out all these rich flavors. Definitely a star.The next is the Spelt. It is a little bit like risotto but less creamy and more chewy. The different types of mushrooms gave this dish an earthy flavor and prepared you for the next lobster dish.The Spiny Lobster was a view. It was like a lovely garden with its sauce  as the background and the plankton being the flowers of in the garden. Despite its small size, each one packed a rich flavor and the sauce made the dish even more appetizing. The first main I tried was the toothfish. The fish was almost as soft as the sauce. The sweetness of the onion and pinot noir was just right. I have to say it was better then the tenderloin.The second time I tried the tenderloin. The tenderloin was perfectly medium rare and the asparagus had a nice crunch. However, I didn't find the black vinegar sauce a great match to the tenderloin but that just my own personal opinion. The dessert gave the menu a lovely end. The nuts and lemon filling was so refreshing and yet the right amount of sweetness was added stopping the dessert from being too tart.The petit four and coffee was a nice conclusion to the night. Totally look forward to visiting here again. …查看更多