影片
更多
2014-03-15
17172 瀏覽
Chef Richard Ekkebus is the culinary director behind The Landmark Mandarin Oriental’s signature restaurant, Amber. Under Ekkebus’ leadership (culinary magic tricks) Amber was awarded 2 Michelin stars for four consecutive years AND part of the World’s 50 Best Restaurants for the past 3 years. Not Bad Mr. Ekkebus, Not bad at all.So the other day- the fam bam, friends & yours truly went to try their lunch set menu.Details Below-Offered from 12:00noon with last order by 2:30pm3-course menu HK$5184-c
So the other day- the fam bam, friends & yours truly went to try their lunch set menu.
Details Below-
Offered from 12:00noon with last order by 2:30pm
3-course menu HK$518
4-course menu including illy coffee or jing tea HK$748
with a premium single-origin coffee: mocha add 28 or blue mountain add 58
Amuse Bouche- Crab Meat Stuffed Poppers (Left)- These stuffed cheesy mini bite sized poppers were a crunchy and crabby (get it?) delight!Foie Gras Lollipops (Right) These were surprisingly DELICIOUS. A) I do not like foie gras. B) I do NOT like foie gras. However, this… I liked. A Raspberry candy coating wrapped the juicy, smooth and rich foie gras. MORE PLEASE!
My- Globe artichoke & cep mushrooms ‘à la grecque’, fresh hazelnuts with sapporo barnabes bacon & summer leaves- The globe artichoke was definitely light & refreshing. The artichoke was light and had this subtle sour tang to it- Interestingly likeable! A healthy refreshing starter.(We were a big group, and I didn’t taste test the other choices…so the ones with no descriptions! You know why )
Cauliflower Soup- THICK, CREAMY, & absolutely delicious looking!!!!
Tasmanian Salmon belly, confit & served cold served with periwinkles, grey shrimp & dill as a ‘vichyssoise’- Also looked looked mmmm mmmm delectable.
Duck foie gras ravioli, enhanced with espelette chili light purée & velouté of hokkaido corn- So pretty.
Iberian Pork ‘Pluma’ dusted with ‘quatre épices’ then char grilled, kabocha pumpkin, fresh hazel nuts & vintage sherry vinaigrette- I WANTED to get this… Oh my God. Look how beautifully cooked that is.
Line Caught Atlantic Cod -pre-salted then roasted with espelette & serrano ham ratatouille & coulis of bell pepper & olive oil - I ordered this Looked nothing like the above. The presentation in Amber is amazing. Those colorful pieces are all a blend of vegetable ratatouille blend. My cod was over cooked and not as juicy or saucy as I was hoping for. A little bland an under seasoned…but I’ll give it to them with the presentation…
Mini Milk Chocolate dipped Vanilla Ice Cream Pops- These were amazing. Refreshing, sugary, creamy, milky & cold! Whats not to like??
Manjari 64% chocolate -chocolate ‘délice’ with bitter chocolate glaze & passion fruit sorb- MMMMMM…Look at that rich, smooth chocolate…….. Chestnut- ice-cream, brown rum marinated raisins & pastry ‘diplomat’ cream served as a deconstructed ‘mille-feuille’- Your killing me here!!! (( Why does everything look sooooo good.
French Farmer Cheeses matured by Bernard Anthony….Cheese Heaven…..
Victoria Pineapple-with sea salt, espelette chilli & extra virgin olive oil ‘caviar’- So this was…. mine. I’m dieting a tad sad compared to everyone else….. But…I make the best of what I can! Delicious, sweet, and spicy (chilli flakes). Until I popped that olive oil bubble. It was just …..olive oil????? I don’t know how I feel about this dessert….
Petit Fours…an assortment of candies, chocolates, bite sized sweet confections!! I can understand why Amber is a Michelin 2 starred restaurant. The ambiance, fine dining experience & staff is terrific. The presentation and preparation of the food is exquisite. What else can you ask for?? Only thing- perhaps taking out the olive oil in desserts
張貼
