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2021-10-05
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A remarkable fine dining experience that live up to its prestige reputation. Exquisite French cuisine at its finest with impeccable service, an ideal restaurant for special occasions. The chef’s philosophy to use fresh seasonal ingredients and their dairy-free menu (the butter served with sourdough is the only dairy in the meal) is awe-inspiring. Their service has really set the benchmark for any fine dining or top tier restaurants. Perfect pacing, attentive yet still feel causal and easy. Amuse
The chef’s philosophy to use fresh seasonal ingredients and their dairy-free menu (the butter served with sourdough is the only dairy in the meal) is awe-inspiring. Their service has really set the benchmark for any fine dining or top tier restaurants. Perfect pacing, attentive yet still feel causal and easy.
Amuse bouche is here to impress, beautiful bright red lollipop is a delicious flavor bomb with rich duck chicken liver mousse with a glossy beetroot glaze tops with a ginger biscuit. It’s a bite of wonder.
The gazpacho with mussels, onion, leek, potato croutons has a refreshing clean seafood flavor, subtle but flavorful.
As I always stresses, quality of the house bread is an important detail in a French fine dining. Amber’s sourdough is freshly served with crunchy crust and a soft stretchy structure and a nice balanced fermented aroma.
And then comes the showstopper signature of Amber, a dish to remember. Elegantly presented in a white ‘shell’ is a mountain of caviar layered with uni, lobster jelly and cauliflower cream. A taste of the sea in the the most luxurious and elegant way. Savoring every spoonful of enjoyment.
Foie gras is almost mousse like, so soft and melt in the mouth bursting with so much earthiness, complemented by purple artichoke.
Blue lobster summer squash is such a colorful plate with beautiful lobster perfectly cooked and a rich deep lobster bisque sauce balanced with natural sweetness from the squash.
The quail dish looks deceivingly simplistic but it packs such a rich and deep flavor especially from the dark Madeira sauce. The fermented mushroom brings an extra porcini kinda earthy dimension. On the contrary, the poached Suzuki dish brings much refreshing and vibrant flavor, dominantly coming from the citrus and lifted with tarragon oil.
A celebration of melon, featuring crown melon, yellow melon and watermelon, each has unique taste and sweetness. Assembling the bite with melon, summer squash sorbet, cucumber and the sugar crisp perilla leaf, balanced by a hint of lime juice sharpness, is the most refreshing dessert you can get.
The oat flavor is rather prominent, tastes like the best delicious creamy indulgent hazelnut chocolate cereal breakfast I’ve ever had, balanced with white balsamic and clementine for some citrusy finish.
The dining experience doesn’t end here, the petit four is also one of a kind. A deluxe mix of goodie: a warm indulgent chocolate madeleine made without butter but olive oil resulting in an incredibly moist texture with crispy crust; a fresh summer fruit basket with Taiwan yellow watermelon, local figs (amazingly sweet and creamy) and passion fruit; a vegan chocolate ganache seeded crisp that encompass nutty, chocolate, seedy, crunch in one bite, so good.
A special drink to end the special meal as a finale, featuring Yunnan SOE cold brew coffee, earl grey tea and added honey and rose powder, mixed and skaken into this balanced and refreshingly soothing Amber Yuen Yeung.
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