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2016-02-19
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I am amazed that so many of the reviews of Amber are so positive, because I was not in the least bit impressed by my experience there. Perhaps it was simply my table's foolishness in ordering the degustation menu (which means the whole table has nine courses of the chef's signature dishes), and perhaps the other items on the menu are delightful, but I certainly have no desire to sample contemporary French cusine at Amber ever again. Anyway, in the hope of saving other innocent diners from wastin
(1) The food. Other reviewers have provided pictures and descriptions of the degustation menu (some vary slightly from what we had in February of 2016, but much of it is the same), so I won't go into detail here. Suffice to say that the unanimous verdict of our table was that not a single course was a success, with the sole exception of the wagyu beef (and the credit for that probably goes to the cow, rather than the chef). Everything else, from the steamed fois gras (a heroic attempt to offer something different from the typical pan-fried style, but which unfortunately only conjured up the sights and smells that avian veterinarians are subject to during their training) to the prettily done but sickeningly sweet desserts, was just a painful exercise in repeatedly sampling mystery substances soaked in overpowering sauces.
(2) The service. I'm sure all the waitstaff tried their best, but really, is that what a restaurant wants its patrons to say of its staff? "They did their best"? I almost feel bad writing this down, since I am so certain that they did indeed all do their very best, but wide-eyed effort cannot make up for English so garbled that the introductions to each dish were incomprehensible, or the fact that our first three courses arrived almost on top of each other and then the fourth and fifth arrived only after a tedious 25 minute wait. Our table was also waited on in a very haphazard way, and the waiters gave the impression more of being anxious helpers rather than confident and trained staff with the knowledge of what proper service at a nice restaurant involves.
(3) The ambiance and seating. Well, the lighting and the atmosphere was pleasant, but the bench seat we were seated on sloped downwards ever so slightly, which became very annoying by the end of our three hour dinner.
(4) Finally, a number of miscellaneous items rubbed us the wrong way. Some of the tableware designs struck us as cutesy rather than elegant. For example, the bread plates had little slits cut into them so that the butter knives could balance on the bread plates sideways. Knives pointing upwards on a table is surely not the way to go at an elegant French restaurant. Another irritation: Our meal was for a birthday celebration, and so we were going to special order a cake. However, we were told, "No need, a complimentary birthday cake will be provided". But we did not get a cake; instead they served us with mignardise (bite-sized confectionary), which is - well, not a birthday cake.
The three of us spent approx. HK$8,000 which included one carafe of wine. Gaddis at the Peninsula for the three of us for a similar meal (but with champagne, whisky, and wine) was only HK$5,000. The service, food, and ambiance was also much better. So if you're looking for a place to have a nice dinner, I would recommend booking Gaddis, rather than suffering through the amateur efforts of Amber.
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