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Amber
Restaurant Info
-
Credit Cards:
- Visa
- Mastercard
- American Express
- Diners Club
- JCB
- Opening Hours: M-Sa 07:00-22:30, Su 07:00-14:30
- Nearby Parking: Yes
- Valet Parking: Yes
- Reservations Accepted: Yes
- Delivery: No
- Takeaway: No
- Corkage Fee: 500
- Can accommodate large group: Yes
- Children Friendly: Yes
- Pet Friendly: No
- Private Room Available: Yes
- Dress Code: Smart Casual
- Post 11pm order: No
- Al Fresco: No
Signature Dishes
Hokkaido Sea Urchin; Tasmanian Salmon; Line Caught Amadai
Signature Drinks
Extensive wine list comprised 1,100 varities of fine vintages from the world's foremost wine-producing regions and a rare selection of prestigious names.
Restaurant Ambiance
Exhilarating interior elements blend timeless design and intentive lighting which warms burnt amber hues and further accentuates the setting's luxurious ambience
Articles
27 February 2009
27.02.2009
Poolside BBQ Brunch, Eight Sake Experts Dinner – 1 Night Only, Surf and Turf, Crab Cuisine, Carnivore's Delight, W Hotel's Dinner Buffet, Black Truffle Dinner, Chocaholics Chocolate Making Workshop & Dinner
Quick Bites: 3rd October
03.10.2008
Gagnaire's Last Visit, Sai Kung Style Seafood, Le Soleil's New Dishes, Sheraton's Food Safety Award, Amber's New Menu, Hairy Crabs @ Dong Lai Shun, Crab & Seafood Buffet and Dirty Duck Closing
Quick Bites 6 February 2009
06.02.2009
Valentine's for Chocolate Lovers, 'Pot Au Feu' Truffle Menu, Tribute Closes, Michelin Chef @ H One, Pyrenees Lamb Dinner, Free Aperitif Snack of the Day, Miyazaki Black Pork Promo, Sevva's Champagne Valentine's
13 March
13.03.2009
Oyster Happy Hour, Duck Confit Set, Vivo's Set Lunch, La Luna Opens, Mix and Match Afternoon Tea, Seasonal Japanese Fare, Amber's Express Lunch, Va Bene's Lamb Menu
Chocolate Tasting and Cooking with Chocolate
11.03.2009
Last year I joined a group of dedicated foodies for a blind chocolate tasting to determine if there really is that much difference between an inexpensive brand and an expensive brand. We tried dark truffles made by 13 different companies and while opinions were mixed as to the best we all came away feeling a little wiser for the experience. Why? Not because we had reached any definitive conclusions but because we had learnt about the supposed four keys to chocolate tasting: Appearance, Aroma, Texture, Taste. In this article I spoke to three experts about these keys and get their views on chocolate tasting and cooking with chocolate.
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28 September 2009
28.09.2009
Seafood Menu, Amber's Value Menus, Must Try Dim Sum, Santa Lucia's New Chef
Sous Vide Part 2
10.02.2010
As we learnt in part one sous-vide is not a new technique. It has simply become more well-known among diners due to leading culinary professionals who champion the technique and use it in many of their creations, such as Thomas Keller, Joël Robuchon, Charlie Trotter, Heston Blumenthal, Ferran Adria, and Tetsuya Wakuda. And, it has now advanced into the homes of the amateur with the release of a water-oven for home use.
2 March 2010
02.03.2010
Free-Flow Sake Saturdays, Snapper Specials, Epicurean Dinners, Pressed Duck Dinner, New Dim Sum, Exquisite 8 Menu
Marco Veringa
01.02.2010
Marco Veringa is our Member's Choice interviewee for February. Marco was the winner of our recent competition Introducing Foodography Photo Competition. He tells us about his favourite restaurants and his wife's cooking.
25 May 2010
25.05.2010
Kila Coming Soon, Jing Teas, Miele Partners with DEHK, New Lunch Menu
Amber's Weekend Wine Lunch
24.03.2011
Value-for-money and two-star Michelin dining are not normally found in the same place. Also often at opposite ends of the dining experience is value-for-money and fine dining. To find them together is a treat, and is exactly what we found at Amber's Weekend Wine Lunch.
Easter Feature 01: Easter Lamb
19.04.2011
Reviews
Weekend Wine Lunch
smallhead | Apr 17 2011
偶然發現這兒供應 weekend wine lunch，六道菜（說是六道菜，其實有三道是甜點）附四杯酒，每位 $698，以這價位能在文華酒店的法國餐館吃附酒的午餐，我覺得很化算，好酒貪杯但不大愛吃西餐的老公也很有興趣一試。難得當天早上致電仍有位，又難得友人也有有空，三人成行。
前菜，middle course 和主菜各有三款選擇，三款甜點則沒有其他選擇，不吃甜點可以芝士併盤代替，問了人客口味，服務生會為你選出四款芝士。點了菜見到兩位名人出現，就是譚女士和 Tony Chan，他們坐在角落，不會受別人的目光打擾，別人也不會胃口受影響！
服務生端來幾款麵包，有 olive bread，baguette，wheat cracker 等等，選了 wheat cracker，脆身帶點鹹味，不過我嫌油份偏多。
三式 amuse bouche，這一小杯像 cappuccino 泡沫的 burrata cheese，質感輕滑帶點芝士香。
Jamon iberico croquette with kimchi mustard，croquette 皮很脆，服務生建議一口吃下去（當然 croquette 剛炸好也要小心燙）可嚐到外皮酥餡兒 creamy 兩個質感增加層次。脆餡兒英國泡菜和芥末醬微酸開胃，但吃不出風乾腿的味道。
最後一款 amuse bouche 是店子的 signature dish - foie gras raspberry and beetroot lollipops，中間的肥肝味道香濃豐潤，紅菜頭和紅莓的外層味酸中滲微甜，可減一點肥肝的膩滯。
老公選的前菜是 mackerel saba cured & marinated in white wine & pickles vegetables confit lemon & chives yogurt tartine ，魚肉滿有光澤顏色鮮亮，不過魚味濃烈，受不了的會覺得有點腥。
友人的前菜 royal cabanon oyster no. 1 served in a toasted blinis veloute grilled almond oil, sea weed & cucumber with caviar，顏色配搭多姿很吸引，點這一道需加 $150
我點的前菜 duck foie gras with spiced mas amiel wine & shaved crispy ginger bread，這肥肝沒有 amuse bouche 的 foie gras lollipop 那樣味道濃潤，但質感較幼滑，各有特色不分高下。
我選的 middle course，green asparagus served warm with black winter truffle, iberico de belotta, ham tartine. beef jus。風乾腿烘的很脆，但反而失去 iberico 的油潤鹹香。
老公的 middle course - john dory roasted with bay leave under the skin celeriac, girolle mushroom, poularde & vin jaune reduction，魚肉是意料之外的嫩滑細緻，一改我以為西餐烹調魚類不得其法的的概念。
友人的 middle course - black winter truffles & carnaroli risotto: mantecato parmesan regiano & mani olive oil，需加 $148。Risotto 很 creamy 滿有奶油香帶點嚼勁，反而黑松露香味不夠突出。
為老公點了 bresse guinea fowl breast roasted, the leg minced with celeriac black truffle mashed potato & jus gras。Bresse 出產的雞很有名氣，這雞胸肉嫩滑有肉汁入口無渣，也一改我對西餐的雞胸肉又乾又柴的印象。
我的主菜 prime oxtail braised in red wine, with foie gras in fresh pasta mango yogurt and cévennes onions emulsion。牛尾起肉包入 pasta 內作餡，肉味濃郁，pasta 皮富蛋香，我蠻喜歡這個主菜。相比兩年前在 Petrus 吃另一道也是起了肉的牛尾主菜，我覺得這個更出色美味。
我不是很愛吃甜點，選了芝士併盤，雖然不是很愛吃乾果（嫌甜膩），但鹹香的芝士和乾果蠻配合。服務生小姐為我選的芝士，味道由淡（12 點鐘位置）至濃（9 點鐘最液態的那款），恕我對芝士毫無認識，不知是什麼種類和產地，我都吃光了 - 除了 9 點鐘那塊，倒不是因為它臭（發霉的藍芝士我也受得了），而是味道太鹹了！
我讓老公選甜點，兩個人就可分享芝士和甜點。Malaga wild strawberries with fragrant green tea ice cream & coconut milk panna cotta，冰淇淋的質感不會很稠，感覺較輕柔，綠茶味不突出，也不會很甜膩。
Victoria pineapple poached with tahitian vanilla blanc monte with banana & lime sorbet，吃不出 victoria pineapple 有什麼特別，幸好微酸的 lime sorbet 可清一清味雷也不會令不是甜牙齒的我太重負擔。其實三道甜點對不嗜甜的人來說嫌太多，如果可以讓我選不要甜點而多點一個 starter 或 middle course 便完美了！
最後的一道甜點 gianduja chocolate & hazelnut praline marquise with gianduja sorbet ，香濃的可可味，對愛吃黑巧克力的我，這個甜點最對口味。
最後來一杯 latte，老公點了普洱茶消滯，甘滑潤喉。
Petit four 大多很甜很膩，比較對口味是那酸酸的檸檬派。
天花板引入自然光，天花垂下有 4320 支銅棒，是國際有名的設計師 Adam Tihany 的心思。
服務生很週到，對餐單上的菜式有問題他們都都能細心解釋，每一道菜上檯時又會作簡介。食物、環境和服務都很妥貼，不負米芝蓮二星之名。如果硬要挑有什麼可批評，就是食材雖然名貴（黑松露、肥肝），但經常在菜式中重覆，如果加入多點不同食材多一點變化可令餐單更 exciting。
800
Good
Almost Great!
paschali | Nov 26 2010
We had the degustation menu which is a culinary tour of Amber's highlights. Everything was wonderful expect for two very major things. The wait between courses was ridiculously long. We started at 8:30 p.m. and by 11:30 we had just been served the petit fours with coffee. The other major flaw was that almost everything single major piece of protein over eight courses was bland. The scallop, the langoustine, the salmon, the wagyu beef were all 'melt-in your mouth' but devoid of any of their natural taste. Had we eaten them blindfolded we would've had a hard time guessing what they were. All the other ingredients/sides/additions whatever they're called, were very good. The service is brilliant, the best I've experienced. However was it worth it? Five thousand dollars for two was our bill. I'm not chomping at the bit to go back.
$5100.00 for two people.
OK
Anniversary treat
Heatblast | Aug 12 2010
Our last wedding anniversary was celebrated at Amber with their weekend brunch with wine pairing meal.
Neither my wife nor I remembered much of what we ate but they were all rich morsels of molecular gastronomy infused with French cooking influences. Each dish was presented as masterful works of art with very complex flavours that paid homage to the exacting skills of the chef.
The sommelier was cheerfully walking around introducing the wine pairing for each dish. You do not however need to necessarily go with his choice, if a wine is not to your liking, he will be happy to change it for another.
All in, a memorable treat. And one that I will look forward to for another special occasion.
700
Good
The Amous Bouche stole the show
Natjc | Aug 3 2010
I was expecting a fantastic dinner, and that is what I got at Amber. A Luxurious, decadent, over the top, expensive dining experience that did not disappoint.
The staff are attentive and engaging. The Irish / Aussie Sommelier was highly entertaining and knew exactly how much banter he could get away with whilst still remaining polite.
The food was amazing, although the Amous Bouche was SOOOO good that it out shone the appetizer & main course a bit, but I tend to find that is the case in most of these uber deluxe restaurants. Desser was sublime. I had the chocolate salty caramel ice cream bomb thing which was heaven. On top of that a nice bottle of wine and a perfect, delicious red dessert wine recommended by the cute sommelier and I was a very happy lady.
Definately worth doing at least once, or more if someone else is paying!
2000
Good
Superb Brunch
Janice | Dec 2 2009
Brunch at Amber at the Landmark Mandarin Oriental has never disappointed me. With their free flow of Veuve Clicquot, and their unlimited dessert buffet with their very own chocolate sommelier(Max) fixing up your dose of sweets for the day. Something surely not to be missed. The managers and servers there are very knowledgeable, providing excellent service, maintaining a smile and professionalism at all times.
Brunch Hours: Sat and Sun 11:00-3:00pm.
Parma Ham Taster:
Although I'm not a huge fan, they had a pretty good selection and boy, does the presentation impress?
Tomato Confit
This on the other hand was a tasty and appetizing gazpacho. Refreshing and sweet. The serving wasn't too generous though, it was gone in two small sips.
Pan-fried foie gras with poached rhubarb and hibiscus and black pepper coulis:
There are some dishes that I would probably prefer in a smaller scale restaurant, such as their foie gras, not one of the best but of course, still above average. The seasoning was near perfect, it was rather the texture where I had my doubts. The outside was not crispy enough, while the inside was amazing, melting in your mouth as you would expect.
Tasmanian salmon:
confit smoked and served warm. The generous hunk of salmon had a thin crispy skin, while the texture of uncooked smoked salmon, but it was warm, soft and tender.
Black Cod:
melted in my mouth, although it's not too flavorful, the texture made up for it. The garlic foam made a nice addition to the fish.
For pictures and more in-depth review, please visit: www.dinersplaypen.blogspot.com
Or add me on facebook fan page at: http://www.facebook.com/pages/Diners-Play-Pen/188681126611?ref=ts
$500
Sublime
Yvonne | Oct 6 2009
Executive Chef Richard Ekkebus is a star. His creations are sublime, and original. Delicious delicious delicious. The dining room is also very cool and chic!
1000
Extremely pricey
Pongie | Sep 7 2009
Better than before but wouldn’t go unless it’s for a special occasion like wedding anniversary because it is so expensive
1200
everything you
Barney | Sep 6 2009
My friend almost fell asleep during dinner there because the lighting was so dark and there are huge gaps between courses. I really enjoyed the food but thought it was overpriced. But the service was wonderful. 5-star hotel quality
1100
Deserves more attention
Canon88 | Aug 31 2009
Fantastic food and attentive waiters but not many people go, which means lots of privacy. Expensive but worth it every now and then.
1800 per head
Very good
Janice | May 26 2009
Very accommodating service (Joey and Max), no doubt, food is excellent every time.