The story
At The Landmark in Central, Amber has spent well over a decade earning its place among the world's most admired restaurants. Ranked multiple times inside The World's 50 Best Restaurants — reaching as high as 20th globally — it holds three Michelin stars alongside a Michelin Green Star, a combination that signals both exceptional cooking and a genuine commitment to responsible sourcing.
The restaurant's identity is inseparable from Chef Richard Ekkebus, who has spent more than two decades in Hong Kong refining a perspective that is deeply French in technique yet firmly anchored in the region. His menus are built around conversations between land, sea, and the people who work them — regional farmers, local fishermen, and ingredients treated with real reverence. The kitchen practices house-made fermentation, changes its menus in step with the seasons, and has championed transparent, ethical sourcing since the restaurant's earliest days. The Green Star is not an afterthought here; sustainability is woven into the daily rhythm of the kitchen.
Amber's dining room moves in understated harmony — organic forms, natural textures, a quiet luxury that offers genuine respite from Central's intensity without feeling removed from it. The dress code is smart and elegant, matching the register of the food: indulgent and precise, never performative.
For those curious about what happens before a plate arrives at the table, the Amber Kitchen Experience offers a rare look behind the scenes — the seasonal ingredients, the ferments, the coordination that turns a concept into a finished dish.
This is French fine dining that has absorbed twenty-plus years of Hong Kong influence without losing its technical foundation. The result is a restaurant that feels genuinely of its place — not a European transplant, but something that could only exist here, at this address, under this chef.
Recognition
Ambience
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History
When you arrive on the seventh floor, an opaque door off to the left slides to reveal the restaurant’s warm yet sophisticated atmosphere. Whether you’re here for lunch or dinner, Amber feels like a sanctuary within busy Central.Ekkebus masterfully combines Japanese and French techniques for a style of cooking that’s all his own. It’s fine dining, but light and fresh with unadulterated flavors that demand attention.Every table has a chance to peek into the kitchen at some point during the meal, thanks to a special chef’s table encounter.The staff is courteous and knowledgeable, carefully explaining the story behind ingredients and the inspiration behind each plate.Veteran sommelier John Chan will guide you through the extensive wine list. Though, the selection of mocktails and housemade juices — including a deliciously tart cherry juice from Germany — is also worth a try. Located inside the Forbes Travel Guide Five-Star The Landmark Mandarin Oriental, Hong Kong, Amber is the epitome of elegance. The beautiful restaurant was first established in 2005 and emerged in 2019 from a full renovation at the hands of acclaimed New York-based designer Adam Tihany.The refreshed space feels soothing and natural, with soft curves and undulating gold sculptures hanging overhead. Tihany’s design precisely reflects culinary director Richard Ekkebus' food philosophy, which showcases natural flavors and emphasizes the provenance of each ingredient.Alongside the 2019 redesign, Ekkebus also revised his menu, stripping away non-essential ingredients and introducing a new range of dishes. Throughout the menu, he has eschewed dairy products while also minimizing refined sugar and salt. This is great news for lactose-sensitive diners and those prone to food allergies.But one thing that hasn’t changed are those stunning skyline views, best observed from a window-side table while sipping a sublime glass of vino.
Exceptional cuisine
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