A long lazy Christmas Day lunch is one of my favourite traditions. I love taking the time to slowly savour each morsel of tasty goodness on this festive day. We were very lucky to secure a highly coveted reservation at Amber at The Landmark Mandarin Oriental, Hong Kong and enjoy Culinary Director Richard Ekkebus' bespoke creations of innovative French cuisine. Each ingredient on the menu is ethically sourced and presented with a contemporary flair, anchored by French traditional technique.
The Amuse Bouche presented were tiny bundles of complex flavours and techniques. My utmost favourite are the silky Foie Gras popsicles, need I say more? Two tiny morsels of foie gras are simply just not enough, I could easily devour an entire plate of these little wonders.
The French Mussel Vichyssoise is also another beautiful creation. French pickled mussels wrapped in wakame are submerged in a Potato Leek Vichyssoise with potato croutons and a drizzle of wakame oil. This little dish certainly packs a flavourful yet delicate punch.
Foodie alert - a standout dish at Amber is the Aka Uni with Lobster and Caviar. I mean, seriously how could you go wrong with Uni, Lobster and Caviar? This silky umami bomb is even topped off with gold flakes to add more to this already luxurious experience. Wow, is all I can say. You need to try this creation of joy, it's simply foodie heaven.
The Abalone is also one not be missed. Tender pieces of sliced Abalone floating in an umami sauce of Edamame, Sake, Kelp, Phytoplankton, Wakame, Salicornia (samphire) and Oyster Leaf. I am always amazed by the texture and taste of the Oyster Leaf, as you can really taste the brininess of the ocean once you bite into the leaves. As cliche as it sounds, an oyster leaf really does taste like a fresh oyster.
Another delightful starter was the Hokkaido scallop. A succulent and sweet Hokkaido scallop topped with Cucumber Blossom and Shiso leaf draped over a sauce of Granny Smith apple, Moro Kyuri, Wasabi and Lime. Such a lightness to the sauce which perfectly complemented the freshness of the raw Hokkaido scallop.
The Wild Tai (Japanese Sea Bream) dish is a lovely contemporary take on the traditional French bouillabaisse. A lightly poached Japanese sea bream in a saffron fish broth with dollops of bell pepper coulis, dekopon, red onion and tomato. Dekopon is a Japanese seedless and sweet variety of satsuma orange. The hint of citrus adds a nice aroma to the bouillabaisse.
The Duck 'Au Sang' dish is intensely rich in flavour and wonderfully delicious with many of my favourite ingredients....foie gras...black truffle...
The Dry Aged Galician tenderloin is always a treat to find in Hong Kong. Galician blond beef is considered one of the world's top quality, grass-fed, aged and well marbled beef from Spain. Topped with seared foie gras and accompanied with a beetroot and cherry au jus, this rich dish certainly spells festive season.
And just when you thought you had eaten enough, you need to leave some room for the petit fours and desserts. Ah the buttery Madeleines and Maron Glace taste just like Christmas.
The Amao Strawberry, Pine, Hisbiscus Soy trifle is a light dessert that is a blend between Strawberries & Cream and a Strawberry Trifle.
The Gianduja, Arabica Coffee dessert is more decadent on the palette and tastes like a hazelnut coffee and Baci chocolate in dessert form. A lovely finale for our Christmas lunch. With divine creations like these by Culinary Director Richard Ekkebus, one could easily make Amber an annual Christmas tradition...well that is if they'll have us!
LOCATION
Amber
The Landmark Mandarin Oriental, Hong Kong
7th Floor, 15 Queen's Road Central
Hong Kong
HOURS
Lunch: 12 – 1:45pm
Dinner: 6pm - midnight (last seating at 8:45pm)
RESERVATIONS
Advanced reservations are required online, by phone at +852 2132 0066.
MOST RECENT VISIT
Christmas Day - 25 Dec 2021