Amber, Mandarin Oriental Hong Kong
A dish that deserves to be mentioned was the cuttlefish, carbonara way with quail egg yolk pear onion petals & smoked bacon and Alastian alba white truffle shaves.
Amber-amuse-bouche
Bread-degustation
Duck-foie-gras-globe-artichoke-&-smoked-duck-breast
Dulcey-chocolate
Ebisu-winter-oyster
French-unpasteurized-cheeses
Hokkaido-sea-urchin-in-a-lobster-jell-o
Wil-venison-fillet-with-iberian-lardo
Topinambur-chips-and-cream
Pineapple-poached-with-aloe-vera
Normandy-diver-scallop-seared-with-maco-artichokes
A dish that deserves to be mentioned was the cuttlefish, carbonara way with quail egg yolk pear onion petals & smoked bacon and Alastian alba white truffle shaves.
Welcome back everyone!!!!!
Last month I had the chance to try the degustation menu of the restaurant to Amber, at the Mandarin Oriental Hong Kong.
Ten dishes with distinct tastes that have always distinguished the cuisine of Chef Richard Ekkebus.
Wonderful location and very professional staff team who guides you throughout the path of fantastic flavors and colors.
As every time I try up market French Cuisine restaurants I always notice a maniacal attention to details with clean presentation and vivid colors.
Surely you can see very clearly how big the chef’s effort is to seek perfection; And quality comes accordingly.
A dish that deserves to be mentioned was the cuttlefish, carbonara way with quail egg yolk pear onion petals & smoked bacon and Alastian alba white truffle shaves.
All out of the tasting menu. A mix that may appear at fist risky because of the match of strong flavors together with fish, which actually they finally get exceptionally, blended in the mouth.
Definitely I will go back again for the presentation of the new menu at the beginning of 2015.
Thanks to all.
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