Amber

Technorati Tags: Michelin Guide Hong Kong, Michelin Guide 2 Stars, Amber, Richard Ekkebus, Four Seasons Amber, Michelin Guide Macau

Amber is one of only seven Michelin two-starred restaurants in Hong Kong, located at the Four Season Hong Kong, you will be treated to an experience of extremes created by two artists who are experts in their fields of design and cuisine. The impression is dramatic yet emanates enduring sophistication.

Amber’s 41-year-old Dutch Chef Richard Ekkebus earned the two-star Michelin accolade, denoting the restaurant’s cuisine as "excellent cooking and worth a detour". Richard’s signature creations such as “Dungeness Crab in 5 Textures and 4 Temperatures”, “Langoustine with Iberian Pork Belly” and “Tasmanian Salmon with Kyuri Cucumber” are just some of the outstanding dishes that have contributed to this latest honour.

Richard began his illustrious career via an apprenticeship in his native Holland under Michelin-starred chefs Hans Snijders and Robert Kranenborg. He further perfected his art under the tutelage of some of the greatest three-star chefs in France, including Pierre Gagnaire, Alain Passard and Guy Savoy. Prior to opening The Landmark Mandarin Oriental in 2005, he worked as Executive Chef at The Royal Palm in Mauritius and The Sandy Lane in Barbados.

“Richard Ekkebus is one of those rare individuals with the imagination and passion to strive for culinary perfection,” says Anthony Costa, General Manager of The Landmark Mandarin Oriental. “We are truly delighted that Richard’s hard work has been recognised by Michelin with this prestigious accolade.”

Richard Ekkebus’ contemporary interpretation of French cuisine has already earned numerous awards both in Hong Kong and internationally. Using the finest ingredients and outstanding classical technique, Richard crafts distinctive new flavours with innovative presentations to create unique dishes suiting the contemporary palate.

“I am truly honoured to receive this award which is a milestone in my 25-year culinary career,” says Executive Chef Richard Ekkebus. “The recognition is a wonderful validation of our entire team’s hard work. We will strive to ensure the restaurant continues to provide an exceptional dining experience to all guests.”

In a city renowned throughout the world for its quality and variety of cuisine, Amber at The Landmark Mandarin Oriental, Hong Kong offers the best of modern French cuisine in a stylish and sophisticated setting.

Menu Highlights
1) Kangaroo Island King Crab
In 5 textures & 4 temperatures Served as jell-O, salad foam, hot bisque & ice-cream

2)Tasmanian Salmon
“Charcoal” smoked & served warm cream of hass avocado & extra virgin almond oil

3) Lamb Neck
Confit & glazed white coco beans & flat parsley puree Bouillon of Italian vine tomatoes with balsamic vinegar

4)New Zealand Langoustines
Seared pork belly with hand crafted Potato gnocchi & baby purple artichokes “barigoule” style

Opening Hours
Breakfast: 6:30am-10:30am
Lunch (weekday):12pm-2:30pm
Lunch (weekend): 11:30am-3pm
Dinner: 6:30pm-10:30pm
Bar: 11:30am-12am

Dress Code : Smart Casual

For reservations: please call +852 2132 0066
Email: lmhkg-amber@mohg.com

Lung King Heen - 3 Stars

Technorati Tags: Michelin Guide Hong Kong, Michelin Guide 3 Stars, Lung King Heen, Chan Yan-Tak, Four Seasons Lung King Heen, Michelin Guide Macau

Lung King Heen – View of the Dragon – represents contemporary Cantonese cuisine at its best.

Lung King Heen was visited 12 times by Guide Jean-Luc Naret and other inspectors and found its quality consistently high, eventualy awarding Lung King Heen the highest accolade of 3 stars, the only restaurant rated as such in Hong Kong.

The executive chef of the Four Seasons' Lung King Heen, now in his 50s was retired 5 years ago, however the manager of the Four Seasons pleaded for Chef Chan Yan-Tak to come back to run Lung King Heen. Mr Chan has been cooking for nearly 40 years, started his career at Tai Sam Yuen restaurant in Wan Chai. In 1984, he started serving at the Regent Hotel, and later at the Regent Four Seasons, afer which he remained a hotel chef.

A specialist of Cantonese cruisines, he said he had created many delicacies including an abalone puff, steamed foie gras, and shark's fin with foie gras. Always innovative with traditional dishes, Chef Chan Yan-Tak brings 40 years of experience to our gastronomic delight.

Using only the freshest local ingredients, a team of regionally renowned, innovative chefs creates a dining experience that delights and surprises.

Commanding spectacular harbour views, the environment is modern and stylish, featuring silver and glass accents which replicate the glitter of Hong Kong's skyline at night. In addition, a private dining room offers the perfect setting for business entertainment or intimate family celebrations. Seats 128.

Specialties

Contemporary Cantonese cuisine with an emphasis on seafood and dim sum, and a daily Chinese breakfast, featuring traditional favourites such as congee, noodles and dumplings.

Events and promotions

Holiday Line

Available through the Holiday Line, our Limited Edition Christmas Hampers are the perfect gift for friends and family. They are packed full of exclusive epicurean delights, including macaroons, Four Seasons chocolates, Italian panettone, Lung King Heen signature XO sauce and homemade spicy cashews.

For festive hampers, restaurant reservations and details of our festive programme, or for more information, please contact the Holiday Line at (852) 3196-8708.

The Holiday Line is open Monday to Friday from 10:00 am to 8:00 pm and Saturday and Sunday from 10:00 am to 6:00 pm.

Hours
Breakfast
Every day	7:00 am – 10:00 am
Lunch
Sundays and public holidays	11:30 am – 3:00 pm
Monday to Saturday	12:00 noon – 2:30 pm
Dinner
Every day	6:00 pm – 10:30 pm*

* Closing time for last order

Quick reference
Location	Podium 4
Attire	Smart casual
Reservations	Recommended

Michelin Guide

Technorati Tags: Michelin Guide Asia, Michelin Guide Hong Kong, Michelin Guide Macau, Michelin Guide Restaurants

The Michelin Guide (Le Guide Michelin) is a series of annual guide books published by Michelin for over a dozen countries. The term refers by default to the Michelin Red Guide, the oldest and best-known European hotel and restaurant guide, which awards the Michelin stars. Michelin also publishes Green Guides for travel and tourism, as well as several newer publications such as the Guide Voyageur Pratique (independent travel), Guide Gourmand (good-value eating-places), Guide Escapade (quick breaks) and Guide Coup de Cœur (hotels of character).

The guide awards one to three stars to a small number of restaurants of outstanding quality. Stars are awarded sparingly; for instance, in the UK and Ireland 2004 guide, out of 5,500 entries, there are 98 with one star ("a very good restaurant in its category"), 11 with two stars ("excellent cooking, worth a detour"), and only 3 with three stars ("exceptional cuisine, worth a special journey").

Since 1955, the guide has also highlighted restaurants offering "good food at moderate prices", a feature now called "Bib Gourmand". They must have a menu priced at no more than £28 in the case of the UK, or €40 in Ireland. The name comes from Bib (Bibendum), the Michelin Man, Michelin's logo for over a century.

The guide also recognizes many restaurants without any stars or Bib Gourmands. These restaurants are usually rated solely on the scale of "forks and knives". The forks and knives rating is given to all restaurants recognized in the guide, and range from one to five. One fork and knife being "Quite comfortable restaurant" and five being "Luxurious restaurant". If the forks and knives are colored red they designate the restaurant to be "pleasant" as well. The forks and knives scale is designated to speak of the overall comfortability and quality of the restaurant, however any listing in the guide requires a relatively high standard of the kitchen as well.

Restaurants, independently of their other ratings in the guide, can also receive a number of other symbols next to their listing.

* The coins are given to restaurants that serve a menu for a certain price or less. The price depends on the local price-standard. In France the required price is currently €16.50.
* Interesting view or Magnificent view, designated by a black or red symbol, are given to restaurants that offer dining with a view.
* The grapes are given to restaurants that serve a somewhat interesting assortment of wine.