DINNER MENU

Spring 2021

COOK BOOKS

S I G N AT U R E D I S H E S 498

A gl obal ce le b r a tio n o f t h e ico n ic r e s t a u r ant di s h es t hat defi ned

th e co ur s e o f culin a r y h is to r y ov er t he pas t 300 y ear s
Fe a tur in g A m b e r ’s ico n ic un i & c av i ar si g n at u r e di sh

ROGER & I 988

Co o k b o o k o f t w o S ta r c h ef R og er Sou v er ai n s
and the che fs in clud in g R ich a r d Ek k e b us t h at w or ked al ong si de of
t h is l eg en dar y B el g i u m C h ef
DINNER MENU˚

To o p t i m i z e y o u r dining
e xpe ri en c e eac h menu is
p r e p ar ed f o r t h e entir e table.

AMBER EXPERIENCE 1,795

V E G E TA R I A N A M B E R E X P E R I E N C E 1,495

FULL AMBER EXPERIENCE 2,495

F U L L V E G E TA R I A N A M B E R E X P E R I E N C E 2,295

N o r d a q Fr e s h s till & s par k l i ng w at er at 30

All prices in Hong Kong dollars and subject to 10% service charge.
C AV I A R

Co mm en c e y o u r Ex per ienc e with C av iar

f r o m Pet ros s i an Pa r is & Ka v i a r i Pa r i s
s e r v e d o n i c e w i t h R u ssian g ar nish,
Ho m e - m ad e b u c k wheat c r ac k er & blini.

5 0 g r. Pe t r os s i an D au r enk i Tsar Imper ial 1,698

‘ S c h r en k i - D au r ic u s’

5 0 g r. Kaviari Kristal ‘’Acipenser Schrenckii’’ 1,898

5 0 g r. Petrossian ‘’Imperial Selection’’ 2,458

‘Acipenser Gueldenstaedtii’ Ossetra

1 2 5 g r. Petrossian Daurenki Tsar Imperial 3,898

‘Schrenki-Dauricus’

1 2 5 g r. Kaviari Kristal ‘’Acipenser Schrenckii’’ 4,088

5 0 g r. Pe t r os s i an ‘’Spec ial R eser v e’’ 11,580

‘ H u s o H u so’ Belu g a

PREMIUM VODKA

50ml

B e l v e d e r e ‘ La ke B a r te ze k ’ 138

B e luga ‘Go ld L in e ’ 570

AMBER EXPERIENCE˚ 1,795

A v a i l a b l e f or res er v ations at or after 6: 3 0 pm o n ly

All prices in Hong Kong dollars and subject to 10% service charge.
A m b e rj ac k ˚ Vanilla ˚ Sea Salt ˚ Su nflowe r S e e d ˚
G rap ef r u i t ˚ Fennel ˚ Sor r el ˚

C or n ˚ K r i s t a l Sc hr enk i C av iar ˚
Seaw a t er ˚ Su dac hi ˚

OR

A k a U n i ˚ C a u liflower ˚ Lobster ˚
D au ren k i Ts a r Imper ial C av iar ˚
ad d 298

Sc a l l o p ˚ Ka b u ˚ Wat e r c r e ss ˚ S av or a M usta r d ˚
M u s ta rd Lea f ˚

Q u a i l ˚ Fe rmented M u shr oom ˚ Bu c k wh e a t ˚ Po r cin i ˚ Z u cch in i ˚

Le m o n T h y me ˚ M adeir a ˚ Ex tr a Vir g in Gr ille d Ra pe s e e d Oil ˚

OR

M i l k Fed Lamb Loin ˚ W hite Aspar ag u s ˚ Mo r e l ˚

Pres er v e d B lac k W inter Tr u ffle ˚
ad d 298

Squash ˚ Coconut ˚ Sea Buckthorn ˚

Extra Virgin Pumpkin Seed Oil ˚ Pumpkin Seed ˚

Kac i n k o a 8 5% ˚ C ac ao ˚ Extra Virgin Arbequina Olive Oil ˚

C ac a o N i b ˚ Tag g iasc a O liv e ˚
FULL 2,495

AMBER EXPERIENCE˚
A v ai l ab l e f o r res er v ations u ntil 6: 1 5 pm only

All prices in Hong Kong dollars and subject to 10% service charge.
M a t s u b a Kani ˚ Heir loom Beetr oot ˚ Gr a n n y S m it h ˚
C av i a r ˚ H or ser adish ˚

A k a U n i ˚ Cau liflower ˚ Lobster ˚

D au ren k i Tsar Imper ial C av iar ˚

A t l an t i c Pollac k ˚ Gr een Aspar ag u s ˚ R a m s o n ˚

E x t r a V i rg i n G r apeseed O il ˚ Shir o So y ˚ Gin g e r ˚

B l u e Lob s t e r ˚ Su mmer Squ ash ˚ Amalfi Le m o n ˚

C ap er Leaf ˚ Ex tr a Vir g in Lemon O liv e Oil ˚

Duc k Fo i e G r a s ˚ P u r p l e A r t i c h o ke ˚ To ma to ˚
Ca rro t ˚ B ac on ˚ On i o n ˚ E sp e l e t t e C h ili ˚ B a sil ˚

M i l k Fed Lamb Loin ˚ W hite Aspar ag u s ˚ Mo r e l ˚

Pres er v e d Blac k W inter Tr u ffle ˚

Rhubarb ˚ Strawberry ˚ Sansho ˚ Begonia ˚

Extra Virgin Manni Olive Oil ‘ Per Mio Figlio ’ ˚ Honey ˚

O at ˚ C l e m entine ˚ W hite Balsamic ˚

E x t r a V i rg i n Su nflower O il ˚ Su nflower S e e d ˚ Ma r ig o ld ˚

Kac i n k o a 8 5 % ˚ C ac ao ˚ Extra Virgin Arbequina Olive Oil ˚

C ac a o N i b ˚ Tag g iasc a O liv e ˚
V E G E TA R I A N M E N U ˚

Me n u c an b e ad apted for v eg ans u pon r equ e s t .

V E G E TA R I A N A M B E R E X P E R I E N C E
1,495
INCLUDING THE DISHES MARKED WITH*

F U L L V E G E TA R I A N A M B E R E X P E R I E N C E
2,295
INCLUDING THE DISHES MARKED WITH**

All prices in Hong Kong dollars and subject to 10% service charge.
 A k a & M izu Au ber g ine ˚ Pec an N u t ˚ A r u g u la ˚
* / **
G ranny Smith ˚ Ex tr a Vir g in Peca n Oil ˚ B u t t o n Mu s h r o o m ˚

* / ** C or n ˚ Salic or nia ˚ Seawater ˚ S u da ch i ˚

J er u salem Ar tic hok e ˚ D aik ok u S h im e ji Mu s h r o o m ˚

**
C ac a o N ib ˚ Q u inc e ˚ Hazelnu t Pr a lin é ˚

* / ** Kab u ˚ Water c r ess ˚ Sav or a M u s t a r d ˚ Mu s t a r d Le a f ˚

Purp l e A r t i c h oke ˚ To m at o ˚ C a r r o t ˚
**
O ni o n ˚ E sp e l e t t e C h i l i ˚ B asi l ˚

W h i t e Aspar ag u s ˚ M or el ˚ R att e Po t a t o ˚
* / ** Sal t e d Eg g Yolk ˚ D ill ˚ Ex tr a Vir g in S u n fl o w e r Oil ˚

Rhubarb ˚ Strawberry ˚ Sansho ˚ Begonia ˚

** Extra Virgin Manni Olive Oil ‘ Per Mio Figlio ’ ˚ Honey ˚

Squash ˚ Coconut ˚ Sea Buckthorn ˚

* / **
Extra Virgin Pumpkin Seed Oil ˚ Pumpkin Seed ˚

Kac i n k oa 85 % ˚ C ac ao ˚ Extra Virgin Arbequina Olive Oil ˚

* / ** C ac a o N ib ˚ Tag g iasc a O liv e ˚
CUISINE
Am b e r ’s progre ssi ve m e n u s h o w ca s e s p ur e fla vo ur s, m ast er f u l t ec h ni qu es
a nd che f Ri chard Ek k e b us ’s cr e a tive vis io n . Ta k in g a t h ou g ht f u l appr oac h t o
fi ne d i ni ng, the ne w m e n u d is p e n s e s w ith d a ir y p r odu c t s , m i ni m i ses r efi ned
su g ar and re duce s s a lt. Din e r s a p p r e cia te t h e flav ou r s i n t hei r pu r es t f or m .
D ra wi ng on hi s y e ar s o f e x p e r ie n ce w o r k in g a cr o s s f ou r c ont i n en t s, and
driv e n by hi s i nnate s e n s e o f cur io s ity, R ich a r d Ek kebu s has r eex am i ned how
to best e xp re ss taste. Th r o ugh h is co n s id e r e d a p pr oac h, t h e fi n el y
c onstructe d di she s s h o w ca s e cle a n fla vo ur s a n d t he f r eshest nat u r al
ing r e d i e nts.

INTERIOR DESIGN
Refi ne d , l i ght and con t e m p o r a r y, A m b e r ’s in s p ir in g i nt er i or s r efl ec t C h ef
Ric hard Ekke bus’s ren e w e d vis io n fo r fin e d in in g. Feat u r i ng w ar m , neu t r al
c olours and organi c fo r m s , flo o r- to - ce ilin g w in d o w s affor d g u est s pan or am i c
v iews of the ci ty b e lo w. Cur vin g lo w p a r tit io n s s n ak e t h r ou g h t he r es t au r ant
c reati ng pocke ts of in t im a te d in in g s p a ce s . De s igner A dam T i hany, f ou n der
o f Ne w York-b ase d Tih a n y De s ign , w h o w a s r e s p ons i bl e f or A m ber ’s or i g i nal
inter i ors, re turne d f o r th e full- s ca le m a k e o ve r. “ Th e new A m ber i s l i g ht,
c u rv ace ous and l e ss fo r m a l co m p a r e d t o it s o r igin al desi g n , w hi c h c onv ey ed
m a scul i ne e l e gance,” e x p la in s Tih a n y. “ I t e m b r a ces t he ev ol u t i on of fi ne
dining to portray a m o r e a p p r o a ch a b le , p e r s o n a l ex per i enc e. ”

A RT WO R K
Am b e r fe ature s cust o m - m a d e s culp tur e s cr a fte d b y H on g Kon g- bas ed ar t i st
Ga il De ayton. De si g n e d to e n h a n ce th e d in in g e x per i en c e, t h e s c u l pt u r es ar e
inspi re d b y the urb a n la n d s ca p e s ur r o un d in g Th e Landm ar k M an dar i n
Oriental , Hong Kon g, a n d t h e co m m un a l s p ir it o f di n i ng t og et her. M ov i ng
thr o ugh Hong Kong’s b us tlin g s tr e e t s , th e la n d s ca pes an d ar c h i t ec t u r e
c onti nual l y change . R e fle ct in g t h is e x p e r ie n ce , e a c h g u es t w i l l v i ew t he
sc u lpture s from d i ffe r e n t a n gle s , n o tin g s ub t le ch a ng es as t h ei r v i ew poi n t
shif ts. The ci rcul ar de s ign s co n ve y A m b e r ’s h o lis t i c , s eam l es s di n i ng
ex peri e nce , i ncorp o r a t in g t h e e le m e n ts o f a m b ie n c e, s er v i c e, en g ag em en t
a nd e xe cuti on.
S U S TA I N A B I L I T Y
Su stai nabi l i ty and socia l r e s p o n s ib ilit y a r e b uzzw o r ds u sed by bu si ness es of
a ll si z e s and i n al l i n d us t r ie s th e s e d a ys , o ft e n w ith ou t m u c h c onc r et e ac t i on.
H owe ve r, sustai nab ilit y h a s b e e n a ce n t r a l t e n e t a t A m ber at T h e Landm ar k
Mand ari n O ri e ntal sin ce it o p e n e d 1 5 ye a r s a go, w i t h D i r ec t or of C u l i nar y
a nd Food and B e ve ra ge , R ich a r d Ek k e b us a s th e d r i v i n g f or c e, t h r ou g h t he
imple me ntati on of i n t e llige n t, im p a ct ful, a n d r e s p on s i bl e ac t i on s . A t A m ber,
we f ocus on mi ni mi s in g h a r m to o ur p la n e t, o n e nv i r onm ent al , soc i al , an d
g ov ernance p e rform a n ce , in w h ich A m b e r h a s a s o c i al , m at er i al an d
env ironme ntal i mpac t.

To day, sustai nabi l i ty is a n in t e gr a l p a r t o f o ur co mm u n i c at i ons s t r at eg y bot h

inter nal l y and e xte rn a lly. By s t r e n gt h e n in g th is m e s sag e, w e f eel t h at t h er e i s
ev ery thi ng to gai n. A m b e r h a s b e e n r e co gn is e d b o t h l oc al l y and i n t er n at i on al l y
f or it s e fforts i n sust a in a b ilit y, a n d w e co n tin ue to bu i l d pr odu c t i v e par t ner s h i ps
a nd col l ab orati ons t o th a t e n d . R ich a r d Ek k e b us h as been i n v i t ed t o nu m er ou s
r o u ndtab l e di scussi on s o n s us t a in a b ilit y a n d to b e at t he f or ef r on t of w or ks h ops
a nd e ve nts. Up on th e r e la un ch o f A m b e r, R ich a r d c r y s t al l i s ed t hese ac t i ons and
v alu es i n our mani fes t o . Th e m a n ife s to co n t a in s t h e k ey el em en t s t hat u n der pi n
o u r cul i nary p hi l osop h y a n d a p p r o a ch .

We a l so work cl ose l y w it h ‘Fo o d Ma d e G o o d ’, a n o r g an i s at i on t hat pr ov i des

f oo dse rvi ce b usi ne ss e s w ith m a n a ge a b le m e a n s o f u nder s t andi ng, r ev i ew i ng,
a nd acti ng on the i s s ue s t h a t m a t t e r. Te n k e y a r e a s of s u s t ai nabi l i t y ar e di v i ded
u nder thre e pi l l ars: S o cie ty, S o ur cin g, a n d En vir o n m en t . We ar e au di t ed y ear l y
to legi ti mi se our e ffo r ts a n d t o cr e a t e a cle a r p la n of ac t i on t o c ont i n u ou s l y
improve . In 2021, w e w ill co n tin ue o ur s e a r ch fo r t he m ost et hi c al and
su stai nabl e i ngre di e n t s w h ils t m in im is in g A m b e r ’s c ar bon f oot pr i nt and t he
pressure on natural r e s o ur ce s , a s w e ll a s r e d ucin g ou r w as t e ou t pu t an d f oc u s
o n soci al i ncl usi on.

Fo r more i nformati on , p le a s e s ca n t h e QR co d e b el ow :