Published on : Friday, June 17, 2016
Claiming the honourable ranking of 20, Amber at The Landmark Mandarin Oriental, Hong Kong is for the sixth year listed at the World’s 50 Best Restaurants 2016 award ceremony, sponsored by S. Pellegrino and Acqua Panna, in New York City. Being the only restaurant in the city made to the list, Amber reinforces its strong position as a frontrunner on the world’s gastronomic scene.
An annual celebration of global gastronomy that recognises restaurants around the world for their culinary prowess, the prestigious World’s 50 Best Restaurants list, seen as Oscars of the fine dining world, is formed by the most influential panel of almost 1,000 international food critics, chefs, restaurateurs and highly regarded food experts across 27 regions around the world.
Amber’s legendary chef, Richard Ekkebus, says, “My team and I are humbled that our commitment to quality and excellence has once again been recognised by this prestigious list for the sixth consecutive year. This endorsement, is a testimony that Amber maintains to be relevant on a global level, and is a reaffirmation to our entire team’s efforts to push the boundaries and to continuous evolve the guest experience.”
Torsten van Dullemen, General Manager of The Landmark Mandarin Oriental, Hong Kong said, “We are elated that Amber has maintained its firm grasp on the coveted World’s 50 Best Restaurants list despite the world’s evolving dining scene. Claiming a spot on such a prestigious list is a wonderful achievement and speaks for the culinary team’s hard work and dedication.”
With talented chef Richard Ekkebus at the helm, the star-studded Amber restaurant has been honoured with prestigious awards including a Two Michelin Star accolade in the “Michelin Guide Hong Kong, Macau”, which it has held since 2009, for eight consecutive years, as well as the 4th spot and China’s Best Restaurant on the San Pellegrino’s Asia’s 50 Best Restaurants list which came out earlier this year.
Being crowned as “Chevalier de l’Ordre national du Merite” by the President of the French Republic Francoise Hollande in September 2015, Richard began his illustrious career with an apprenticeship in his native Holland under Michelin-star chefs Hans Snijders and Robert Kranenborg. He further perfected his art under the tutelage of some of the greatest three-Michelin-star chefs in France, including Pierre Gagnaire, Alain Passard and Guy Savoy.
Having built his reputation on a solid foundation of traditional French cooking techniques, Richard is known for his focus on superior produce and innovative presentation, creating French cuisine with a contemporary and light feel. His signature creations include ‘miyazaki wagyu beef, strip loin, barbecued with dulse & red cabbage slaw, oxalis, horseradish & pepper berry emulsion’, ‘huguenin piglet, cutlet & saddle oven roasted, salt roasted kabu & broccoli purée chicharrón, piglet jus & ramson leave emulsion’ and ‘korean abalone, black pepper & vinegar seasoned tomato compote, braised then crisped oxtail & its jus’.
Source:- Mandarin Oriental
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