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ROGER & I 988

Co o k b o o k o f tw o St ar c h ef R og er Sou v er ai n s
and the ch e fs in clud in g R ich a r d Ek k e b us t hat w or ked al ong si de of
t h i s l eg en dar y B el g i u m C h ef
 SUMMER 2024

To o p t i m i z e y ou r dining
e x p er i en c e eac h menu is
pr ep ar ed f o r t he entir e table.

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Register instantly to enjoy exclusive dining offers

AMBER EXPERIENCE

OR 2,058

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

FULL AMBER EXPERIENCE

OR 2,888

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

N o r d a q Fr e s h s till & s par k l i ng w at er at 40

Co ffe e o r te a a r e in c l u ded i n t he s et m enu s

All prices in Hong Kong dollars and subject to 10% service charge.

All menus are subject to price and seasonal change.

 T H E P E R F E C T PA I R I N G X E N I G M A

A g la s s of D o m Pér ig non 2 0 1 5 558

w i th t h e ’ p er f ec t pair ed’ dish for one g u est

T he D om Pér i g n o n Soc iety J ou r ney 2,988

In c l u d i n g 5 g l a s ses
w i th t h e ’ p er f ec t pair ed’ dish for one g u est

2,800
A b ot t l e o f D om Pér ig non 2 0 1 5
w i th t h e ’ p er f ec t pair ed’ dishes for two g u es t s

#AmberEnigma
Textural Aromatic Spicy Punch

Limited availability.

The dish contains seafood.

Offer only for th e entire table.

Applicable with all set menus.

All prices in Hong Kong dollars and subject to 10% service charge.

All menus are subject to price and seasonal change.

C AV I A R

Co m m en c e y o u r menu with ex c lu siv ely select e d ca via r s

f r o m t h e m o s t p restig iou s hou ses.
These caviars are hand selected for Amber &
s e r v e d on i c e w i th R u ssian g ar nish,
Ho m e - m a d e b u c k wheat c r ac k er & blini.

Pe r seu s N o 1 Su per ior Baer r i 5 0 g r. 1,098

“A c i p en s er B a e rr i X Sc hr enc k ii” 12 5 g r. 2,488

3.1% salt, contains no borax &

matured for one month

Kaviari Kristal ‘’Acipenser Schrencki’’ 50 gr. 1,598

12 5 g r. 3,898
2.8% salt, contains no borax &
matured for three months 25 0 g r. 6,088

Pe r s e u s N o 2 Su per ior O sc ietr a 5 0 g r. 1,258

‘A c i pe n s e r S c h r enc k i x Hu so D au r ic u s’ 1 2 5 g r. 2,988
2 5 0 g r. 5,698
3.2% salt, contains no borax &
matured for two and a half months

Pe r s e u s N o 7 A m u r Belu g a 5 0 g r. 2,198
A c i peu s e ‘ H u s o D au r ic u s’ 12 5 g r. 5,198

3.5% salt, contains no borax &

matured for five months

R o yal C a v i ar C l u b Imper ial O sc ietr a 5 0 g r. 2,508

‘ R a r e A c i p en s er G u eldenstaedtii’ 12 5 g r. 6,088
3.5% salt, contains no borax &
matured for three months
AMBER EXPERIENCE˚ 2,058

As a Dom Pérignon society member,

Chef Richard Ekkebus is delighted to recommend Dom Pérignon 2015

A g l a s s o f D om Pér i g non 20 1 5 458

A b o tt l e o f D om Pér ig non 2 0 1 5 2,688

The Dom Pérignon Society Journey 2,888

Including 5 glasses

Do m Pé ri g n o n 2 0 1 5,10 0 ml.
Do m Pé ri g n o n 2 0 1 3,10 0 ml.
Do m Pé ri g n o n 2 0 1 2,10 0 ml.
Do m Pé ri g n o n 2 0 0 8,10 0 ml.
Do m Pé ri g n o n P 2 200 4 ,10 0 ml.

All prices in Hong Kong dollars and subject to 10% service charge.

All menus are subject to price and seasonal change.

Ts u r i A j i ˚ Su d a c hi ˚ D aik on ˚ G ing er Flowe r ˚
G i n g e r R oot ˚ Daik on C r ess ˚

Duck Foie Gras ˚ Ginseng ˚ Macvin ˚ Nashi Pear ˚ Coconut ‘Croissant ˚

B l u e n o s e Sea B ass ˚ J u niper ˚ Bay Leaf ˚ Fe r m e n t e d Ca bba g e ˚

Po i n t e d C ab b ag e ˚ K intoa Bac on ˚ D ill ˚ Ext r a Vir g in Gr a pe s e e d Oil ˚

Ta k o ˚ La c t o Fe r m e n t e d To m a t o e s ˚ E s p e l e t t e C h i l i ˚
E x t r a V i r g i n O l i v e O i l ˚ P i c k l e d To m a t o e s ˚ M a r i g o l d ˚

OR

B l u e Lo b s t e r ˚ 1 Ye a r A g e d A c q u e r e l l o C a r n a r o l i R i c e ˚
La c t o Fe r m e n t e d C a s h e w N u t B u t t e r ˚ To g a r a s h i ˚ B l u e Lo b s t e r R o e ˚
S h i r o Ko j i ˚ S u m m e r S q u a s h ˚ C o c o n u t ˚
add 348

E v e r y t h i n g o f t h e P i n g Yu e n C h i c k e n ˚ K i n g C r a b ˚
M a t s u t a k e ˚ V i n J a u n e D’A r b o i s ˚

OR

Pi g e o n ˚ Pr es er v ed W inter Tr u ffle ˚ C or nm e a l ˚
C a s h e w M i s o ˚ O k inawa C or n ˚

A .O. P. S o l l i è s Blac k Fig ˚ M au r y W ine ˚

T i m u t Pep p er ˚ Blac k C u r r ant ˚ P ine N u t ˚
 FULL 2,888

AMBER EXPERIENCE˚

In c l ud e s t h e u n i q u e k itc hen ex per ienc e

As a Dom Pérignon society member,

Chef Richard Ekkebus is delighted to recommend Dom Pérignon 2015

A g l a s s o f D om Pér i g non 20 1 5 458

A b o tt l e of D o m Pé r ig non 2 0 1 5 2,688

The Dom Pérignon Society Journey 2,888

Including 5 glasses

Do m Pér i g n o n 2 0 1 5,10 0 ml.

Do m Pér i g n o n 2 0 1 3,10 0 ml.
Do m Pér i g n o n 2 0 1 2,10 0 ml.
Do m Pér i g n o n 2 0 0 8,10 0 ml.
Do m Pér i g n o n P 2 200 4 ,10 0 ml.
-

Applicable with Full Amber Experience only.

All prices in Hong Kong dollars and subject to 10% service charge.

All menus are subject to price and seasonal change.

Alaskan King Crab ˚ Salt Tomato ˚ Espelette ˚
Extra Virgin Olive Oil ˚ Uchibori Vinegar ˚ Ginger ˚

Aka Uni ˚ Cauliflower ˚ Lobster ˚

Royal Cristal Caviar ˚ Acipenser Schrenckii X Huso Dauricus ˚

Kinmedai ˚ Squid ˚ Garum ˚ Soy ˚ Kinome ˚

Extra Virgin Grapeseed Oil ˚ Celtus ˚

Ch i c k en ‘ Sot- l ' y- laisse' ˚ R ed Abalone ˚

S u gar Pe a ˚ S e a weed ˚ P lank ton ˚ O yster Le a f ˚

Fo i e G r a s ˚ B r u s s e l S p r o u t ˚ B l a c k G a r l i c ˚
H o m e - M a d e S o u r d o u g h B r e a d V i n e g a r ˚ M a l a b a r Pe p p e r ˚

P ig e o n ˚ Pr es er v ed W inter Tr u ffle ˚ C or nm e a l ˚
Ca s h e w M i s o ˚ O k inawa C or n ˚

OR

Wag y u ˚ M u s t a rd Gr eens ˚ Bar ley M iso ˚

Was ab i ˚ V i r g i n M u star d O il ˚
a dd 500

Blackberry ˚ Beetroot ˚ 10 Years Old Aceto Balsamic Vinegar ˚

Purple Shiso ˚ Red Quinoa ˚

A N Soy ˚ To f u S k in ˚ Su g ar C ane ˚ Bou r bo n Va n illa ˚

P it a y a M ac a d a m ia N u t ˚ Sea Salt ˚ Ex tr a Vir g in Ma ca da m ia Oil ˚

*We clean our crab with extreme care under ultraviolet light to ensure the crab
is shell and soft bone free; a very intrigued job, unfortunately there is always
a small risk that a piece remains in the crab.
 V E G E TA R I A N M E N U ˚
M e n u c an b e ad apted for v eg ans u pon r equ e s t .

A q u ar t e r of g l o bal g r eenhou se g as emissio n s co m e f r o m f o o d a n d

mo r e t h an h a l f of those ar e fr om animal pr o t e in s .
S w i t c h i n g o u r d i e ts towar ds mor e v eg etable s a n d le s s m e a t do e s n o t
o n l y h a v e p rov e n health benefits, bu t is also o n e o f t h e be s t t h in g s y o u
c a n d o t o s t o p c l imate c hang e.

T hi s i s w h y w e c ollabor ate with loc al N GO “ T h e Gr e e n Ea r t h” t o

e n c o u r ag e y o u t o tr y ou r v eg etar ian menu s.

Pr o ce e d s f r om t he sales of the v eg etar ia n m e n u s w ill g o t o w a r ds

s up p o rt i n g t h e i r plantation enr ic hment pr ogr a m m e w h ich co m m it t e d t o
i mp r ov i n g t h e d i ver sity of ou r loc al flor a.”

Fo r m o re i n f o rm ation:

V E G E TA R I A N A M B E R E X P E R I E N C E
2,058
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
2,888
INCLUDING THE DISHES MARKED WITH**

INCLUDES THE UNIQUE KITCHEN EXPERIENCE

All prices in Hong Kong dollars and subject to 10% service charge.

All menus are subject to price and seasonal change.

* / **
H e i rl oom Tomato ˚ Str awber r y ˚ AN S o y m ilk ‘ B u r r a t a ’ ˚
R os e ˚ Le m on Ver bena ˚ Ex tr a Vir g in O live Oil ˚

* / ** To n b u r i ˚ Potato ˚ Leek ˚ Wak ame ˚ Ho r s e r a dis h ˚

1 Ye a r A g e d A c q u e r e l l o C a r n a r o l i R i c e ˚
**
La c t o Fe r m e n t e d C a s h e w N u t B u t t e r ˚ To g a r a s h i ˚
S h i r o Ko j i ˚ S u m m e r S q u a s h ˚ C o c o n u t ˚

* / ** Kab u ˚ S u g ar Pea ˚ Seaweed ˚ P lank to n ˚ Oy s t e r Le a f ˚

* / ** Pai m p ol B ean ˚ M atsu tak e ˚ Pr eser v ed Win t e r Tr u ffl e ˚ Vin Ja u n e ˚

P u rp l e A r t i chok e ˚ C ippolini O nion ˚ B la ck Tr u m pe t ˚

* / **
M an n i ‘ Pe r M e” O liv e O il ˚

Blackberry ˚ Beetroot ˚ 10 Years Old Aceto Balsamic Vinegar ˚

**
Purple Shiso ˚ Red Quinoa ˚

A N Soy ˚ To fu Sk in ˚ Su g ar C ane ˚ Bo u r bo n Va n illa ˚

* / **
P i t a y a M ac adamia N u t ˚ Sea Salt ˚ Ext r a Vir g in Ma ca da m ia Oil ˚
CUISINE
Am ber ’s p rogre ssi ve me 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 and c hef
Ric ha rd Ekke b us’s cre a tive vis io n . Ta k in g a th o ugh tf u l appr oac h t o fi ne di ni ng, t he
new me nu di spe nse s w ith d a ir y p r o d uct s , m in im is e s r efi ned s u g ar an d r edu c es s al t .
D iners ap p re ci ate th e fla vo ur s in th e ir p ur e s t fo r m . D r aw i ng on h i s y ear s of
ex per i e nce worki ng a cr o s s fo ur co n tin e n ts , a n d d r iv en by h i s i nnat e sen s e of
c u riosi ty, Ri chard Ekke b us h a s r e e x a m in e d h o w t o bes t ex pr es s t as t e. T h r ou g h h i s
c onside re d ap p roach, t h e fin e ly co n s t r uct e d d is h e s show c ase c l ean fl av ou r s an d t he
f reshest natural i ngred ie n ts .

INTERIOR DESIGN
Refi ned, 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 n t er i or s r efl ec t C h ef R i c h ar d
E kkebus’s re ne we d vis io n fo r fin e d in in g. Fe a t ur in g w ar m , neu t r al c ol ou r s and
o r g ani c forms, floor-to - ce ilin g w in d o w s a ffo r d gue s t s pan or am i c v i ew s of t h e c i t y
below. Curvi ng l ow p a r t it io n s s n a k e t h r o ugh t h e r e s t au r ant c r eat i ng poc ket s of
intim ate d i ni ng spaces . De s ign e r A d a m Tih a n y, fo under of N ew Yor k- based T i hany
D esig n, who was re spo n s ib le fo r A m b e r ’s o r igin a l int er i or s , r et u r ned f or t he
f u ll- scal e make ove r. “ Th e n e w A m b e r is ligh t, cur vac eou s and l es s f or m al c om par ed
to its ori gi nal d e si gn, w h ich co n ve ye d m a s culin e e leg an c e, ” ex pl ai n s T i hany. “I t
embrace s the e vol uti on o f fin e d in in g t o p o r t r a y a m or e appr oac habl e, per sonal
ex per i e nce .”

A RT WO R K
Am ber fe ature s custom - m a d e s culp tur e s cr a fte d b y H on g Kong- bas ed ar t i st G ai l
D ea yton. De si gne d to e n h a n ce t h e d in in g e x p e r ie n c e, t he s c u l pt u r es ar e i ns pi r ed by
the u r ban l and scape s ur r o un d in g Th e La n d m a r k Ma ndar i n O r i en t al , H on g Kon g, an d
the c ommunal spi ri t o f d in in g t o ge t h e r. Mo vin g th r o u g h H on g Kon g ’s bu st l i n g
str eets, the l and scapes a n d a r ch ite ctur e co n t in ua lly c h ang e. R efl ec t i ng t h i s
ex per i e nce , e ach gues t w ill vie w t h e s culp tur e s fr o m di ffer ent ang l es , n ot i n g s u bt l e
c hange s as the i r vi e w p o in t s h ift s . Th e cir cula r d e s ig n s c on v ey A m ber ’s hol i s t i c ,
seam less di ni ng e xp e r ie n ce , in co r p o r a tin g t h e e le ment s of am bi en c e, s er v i c e,
eng a ge me nt and e xe c utio n .
S U S TA I N A B I L I T Y

Su stai nabi l i ty and s o cia l r e s p o n s ib ilit y a r e b uzzw or ds u s ed by bu s i n ess es of

a ll si ze s and i n al l in d us tr ie s th e s e d a ys , o ft e n w i t h 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 at A m ber at T he Landm ar k
Mandari n O ri e ntal s in 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 v e r a ge , R ich a r d Ek k e b us a s t h e dr i v i n g f or c e, t h r ou g h t he
impl e me ntati on of in te llige n t, im p a ct ful, a n d r e s pon s i bl e ac t i on s . A t A m ber,
we focus on mi ni m is in g h a r m to o ur p la n e t, o n e n v i r onm ent al , soc i al , an d
g ove rnance pe rform a n ce , in w h ich A m b e r h a s a s oc i al , m at er i al an d
envi ronme ntal i mpa ct.

To d ay, sustai nabi l i t y is a n in te gr a l p a r t o f o ur com m u ni c at i ons s t r at eg y bot h

internal l y and e xte r n a lly. By s t r e n gt h e n in g th is mes sag e, w e f eel t h at t h er e i s
ev e ry thi ng to gai n . A m b e r h a s b e e n r e co gn is e d bot h l oc al l y and i n t er n at i on al l y
f or i ts e ff orts i n sus ta in a b ilit y, m o s t r e ce n t ly w ith bei ng one of onl y 2
r es taurants i n Hon g Ko n g w ith a gr e e n Mich e lin st ar. Fu r t h er, w e c ont i n u e t o
bu il d producti ve p a r t n e r s h ip s a n d s h a r e o ur vis i on : R i c h ar d E kk ebu s has been
inv i te d to nume rous r o un d ta b le d is cus s io n s o n s u s t ai nabi l i t y an d t o be at t he
f or e front of worksh o p s a n d e ve n t s . U p o n th e r e lau n c h of A m ber, R i c har d
c ry stal l i se d the se a ct io n s a n d va lue s in o ur m a n i f est o. T h e m an i f es t o c ont ai n s
the ke y e l e me nts th a t un d e r p in o ur culin a r y p h ilos oph y and appr oac h

We al so work cl os e ly w it h ‘Fo o d Ma d e G o o d ’, a n or g ani s at i on t hat pr ov i des

f oodse rvi ce busi ne s s e s w it h m a n a ge a b le m e a n s of u nder s t andi ng, r ev i ew i ng,
a nd acti ng on the is s ue s t h a t m a t t e r. Te n k e y a r eas of s u s t ai nabi l i t y ar e di v i ded
u nd e r thre e pi l l ars : S o cie t y, S o ur cin g, a n d En vir onm ent . We ar e au di t ed
bi- ye arl y to l e gi ti mis e o ur e o r t s a n d t o cr e a t e a c l ear pl an of ac t i on t o
c onti nuousl y i mprove . In 2 0 2 2 , w e h a ve a ch ie ve d t he c ov et ed and h i g h est
3- s tar rati ng. Wi th th is b e in g s a id , w e w ill co n tinu e ou r s ear c h f or t h e m ost
eth i cal and sustai na b le in gr e d ie n ts w h ils t m in im i s i n g A m ber ’s c ar bon f oot pr i nt
a nd the p re ssure on n a tur a l r e s o ur ce s , a s w e ll as r edu c i ng ou r w ast e ou t pu t
a nd focus on soci al in clus io n .

Fo r more i nformatio n , p le a s e s ca n t h e QR co d e bel ow :