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WEEKEND LUNCH MENU
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 t io n o f t h e ico n ic r e s t au r ant di s h es t hat defi ned
th e co ur s e o f culin a r y h is tor y ov er t h e pas t 300 y ear s
Fe a tur in g A m b e r ’s ico n ic u ni & c av i ar si g n at u r e di shSPRING 2022
To o p t i m i z e y ou r dining
e xper i en c e eac h menu is
p r e p a red f o r t h e entir e table.
AMBER UNLIMITED EXPERIENCE
OR 1,488
V E G E TA R I A N A M B E R U N L I M I T E D E X P E R I E N C E
FULL AMBER EXPERIENCE
OR 2,118
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 t i l l & s par k l i ng w at er at 30
All prices in Hong Kong dollars and subject to 10% service charge.B A R E LY T O U C H E D
THE BEST OF THE BEST
Co m m e n c e y ou r Ex per ienc e & table side pr e pa r e d :
E b i su W i n t e r Oy ster ˚ Ak a U ni ˚ K r istal C av ia r ˚ 888
A c i p e n c er D a u r i c u s Sc hr enk ii
‘ S p ec i a l A m b e r S elec tion’ ˚
Paired with a glass of NV Laurent-Perrier, Ultra Brut ‘Zero Dosage’
C AV I A R
Co m m e n c e y ou r Ex per ienc e with C av iar
f r o m Pe t r os s i an Par is & Ka v i a r i Pa r i s
s e r v ed o n i c e w i t h R u ssian g ar nish,
Ho m e - m a d 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
‘A c i p e n s e r Sc hr enk i- D au r ic u s’
5 0 g r. Kaviari Kristal ‘’Acipenser Schrencki’’ 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
‘Acipenser Schrenki-Dauricus’
1 2 5 g r. Kaviari Kristal ‘’Acipenser Schrenckii’’ 4,088
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 ’ 570AMBER
UNLIMITED EXPERIENCE˚ 1,388
4 - C o u r s e m e n u inc lu ding 2 hou r s of fr ee - fl o w be ve r a g e s .
Champagne
NV Bruno et Christiane Olivier, Blanc de Noirs
Champagne, France
White
2019 Domaine de La Janasse, Côtes-du-Rhône blanc
Southern Rhône, France
Red
2017 Casalforte, Amarone della Valpolicella
Veneto, Italy
Non-alcoholic
Selections of premium juice, yuzu soda,
cold brew sparkling tea, tea and coffee
The wastage of today is the shortage of tomorrow.
Please, order responsibly and help us to minimize the impact of over- consumption.
All prices in Hong Kong dollars and subject to 10% service charge.M i l k- Fed Ve a l ˚ Blac k W inter Tr u ffle ˚ I t al i an Par s l ey ˚ Banana Shallot ˚ Bu tto n Mu s h r o o m ˚ Fu x i a n g Pear ˚ Ex tr a Vir g in Hazelnu t Oil ˚ OR H ok k ai d o S callop ˚ G r anny Smith ˚ M o r o Ky u r i ˚ Was ab i ˚ Sh iso ˚ Lime ˚ C u c u mber Blos s o m ˚ OR Aka Uni ˚ Cauliflower ˚ Lobster ˚ Daurenki Schrenki Caviar ˚ add 398 W h i t e A s p a rag u s ˚ Ha Wasabi ˚ J u nma i S a k e ˚ Sak e Lees e ˚ D ehydr ated Soy ˚ W hite Mis o ˚ OR S c a m p i ˚ Ve a l C h e e k ˚ D r y S h e r r y ˚ Maitake ˚ Bulgur ˚ Bone Marrow ˚ add 298 W i l d Ta i ˚ D e k opon ˚ Sansho ˚ Saffr on ˚ B e l l Pe p p e r ˚ R ed O nion ˚ Fr u it Tomato ˚ B a s il ˚ OR P i n g Yu en C h ic k en ˚ Foie G r as ˚ Blac k Win t e r Tr u ffl e ˚ B u t t er n u t S q uash ˚ Yellow W ine ˚ Amar a n t h ˚ OR La m b R a c k ˚ C eltu c e ˚ R omaine Lettu c e ˚ E x t r a V i rg i n O liv e O il ˚ C aper Leaf ˚ Ga s t r iqu e ‘ B é a r n a is e ’ ˚ ad d 298 Local Ruby Red Strawberry ˚ Pine ˚ Hibiscus ˚ Enriched Soy ˚ Strawberry Dust ˚ OR Hyuganatsu ˚ Kuro Neri Goma ˚ Ginger ˚ Kyushu Soy Sauce˚ Extra Virgin Black Sesame Oil ˚ OR G i a n d u j a ˚ Ar abic a C offee ˚ Bu c k wheat ˚ S ud a ch i ˚
FULL AMBER
EXPERIENCE˚ 2,118
Add 3 glasses Premier and Grand Cru Wine Pairing 1,088
Champagne
2009 Dom Ruinart ‘Blanc de Blancs’
White
2017 Château Olivier - Pessac Léognan grand cru classé,
Bordeaux, France
Red
2012 Clos de L’ Oratoire - Saint-Émilion grand cru classé,
Bordeaux, France
All prices in Hong Kong dollars and subject to 10% service charge.Aka Uni ˚ Cauliflower ˚ Lobster ˚ Daurenki Schrenki Caviar ˚ M i l k- Fe d Veal ˚ Blac k W inter Tr u ffle ˚ I t al i an Par s l ey ˚ Banana Shallot ˚ Bu tton Mu s h r o o m ˚ Fu x i an g Pe a r ˚ Ex tr a Vir g in Hazelnu t O i l ˚ OR D u c k Fo i e G r a s ˚ B l a c k W i n t e r Tr u ffl e ˚ M a c v i n ˚ Ko h l r a b i ˚ Hazelnut ˚ Nasturtium ˚ add 298 W h i t e A s p a rag u s ˚ Ha Wasabi ˚ J u nmai S a k e ˚ Sak e Le e s e ˚ D ehydr ated Soy ˚ W hite M i s o ˚ S c a m p i ˚ Ve a l C h e e k ˚ D r y S h e r r y ˚ Maitake ˚ Bulgur ˚ Bone Marrow ˚ La m b R a c k ˚ C eltu c e ˚ R omaine Lettu c e ˚ E x t r a V i rg i n O liv e O il ˚ C aper Leaf ˚ Ga s t r iqu e ‘ B é a r n a is e ’ ˚ G i a n d u j a ˚ A rabic a C offee ˚ Bu c k wheat ˚ S ud ac hi ˚
V E G E TA R I A N A M B E R
UNLIMITED EXPERIENCE 1,388
4 - C o u r s e m e n u i n c lu ding 2 hou r s of fr ee - fl o w be ve r a g e s .
M e n u c a n b e a d a pted for v eg ans u pon r equ e s t .
Champagne
NV Bruno et Christiane Olivier, Blanc de Noirs
Champagne, France
White
2019 Domaine de La Janasse, Côtes-du-Rhône blanc
Southern Rhône, France
Red
2017 Casalforte, Amarone della Valpolicella
Veneto, Italy
Non-alcoholic
Selections of premium juice, yuzu soda,
cold brew sparkling tea, tea and coffee
The wastage of toda y is the shortage of tomorrow.
Please, order responsibly and help us to minimize the impact of over- consumption.
All prices in Hong Kong dollars and subject to 10% service charge.G r an n y Sm i t h ˚ M or o Kyu r i ˚ Wasabi ˚ S h i s o ˚ L i m e ˚ C u c u mber Blossom ˚ OR Corn ˚ Salicornia ˚ Seawater ˚ Sudachi ˚ H e i rl oom C a r r ot ˚ Par snip ˚ P ic c alilli P ick le ˚ Co r n ich o n ˚ OR Wh i t e A s p a rag u s ˚ Ha Wasabi ˚ J u nmai S a k e ˚ S a k e Le e s e ˚ D ehydr ated Soy ˚ W hite M is o ˚ B u l gu r ˚ M a i t ak e ˚ D r y Sher r y ˚ Shallot ˚ B la ck Win t e r Tr u ffl e ˚ Ta s m a n i a n C her r y ˚ Shir az ˚ R ed W ine V in e g a r ˚ B o u r bo n Va n illa ˚ A l m on d Pr al i né ˚ C ac ao Bu tter ˚ O x alis ˚ OR G i an d u j a ˚ A r abic a C offee ˚ Bu c k wheat ˚ S ud a ch i ˚
F U L L V E G E TA R I A N
AMBER EXPERIENCE˚ 2,118
M e n u c a n b e a d a pted for v eg ans u pon r equ e s t .
A q u ar t e r of g lobal g r eenhou se g as emi s s io n s co m e f r o m f o o d a n d
mor e t h an h a l f of those ar e fr om animal p r o t e in s .
S w it c h i n g o u r diets towar ds mor e v eg etab le 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 als o 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 limate c hang e.
T hi s i s w h y w e c ollabor ate with loc al NGO “ T h e Gr e e n Ea r t h” t o
e n c ou rag e y o u t o tr y ou r v eg etar ian menus .
Pr o c e e d s f r om the 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 o g r 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 iv er sity of ou r loc al flor a.”
Fo r m o re i n f o rmation:
Add 3 glasses Premier and Grand Cru Wine Pairing 1,088
Champagne
2009 Dom Ruinart ‘Blanc de Blancs’
White
2017 Château Olivier - Pessac Léognan grand cru classé,
Bordeaux, France
Red
2012 Clos de L’ Oratoire - Saint-Émilion grand cru classé,
Bordeaux, France
All prices in Hong Kong dollars and subject to 10% service charge.G r an n y Sm i t h ˚ M or o Kyu r i ˚ Wasabi ˚ S h i s o ˚ L i m e ˚ C u c u mber Blossom ˚ C o rn ˚ Sal i c o rnia ˚ Seawater ˚ Su dac hi ˚ Wh i t e A s p a rag u s ˚ Ha Wasabi ˚ J u nmai S a k e ˚ S a k e Le e s e ˚ Dehydr ated Soy ˚ W hite M is o ˚ D e k o p o n ˚ E s pelette ˚ Saffr on ˚ B el l Pep p er ˚ R ed O nion ˚ Fr u it Tomato ˚ B u l gu r ˚ M a i t ak e ˚ D r y Sher r y ˚ Shallot ˚ B la ck Win t e r Tr u ffl e ˚ G i an d u j a ˚ A r abic a C off ee ˚ Bu c k wheat ˚ S ud a ch i ˚
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 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, a n d w e co n tin ue t o bu i l d pr odu c t i v e par t n er s h i ps a nd col l aborati ons t o t h 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 und tabl e d i scuss io n s o n s us ta in a b ilit y a n d to be at t he f or ef r on t of w or ks h ops a nd e ve nts. Upon t h e r e la un ch o f A m b e r, R ich a rd c r y st al l i sed t h ese ac t i ons and v al ue s i n our manife s to . Th e m a n ife s to co n t a in s t he k ey el em en t s t hat u n der pi n o u r cul i nary p hi l os o p h y a n d a p p r o a ch . 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 y ear l y to l e gi ti mi se our effo r t s a n d t o cr e a t e a cle a r p lan 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 t in ue o ur s e a r ch fo r t he m ost et hi c al and su stai nab l e i ngre d ie 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 pre ssure 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 nformatio n , p le a s e s ca n t h e QR co d e bel ow :
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