There’s one month to try the Hokkaido Sea Urchin in Lobster Jell-O with Cauliflower, Caviar and Crispy Seaweed created by Richard Ekkebus at Amber, Hong Kong, before it’s taken off menu. This is the first fancy uni dish Chopstix tasted and still the best. Over the years the dish has gained a devoted following and inspired a specially designed molluscan ceramic bowl. Last day on the menu is May 31st, go bid a fond farewell. Lucky San Franciscans will still be able to enjoy it at chef Corey Lee’s In Situ restaurant.
Following success in London and 21 other cities, the Taste festival is coming to Hong Kong. If you don’t like to queue at no reservation restaurants, can’t get in to a hard to book venue or simply don’t have the cash for a blow out meal then this is great news.
A selection of the city’s top restaurants including Amber, Tin Lung Heen, Aberdeen Street Social, Arcane, Yardbird, Duddell’s, Serge et le Phoque and Tosca will present small plate signature dishes for the event in March.
These include Hokkaido scallops, sati jelly and avocado from Aberdeen Street Social (above left), Ebisu oyster with seaweed and shallots from Amber (below right), meatballs with egg yolk from Yardbird (above right), Barbecue Pork from Tin Lung Heen, Tiramisu with limoncello from Tosca (bottom left) and Dacquoise almond biscuit with vanilla cream at Serge et le Phoque (bottom right).
Expect to see star chefs including Richard Ekkebus from Amber, Shane Osborn of Arcane, Pino Lavarra from Tosca and Matt Abergel from Yardbird at the event. As well as an internationally acclaimed toque, chosen by the Hong Kong chefs, to be announced. Who will it be? Gordon Ramsay? Jamie Oliver? Nuno Mendez? The ubiquitous Ferran Adria? Watch this space.
Taste of Hong Kong will take place March 10th -13th. Tickets are on sale now.
Redesigned suite at The Landmark Mandarin Oriental Hong Kong
[UPDATE: To celebrate the reopening of Harvey Nichols at the Landmark, a kitten heel’s throw away from the The Landmark Mandarin Oriental, the hotel is offering VIP access to Harvey Nics including discounts, personal styling, beauty treatments and champagne, sweetie. Stay & Shop at Harvey Nichols is valid from 1 November 2016 until 31 March 2017. Rates start from HKD 5,380: http://www.mandarinoriental.com/landmark/hotel-offers/stay-and-shop-at-harvey-nichols/?kw=HarveyNicholsLMHKG&htl=LMHKG&eng=Oct16Room&src=email&lid=1 ]
There are several good reasons to stay at The Landmark Oriental when you’re in Hong Kong. First there’s the location, slap bang in the centre of the Central district with all the shops and restaurants you could wish for on your doorstep. That’s if you can tear yourself away from the hotel’s Amber, number 38 on the World’s 50 Best Restaurants list. Then there’s the brilliant Bastien Gonzalez mani pedi and the spa which is second to none, not just in Hong Kong but any city. And of course the boutique size which makes it feel very personal.
And now there’s another reason: The Landmark has become even swisher with new guest room designs by Joyce Wang.
The new look is softer and a teeny bit more feminine with the feel of those stylish apartments in glamorous 1930s films. Art Deco details are dotted throughout from the cabinets and side tables to the lights and glass screens.
Clever touches include a chic vitrine chiller cabinet in which delectable treats made by executive chef Richard Ekkebus and the Amber team will be left in your room. And the bed headboards are reminiscent of First Class flatbeds on the plane – complete with adjustable reading light.
Wisely, the huge bathrooms with their eye catching circular tubs have been kept as they are with Wang working her magic on the rest of the room.
Thankfully though, Wang has done away with the confusing multi blind system. The result is a pretty near perfect home from home in the heart of Hongkers.
Amber, Hong Kong
[UPDATE: Amber is now number 24 on The World’s 50 Best Restaurants list 2017 and remains the only restaurant in Hong Kong to be recognised on the list.]
This month the iconic 50 Best Restaurants in the World awards roll around again. Last year, a Dutch born, French trained chef working in Hong Kong achieved something no one else in China has managed for six years – an entry on the coveted list.