Amber — Restaurant in Hong Kong Island

Amber at Mandarin Oriental Hong Kong is a place where romance comes alive, weaving an enchanting tapestry of culinary delights, impeccable service, and an ambiance that ignites the flames of love. Nestled within the Mandarin Oriental (Landmark), I embarked on a journey that awakened the senses and created lasting memories of romance and indulgence.

My favorite of the evening was undoubtedly the Caviar Huso Dauricus, a dish that epitomizes the essence of luxury and passion. As I delicately savored each pearl, my taste buds were transported to a realm of pure bliss. The caviar's exquisite texture and nuanced flavors, reminiscent of the sea's caress, captivated my senses, leaving behind a lingering taste of opulence. This opulent delicacy is a must-try for those who seek to indulge in the finer things in life, a romantic gesture that will undoubtedly ignite the flames of passion.

However, it is not just the culinary offerings that make Amber an ideal destination for a romantic rendezvous. The staff at Amber are true artisans of hospitality, their warmth and attentiveness creating an atmosphere of intimacy and connection. From the moment I entered, their genuine smiles and heartfelt greetings set the stage for an evening of enchantment. Their impeccable service ensured that every desire was met and every moment shared was infused with romance, creating an atmosphere that was simply magical.

For those seeking a truly unforgettable experience, I wholeheartedly recommend the full Amber experience, which includes an exclusive kitchen tour. This intimate journey behind the scenes allows couples to witness the culinary alchemy firsthand, deepening the connection and igniting the passion that brought them together. Stepping into the kitchen, where the orchestration of flavors and aromas takes place, is a testament to the dedication and artistry of the culinary team. It is a moment of shared intimacy, a glimpse into the passion that fuels the creation of each culinary masterpiece.

The ambiance at Amber is a symphony of romance, an embrace of elegance and refinement. The soft lighting, warm hues, and intimate seating arrangements create a sense of intimacy that invites couples to lose themselves in each other's company. The attention to detail in the design and the thoughtful arrangement of the dining area ensure that every moment is infused with a sense of romance and tranquility.

The culinary offerings at Amber are a testament to the creativity and skill of the culinary team. The menu, carefully curated to showcase the finest ingredients, takes couples on a journey of sensory exploration. Each dish is a work of art, presented with care and precision, designed to delight both the eyes and the palate. From the delicate and beautifully crafted seafood creations to the succulent and tender meat dishes, every bite is a symphony of flavors that harmonize with the romantic atmosphere.

To truly immerse yourselves in the romance of Amber, I recommend indulging in their tasting menu. This curated selection of dishes is a testament to the chef's artistry and allows couples to share in a culinary adventure, savoring each course and discovering new flavors together. It is a journey that deepens the connection and creates cherished memories that will be treasured for a lifetime.

In conclusion, Amber at Mandarin Oriental Hong Kong is a haven for romance, a place where love and culinary excellence intertwine. From the must-try Caviar Huso Dauricus to the exclusive kitchen experience, every aspect of Amber is designed to create a romantic atmosphere that lingers in the hearts of couples. The superb staff, the impeccable service, and the enchanting ambiance all come together to make Amber an ideal destination for a romantic escape. If you are seeking a dining experience that will kindle the flames of love, look no...

Amber Restaurant - The Landmark Mandarin Oriental, Hong Kong. Thursday 25th September 2025.

A stunning night of deliciousness’s flavours dancing in the palate. Complex yet subtle amazing & pure wonderment. Staff are engaging attentive pure professionals. I would come back to Hong Kong just to dine here. Loved it.

Tomatoes & Watermelon Kombucha palate cleanse Wow. I can’t believe how good this fermented delight is. Tiny Starters. Tomato cracker with creamy fillings & Tiny Scallop tomato clear jelly on top. Stunning flavour bombs. What a beginning. Aka Uni • Cauliflower • Lobster Royal Cristal Cavior • Acipenser Schrenckii X Huso Dauricus " Delicious. Difficult to explain. Caviar popping with creamy delights. This so good I can’t think. Flavours swim around the mouth doing laps after laps. MSC Certified Blue Fin Tuna • Ping Yuen Chicken Liver " Dry Sherry " Westorn Australian Winter Truffle • Chive • Chicken skin twill This is just amazing. Deep flavours from the intense broth jelly then subtle deliciousness from everything combined. Awesome. Just amazing. Oh my goodness this a work of genius. The truffle doesn’t overpower the tuna the chicken doesn’t get in the way of anything. Combined it’s so good I need another word to explain its greatness. I am in awe of the Chef their team and efforts. I just love it. The brilliance is how each element just adds to the next. Subtle mouth exploding yummy. Dish off the night. Soya Cashew nut non dairy butter & in house Sourdough creamy yummy on crunchy sourdough. Ishigakidai (Japanese white flesh fish)• Homemade Barely Miso • Kyuri Cucumber • Celtuce •Bannou Negi Extra Virgin Grapeseed Oil • Fish Garum " Jun Komezu Vinegar • Heaven he’s in heaven. Delicate delicious expertly handled fish. Crispy skin to die for the best ever. Add the amazing cucumber sauce & fermented bits beautifully balanced. Barley miso pushes this to the heavens. Expertly balanced. Yummy Frog Leg ® Bulghur • Watercress • Violin Zucchini ° Wet Garlic • Pickled Ramson Capers ® Hey hoppy you smell divine. Burghal delightfully a bit crunchy. Flavour is wonderful yet subtle. The frog meat is light and delicious beautifully handled. The taste then increased to an amazing depth. Just delicious. Ping Yuen Chicken • Yunnan Morel " Sweet Pea • Romaine Lettuce • Fine Herbes • Not just chicken; it’s melt in your mouth deliciousness chicken. The peas sauce made with tomato and herbs & spice is so good. It’s beautiful. It swims around your mouth bouncing flavours after flavours. The gravy has amazing depth. I am almost frightened to combine it all. I was right my head just blew off. Once again the Chef has produced a plate of complex flavours that when married are the perfect couple. Long may they live especially as these flavours. I know I am a humble retiree but does this chicken just get better and better. The genius is a thin layer of fat. As the food warms the fat gives increased flavour. Brilliant The depth of chicken flavours are incredible intense. Wow. I want to say this is. The best dish tonight, yet the Tuna just beats it out. Strawberry ® Salt Tomato ® Rose Water ° Chick Pea 'Meringue' • White Vao Chocolate 34% • Double Enriched Soy ° Strawberry delights tangy nice. Meringue you had me at hello....

Very disappointed. Overpriced for the overall experience. No greeting what so ever when we first arrived at Mandarin Oriental Landmark, which is unacceptable for a five star hotel.

We arrived 7/F 15mins early, so we had to wait for the restaurant to open. Where I overheard the head waiter/chef briefing the team, telling them how many covers and pax are here for lunch. Which table to pay attention to, as they’re returning customers who had been there once or twice. Half of the staff there was not up to standard for what you’d expect for a two Michelin stared restaurant ranked 31st in Asia 2020.

We had the United We Dine Menu, in which 3 glasses of wine were included in the course.

I told the waiter I’ll let the sommelier decide for the wine pairing, the sommelier then came and explained what was popular and what people usually order. Why do I need a sommelier to tell me what’s popular on the wine list? Mind you he is a sommelier with a Court of Sommelier lapel pin and an WSET Diploma pin.

When he’s serving us the Moet Chandon 2012 vintage Champagne, I ask what’s special about the 2012 vintage. He then treated me like a idiot by saying there’s vintage champagne and N.V. Champagne, when a House produces a particular vintage, it’s quite special. But never explained what was special about the 2012 vintage.

The red wine selected for the pork dish does not matched well as well as the fish dish.

The fluke, signature aka uni dish was delicious, as well as the sea cucumber, tooth fish main and pine nut dessert. The spelt dish was interesting.

Problem was at the pork main and petit fours. The pork was dry, bland, and fibrous. While the wheat coating of the deep fried asparagus overpowered the delicate flavour of the asparagus.

The buckwheat chocolate wafers was dry, bitter and dreadful. The fresh Okinawa pineapple was sour, and was not cored. I understand one can not control how sweet a fruit is. But when I asked the waiter is there a special reason to not to core the fruit? The waiter said it was to show the guest the fruit was cut a la minute. What does being lazy and not coring the inedible part of the fruit has to do with showing it has been cut a la minute? The homemade plum wine was also too strong, and not watered down properly. Because it was done by a waitress, who clearly doesn’t know what she’s doing. Only stirring it for a few seconds, not enough time for the ice to melt. She didn’t even tasted the drink before she served it.

Not one said goodbye or thank you when we left the restaurant, nor at the main lobby of Mandarin Oriental Landmark. Except for the doorman who opened the door for us. Again, unacceptable service.

All and all, this left a very bad taste in my mouth, I would never come back to a MO property and Amber, and would not recommend it to anyone. I would rather dine in Ecriture, Arbor,...