The MICHELIN Guide Hong Kong & Macau 2025 is just announced, and Amber has achieved a well-deserved promotion to three MICHELIN Stars this year after successfully maintained the Two MICHELIN Stars recognition for 16 years. Among the over ten thousand restaurants selected for the Guide globally, only 35 have achieved the highest recognition of both MICHELIN Three Stars and a Green Star—four of which are in Asia.
Amber stands out as a beacon of innovation in Hong Kong's fine dining landscape. While maintaining exceptional culinary standards, the restaurant consistently pushes boundaries, redefining traditional French dining by skillfully incorporating sustainable gastronomy. "Innovation is where Amber truly shines—rooted in humanistic values and a visionary prospect into the future, it is truly pioneering in the industry," one MICHELIN inspector shared.
We talked with MICHELIN inspectors to share exclusive insights and experiences garnered over years of visiting Amber, and how the team continually pursues transformation and innovation to carve out a distinctive culinary journey.
RELATED: The Full List of the MICHELIN Guide Hong Kong & Macau 2025
Arrival
Nestled on the seventh floor of the Landmark Mandarin Oriental Hotel, Hong Kong, Amber closely resides beside two other celebrated establishments: the Three-MICHELIN-starred Sushi Shikon and the one-MICHELIN-Starred restaurant Kappo Rin .
"Upon stepping into Amber, you're immediately embraced in a serene atmosphere, a stark contrast to the bustling streets of Central. Following its renovation in 2018, the restaurant has transitioned from an opulent aesthetic to a minimalist and modern vibe. Taking out white tablecloths and ornate chandeliers and adding in the elegant, curved walls in warm, champagne tones, created a refined space in the restaurant."
"We dined during the week, and although the restaurant was fully booked, it never felt crowded. The soaring ceilings, natural materials used in decoration and design, and soft lighting seamlessly transported us from the pressures of daily life into a realm of culinary delight."
The Meal
At Amber, whether it’s the concise lunch menu or the six or eight-course dinner options, including vegetarian selections, guests can expect an entirely dairy-free experience.
RELATED: A Guide to Sustainable Seafood Dining, According to Chef Richard Ekkebus at Amber
"We chose the eight-course full experience menu, and the standout moment came when we were invited into Amber’s kitchen for the seafood course before the main dish. Walking through the dining area and along a hallway adorned with photos of chef Richard Ekkebus alongside renowned chefs. We arrived at the kitchen. There, a beautifully hand-painted Amadai graced the wall, symbolizing the chef’s influence from Japanese cuisine."
"In the kitchen, we were standing in front of a high table around the pass. We began with a glass of sparkling tea, followed by a presentation of seaweed bread, featuring steamed and grilled Normandy scallop that served alongside toasted hazelnut butter and salt-roasted celeriac purée, topped with shaved black truffle. As the chef opened the scallop, its enticing aroma enveloped us; the scallop was sweet, tender, and succulent, with the butter imparting a rich, flavourful depth."(right image:@MICHELIN)
RELATED: What is a MICHELIN Green Star?
"The hazelnut butter is plant-based. They even repurpose scraps, using scallop skirts to create fish sauce to replace salt. These practices reflect the restaurant’s commitment to sustainability without compromising taste or quality."
"The signature dish of sea urchin, lobster, cauliflower, and caviar features a velvety blue lobster gelée with premium caviar paired with Hokkaido sea urchin. As always, the dish exemplifies classic finesse while showcasing the team’s culinary artistry. The fact that this dish was developed through experimentation and dedication to fit within a non-dairy framework is truly admirable."(left image: @MICHELIN)
The Team
In the kitchen, right beside the MICHELIN plaques is the team’s manifesto. Seven key elements that underpin their culinary philosophy and approach: Passionate, Progressive, Provenance, Conscience, Mastery, Transformative, and Collaborative. (image below:@MICHELIN)
"Standing beside the kitchen allows you to feel the energy of a team of young chefs; jars of fermented ingredients and seasonings are meticulously labeled and organized, while the team process the food with precision. It’s definitely a Three-MICHELIN-Starred team and kitchen."
Conclusion
"For years, Amber has been synonymous with fine dining in Hong Kong. Each visit reaffirms the restaurant's unwavering commitment to excellence."
"Returning to Amber now, I truly feel the team’s tremendous efforts to innovate and evolve, striving for growth and breakthroughs. Transitioning from restaurant the deliver traditional fine French cuisine to food with a lighter, healthier fare and yet remains exquisitely refined, replacing butter and cream with plant-based alternatives and curating the menu with more seafood and vegetable."
"Returning to Amber now, I truly feel the team’s tremendous efforts to innovate and evolve, striving for growth and breakthroughs. Transitioning from restaurant the deliver traditional fine French cuisine to food with a lighter, healthier fare and yet remains exquisitely refined, replacing butter and cream with plant-based alternatives and curating the menu with more seafood and vegetable."
"While these changes began several years ago, it has taken time to find the balance between sustainability and flavour mastery. However, since last year, we have observed their continuous progress, achieving remarkable harmony in their philosophy and flavour profile—overcoming assumptions and contradictions to create dishes that are both light and deeply flavourful. Their long-term dedication is finally paying off."
Tips from Inspectors
Make sure to indulge in the full experience menu . It offers a unique kitchen tour that few get to experience firsthand, allowing you to observe the culinary process close.
hero image: ©Amber
RELATED: Here are Our MICHELIN Inspectors' Favourite Dishes from the MICHELIN Guide Hong Kong & Macau 2025's Newly Starred Restaurants
