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Amber
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Amber
Dutch-born chef Richard Ekkebus's restaurant is going from strength to strength. His commitment to sustainability and dairy-free cooking entails creativity and imagination, which his kitchen never fails to deliver. Set menus and their vegetarian versions create a progression of flavours using first-rate produce like aka uni, Ping Yuen chicken, and blue lobster. Every ingredient has a carefully thought-out role to play.
"Our menu is dairy-free and less meat-centric, uses local organic produce, as well as sustainably harvested seafood, and Fair Trade agricultural commodities. We work with manufacturers to develop plant-based alternatives for plastic products. An anaerobic digester system has been introduced to process food waste, while other materials are recycled."
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Virus Outbreak "An Opportunity To Self-Reflect" On Sustainability, says Amber chef Richard Ekkebus
The Hong Kong-based Dutch chef, known for his outspoken support of the environment, issued a social media challenge to motivate industry peers to place plant-based menus at the forefront of their operations.
