餐廳
Amber
可供訂位
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."
地點
Amber 大廚 Richard Ekkebus：疫情之後 反思永續飲食
在疫情全球蔓延的此刻，Richard Ekkebus 呼籲餐廳們把蔬食料理放到餐廳經營的最前線；人類不斷對大自然予取予求的習慣，也必須作出改變。
