Hong Kong, 4 March 2013 – Following two consecutive years of recognition as the only restaurant in the Greater China region listed in the “World’s 50 Best Restaurants” Awards, Amber continues to shine as the “Best Restaurant in China” in the inaugural Asian edition of this renowned publication. The restaurant at The Landmark Mandarin Oriental, Hong Kong also claimed the 4th spot in the inaugural “Asia’s 50 Best Restaurants” Awards” organised by Restaurant Magazine in the UK.
Amber’s two-Michelin-star chef, Richard Ekkebus, says, “It is a great honour to appear on the “Asia’s 50 Best Restaurants” list. The award is recognized as a highly credible indicator of the best places to dine and its panel is made up of 932 leading restaurant critics, chefs and restaurateurs across 26 regions of the globe whose opinions matter.”
Richard began his illustrious career with an apprenticeship in his native Holland under Michelin-star chefs Hans Snijders and Robert Kranenborg. He further perfected his art under the tutelage of some of the greatest three-Michelin-star chefs in France, including Pierre Gagnaire, Alain Passard and Guy Savoy.
Having built his reputation on a solid foundation of traditional French cooking techniques, Richard is known for his focus on superior produce and innovative presentation, creating cuisine with a contemporary and light feel. His signature creations such as “Sea Urchin in a Lobster Jelly with Cauliflower, Caviar and Crispy Seaweed Waffle” continue to delight guests with every bite.
“Mandarin Oriental hotels are renowned for creating memorable dining experiences for guests through excellence and innovation,” said David Nicholls, Corporate Director of Food & Beverage for Mandarin Oriental Hotel Group. “We are very pleased that Richard and his team’s efforts have again been acknowledged, particularly in light of the fact that he will also be overseeing our newest restaurant, Fifty 8° Grill at the highly anticipated Mandarin Oriental Pudong, Shanghai. We are delighted to be able to showcase Richard’s talents to a wider audience on the mainland, and have no doubt that on opening, this will be one of the finest dining experiences in the city.”