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LUNCH MENU
COOK BOOKS
S I G N AT U R E D I S H E S 498
A gl obal ce le b r a tio n o f t h e ico n ic r e s t a u r an t di s h es t hat defi ned
th e co ur s e o f culin a r y h is to r y ov er t h e pas t 300 y ear s
Fe a tur in g A m b e r ’s ico n ic un i & c av i ar si g n at u r e di sh
ROGER & I 988
Co o k b o o k o f tw o S ta r c hef R og er Sou v er ai n s
and the che fs in clud in g R ich a r d Ek k e b us that w or ked al ong si de of
t h is le g endar y B el g i u m C h efSPRING 2021
To o p t i m i z e y o u r dining
e xp e r i en c e eac h menu is
p r e p ar ed f o r t h e entir e table.
AMBER EXPERIENCE 798
V E G E TA R I A N A M B E R E X P E R I E N C E 778
EXTENDED AMBER EXPERIENCE 998
E X T E N D E D V E G E TA R I A N A M B E R E X P E R I E N C E 950
FULL AMBER EXPERIENCE 2,088
F U L L V E G E TA R I A N A M B E R E X P E R I E N C E 1,450
N o r d a q Fr e s h s till & spar kl i ng w at er at 30
All prices in Hong Kong dollars and subject to 10% service charge.C AV I A R
Co mm en c e y o u r Ex per ienc e with C av iar
f r o m Pet ros s i an Pa r is & Ka v i a r i Pa r i s
s e r v e d o n i c e w i t h R u ssian g ar nish,
Ho m e - m ad e b u c k wheat c r ac k er & blini.
5 0 g r. Pe t r os s i an D au r enk i Tsar Imper ial 1,698
‘ S c h r en k i - D au r ic u s’
5 0 g r. Kaviari Kristal ‘’Acipenser Schrenckii’’ 1,898
5 0 g r. Petrossian ‘’Imperial Selection’’ 2,458
‘Acipenser Gueldenstaedtii’ Ossetra
1 2 5 g r. Petrossian Daurenki Tsar Imperial 3,898
‘Schrenki-Dauricus’
1 2 5 g r. Kaviari Kristal ‘’Acipenser Schrenckii’’ 4,088
5 0 g r. Pe t r os s i an ‘’Spec ial R eser v e’’ 11,580
‘ H u s o H u so’ Belu g a
PREMIUM VODKA
50ml
B e l v e d e r e ‘ La ke B a r te ze k ’ 138
B e luga ‘Go ld L in e ’ 570T H E P E R F E C T PA I R I N G X D O M P E R I G N O N
A G l as s o f 2 0 02 P lénitu de 2 688
w i t h t h e ‘ ’ p er fec tly pair ed’’ dish for one g u e s t
A B ot t l e o f 2 0 0 2 P lénitu de 2 3,888
w i t h t h e ‘ ’ p er fec tly pair ed’’ dish for two g u e s t s
#ThePerfectPairing
Mineral Sweet Nutty
O ˚B oS t˚S rP s˚
ond ˚ C L ˚R ˚
Playful Spheric Creamy
Limited availability.
The dish contains shellfish & seafood, and cannot be replaced.
Offer only for the entire table.
We respectfully request our guests to keep phones and cameras in an envelope
provided by us and refrain from taking photos of this unique dish.
Applicable with all set menu.
All prices in Hong Kong dollars and subject to 10% service charge.AMBER EXPERIENCE˚ 798 All prices in Hong Kong dollars and subject to 10% service charge.
A ka & M i z u A u b e rg ine ˚ Pec an N u t ˚ Ar u g u la ˚ G r a n n y Sm i t h ˚ E xtr a Vir g in Pec an O il ˚ Bu tto n Mu s h r o o m ˚ OR A m b er j ac k ˚ Fr u i t Tomato ˚ M a Kombu ˚ Sak e ˚ S h is o ˚ Wa t e rm el on ˚ G i n g er ˚ M yog a ˚ K inome ˚ Flo w e r Pe t a l ˚ OR Corn ˚ Kristal Schrenki Caviar ˚ Seawater ˚ Sudachi ˚ add 248 S uzu k i ˚ C u t t l efis h ˚ Bell Pepper ˚ Tar r ag on Oil ˚ Fe nn e l ˚ S a ff r on ˚ Gar lic ˚ O r ang e ˚ OR Q ua il ˚ Fe rm en t e d M u shr oom ˚ Bu c k wheat ˚ Da ik o k u S h im e ji ˚ Z uc ch i n i ˚ Lem on Thyme ˚ M adeir a ˚ Ex tr a Vir g in Gr ille d Ra pe s e e d Oil ˚ With Extra S have d B l a ck W in t e r Tr uffl e add 148 OR Violin Zucchini ˚ Avocado ˚ Coriander ˚ Jalapeño ˚ Lime ˚ Celtus ˚ Almond ˚ OR Mi l k Fed Lam b Loin ˚ Blac k W inter Tr u ffle ˚ V i o l i n Z u c c h i n i ˚ Av oc ado ˚ C eltu s ˚ Almond ˚ add 298 With Extra S have d B l a ck W in t e r Tr uffl e add 148 O a t ˚ C l e m e n t i n e ˚ W hite Balsamic ˚ E xt r a V i rg i n Su n fl ower O il ˚ Su nflower Seed ˚ Ma r ig o ld ˚ OR Crown Melon ˚ Kyuri Cucumber ˚ Yellow Melon ˚ Yellow Watermelon ˚ Summer Squash ˚ Lime ˚ Vanilla ˚ Shiso ˚ Grapeseed Oil ˚ OR Rhubarb ˚ Strawberry ˚ Sansho ˚ Begonia ˚ Extra Virgin Manni Olive Oil ‘ Per Mio Figlio ’ ˚ Honey ˚ OR Ka c i n k o a 8 5 % ˚ C ac ao ˚ Extra Virgin Arbequina Olive Oil ˚ Ca c ao N i b ˚ Ta gg iasc a O liv e ˚
EXTENDED 998 AMBER EXPERIENCE˚ All prices in Hong Kong dollars and subject to 10% service charge.
Matsuba Kani ˚ Heirloom Beetroot ˚ Granny Smith ˚ Caviar ˚ Horseradish ˚ OR A mb e rj ac k ˚ Fr u it Tomato ˚ M a Kombu ˚ Sak e ˚ S h is o ˚ Wa t er m el on ˚ G ing er ˚ M yog a ˚ K inome ˚ F lo w e r Pe t a l ˚ OR Aka Uni ˚ Cauliflower ˚ Lobster ˚ Kristal Schrenki Caviar ˚ add 298 Scallop ˚ Kabu ˚ Watercress ˚ Savora Mustard ˚ Mustard Leaf ˚ OR Duck Foie Gras ˚ Purple Artichoke ˚ Tomato ˚ Carrot ˚ Bacon ˚ Onion ˚ Espelette Chili ˚ Basil ˚ OR Blue Lobster ˚ Summer Squash ˚ Amalfi Lemon ˚ Caper Leaf ˚ Extra Virgin Lemon Olive Oil ˚ add 188 S uz u k i ˚ C u t t l efish ˚ Bell Pepper ˚ Tar r ag on Oil ˚ Fe n n e l ˚ S a ff r on ˚ G ar lic ˚ O r ang e ˚ OR Quail ˚ Fermented Mushroom ˚ Buckwheat ˚ Daikoku Shimeji ˚ Zucchini ˚ Lemon Thyme ˚ Madeira ˚ Extra Virgin Grilled Rapeseed Oil ˚ With Extra Shaved Black Winter Truffle add 148 OR Milk Fed Lamb Loin ˚ Black Winter Truffle ˚ Violin Zucchini ˚ Avocado ˚ Celtus ˚ Almond ˚ add 298 With Extra Shaved Black Winter Truffle add 148 Crown Melon ˚ Kyuri Cucumber ˚ Yellow Melon ˚ Yellow Watermelon ˚ Summer Squash ˚ Lime ˚ Vanilla ˚ Shiso ˚ Grapeseed Oil ˚ OR O a t ˚ C l e m e n t i n e ˚ W hite Balsamic ˚ E xtr a V i r g i n Su n fl ower O il ˚ Su nflower Seed ˚ Ma r ig o ld ˚
FULL AMBER 2,088
EXPERIENCE˚
A r e you a Fan of M O ?
Sign up now to enjoy the Full Amber Experience
for a special price of $1,888
Available from 1 July - 31 July
* This off er cannot be used in conjunction with
any other promotional menu, off er or discount
All prices in Hong Kong dollars and subject to 10% service charge.A m b er j ac k ˚ Fr u it Tomato ˚ M a Kom bu ˚ S a k e ˚ S h is o ˚ Wat e rm elon ˚ G ing er ˚ M yog a ˚ K ino m e ˚ F lo w e r Pe t a l ˚ Aka Uni ˚ Cauliflower ˚ Lobster ˚ Kristal Schrenki Caviar ˚ B l u e Lo b ster ˚ Su mmer Squ ash ˚ Am a lfi Le m o n ˚ C a p e r Leaf ˚ Ex tr a Vir g in Lemon O live Oil ˚ D u c k Foi e G r as ˚ P u r ple Ar tic hok e ˚ To m a t o ˚ Ca r r o t ˚ B ac o n ˚ Onion ˚ Espelette C hili ˚ Ba s il ˚ Milk Fed Lamb Loin ˚ Black Winter Truffle ˚ Violin Zucchini ˚ Avocado ˚ Celtus ˚ Almond ˚ Wi th Extra S h a ve d Bla ck W in te r Tr uffl e add 148 Kac i n k o a 85 % ˚ C ac ao ˚ Ex tr a Vir g in A r be qu in a Olive Oil ˚ C a c ao N ib ˚ Tag g iasc a O liv e ˚
V E G E TA R I A N M E N U ˚
M en u c a n b e a dapted for v eg ans u pon r e qu e s t .
A r e you a Fan of M O ?
Sign up now to enjoy the Full Vegetarian Amber Experience
for a special price of $1,350
Available from 1 July - 31 July
* This off er cannot be used in conjunction with
any other promotional menu, off er or discount
V E G E TA R I A N A M B E R E X P E R I E N C E 778
INCLUDING THE DISHES MARKED WITH*
E X T E N D E D V E G E TA R I A N A M B E R E X P E R I E N C E
950
INCLUDING THE DISHES MARKED WITH**
F U L L V E G E TA R I A N A M B E R E X P E R I E N C E
1,450
INCLUDING THE DISHES MARKED WITH***
All prices in Hong Kong dollars and subject to 10% service charge.A ka & M izu Au ber g ine ˚ Pec a n N u t ˚ A r u g u la ˚
* / ** /***
G ranny Smith ˚ Ex tr a Vir g in Pe ca n Oil ˚ B u t t o n Mu s h r o o m ˚
*** C or n ˚ Salic or nia ˚ Seawater ˚ S u da ch i ˚
** /*** Kabu ˚ Water c r ess ˚ Sav or a Mu s t a r d ˚ Mu s t a r d Le a f ˚
P u r ple Ar tic hok e ˚ Tomato ˚ Ca r r o t ˚
***
O nion ˚ Espelette C hili ˚ Basi l ˚
Violin Zucchini ˚ Avocado ˚ Coriander ˚ Jalapeño ˚
* / ** /***
Lime ˚ Celtus ˚ Almond ˚
Crown Melon ˚ Kyuri Cucumber ˚ Yellow Melon ˚
* / ** /*** Yellow Watermelon ˚ Summer Squash ˚ Lime ˚ Vanilla ˚
Shiso ˚ Grapeseed Oil ˚CUISINE Am b e r ’s progre ssi ve m e n u s h o w ca s e s p ur e fla vo ur s, m ast er f u l t ec h ni qu es a nd che f Ri chard Ek k e b us ’s cr e a tive vis io n . Ta k in g a t h ou g ht f u l appr oac h t o fi ne d i ni ng, the ne w m e n u d is p e n s e s w ith d a ir y p r odu c t s , m i ni m i ses r efi ned su g ar and re duce s s a lt. Din e r s a p p r e cia te t h e flav ou r s i n t hei r pu r es t f or m . D ra wi ng on hi s y e ar s o f e x p e r ie n ce w o r k in g a cr o s s f ou r c ont i n en t s, and driv e n by hi s i nnate s e n s e o f cur io s ity, R ich a r d Ek kebu s has r eex am i ned how to best e xp re ss taste. Th r o ugh h is co n s id e r e d a p pr oac h, t h e fi n el y c onstructe d di she s s h o w ca s e cle a n fla vo ur s a n d t he f r eshest nat u r al ing r e d i e nts. INTERIOR DESIGN Refi ne d , l i ght and con t e m p o r a r y, A m b e r ’s in s p ir in g i nt er i or s r efl ec t C h ef Ric hard Ekke bus’s ren e w e d vis io n fo r fin e d in in g. Feat u r i ng w ar m , neu t r al c olours and organi c fo r m s , flo o r- to - ce ilin g w in d o w s affor d g u est s pan or am i c v iews of the ci ty b e lo w. Cur vin g lo w p a r tit io n s s n ak e t h r ou g h t he r es t au r ant c reati ng pocke ts of in t im a te d in in g s p a ce s . De s igner A dam T i hany, f ou n der o f Ne w York-b ase d Tih a n y De s ign , w h o w a s r e s p ons i bl e f or A m ber ’s or i g i nal inter i ors, re turne d f o r th e full- s ca le m a k e o ve r. “ Th e new A m ber i s l i g ht, c u rv ace ous and l e ss fo r m a l co m p a r e d t o it s o r igin al desi g n , w hi c h c onv ey ed m a scul i ne e l e gance,” e x p la in s Tih a n y. “ I t e m b r a ces t he ev ol u t i on of fi ne dining to portray a m o r e a p p r o a ch a b le , p e r s o n a l ex per i enc e. ” A RT WO R K Am b e r fe ature s cust o m - m a d e s culp tur e s cr a fte d b y H on g Kon g- bas ed ar t i st Ga il De ayton. De si g n e d to e n h a n ce th e d in in g e x per i en c e, t h e s c u l pt u r es ar e inspi re d b y the urb a n la n d s ca p e s ur r o un d in g Th e Landm ar k M an dar i n Oriental , Hong Kon g, a n d t h e co m m un a l s p ir it o f di n i ng t og et her. M ov i ng thr o ugh Hong Kong’s b us tlin g s tr e e t s , th e la n d s ca pes an d ar c h i t ec t u r e c onti nual l y change . R e fle ct in g t h is e x p e r ie n ce , e a c h g u es t w i l l v i ew t he sc u lpture s from d i ffe r e n t a n gle s , n o tin g s ub t le ch a ng es as t h ei r v i ew poi n t shif ts. The ci rcul ar de s ign s co n ve y A m b e r ’s h o lis t i c , s eam l es s di n i ng ex peri e nce , i ncorp o r a t in g t h e e le m e n ts o f a m b ie n c e, s er v i c e, en g ag em en t a nd e xe cuti on.
S U S TA I N A B I L I T Y Su stai nabi l i ty and s o cia l r e s p o n s ib ilit y a r e b uzzw or ds u s ed by bu s i n ess es of a ll si ze s and i n al l in d us tr ie s th e s e d a ys , o ft e n w i t h ou t m u c h c onc r et e ac t i on. H owe ve r, sustai nab ilit y h a s b e e n a ce n t r a l t e n e t at A m ber at T he Landm ar k Mandari n O ri e ntal s in ce it o p e n e d 1 5 ye a r s a go, w i t h D i r ec t or of C u l i nar y a nd Food and B e v e r a ge , R ich a r d Ek k e b us a s t h e dr i v i n g f or c e, t h r ou g h t he impl e me ntati on of in te llige n t, im p a ct ful, a n d r e s pon s i bl e ac t i on s . A t A m ber, we focus on mi ni m is in g h a r m to o ur p la n e t, o n e n v i r onm ent al , soc i al , an d g ove rnance pe rform a n ce , in w h ich A m b e r h a s a s oc i al , m at er i al an d envi ronme ntal i mpa ct. To d ay, sustai nabi l i t y is a n in te gr a l p a r t o f o ur com m u ni c at i ons s t r at eg y bot h internal l y and e xte r n a lly. By s t r e n gt h e n in g th is mes sag e, w e f eel t h at t h er e i s ev e ry thi ng to gai n . A m b e r h a s b e e n r e co gn is e d bot h l oc al l y and i n t er n at i on al l y f or i ts e ff orts i n sus ta in a b ilit y, a n d w e co n tin ue t o bu i l d pr odu c t i v e par t n er s h i ps a nd col l aborati ons t o t h a t e n d . R ich a r d Ek k e b us h as been i n v i t ed t o nu m er ou s r o und tabl e d i scuss io n s o n s us ta in a b ilit y a n d to be at t he f or ef r on t of w or ks h ops a nd e ve nts. Upon t h e r e la un ch o f A m b e r, R ich a rd c r y st al l i sed t h ese ac t i ons and v al ue s i n our manife s to . Th e m a n ife s to co n t a in s t he k ey el em en t s t hat u n der pi n o u r cul i nary p hi l os o p h y a n d a p p r o a ch . We al so work cl os e ly w it h ‘Fo o d Ma d e G o o d ’, a n or g ani s at i on t hat pr ov i des f oodse rvi ce busi ne s s e s w it h m a n a ge a b le m e a n s of u nder s t andi ng, r ev i ew i ng, a nd acti ng on the is s ue s t h a t m a t t e r. Te n k e y a r eas of s u s t ai nabi l i t y ar e di v i ded u nd e r thre e pi l l ars : S o cie t y, S o ur cin g, a n d En vir onm ent . We ar e au di t ed y ear l y to l e gi ti mi se our effo r t s a n d t o cr e a t e a cle a r p lan of ac t i on t o c ont i n u ou s l y improve . In 2021, w e w ill co n t in ue o ur s e a r ch fo r t he m ost et hi c al and su stai nab l e i ngre d ie n t s w h ils t m in im is in g A m b e r ’s c ar bon f oot pr i nt and t he pre ssure on natural r e s o ur ce s , a s w e ll a s r e d ucin g ou r w as t e ou t pu t an d f oc u s o n soci al i ncl usi on . Fo r more i nformatio n , p le a s e s ca n t h e QR co d e bel ow :
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