Journeys Within Travel Blog

Amber, the lauded restaurant situated within The Landmark Mandarin Oriental, Hong Kong, concludes its three-month-long 20th-anniversary celebration with an extraordinary, one-night-only dining event. Dubbed the “Culinary Summit at Amber,” this exceptional eight-hands dinner on Thursday, December 16, brings together the talents of four acclaimed chefs representing twelve Michelin stars and one Michelin Green Star from across Asia and beyond. The event highlights global culinary collaboration, featuring a unique fusion of French, Korean, and Japanese flavors expertly paired with an exclusive selection of Dom Pérignon vintages, culminating two decades of culinary excellence at the iconic Hong Kong institution.

The anniversary campaign, tagged #AmberAt20, has treated diners to special experiences throughout the autumn, building anticipation for this grand finale. Amber’s Executive Chef, Richard Ekkebus, will host three internationally renowned culinary peers: Chef Jungsik Yim of Jungsik in New York and Seoul, Chef Yusuke Takada of La Cime in Osaka, and Chef Cedric Satabin from Alain Ducasse at Morpheus in Macau. This formidable quartet will collaborate on a meticulously curated menu designed to showcase harmonious understanding and seamless execution.

A Fusion of Flavors and Vintages

The collaborative dinner, officially titled #AmberAt20 Series: Dom Pérignon Society: A Culinary Summit at Amber, promises a sophisticated journey for the palate, where diverse culinary inspirations meet iconic champagne pairings.

The menu begins with a Japanese-inspired creation from Chef Yusuke Takada: a Black Kabocha Pumpkin, Chestnut & White Alba Truffle Dumpling served with Soy Milk, Dashi, Roasted Koji, Cacao Nib, and White Miso Sauce. This earthy richness is complemented by the subtle fruit notes of a Dom Pérignon Vintage 2015.

Next, Chef Cedric Satabin introduces a touch of French refinement with his Chilled Langoustine, featuring a Delicate Gelée with Spices and Kristal Caviar. This dish juxtaposes savory umami with the sweet, red fruit profile of a Dom Pérignon Rosé Vintage 2009.

Chef Ekkebus contributes a complex, seafood-centric plate: Seared Normandy Scallop with Marigold Tapenade & Targette Sabayon over Bell Pepper & Szechuan Pepper Gel, accompanied by Scallop Roe Rice Flour Crackers. The savory notes and invigorating acidity of this course are matched with a classic Dom Pérignon Vintage 2012.

The finale comes from Chef Jungsik Yim, who presents his modern take on traditional Korean cuisine. Guests will enjoy Grilled Hanwoo Tenderloin accompanied by Korean-style Gamtae Noodles, paired with a Dom Pérignon Vintage 2004, known for its distinctive almond and cocoa aromas.

Booking and Experience Details

The celebratory “Culinary Summit” is an exclusive opportunity for gourmands to witness the convergence of Michelin-starred talent in Hong Kong. The experience is priced at $4,398 per person, which includes the carefully paired four-course dinner and four specific Dom Pérignon vintages.

Diners seeking to enhance their champagne experience have additional options, including the ability to add an exclusive glass of the rare Dom Pérignon Vintage 2005 Plénitude 2 for an extra $800. Further premium wine pairings are available at $1,200 per person, showcasing the Dom Pérignon Vintage 2013 (Magnum) and the aged Vintage 2006 Plénitude 2. Reservations are highly recommended for this highly anticipated event.

As Amber looks ahead into its third decade, this summit underscores its status as a premier global dining destination, continuing to attract and collaborate with the world’s most exciting culinary innovators. Such events reinforce Hong Kong’s position as a dynamic hub for fine dining and international gastronomic exchange.

A notable culinary trend is sweeping across Hong Kong as diners increasingly gravitate toward comforting, familiar cuisine, placing pasta firmly back in the spotlight. Despite an established fine-dining Italian restaurant scene, the city is now witnessing a rapid proliferation of unpretentious, fresh pasta bars and modern Italian eateries that emphasize simple, quality preparation and innovative flavor profiles, satisfying a growing appetite for elevated everyday dining.

This emergence is characterized by a mix of high-profile chef returns and daring culinary fusions, signaling a dynamic shift in the local Italian food landscape. From dedicated pasta-focused venues to establishments integrating global influences, these new spots are redefining the Italian experience across diverse districts, from Central’s bustling thoroughfares to suburban enclaves.

Fusion and Fine Dining Define the Shift

Several recent openings illustrate this trend. Twist Pasta Bar, located on Bridges Street, differentiates itself with daring Hong Kong-inspired interpretations of Italian staples. Head Chef Ben Sears incorporates local flavors, such as a bone marrow macaroni utilizing Koon Yick Wah Kee curry powder—a nod to local curry brisket noodles—and an egg roll cannoli stuffed with ricotta. While offering inventive creations, the menu maintains classic appeal with dishes like baked rigatoni and cacio e pepe croquettes.

Meanwhile, industry veteran Chef Roland Schuller has returned to the scene with La Volta in Causeway Bay. Schuller, known for leading The Drawing Room to its Michelin-star status, focuses on refining classic comfort food. La Volta offers polished Italian dishes, featuring lunch set options including mafaldine with broccolini pesto and a signature spaghetti alla carbonara, alongside an indulgent oversized egg raviolo for dinner service.

Global Influences and Neighborhood Gems

The embrace of pasta is also driving fascinating cultural mash-ups. Zozzona introduces Hong Kong diners to itameshi, the Japanese interpretation of Italian cuisine that dates back to the Meiji period. Under the direction of Chef Takayuki Kumai, formerly of Carbone, Zozzona features innovative dishes like tagliolini freddi tossed in shiso and walnut pesto served with marinated squid. The maccheroni alla Zozzona exemplifies this fusion, blending ingredients like Italian guanciale with Kurobuta pork sausage and Japanese Jidori egg yolks.

Beyond the urban core, establishments are bringing elevated pasta to residential areas. Osteria Uno, situated in the West 9 Zone near Olympic MTR Station, offers accessible, familiar favorites, including substantial options like tagliatelle duck ragu made with homemade semolina pasta and classic lobster linguine. Further east, Mi Manchi in Ngau Tau Kok, housed in the East Kowloon Cultural Centre, combines a family-friendly atmosphere with fresh pasta preparation. Its menu injects local character, such as the spaghetti alla red shrimp seasoned subtly with Huadiao wine.

Finally, Alma &, a Spanish-Italian hybrid on Peel Street helmed by Chefs Ives Abel and Yoyo Cheung, approaches pasta with meticulous care. Their menu offers highly sophisticated options, including the crab caramelle featuring prawn bisque and Jerusalem artichoke purée, and the deeply flavored lamb ragu fazzoletti topped with stracciatella.

This city-wide trend indicates that Hong Kong’s culinary scene is prioritizing fresh, high-quality ingredients coupled with creative execution, making contemporary Italian pasta a mainstay of current dining culture. The success of these new concepts suggests that diners value both novelty and the enduring assurance of a perfectly executed, comforting bowl of noodles.

Hong Kong’s beloved marine artifact, the fin whale skeleton at Cape D’Aguilar, has been successfully reinstated following years of damage and conservation efforts. After the original bones suffered terminal degradation and a short-lived 3D-printed interim, a meticulously crafted replica now occupies the familiar coastal perch outside the Swire Institute of Marine Science (SWIMS). This installation ensures that future generations can continue to engage with a poignant piece of the city’s natural and historical landscape, despite the shift from authentic remains to an engineered substitute.

The Legacy of “Hong Kong’s Whale”

The history of the Cape D’Aguilar skeleton dates back to 1955, when a stranded two-month-old fin whale calf swam into Victoria Harbour. Sadly, the infant whale was severely malnourished and struggling, leading authorities to humanely euthanize it. The remains, however, were preserved by the University of Hong Kong (HKU) and, in 1991, placed on public display at Cape D’Aguilar, quickly becoming an essential landmark for school trips and local residents.

For three decades, this coastal exhibition endured the harsh environment. Exposure to corrosive sea spray, relentless winds, and ultraviolet radiation gradually weakened the irreplaceable structure. The final blow came in 2018 with Super Typhoon Mangkhut, which inflicted severe, irreparable damage. The intense storm fractured the supportive framework, cracked ribs, displaced the lower jaw, and ultimately caused a hip bone to be swept away.

Conservation Decision Leads to Replication

Recognizing the fragility of the genuine bones, SWIMS decided in 2021 to remove the severely compromised skeleton from public view. The original remains were subsequently transferred to HKU’s biodiversity collection for permanent preservation, concluding its outdoor display era.

The decision to install a replica was driven by the desire to maintain the site’s historical function and public appeal. An initial attempt in 2023 involved a 3D-printed model, but the material proved inadequate for the coastal climate, deteriorating rapidly and failing within a year.

SWIMS then commissioned experts specializing in skeletal displays. They provided detailed scans of the original bones to a manufacturing company in Sichuan, China, which meticulously fabricated the durable, new replacement. The completed replica arrived, and the SWIMS team successfully unveiled the new installation earlier this month, permanently stationed by the rocky shoreline where the original once stood.

A New Era for a Familiar Sight

While the replacement marks a necessary compromise between conservation and public access, the unveiling underscores the institution’s commitment to maintaining this important cultural touchstone. Although visitors are now viewing a high-fidelity copy rather than the original 1955 bones, the presence of the display continues the tradition of honoring this unique piece of Hong Kong’s marine history.

Visitors should note a common factual inaccuracy: the skeleton is sometimes incorrectly labeled online as the “Bones of Miss Willy.” SWIMS research confirms that “Miss Willy” was, in fact, a killer whale that passed away at Ocean Park in the 1980s. The misconception likely arose because the fin whale skeleton’s public debut closely followed the publicized death of the killer whale, leading to a enduring misidentification.

This durable replica now ensures that one of Hong Kong’s most memorable and photographed landmarks remains accessible, preserving the visual legacy for future generations visiting the dramatic coastal reserve.