Few events generate as much excitement in the culinary world as the annual announcement of the Michelin Guide’s star recipients. All eyes turned when Amber, the flagship restaurant of The Landmark Mandarin Oriental, achieved the ultimate accolade—its third Michelin star—in the 17th edition of the Hong Kong and Macau Michelin Guide. This historic milestone, announced on March 13, 2025, at Macau’s Grand Lisboa Palace Resort, cements Amber’s position among the world’s most lauded dining establishments. Yet this honor is more than a mere trophy; it symbolizes a paradigm shift in haute cuisine, where innovation, sustainability, and responsible sourcing converge to redefine modern luxury.
Since the Michelin Guide first covered Hong Kong and Macau in 2009, Amber had consistently held two Michelin stars. Over 16 consecutive years of acclaim, the restaurant steadily built a reputation for modern French cuisine infused with subtle Asian influences, all while championing sustainable practices. Even before reaching the three-star pinnacle, Amber made repeated appearances on S. Pellegrino’s World’s 50 Best Restaurants and Asia’s Best Restaurants lists, testifying to its global stature. The jump from two to three stars in 2025 marks a crowning achievement for the entire team. Michelin reserves its highest distinction for restaurants whose food is deemed “worth a special journey.” Amber’s promotion places it among an elite group of nine three-starred restaurants across Hong Kong and Macau—seven of them in Hong Kong—underscoring the city’s culinary renown.
At the heart of Amber’s success is Chef Richard Ekkebus, the Dutch-born culinary director who has led the restaurant since its opening in 2005. Ekkebus’s formative years included apprenticeships with Michelin-starred chefs in the Netherlands, earning him the prestigious Golden Chefs Hat for “Young Chef of the Year.” He later refined his craft under luminaries such as Pierre Gagnaire, Alain Passard, and Guy Savoy. This blend of classical French rigor and forward-thinking creativity informs every dish at Amber.
Chef Ekkebus’s cooking ethos revolves around celebrating the inherent flavors of exceptional natural ingredients, underscored by meticulous sourcing. He is equally renowned for his avant-garde approach: from pioneering a dairy-free kitchen to showcasing lesser-used cuts of meat and adopting plant-forward menus. With each innovation, Amber challenges the status quo of fine dining and proves that luxury can be both inventive and responsible.
A significant turning point in Amber’s culinary identity came in 2019, when the restaurant underwent a complete refurbishment and reimagined its culinary philosophy. Chef Ekkebus boldly eliminated all dairy products from the kitchen, substituting them with soy, nut milks, and other plant-based alternatives. He also reduced refined sugar and salt, exploring fermentation, seaweed, and other natural sources of umami and sweetness to maintain complexity in every dish.
The result is a menu that feels lighter, healthier, and more in tune with contemporary dietary trends. Far from being restrictive, these self-imposed constraints have fostered a surge of creativity—from nut-based “crèmes” that mimic dairy’s richness to fermented sauces offering layers of savory depth. Through these innovations, Amber has redefined modern French cooking in a way that resonates with diners who seek both gastronomic pleasure and ethical harmony.
Well before Michelin introduced its Green Star category, Amber was a pioneer in ecological responsibility. The restaurant sources locally whenever possible, working with organic farms in Hong Kong’s New Territories and partnering with reputable suppliers that adhere to ethical and sustainable standards. To reduce its carbon footprint, Amber also prioritizes regional sourcing from China, Taiwan, and Kyushu in Japan. Ekkebus and his team employ rigorous waste management, including anaerobic digesters in the kitchens and careful composting of food scraps. Their efforts led to a Michelin Green Star in 2022, honoring the restaurant’s commitment to reducing carbon emissions, combating food waste, and embedding sustainability into every facet of the dining experience. This dual recognition—three Michelin stars plus a Michelin Green Star—positions Amber as an exemplar of how fine dining can embrace social and environmental responsibility without compromising on quality.
Now in its 17th edition for Hong Kong and Macau, the 2025 Michelin Guide recognized a total of 260 dining establishments—206 in Hong Kong and 54 in Macau—highlighting the region’s status as a global gastronomic hub. Nine restaurants earned three stars, while an elite group of 17 were awarded two stars. Emerging talent shone in the one-star category with Ami, Plaisance by Mauro Colagreco, and Tuber Umberto Bombana all making their debut in Hong Kong.
Some longstanding favorites saw their star status change, reflecting Michelin’s rigorous annual evaluations. The Guide also presented special awards to promising professionals, such as the Young Chef Award to Frankie Wong Sui-wan of Ankôma and the Sommelier Award to Carlito Chiu from Andō—an acknowledgment of the broader ecosystem of talent that shapes Hong Kong and Macau’s vibrant dining scene.
Amber offers tasting menus that strike a balance between animal protein and plant-based ingredients, often following a 35:65 ratio. Signature dishes feature aka uni, Ping Yuen chicken, and blue lobster, illustrating the restaurant’s dedication to top-tier ingredients. A vegetarian alternative runs alongside the main menu, showcasing the same level of care and creativity—demonstrating that vegetable-forward dishes can be every bit as indulgent and satisfying. Among Amber’s most celebrated creations is its Hokkaido sea urchin with lobster Jell-O, a dish that has become a calling card for the restaurant’s innovative approach. Other standout plates may include Bluenose sea bass with juniper or Miyazaki Wagyu, each meticulously designed to highlight the purity of flavor, texture, and plating. Even desserts undergo a sustainable and dairy-free twist, such as the “caramelized milk chocolate caramelatte,” which cleverly relies on plant-based alternatives to achieve luxurious richness.
Securing a third star is a monumental feat, but retaining it presents ongoing challenges. Every plate must meet Michelin’s exacting criteria: ingredient quality, flavor mastery, chef’s personality on the plate, flavor harmony, and consistency across repeat visits. The restaurant will likely see increased demand, potentially making reservations more competitive and putting added pressure on service and kitchen teams. As Amber gains even more global attention, ensuring that its commitment to sustainability remains genuine is paramount. Chef Ekkebus and his team must continually refine methods of sourcing, cooking, and waste reduction to avoid any perception of “greenwashing” and preserve the authenticity that earned them the Green Star.
For aspiring chefs, industry veterans, and discerning diners worldwide, Amber’s new three-star status stands as an invitation to question long-held assumptions about haute cuisine. In a world increasingly conscious of health and environmental footprints, Amber demonstrates that forward-thinking practices—once deemed radical—can become cornerstones of a compelling, delicious, and conscientious dining experience.
