Since its launch, Amber at The Landmark Mandarin Oriental, Hong Kong has challenged the status quo of fine dining in Hong Kong and beyond, attracting a global audience of discerning gourmands for its innovative approach to French cuisine. Its most recent evolution has ushered in a new era of responsible contemporary dining, with a thoroughly reimagined dining experience, recognised for 14 consecutive years two Michelin-stars and The Michelin Green Star in 2022.
In the elegantly composed dining room created by renowned New York firm Tihany Design, Culinary Director Richard Ekkebus and his team continue to redefine cuisine for a modern audience, with consciously sourced ingredients whose innate flavours and nourishment are celebrated through a foundation of French technique.
About Richard Ekkebus;
Richard Ekkebus began as an apprentice under Michelin-starred chefs Hans Snijders and Robert Kranenborg in the Netherlands. He won the prestigious Golden Chefs Hat for ‘Young Chef of the Year’ while he was in the Netherlands. He then further honed his skills under the tutelage of Pierre Gagnaire, Alain Passard and Guy Savoy. Richard then became the executive chef at the Royal Palm Hotel in Mauritius. After seven years, he then took on the executive chef position at The Sandy Lane in Barbados.
His signature creations include transparent Gillardeau oysters and cucumber ravioli; Anjou pigeon, green pistachio foam, minced leg samosa, turnips caramelized mellow grey shallots, banyuls and chocolate emulsion; black truffle and foie gras sushi; and iced pandan leaf sabayon with ginger ice-cream and cashew brittle.
This is the reason that Restaurant Amber choose Annoncer;
“In Amber at The Landmark Mandarin Oriental in Hong Kong we have looked in bringing the digital experience to another level, creating a seamless guest experience and gain in significant efficiencies in our operations. Annoncer is an integral part where our table management & POS systems are seamlessly integrated into an extremely efficient operation. Where all departments have access to important operational data. Where we normally have one of the most senior chefs and a senior service member managing the pass, Annoncer manages this process seamless for us, so we have not gained in efficiency, we have also enabled our key team members to look after the quality of a guest experience and not the tickets”
3 questions to Richard Ekkebus about Annoncer.
What is your favorite functionality regarding Annoncer and why?
The integration with al systems we use.
What has Annoncer done for you?
Brought us efficiency in service, in order to focus on what is relevant, the guest experience and its quality.
What would you like to tell someone who is thinking about purchasing Annoncer for his/her restaurant?
Move your organization in the twentieth century, use IT systems where you make a real impact on operational efficiency and save manning
About the collaboration.
Index Hospitality Systems
Prestiges 21 en Prestige 15.6 Screens
Microsoft Surface Tables
85 couverts average