Amber restaurant
The Landmark Mandarin Oriental, Hong Kong’s next exclusive Four Hands Dinner sees a gastronomic collaboration with the award-winning chef Martin Benn, founder of the celebrated Sepia in Sydney. Under the banner of Friends of Amber held at the hotel’s eponymous fine dining restaurant and the stewardship of the hotel’s Michelin-starred Culinary Director, Richard Ekkebus, the dinner series has seen meticulously crafted menus by no less than the likes of the legendary Ferran Adrià , Singapore’s André Chiang and Korean-American chef Corey Lee.
Chef Martin Benn
Martin Benn brings a creative re-interpretation of contemporary Australian cuisine drawing on his extensive experience working with some of the greatest chefs in the world including Michel Lorrain and Marco Pierre White. Chef Benn also landed a coveted place at Tetsuya’s, learning the fundamentals of Japanese cuisine from Tetsuya Wakuda and mastering them to become Head Chef at the age of twenty-five.
In 2009 he opened Sepia Restaurant, collaborating with Sydney’s renowned seafood wholesaler George Costi of De Costi Seafoods to offer the very best of local produce with a signature take on contemporary Australian fare that draws inspiration from Japan.
Sepia Saikou Salmon Roe Sudachi Chrsanthemum Petal
The exclusive two-night only collaborative dinner will be held on 20 and 21 March 2017 with the two chefs joining forces to create an unforgettable culinary experience that starts with an  hors d’oeuvres ‘snackings’ course featuring Amber’s Black winter truffle dashi with a wild mushroom and black winter truffle puff and Sepia’s Saikou salmon belly with smoked roe, sudachi and chrysanthemum. The 10-course menu that follows features Amber’s newly created Brittany diver scallop seared with lime and ‘umami’ sabayon, served with crispy ‘Camargue’ red rice, dried seafood and salicornia. Sepia’s mouthwatering specialties include Western Australian marron cooked over charcoal and dressed with a yuzu and shellfish emulsion, lemon aspen, and a dusting of shell powder.
The Four Hands menu (HK$3,688 per person) includes a signed copy of Sepia: The Cuisine of Martin Benn (published by Murdoch Books in Australia and released globally in 2015), and is also available as a wine pairing tasting menu (add HK$2,088 per person) with dishes enhanced by a selection of ten wines by our head wine sommelier John Chan (please note: prices are subject to 10% service charge and no corkage will be permitted at this special culinary event).
Advance booking is required. For information and reservations, please contact Amber at phone: +852 2132 0066 or email: lmhkg-amber@mohg.com
