Just months shy of its 20th anniversary, Amber has reached the pinnacle of global gastronomy with the award of its third Michelin star—making it the only restaurant in Hong Kong to hold four stars in total, including a Green Star for sustainability. But for Culinary Director Richard Ekkebus, the recognition is less about arrival, and more about momentum.
“We’ve always been a work in progress,” he tells us. “And we always will be.”
Huge congratulations on Amber’s third Michelin star! Can you take us back to the moment you found out—what was going through your mind?
Thank you! At the Michelin Guide ceremony, it was a bit confusing at first—names weren’t being announced in the usual alphabetical order, and the newly promoted restaurants were revealed midway through rather than at the end. While waiting for the two-star announcements, we realised Amber was missing. My heart skipped a beat. Then Gwendal Poullennec (Michelin’s International Director) appeared onscreen, saying that one restaurant had been “missed”. That’s when I knew. I was sitting with Terry Ho, our Chef de Cuisine—we were catering the gala dinner, actually—and we both got very emotional. Everyone in the room started looking at us. As we walked up to the stage, I was trying not to burst into tears. It was an unforgettable moment for me, for Terry, and for our whole team.
What does it take to elevate a restaurant from two to three stars?
Persistence. Believing in our vision and holding fast to our values. We’ve been at two stars for 16 years—that takes remarkable resilience. It means constantly pushing for better, even when the bar is already high.
You’ve always pushed boundaries in fine dining. What does this third star mean to you?
It’s the ultimate accolade, of course, but I couldn’t sleep that night. I was awake until 4am making a to-do list of what we still need to improve. That probably says everything about me! I don’t want to rest on our laurels. We’re proud, but we’re not done.
This year also marks two decades of Amber and your time in Hong Kong. What does this moment mean personally, and how will you celebrate?
To be the only restaurant in Hong Kong with three Michelin stars and a Green Star is an incredible honour. It represents years of work and dedication—not just mine, but that of our entire team, The Landmark Mandarin Oriental, Hongkong Land, Jardines, and of course my wife and family. It’s also a celebration of our suppliers, farmers, fishers, our loyal guests, and the media who’ve supported us all these years. We’re humbled, and we’re savouring the moment.
Amber’s shift from traditional fine dining to a more health-conscious and sustainable model was bold. Has the third star changed your vision?
It actually reinforced it. When you take risks and challenge the status quo, you don’t know how people—or Michelin—will respond. But we’ve been busier than ever, and that’s proof our guests are embracing this direction. The third star shows that Michelin does too.
What’s been the most challenging part of your journey to becoming a three-starred chef? Anything you’d do differently?
The hours are intense, no doubt. But about five years ago I made major lifestyle changes—daily 10–15km trail runs, a healthier diet, less alcohol. That’s helped me stay sharp and energised. It’s made a huge difference in managing the pressure and stress that comes with the job.
When did you first dream of three Michelin stars?
When I was 20, working in my first Michelin-starred kitchen. I knew then that I wanted to be the best. Everything I’ve done since has led to this.
Where do you eat on your days off?
I’m a big fan of Yardbird and what Matt and Lindsay have built. Their new place, Always Joy, is also fantastic. But honestly, I love eating at home. My wife’s cooking is my favourite.
What’s been your most memorable three-star dining experience globally?
Michel Bras in Laguiole, when it still had three stars, and my first meal in Saint-Étienne with Pierre Gagnaire—before I even worked for him. More recently, Blue Hill at Stone Barns by Dan Barber was phenomenal. It proves that world-class dining doesn’t need silverware and chandeliers—it can happen on a farm, with authenticity at its core.
Do you think Michelin dining needs to become more accessible? How do you see the guide evolving?
I think it already is, in some ways. With Amber, we’ve stripped away a lot of the formality—no white tablecloths, no crystal, no silverware. Some still associate those things with luxury, but for me, the story is told through the meal itself. Accessibility isn’t just about price—it’s about removing intimidation, making people feel welcome.
Amber, 7/F, The Landmark Mandarin Oriental, Hong Kong, 15 Queen’s Road Central, Central, Hong Kong, +852 2132 0066
