{"id":62891,"date":"2025-04-11T03:32:48","date_gmt":"2025-04-11T03:32:48","guid":{"rendered":"https:\/\/hongkongliving.com\/?p=62891"},"modified":"2025-04-11T03:45:33","modified_gmt":"2025-04-11T03:45:33","slug":"interview-amber-promoted-to-three-michelin-stars","status":"publish","type":"post","link":"https:\/\/hongkongliving.com\/interview-amber-promoted-to-three-michelin-stars\/","title":{"rendered":"Amber\u2019s Golden Era: Chef Richard Ekkebus on Earning a Third Michelin Star and Redefining Fine Dining"},"content":{"rendered":"\n

Just months shy of its 20th anniversary, Amber<\/em> has reached the pinnacle of global gastronomy with the award of its third Michelin star\u2014making it the only restaurant in Hong Kong to hold four stars<\/em> in total, including a Green Star for sustainability. But for Culinary Director Richard Ekkebus, the recognition is less about arrival, and more about momentum.<\/p>\n\n\n\n

\u201cWe\u2019ve always been a work in progress,\u201d he tells us. \u201cAnd we always will be.\u201d<\/p>\n\n\n\n

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Huge congratulations on Amber\u2019s third Michelin star! Can you take us back to the moment you found out\u2014what was going through your mind?<\/h3>\n\n\n\n

Thank you! At the Michelin Guide ceremony, it was a bit confusing at first\u2014names weren\u2019t 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<\/em> was missing. My heart skipped a beat. Then Gwendal Poullennec (Michelin\u2019s International Director) appeared onscreen, saying that one restaurant had been “missed”. That\u2019s when I knew. I was sitting with Terry Ho, our Chef de Cuisine\u2014we were catering the gala dinner, actually\u2014and 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.<\/p>\n\n\n\n

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What does it take to elevate a restaurant from two to three stars?<\/h3>\n\n\n\n

Persistence. Believing in our vision and holding fast to our values. We\u2019ve been at two stars for 16 years\u2014that takes remarkable resilience. It means constantly pushing for better, even when the bar is already high.<\/p>\n\n\n\n

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You\u2019ve always pushed boundaries in fine dining. What does this third star mean to you?<\/h3>\n\n\n\n

It\u2019s the ultimate accolade, of course, but I couldn\u2019t 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\u2019t want to rest on our laurels. We\u2019re proud, but we\u2019re not done.<\/p>\n\n\n\n

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Three Michelin Star Amber turns 20 this year<\/em><\/figcaption><\/figure>\n\n\n\n
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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?<\/h3>\n\n\n\n

To be the only restaurant in Hong Kong with three Michelin stars and<\/em> a Green Star is an incredible honour. It represents years of work and dedication\u2014not just mine, but that of our entire team, The Landmark Mandarin Oriental, Hongkong Land, Jardines, and of course my wife and family. It\u2019s also a celebration of our suppliers, farmers, fishers, our loyal guests, and the media who\u2019ve supported us all these years. We\u2019re humbled, and we\u2019re savouring the moment.<\/p>\n\n\n\n

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Amber\u2019s shift from traditional fine dining to a more health-conscious and sustainable model was bold. Has the third star changed your vision?<\/h3>\n\n\n\n

It actually reinforced it. When you take risks and challenge the status quo, you don\u2019t know how people\u2014or Michelin\u2014will respond. But we\u2019ve been busier than ever, and that\u2019s proof our guests are embracing this direction. The third star shows that Michelin does too.<\/p>\n\n\n\n

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Amber kitchen experience<\/em><\/figcaption><\/figure>\n\n\n\n
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What\u2019s been the most challenging part of your journey to becoming a three-starred chef? Anything you\u2019d do differently?<\/h3>\n\n\n\n
<\/div>\n\n\n\n

The hours are intense, no doubt. But about five years ago I made major lifestyle changes\u2014daily 10\u201315km trail runs, a healthier diet, less alcohol. That\u2019s helped me stay sharp and energised. It\u2019s made a huge difference in managing the pressure and stress that comes with the job.<\/p>\n\n\n\n

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When did you first dream of three Michelin stars?<\/h3>\n\n\n\n

When I was 20, working in my first Michelin-starred kitchen. I knew then that I wanted to be the best. Everything I\u2019ve done since has led to this.<\/p>\n\n\n\n

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Culture nut, soy, dehydrated soy salt butter<\/em><\/figcaption><\/figure>\n\n\n\n
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Where do you eat on your days off?<\/h3>\n\n\n\n

I\u2019m a big fan of Yardbird and what Matt and Lindsay have built. Their new place, Always Joy<\/em>, is also fantastic. But honestly, I love eating at home. My wife\u2019s cooking is my favourite.<\/p>\n\n\n\n

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What\u2019s been your most memorable three-star dining experience globally?<\/h3>\n\n\n\n

Michel Bras in Laguiole, when it still had three stars, and my first meal in Saint-\u00c9tienne with Pierre Gagnaire\u2014before I even worked for him. More recently, Blue Hill at Stone Barns<\/em> by Dan Barber was phenomenal. It proves that world-class dining doesn\u2019t need silverware and chandeliers\u2014it can happen on a farm, with authenticity at its core.<\/p>\n\n\n\n

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Amber holds three Michelin Stars as well as the Michelin Green Star  <\/em><\/figcaption><\/figure>\n\n\n\n
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Do you think Michelin dining needs to become more accessible? How do you see the guide evolving?<\/h3>\n\n\n\n

I think it already is, in some ways. With Amber<\/em>, we\u2019ve stripped away a lot of the formality\u2014no 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\u2019t just about price\u2014it\u2019s about removing intimidation, making people feel welcome.<\/p>\n\n\n\n

Amber<\/em><\/a>, 7\/F, The Landmark Mandarin Oriental, Hong Kong, 15 Queen’s Road Central, Central, Hong Kong, +852 2132 0066<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Just months shy of its 20th anniversary, Amber has reached the pinnacle of global gastronomy with the award of its third Michelin star\u2014making 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 […]<\/p>\n","protected":false},"author":9,"featured_media":62892,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[561],"tags":[],"class_list":["post-62891","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dining"],"yoast_head":"\nAmber\u2019s Golden Era: Chef Richard Ekkebus on Earning a Third Michelin Star and Redefining Fine Dining - Hong Kong Living<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/hongkongliving.com\/interview-amber-promoted-to-three-michelin-stars\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Amber\u2019s Golden Era: Chef Richard Ekkebus on Earning a Third Michelin Star and Redefining Fine Dining - Hong Kong Living\" \/>\n<meta property=\"og:description\" content=\"Just months shy of its 20th anniversary, Amber has reached the pinnacle of global gastronomy with the award of its third Michelin star\u2014making it the only restaurant in Hong Kong to hold four stars in total, including a Green Star for sustainability. 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