I am currently down with an infection and a severe bout of allergies (I’ve been having a lot of those lately) and thinking about all the food I am missing made me reminisce about one of the best Michelin experiences I’ve had so far: the two Michelin star Amber at the Mandarin Oriental Hongkong.

Now this is a long overdue post, one year in the making but the experience is just too good not to share.

My friends and I got a private room for our lunch and since we were in Hongkong to gorge on delicious food, we decided to go with their lunch wine menu – one glass each with starter, middle  course, and main course.

Who says we can’t have wine during lunch?!?


When I first heard that we could potentially take four hours, I immediately thought, how can lunch take that much time? But when the first dish was served, I thought, oh now, I get it.

Duck colvert – A very rich foie gras, pâté en croûte, and sicilian pistacchio with spiced mango chutney.

I normally cannot tolerate too much pate, so having the starchiness of the crust  break that richness, and the sweetness of the mango to stave off the saltiness was a clever foil for it. It was an explosion of different flavors, all rich but perfectly complement each other. On a side note though, it was rather too heavy for me – I felt full midway through the pate en croute, but still finished it because it was too good to pass up. And the Chilean white wine was the perfect drink to wash it with.

Oh, and let’s not forget the bread? I am a big bread person after all. 😂 I love that they offered different kinds of bread to satisfy just about every preference.


For my middle course, I chose the cuttlefish – ala carbonara, served with quail egg yolk, charred pearl onions, and smoked alsatian bacon. And because we were feeling festive, it was Christmas season afterall, we got some table shaved alba white truffle to go with our meal. I love white fish, onions and bacon, and while the different textures and flavors worked well, after the richness of the pate, it was a tad too gentle on the taste buds for me, even with the truffle.


I was literally bursting at the seams by the time our main course was served but who can say to to this:

Aveyron lamb – ribs braised in pinot noir, boulangere potatoes with taggiasche olives, tomato olives, and mizuna leaves. I have no words but I hope I did it a bit of justice with the photo below:


The next plate was the chef’s selection of French unpasteurized cheeses. I love cheese but I often get disapponted with the spartan offering of most restos, so I had very little hope that this case would be different. Well, I was pleasantly surprised! The cheese plate was obviously carefully curated, with the varieties that go well with each other served in small portions – big enough to more than just whet your appetite, but small enough to not make you gag.


And as if the cheese plate was not enough, we had a dessert of pineapple confit – with grilled millefeuille, grand cru madagascar vanilla cream, licorice, lime and yoghurt mousse, and exotic fruit sorbet. I’m not too fond of pineapple, licorice or lime (I don’t like sour/citrusy food in general, except as garnishing), but I enjoyed it enough to finish half and that is saying something.


The last itme on the menu is dulcey chocolate – the caramelized macadamia and peanut butter sorbet was just heavenly! Now this is the dessert I love!


We had tea and petit fours to round up our wonderful lunch!



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