The MICHELIN Guide Hong Kong & Macau 2025 marked an unforgettable evening for Richard Ekkebus, Culinary Director and Director of Food & Beverage at Mandarin Oriental The Landmark, and his team at Amber. The anticipation in the room was palpable, and even as seasoned veterans of the fine-dining world, the wait was nerve-wracking.

“We actually only found out at the same moment as everyone else, contrary to the belief that chefs are called in the morning or the day prior with the news,” Ekkebus revealed. “I was with Terry and one of our other chefs at the Michelin gala, preparing to cook, and we had planned to quickly listen to the announcements before getting back to our station. This year, the names weren’t called in alphabetical order, so when Amber wasn’t mentioned early on, I grew worried.”

But as the presenter finally announced Amber’s third Michelin star, the room erupted into applause. For Ekkebus, it was an emotional moment shared with his team, particularly his collaborators Terry Ho and Stanley Poon, two home-grown talents who have been integral to Amber’s success. “It’s a testament to Amber’s role in nurturing exceptional talent and enriching not only Hong Kong’s dining scene but also the global culinary landscape,” Ekkebus reflected.

This historic achievement is the culmination of Ekkebus’ 20 years at Mandarin Oriental The Landmark, Hong Kong (MO LMO). Since joining the hotel in 2005, he has transformed Amber into a global benchmark for contemporary fine dining, earning accolades not only for its culinary innovation but also for its pioneering commitment to sustainability. As MO LMO celebrates its 20th anniversary this year, the story of the hotel and Amber are deeply intertwined — both driven by a shared ethos of excellence, evolution, and responsibility.

 

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After calling Hong Kong home for more than two decades, Richard Ekkebus credits the city with shaping his culinary philosophy and inspiring his creativity. “The entrepreneurial spirit of Hong Kong has been both an inspiration and a motivator. It drives me to stay relevant, to innovate, and to keep pushing the boundaries of what we create,” he shared.

Early in his tenure at Amber, Ekkebus sought to create a sense of place by drawing on local influences, incorporating bold flavours inspired by dim sum, lacquered fish, and sweet-and-sour duck. Over time, his approach has grown more refined, embracing subtlety while maintaining a strong connection to the region’s culinary traditions.

Sustainability has become a cornerstone of Amber’s identity, with Ekkebus pioneering practices that transform the way fine dining engages with the environment. From eliminating single-use plastics to adopting AI-driven waste management systems, his initiatives have redefined how luxury restaurants operate responsibly. A key innovation has been Amber’s use of fermentation, which not only enhances flavour but also provides circular solutions for kitchen waste. “In many ways, our waste now tells us how to cook, which has been a true eye-opener,” Ekkebus explained. These efforts earned Amber the prestigious Michelin Green Star in 2022, recognising its leadership in sustainable gastronomy.