Dutch-born chef Richard Ekkebus has taken the Hong Kong food scene by storm. His French cuisine is currently being served amid glowing reviews in the Amber restaurant at the Landmark Mandarin Oriental Hotel. The menu is a great example of local produce delivered with French flair. Some of the signature dishes available at the Amber include Hokkaido sea urchin, blue lobster and Kagoshima wagyu beef.

Before joining Hong Kong’s vibrant food scene, chef Richard Ekkebus had stints at the Royal Palm Hotel in Mauritius and Sandy Lane in Barbados. He has also worked under world-class chefs Alain Passard and Guy Savoy.

The exemplary chef has designed a five-course White Diamond menu based on white truffles ($3,288HKD). Each course is served with white Alba truffle, which is shaved onto the plate at the table. The menu will run until December 30.

The white truffle menu includes:

Hokkaido diver scallop with Jerusalem artichokes, green apple, 56-month old patanegra de bellota ham & white alba truffles

Taiyouran egg with kabocha pumpkin puree, bread croutons, crispy chicken skin & white albatruffles

Milk-fed calf ‘polmard’ poached then seared with smoked potato mousseline, buttered savoy cabbage, shaved chestnut & white alba truffles

Brillat savarin foam, served warm over a crispy smoked bacon muesli, with shaved white alba truffle and winter salad

Richard was awarded two Michelin stars in 2008 and is currently placed 44 in the S. Pellegrino Words Top 50 Restaurant list.