Celebrity Life

If you're looking for presents and experiences to surprise your loved ones this festive season, Landmark has you covered with its exclusive Christmas Concierge service.

From tailoring to fine dining and more, Landmark's one-stop gifting service offers luxury experiences that can certainly cater for every special person in your life.

Keep Scrolling to Discover Some of the Luxury Experiences Available at Landmark

The Kingsman

One's dream of being a stylish spy in a tailor-made suit can finally come true this Christmas. With a wide variety of well-crafted men’s garments that epitomise timeless style, The Armoury is no doubt the perfect place to give the gentleman in your life a Kingsman's treatment.

The bespoke tailoring service is accompanied by a whisky tasting experience by The Whiskey Library, which offers luscious collections from distilleries around the world.

The Armoury, Shop B45, B/F, Landmark Atrium, 15 Queen's Rd, Central; +852 2810 4990

Landmark's Bond Girl

If you’re looking to impress a fashionista, there’s nothing better than giving them the opportunity to design a pair of heels at Sauvereign.

Sauvereign, Shop 230B, 2/F Landmark Atrium, 15 Queen's Rd, Central; +852 2530 3391

A Glass of Act

To impress all the wine lovers out there, Landmark is offering an exclusive private wine masterclass for two. The tour, led by Amber's Wine Director John Chan, includes Premier & Grand Cru White and Red Wines from Burgundy, palate cleaners and nibbles.

Amber, 7/F, The Landmark Mandarin Oriental, 15 Queen's Rd, Central; +852 2132 0066

The Star Collector

There’s nothing more satisfying and festive than enjoying fine food in good company. This year, Landmark is offering the opportunity of a lifetime taking guests on a tour to collect 10 Michelin Stars. We can't think of a more memorable gift for the one person in your life that is truly passionate about food. The unique adventure, which will be documented on a special star passport, will give the lucky gourmands the chance to eat at some of Hong Kong's most celebrated restaurants, including Amber, L'Atelier de Joël Robuchon and 8 1/2 Otto e Mezzo Bombana.

Mother-Daughter Day

This festive season, you can enjoy quality time with your family while getting your nails done at Airplay and indulging on a luxury French afternoon tea for two at Le Salon De Thé de Joël Robuchon.

Airplay, Shop315, 3/F, The Landmark, 15 Queen's Rd, Central; +852 2388 8179

Mini-moon at Landmark

Treat yourself and your loved one to a 150-minute long couples massage followed by a champagne and caviar tasting class led by John Chan, Landmark Mandarin Oriental’s Director of Wine. 

The Christmas Concierge is located at shop 237, 2/F Landmark Atrium and is open daily from 11am to 7:30pm until December 31

The post Landmark Offers Uniquely Curated Experience Through Christmas Concierge appeared first on Prestige Online - Hong Kong.

There’s no doubt Alex Lam inherited his musical talent from his parents, his father being Cantopop legend George Lam Chi-Cheung, and his mother, Sally Yeh. Still, the singer-songwriter and actor hasn’t let privilege get to his head — he’s not afraid to explore other paths, from a stint in Los Angeles to discover yoga and becoming a yoga teacher, to dipping his toes in fashion.

Lam met Hiro Yoshikawa, founder and designer of Washi Jeans, a Japanese denim brand, a couple years back and was intrigued by the designer’s backstory. Now based in Hong Kong, Yoshikawa is the 18^th generation of a revered sake maker in Okayama, Japan, and the first to leave the family business to pursue his own passion in denim-making. By chance, Yoshikawa had found an old document that charted out his family’s history, written on washi paper. Inspired by this, he developed and patented the Washi No. 6 paper yarn, which he utilizes in his first solo collection launching this month.

Lam, who has always had an eye for detail, quickly became an ambassador and muse for Yoshikawa, and took it upon himself to bring the recognition Yoshikawa deserves by helping him stage his upcoming solo debut.

We sit down with Alex Lam and Hiro Yoshikawa at Washi Jean's studio to talk about style and the upcoming debut of Yoshikawa's solo collection Life on Earth.

Can you describe your style? What are your wardrobe essentials?

AL: My style has always been inspired by musicians. I grew up watching some of my favourite bands like The Rolling Stones, The Beatles, and today, I'm inspired by singers like Drake. For me, my summer essentials include a sleeveless vest, a good multi-functional blazer and a pair of high-quality designer jeans.

Have you always been passionate about fashion and did you want to work in fashion?

AL: I have always cared about how I look and my outfits since I was a kid. I remember there was one time when the collar of my t-shirt wasn't right and I wouldn’t wear it out until my parents fixed it for me. Having friends who are in the fashion industry allows me to execute and experiment my ideas during workshops, like the ‘marshmallow’ colourway of the t-shirt I’m wearing right now. 

How did the both of you meet?

AL: I met Hiro-san thought some of our mutual friends.

HY: have been making jeans for other brands for the past 30 years and it has always been my dream to have my own denim brand. I have always hung out with people from the fashion industry, and meeting Alex from the music and acting world has made my life more fun and exciting.

Can you tell us a bit about your project with Hiro-san?

AL: I was hanging out with a group of producers and we often talk about fashion shows, designer brands’ videos, installation art and music. Once we found out Hiro-san wanted to launch his own denim brand this year, we decided to catch this opportunity and put our ideas together. We are organising a VIP launch event with a fashion show on June 11, 2021.

What was the biggest challenge you had to overcome with this project?

AL: I think the rules of the game changed after Covid started last year. We looked at online fashion shows last year, without the tradition styles, and we knew our team needed to do it in a cleverer way. The restriction for event gathering is 30 persons at the moment, so we were not able to invite too many friends and make the event as big as before. Plus the campaign and fashion show video shoot all in one day, that’s the biggest challenge in this project.

HY:  We have been staying in our studio almost every day is the past few months, meeting different parties like our PR team, models, videographers and producers.

What else are you up to this year that you can share with us?

AL: I have released a new song and I just finished a music video for another song. I have also been working on my YouTube channel and created a few series, but it’s been slightly slowed down because I was focusing in this project.

Has the pandemic affected the way you work or changed your priorities?

AL: Before Covid, I was busy working with clients, who often prepared everything. With changes and restrictions during this period, I am able to organise and create more content by myself.

What are you currently inspired by?

AL: There are many indie musicians and young kids out there who are doing their music in their unique styles. I admire them a lot as they can release songs as long as they think it sounds good. I used think good music requires the best studio and recording equipment, but turned out a lot of indie musicians are producing high quality songs just by working at home.

You have a YouTube channel, you're into fashion, music as well as classic cars. How did you get into each of those passions and how do you balance it all?

AL: Project by project. I’m now focusing more on quantity over quality and I'll keep learning from the progress and mistakes.

Do you have a motto you live by?

Stay healthy. As I was a yoga teacher, I still practice yoga for two to three hours each day. It’s a good way to reflect on myself and find peace.

The post Quarantine Questions with JuJu Chan Szeto and Antony Szeto appeared first on Prestige Online - Hong Kong.

From the moment you walk into the Landmark Mandarin Oriental, you are instantly swept away by the highest level of hospitality.

With travel restrictions still in place, the best getaway options are the local ones. A visit to Landmark Mandarin Oriental is one of the best options for travel-starved, Hong Kong-bound guests. With its Sweet Staycation package that runs from now until the end of 2020, we can indulge in the modern luxury that is the hotel's signature.

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Location 10/10

Right in the heart of Central, connected to the district’s quintessential shopping mall, is the Landmark Mandarin Oriental. The high-profile address is close to major entertainment, dining and business establishments. It’s just a stone’s throw from all major transport options — trams, buses, MTR, taxis and even ferries that cross the harbour or serve the Outlying Islands.

Design 9/10

Unlike the traditional Mandarin Oriental properties around the region, Landmark MO veers away slightly from Asian influences, and is more geared towards modern contemporary minimalism. Brass, wood and marble feature in rooms, hallways and the tasteful lobby accented with geometric lights and decorative pieces.

Ambience 9/10

Stepping into the Landmark Mandarin Oriental, the signature Landmark scent wafts through the air as you are welcomed with the energy that resonates from the MO Bar. But at the reception area and beyond, a quiet atmosphere puts you in a state of calmness. Most of the other guests during our stay were couples or young families.

Rooms 10/10

From now until the end of the year, The Landmark Oriental is offering its LMO Sweet Staycation package. We stayed at the Landmark Suite — a spacious 1,507 sq ft one-bedroom suite with a king bed, dressing room, living room, dining room, Gaggenau kitchen, cocktail bar, and an impressive 7 ft round bathtub that can’t be missed.

Service & Facilities 10/10

Hong Kong hotels are generally known for their impeccable service, but the experience at Landmark Mandarin Oriental is in a league of its own. Setting the bar extremely high, the attentiveness of staff goes above and beyond with thoughtful arrangements and personalised care that usually go unnoticed. The Front Desk Manager took great care of us throughout the stay, ensuring that every request was met with perfection.

Food & Drink 10/10

Since Covid has limited our dining options to only small groups and a curfew, dining in is the way to go. So with such a spacious and luxurious suite, it only makes sense to take advantage of its facilities as well. The Sweet Staycation includes HK$3,000 dining credit that can be used in-room at any of the restaurants within the property (two Michelin-starred Amber, French neo-bistro SOMM, cocktail speakeasy PDT, and lobby bar MO Bar). Enjoying a meal in the privacy of your room also means that you can sample dishes from all restaurants. The Japanese pork belly cooked in barbecue sauce with Hakata Cabbage from SOMM and the typhoon shelter crab tater tots from PDT were highlights of our meal.

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Activities 9/10

It is a genuine challenge to peel away from the Landmark Suite, but LMO gives you at least several good reasons to do so. Included in the package is a 60-minute Oriental Essence massage for two, personal training session for two, and an ice cream or PDT hotdog making class for two to keep you busy during your stay. For guests with children, a camping tent can also be set up for the little ones.

Rates: Starting from HK$35,000 + 10% per night for the Sweet Staycation package. The promotion includes a round trip limousine transfer; welcome amenities of champagne, strawberries, lemon drinks and fruit; classes for two on how to make ice cream or hotdogs in the style of the establishment’s Please Don’t Tell bar; HK$3,000 spending credit at restaurants and bars, in-room dining and spa & wellness; HK$3,000 dining and spa gift voucher to be used within three months from check-out; bespoke luxurious bathtub experience; camping tent for kids with breakfast; 60 minute Oriental Essence massage for two people; personal training session for two people; unlimited movie streaming; and free pet policy with amenities.

Rating: 9.5/10

Perfect for: a modern sense of luxury paired with exceedingly exceptional service and thoughtfulness

The post Hotel Review: Landmark Mandarin Oriental Sets a New Standard for Personalised Services appeared first on Prestige Online - Hong Kong.

Celebrating Christmas would be incomplete without giving. So, guess what we're doing?

We're counting down to the big day with an Advent Calendar filled with 25 days worth of prizes. From incredible staycations at luxury hotels and epic feasts at Michelin-starred restaurants, to more exclusive experiences and gifts. All Prestige readers have the chance to win in our Christmas giveaway collectively valued at over HK$150,000.

A new giveaway will be announced here, and on our Instagram, every day from the 1-25 December 2019. Remember to check this page, and Instagram, for new prizes daily to see if you’ve won.

How to enter:

1. Follow Prestige Hong Kong on Instagram.

2. Like the Instagram post for the prize that you would like to win.

3. To increase your odds of winning tag your friends so they can participate, too.

Terms & Conditions:

1. By entering this Prestige giveaway, you will be bound by these terms and conditions and acknowledge that you satisfy all eligibility requirements.

2. This giveaway is open to Hong Kong residents only and entrants must be over the age of eighteen (18).

3. Entrants must follow our Instagram pages and set their profile to public in order for their entry to be valid.

4. The giveaway prize is live for 24 hours only.

5. Entries will be accepted within these 24 hours. Thereafter the giveaway for that day/prize will close and the winner will be announced.

5. Winners will be contacted and asked to provide their full name and contact details via Instagram within 48 hours.

6. Winners will be instructed on how to claim their prize by by email.

7. Winners must respond to redeem the prize within seven (7) days of the prize announcement, otherwise the prize will be forfeited.

8. Prizes cannot be exchanged for cash, credit and are non-transferrable to third parties.

9. Prestige reserves the right to cancel, re-draw or otherwise modify this giveaway at any time with immediate effect and without giving prior notice.

10. Photos are for reference only.

The post Prestige’s Christmas Giveaway: Advent Calendar 2019 appeared first on Prestige Online - Hong Kong.

Feel free to protest copiously online against our bold-faced proposition that Richard Ekkebus is the most famous and finest chef living in Hong Kong. The culinary director of the Landmark Mandarin Oriental, with a staff of 72 (at last count) oversees all cuisine at the hotel. Under his supervision of the property’s collection of restaurants and bars, Ekkebus created and then championed progressive restaurant Amber into prominence, ranking (56th) on the World’s 100 Best Restaurants 2018. Just one feather in his highly festooned cap; for the 10th consecutive year in 2018, Amber was awarded two stars in the Michelin Hong Kong and Macau guide.

While most would rest comfortably on their star-studded laurels, for the past six years Ekkebus has had grand plans to completely alter what was essentially a faultless restaurant, and had the lofty idea of changing not only its DNA but also expanding the cuisine culture of the five-star hotel as a whole. But not with predictable, tedious global expansion, rather with in-house, evolutionary changes to ensure that the hotel would be a key dining destination in a city long overcrowded with culinary alternatives.

But first, a bit of background. Ekkebus began his career with an apprenticeship in his native Netherlands under Michelin-starred chefs Hans Snijders and Robert Kranenborg. In his home country, he won the prestigious Golden Chef’s Hat for Young Chef of the Year, an honour that encouraged him further to perfect his craft and dispense with his engineering-degree studies. This was much to the dismay and chagrin of his father, who didn’t speak to him for two years after he quit college. But under the tutelage of some of the greatest chefs in France, including Pierre Gagnaire, Alain Passard and Guy Savoy, he honed his skills.

While in France, how could this foreigner make his mark in the notoriously difficult, esoteric, distinctly French, overtly snobby world of chefs and their kitchen-confidential games? Well, for one thing, he refused to play. Ekkebus didn’t even bother to compete. Instead, his wannabe “gypsy soul” led him on a flight to Mauritius to become executive chef at the Royal Palm and then, years later, to Sandy Lane in Barbados. He still considers Mauritius home (he has a sprawling house there -- “where my wife and kids go a few times a year, far more than I do!”). In 2005, he was appointed executive chef for the Landmark Mandarin Oriental through an accident of fate (more on that later).

While things were swimming along, in December 2018, the hotel’s signature restaurant, Amber, closed for renovations over a four-month period. Ekkebus spent his time exploring new ingredients, contemplating the needs of diners and evolving a bold new culinary philosophy.

Amber’s revered French-style cuisine was changed dramatically -- the restaurant’s progressive menu has now dispensed with dairy products, minimised refined sugar and reduced salt -- inviting diners to appreciate flavours in their purest form. So much effort and such a big, expensive gamble. Will it pay off?

While it wasn’t the first question that came to mind when we finally meet in the innards of the hotel, it was one that lingered. Having dismounted his beloved bike and freshly changed from all-black denim into the crisp white linens worn by all cooking staff, Ekkebus discussed, well, just about everything during a series of conversations.

First, the basic question: Why renovate Amber when it had stellar reviews and a mile-long waiting list? You know the adage, if it ain’t broke…

That’s a good question, but to put it simply I didn’t want to take for granted the fact that Amber was so successful for so many years. I asked myself, if we continue in the same way, will it have another 50 years of shelf life? So, I came up with this new sort of evolution on the old Amber -- which by the way, wasn’t so old.

I also thought, why not add three more restaurants while we’re at it? So we went a bit insane. We opened SOMM by Sommeliers, which has a very strong food component. We built a brand-new Amber, of course, and a private room that’s hidden behind a wine cellar. Then we have two Japanese eateries: Sushi Shikon, the only three-Michelin-star sushi restaurant in Hong Kong, moved in with us, and also Kappo Rin, whose chef Masa-san is from Kyoto. It’s also supervised by the head chef of Sushi Shikon.

Not only the restaurant, but you’ve got a brand-new look too.

I’m going to be 53 soon, so I’m trying to be healthier. What’s going to be the next 15 and probably the last 15 years of my career? Is it going to be the same old, same old or is it going to be something very different and exciting? I decided to do something different and exciting.

For the restaurant, it’s more than a cosmetic, interior design change…

Exactly. Well you can’t just make a cosmetic change -- that’s just lipstick on a pig. A delicious pig, but still a pig! I really wanted to make a profound change. When we opened 15 years ago, we were a disrupting force. I think we wanted to be, once again, this disrupting force, but in a thoughtful way. We decided, in a French restaurant, to take out that old style of cooking, cut refined sugars, and minimise salt. Not to become a more healthy restaurant but really to improve the experience. In a restaurant like this, we need to change the perception of what fine dining could be. And that’s the statement we want to make in the new Amber.

You’ve involved many from the local community in this project.

Well, I think we all talk about sustainability but people always forget about the sustainability of making sure that people around you are able to make a good living. I wanted to make sure that we support local artists, local tailors, local food suppliers. My son is an artist; he studies at Parsons and I know how difficult it is to make a career in the arts.

I used to buy French jackets for all the chefs to wear. One day I asked a great local woman, who has a line called Milk, if she wanted to make chef jackets for me. And she brought me this great jacket -- now all my staff uniforms are from her. It’s creating this organic cosmos of people that live on the success of the restaurants. Everything in our orbit, we want them to succeed.

Also, you can’t live for 15 years in Hong Kong and not be sensitive to how much opulence there is but also so much waste too [gesticulating outside to the crowded streets of Central] -- in the sense that people don’t even realise the problem that they’re creating. I felt that we as a restaurant need to be more in the forefront of trying to create a movement from a professional perspective and making a change in Hong Kong and especially in how we consume it.

It was very important for us that that became the golden thread through the whole project. We wanted to cut out the industrial washing of white linen, so we have no tablecloths. We also went for natural and stained materials instead of, you know, dyed, chemical things.

Does this go all the way down to ingredients? There’s a certain high-status value to state that the steak is from Argentina, the wagyu from Japan, the red wine from France, the white from New Zealand and so on.

Of course. In the past I always thought that chicken from France would be the best chicken, but we’ve started to find a source closer to home. We have a chicken that comes from New Territories because there’s a farm where people are doing great things and we want to support them and see that they can make a living out of that.

And we’re building a rooftop garden here as we speak to grow all the small vegetables and herbs. You know something funny? Most of my chefs have no clue how a vegetable or flower or a herb grows! And it’s very strange because I was born and raised in the countryside.

Garden rooftops around Central… sounds lofty.

But we have to start somewhere -- to make Central more green, and to bring more oxygen to Central. We really need to reduce our carbon footprint. Maybe the majority of our restaurant guests aren’t bothered with it, but through this messaging and by explaining why, we can plant a little seed of this idea to buy local. We did the maths; we were bringing in 35,000 kilograms of dairy products every year. Think of that carbon footprint. Insane.

The menu won’t change fundamentally to something tediously healthy, will it?

We’ve always been seafood-focused, because that’s who I am. I was born and raised next to the sea, so seafood is where I’m comfortable. I’ve always loved vegetables. I had a hippie mum and we were always veggie-driven in our home. And it’s a very Dutch thing. I always have a heavy hand on vegetables but a very light style of cooking. So we were never a place like Caprice or Robuchon, butter and cream. We’ve always had a lighter touch. I want people to have an amazing meal here and not go into a food coma after. I thought of this after a recent trip to France.

Home base of all fine dining.

Exactly. We ate at all the fine restaurants, food marathons. We ate at so many Michelin-star restaurants but after, we could do nothing. We wanted to go see the museums but we collapsed in food comas. And I thought, it should be a better feeling when you leave a restaurant. That’s what triggered me to cook differently.

When we cut the salts and sugars, the flavour was better. We replaced cream with tofu. Maybe not as exciting, but we replaced milk with water. All of a sudden there’s a very different flavour profile. I had this little discussion with my team about how much dairy we would use in a menu on average. We put everything on a tray: the cream, butter, milk. The tray was so heavy – who wants to eat all this in one sitting?

What else did you eliminate?

We started by asking the question, what really makes you feel bad after eating? We identified refined sugars. We need protein, but let’s use better protein. We need fat. So we started to buy all these different types of oils; we identified about 70 blended and basic oils. We use about 30 on a daily basis now. People don’t like salty foods. So we started to work more with umami and less with salt.

I call them dogmas, but I think these are limitations actually. [They push] us to be more creative. Instead of ultimately falling back on a little cream, a little butter, it forces us to think. We want to bring in fat elements that could enhance the dish. Then we experimented with oils; olive oil, flaxseed oil, rice-bran oil, almond oil, avocado oil, pumpkin-seed oil, all types of flower oils -- and then all of a sudden we see the possibilities these oils have within the flavour profile.

What brought you to Hong Kong, by the way?

After Barbados, I was on my way to New York when 9/11 happened. Every plan went on a toss, as everything I’d planned with my family was gone. And then Mandarin Oriental came along and offered me a couple of opportunities that I didn’t want initially. They made me an offer I couldn’t refuse; they asked me to create a restaurant from scratch. They just asked us to make it a world-famous restaurant.

Is your family in the hospitality business?

My grandparents were. My grandfather ran the bar and my grandmother was always in the kitchen. Because my father was a child of hotel-running parents, he always told us never to go into hospitality; you’d have no private life, no family life and it’s too much hard work and, “I don’t want you to go through this. I’ve seen it with my parents and they both died before they were even 60.” I was studying engineering, and to earn money on weekends, I worked in the kitchens. I hated what I was studying and I loved what I was doing part-time, so I made the switch. My father didn’t speak to me for years -- but then later he came around and he was very proud of me.

How did you land your first apprenticeship?

I would read Gourmand, a very famous French magazine at the time, about all these famous chefs. I would buy books in French, but my French was very average and I would obsess over these people, especially Guy Savoy. I heard hundreds of people wanted to learn under him. But I was also very clever: I knew he loved rugby and I used to play rugby. I wasn’t that great, but I made sure to talk a lot about rugby and how much I loved it. He said, ‘You’re hired.’ Sometimes you need to do your homework.

What was so special about the great chefs you worked with?

I think Guy Savoy really made a mark on me on a human level, because he was so strong. Some people really have it in themselves to lead people and he’s a natural-born leader. You’d want to follow him if he walked into a fire, without question. I’ve worked with people who’ve been extremely tough on me, like Robert Kranenborg in Holland, a two-star chef. He really taught me a lot about cooking and the refinement of cooking, and he always called it playing with fire. Cooking is not just putting things on the stove; it’s about regulating fire and how to get the best extractions. And then working with Pierre Gagnaire was about trusting your instincts. He’s not a guy who’s about written recipes, his style is very unconventional. He’s like the jazz man of cooking. I learned from him the only person that’s in charge when you’re cooking is yourself.

So you've been to Pierre Gagnaire's restaurant Pierre in Hong Kong?

Yes, of course, many times. When he [Gagnaire] comes to town, we try as much as we can to catch up. I still call him 'chef'. I’m not competitive with him or his restaurants. I want to do well for myself, not disappoint myself. You don’t want to do well to beat other people, you do it for yourself. For the pride you have in what you do.

Speaking of pride, what did the Michelin star mean to you when you first got it? 

It’s the greatest recognition that we’ve had through all these years of re-positioning and rethinking. But that honour hangs like the Sword of Damocles -- I’ve been reading in The New Yorker about chefs who killed themselves over the fall of a rating or the pressure to maintain it. It’s just an opinion, after all.

I was very close friends with [the late chef and owner of La Côte d’Or in Saulieu, France] Bernard Loiseau and it’s extremely personal and it’s very hard to grasp for me. Some people can’t take it. Opinions aren’t facts, no matter how well articulated.

Very true. 

It does piss me off, though, I’m going be honest with you. I stopped reading the TripAdvisor reviews because it affects my day and it shouldn’t because it’s one person’s opinion. There are colleagues, however, whom I really respect; when they come here, I really want to hear what they think. Opinions are like... well, they’re like a butthole.

Excuse me? 

Everyone has one. But it doesn’t mean anything. Constructive criticism, that I can take.

Photography Nic Gaunt | Art Direction Bex Gaunt | Styling Tasha Ling 

The post Chef Richard Ekkebus Brings a Dining Evolution to Hong Kong appeared first on Prestige Online - Hong Kong.

You may have already read our June cover story featuring chef Richard Ekkebus of Amber, in which he explains his new approach to fine dining -- no dairy, less sugar, etc. -- but that's not all we spoke to him about. Here, in this exclusive online interview, Ekkebus reveals his guilty pleasure, what makes him angry in the kitchen, and much more.

Guilty pleasure?

French fries -- not McDonald’s, I’m talking about real French fries like the ones my grandmother used to make. Where I’m from, we baked fries in kidney fats, or beef fats. It gives a very specific, very gold, very soft inside, very crispy outside texture -- good fries make me cry!

Ever been food-poisoned?

Yes, with a cold pressed juice, here in Hong Kong! It was supposed to be a healthy food option with kale and apple. It was bad. Violent.

Say no more. When you have a banquet, is that the most stressful day?

No. It’s about organisation and preparation. We have a sheet where all the details of the events are on. So it’s actually very constructed, like a well-oiled machine. We have an early morning meeting, we go over critical control points, time slots and then action.

Favourite food destination?

Japan. Without a doubt. It’s not just food, it's high art. Any major chef who has travelled the world will say the same. Not just Japanese food, any food. They perfect it. I had the greatest slice of pizza in my life in Tokyo -- for the life of me I can’t remember the name of the place. I went to the kitchen -- entire staff was Japanese. They take the ordinary, make it sublime. Their desire for perfection is admirable.

What's the strangest food you've tried? 

I’ve tried everything. I've eaten monkey. I've eaten insects. There's nothing I will say no to, because I need to understand what it's about. When you are a guest in a foreign home or country, you try what they have. So I've even tried whale at someone's home because it's disrespectful to say no!

When you go out, what do you eat?

Anything and everything different -- it's like music. You want to see my playlist? There’s rap, there’s opera, there’s rock. Food is the same. There’s not [just] one food that can nourish me. Even literature is the same: I read everything.  I read on my phone, I read on my iPad. I read Spanish literature to biographies of Leonardo Da Vinci. That is life, that’s enrichment. Not going into a narrow tunnel. I try everything life offers.

What's on your dining wish list?

South America. There are lots of restaurants. I've been to Peru but I would love to go to Argentina. I'd love to go to Brazil and discover more. I want to head to Chile.

There are too many reality TV cooking shows and celebrity chefs. Do they amp it up for good television?

Of course -- they exaggerate for entertainment. Listen, I worked with Gordon Ramsay when I was in Paris and we were both very young chefs with Guy Savoy. He was a bully but not as you see him on TV. I think he created this image for himself for ratings. He’s not like that in reality. If he really was that aggressive all the time, nobody would really want to work with him.

What makes you angry in the kitchen?

Am I relentless at times when I see people goofing off, or they display a sense of "I don’t care"? I get really cross, for sure, because there is another person on the other side of the wall paying HK$3,000 for a meal and his expectations are the same as any critic, star or celebrity. So if you’re indifferent, it means you chose the wrong restaurant to work for.

What's in your refrigerator at home?

There's always a nice bottle of Champagne, a nice piece of ham, some salted butter, and jams. I love jams and I buy a lot of very beautiful jams. And there's always fresh fruits in the fridge too.

Are your children into cooking?

No. My son is in the arts and my daughter studied literature. They've been in my kitchens since they were babies but showed little interest. But they are all foodies. My son is a student now and I see on his Instagram all the Michelin-star restaurants he's eating in while travelling -- how he pays for it, I don't know. When I was a student, I lived on ramen noodles.

Does your wife cook?

She's a phenomenal chef; my house has the best food in town -- after Amber.

The post 12 Questions with Chef Richard Ekkebus of Amber appeared first on Prestige Online - Hong Kong.

Unique chef collaborations, restaurant pop-ups and exclusive menus that are only around this September.

The post Five Upcoming Culinary Concepts To Try Now appeared first on Prestige Online - Hong Kong.

Takeways from Hong Kong's own zero-waste panel on how to reduce, reuse and most important, refuse.

The post 5 Tips to Decrease Waste and Still Live a Luxurious Life appeared first on Prestige Online - Hong Kong.

Chef Richard Ekkebus talks about Instagram foodies and the evolution of a Hong Kong culinary landmark.

The post What Makes Amber’s Culinary Director Mad? appeared first on Prestige Online - Hong Kong.