On 15 and 16 March 2014, Vida Rica Restaurant at Mandarin Oriental, Macau invites guests to savour truly innovative cuisine by guest chef, Richard Ekkebus, Culinary Director of two-Michelin-star Amber restaurant at The Landmark Mandarin Oriental, Hong Kong and Chef Consultant of Fifty 8 Grill at the recently opened Mandarin Oriental Pudong, Shanghai. Under his direction, Amber has won two Michelin stars for six consecutive years and received S. Pellegrino's "World's 50 Best Restaurants” award for three years in a row. In 2013, Amber also claimed the fourth spot in the inaugural "Asia's 50 Best Restaurants" award organised by Restaurant magazine in the UK.
Chef Richard Ekkebus, Culinary Director of The Landmark Mandarin Oriental, Hong Kong
For only two days, food connoisseurs will be able to enjoy the latest creations of Chef Ekkebus' French haute cuisine, which combines aesthetically pleasing presentation and uncompromising insistence on the quality of ingredients. Highlighted dishes include Hokkaido sea urchin in a lobster jelly with cauliflower, caviar and crispy seaweed waffle, line-caught red amadai with fennel and orange confit, Kagoshima Wagyu beef strip loin with purée of Cévennes onion, and Amao strawberry in a hibiscus infusion, olive oil, Sichuan pepper and cassis granite, all featured in a seven-course degustation dinner priced at MOP1,288 per person.
Diners can also enjoy the essence of his contemporary culinary creations for lunch. A three-course set is priced at MOP488 per person and a four-course set at MOP588 per person.
Line-caught Amadai (Line-caught red amadai with fennel and orange confit)
Chef Ekkebus began his illustrious career via an apprenticeship in his native Holland under Michelin-starred chefs, Hans Snijders and Robert Kranenborg. In Holland, he won the prestigious Golden Chef's Hat for "Young Chef of the Year", an honour that encouraged him to further perfect his art under the tutelage of some of the greatest three-Michelin-star chefs in France, including Pierre Gagnaire, Alain Passard and Guy Savoy.
Hokkaido Sea Urchin (Hokkaido sea urchin in a lobster jelly with cauliflower, caviar and crispy seaweed waffles)
With a strong desire to explore world cuisines, Chef Ekkebus embarked on a journey that saw him hold executive chef positions first at the Royal Palm in Mauritius and then at The Sandy Lane in Barbados. He joined The Landmark Mandarin Oriental, Hong Kong on opening in 2005. Prices are subject to 10% service charge. For reservations, please call Vida Rica Restaurant at +853 8805 8918 or email email@example.com.
In order to make the most of this occasion, guestrooms can be booked at preferential rates from MOP2,699, including breakfast. Rates are subject to 10% service charge and 5% government tourism tax. For room reservations, please contact the hotel’s reservations team at +853 8805 8822 or email firstname.lastname@example.org.