AMBER is the Michelin two-star restaurant proud of the Landmark Mandarin Hotel. This legendary French restaurant has won countless awards and has been selected as the top name of the "50 Best Restaurants in the World" for many years. AMBER is located on the 7th floor of the hotel, and MO BAR is the same as the famous designer Adam D. Tihany works. The design style of the restaurant is quite outstanding, the designer boldly uses the copper walls as the main material of the waiting area and the elevator hall, and the stunning 4,320 gold copper pipes above the main dining area are stacked with a wave-like majestic effect. After the waiter arrived, he brought exquisite pre-dinner dishes, dressed in wooden stakes and stones, and a pastoral style came to his face. A small pre-dinner was full of artistic sense and sincerity. One of the first dishes is Hokkaido sea urchin with lobster jelly, cauliflower mud caviar and seaweed thin and crisp. It is packed in a white porcelain bowl in the shape of sea urchin, with a small spoon made of shells, which is full of ocean flavor. The ingredients of AMBER are very fresh, and a sea urchin is thin and crisp, which makes it taste better. Another pre-course is duck liver and milk pork frozen with French red pepper jelly crispy radish and watermelon, duck liver fat rich, with refreshing melon fruit, just right. This is raw oily fish fillet with cheese, pickled radish, strawberry, fennel and small fennel crispy crispy crispy crispy crispy delicious, with the aroma of fennel and the sweetness of strawberries between the lips and teeth. The food is of course served with fine wine, and the selection of champagne between the mats tastes pure and icing on the cake. Main course is a salmon with a kink potato and lemon sauce, the salmon skin is fried to a slight golden, the meat maintains a fresh taste, with the sour aroma of lemon sauce, very delicious~~~ The main course is the pigeon with red head, turnip crisp cereal and spice sauce. The entrance of the pigeon is full of fragrance and makes people have a endless aftertaste. The crispy radish can play a role in detoxifying the greasy, and it is a good neutralization of the greasy greasy of the pigeon. This combination is really clever. One of the last desserts is the fresh blood orange and blood orange sled, which is rich in vitamin C with a strong citrus aroma and sour taste, making people feel the freshness of summer. The second dessert is white chocolate with butter, lemon crispy and coffee ice cream, chocolate is instant, coffee ice cream is sweet but not greasy, with a touch of coffee bitter, and chocolate sweet just blended together. An extra small ice cream mouth with a very cute shape is also presented, very intimate. The final desserts presented are also very sincere, from chocolate to pastries, the taste is sweet, which is quite pleasant.