Culinary Director Richard Ekkebus has spent as much time in the culinary centres of Europe as he has in Asia, and it shows.
Looking at Amberai??i??s dishes now, it seems logicalAi??that Amber would source from the surrounding region ai??i?? after all, top chefs in France rely on the bounty of their region, and shorter travel distances often mean seasonality, freshness and less wastage ai??i?? but it wasnai??i??t always that straightforward. Ekkebusai??i??s use of premium Japanese ingredients in a restaurant rooted inAi??French techniques was almost unheard of when Amber first opened.
These days, he orders fish flown inAi??directly from Japan to create, for instance, a dish ofAi??red amadai, roasted with the scales on and served with pointed cabbage, seaweed purAi??e, hairy crab and ginger broth.
Not only does cooking with the seasons ensure that ingredients are their prime, it is also a reminder of a more natural way of eating that works in tandem with the environment.