Kombu-cured horse mackerel with celtuce, seaweed, cucumber and wheatgrass sauce. Photo: Jonathan Wong

Michelin-star restaurant Amber redefines French food with dairy-free menu as part of revamp

  • Hong Kong two-Michelin-star restaurant reopened this week with new decor, a new menu and a bold new culinary philosophy
  • In place of dairy products, chefs use cold-pressed, plant-based oils and ‘milks’ made from soy, nut and rice
Topic |   Food and Drinks

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Kombu-cured horse mackerel with celtuce, seaweed, cucumber and wheatgrass sauce. Photo: Jonathan Wong
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