Richard Ekkebus, the culinary director of the Landmark Mandarin Oriental, Hong Kong and its fine-dining restaurant, Amber, pushes its sustainability message to staff and diners. Photo: Jonathan Wong
Profile | ‘I want to make a difference’: Michelin-star chef on sustainability

Landmark Mandarin Oriental Hong Kong culinary director Richard Ekkebus tells Bernice Chan how he educates staff to reduce waste and how he made two-Michelin-star Amber’s menu 75 per cent plant-based.

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