Upstairs on the 6th floor of the Landmark Mandarin Oriental Hotel, the Adam Tihany designed Macassar ebony wood filled dining room under a sculpture of 4,320 suspended bronze rods always takes my breath away, whether I come for a business dinner or big date. The Hong Kong born sommelier John always has perfect pairing suggestions to the cuisine of Paris-trained Dutch chef Richard Ekkebus who really does earns his two Michelin stars nightly with modern, French influenced dishes lovingly crafted from ingredients flown in daily, from the Tokyo fish market and even far further away, like Tasmania and Brittany. Ekkebus's training in France under celebrated talents Guy Savoy, Alan Passard and Pierre Gagnaire comes across in dishes like foie gras ravioli simmered with black truffles over a creamy violet artichoke in poultry velouté, Bresse pigeon with wild mushrooms; and line-caught amadai with orange and fennel confit.
Equally talented is the pastry chef. No matter how much I've already eaten, I find room for whatever is the evening's soufflé, and also eat the sweet treats that come with our coffee. Then I start planning my next visit here.
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