Why we like it: In a word, the scene. Not to mention, those
Richard Ekkebus Mandarin OrientalAsiate - Sea Urchin in Lobster Jelly - It's On
Why we like it: While we love places where fresh ingredients are the star of the show, and we appreciate the farm to table simplicity of no frills preparation, sometimes it’s a turn on when a restaurant can flex its muscles a bit. We like it even more when they can Incredible Hulk it out, to show off Michelin-quality skills with dishes like sea urchin in lobster jelly with cauliflower, caviar and crispy seaweed. That’s when we sit back and say, yes, this is really happening. In a restaurant climate where it takes a lot to impress the palate, it’s game on at Asiate at the Mandarin Oriental, with guest chef Richard Ekkebus from the two-Michelin starred restaurant Amber at the Mandarin Oriental Hong Kong.
The details: From June 8th – 11th Chef Ekkebus will be at the helm of Asiate for 4 and 6-course lunches and dinners, where only the imagination is the limit. You can say Chef Ekkebus has skills; he’s trained with the best whose names include Savoy (Guy) and Gagnaire (Pierre) for those on a first-name basis. Ressies are limited; the possibilities for culinary nirvana are endless.
To get in on the action: Reservations can be made by calling +1 (212) 805 8881 or by emailing email@example.com.