• Tuesday, October 27, 2020
On the Scene

Richard Ekkebus Mandarin Oriental

Asiate - Sea Urchin in Lobster Jelly - It's On
June 2, 2016
By , Founder

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 monyc-asiate@mohg.com.