Richard Ekkebus, originally from the Netherlands, is one of Asia’s leading fine-dining chefs, with a strong focus on sustainability. Having called Hong Kong home for more than 20 years, he oversees all the gastronomic offerings at Mandarin Oriental The Landmark, Hong Kong, including the hotel’s flagship restaurant, Amber. In 2025, Amber was awarded three Michelin stars for the first time, along with a Green Star since 2022. Ekkebus fills his time outside of the kitchen by mountaineering, a pursuit that sees him working out daily.
Hi Richard, what do you always have in the fridge at home?
Bitter chocolate.
What’s your go-to comfort food dish that you like to cook at home, say, after a shift or at the weekend?
My family and I are very healthy eaters; we love simple, wholesome home-cooked meals. A great piece of grilled fish with brown rice and fruit tomato salad are staples.
What about breakfast?
I fast in the morning and have a foundation supplement shake with vitamins, minerals, probiotics and superfoods, so I skip breakfast, and have lunch before Amber’s lunch service starts.
If you hadn’t become a chef, what would you have become?
An engineer.
What’s the best restaurant you’ve been to lately?
Sorn in Bangkok. I loved Chef Ice’s creativity and respect for tradition.
And to put you on the spot: what’s the best dish you’ve ever eaten?
Vegetable Gargouillou by Michel Bras, a dish of a huge variety of vegetables and wild foraged herbs.
What would your last meal on Earth be?
A 250g tin of caviar, with warm new boiled potatoes, crème fraiche and a freshly cut bundle of chives, shared with my lovely wife Fiona.
There’s a fire in the kitchen. What’s the one utensil/piece of equipment you’re saving?
My Japanese Honesuki knife by Terukazu Takamura.
