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Fodor's Hong Kong
When the Landmark Mandarin Oriental hotel opened in 2005, its aim was to be seen as the preeminent hotel on Hong Kong Island. So it made sense that it would house an award-winning flagship restaurant with a similar level of impeccable, modern style. The restaurant and the concept are no longer new, but Chef Richard Ekkebus's menu of creative European dishes still doesn't fail to impress, and guests can look forward to signature creations such as foie gras lollipops, line-caught amadai (tilefish) with orange and fennel confit and bottarga grated potatoes bouillabaisse, as well as sea urchin set in lobster gelatin with cauliflower, caviar, and seaweed waffle.
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· News & Features
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