Bringing together some of Hong Kong’s most celebrated culinary talents for an exceptional evening of craftsmanship and creativity, three MICHELIN-starred and MICHELIN Green Star Amber, led by Richard Ekkebus, will host a special one-night-only collaboration on 27 October 2026, joined by Agustin Balbi of one MICHELIN-starred Andō, Antimo Maria Merone of one MICHELIN-starred Estro, and Paulo Airaudo and Luigi Troiano of two MICHELIN-starred NOI by Paulo Airaudo. Completing the experience is Dutch Bartender and non-alcoholic beverage specialist Bram Klinge, who will create a thoughtfully curated alcohol-free beverage pairing designed exclusively for the occasion.
The Ten Hands Alcohol-Free Pairing Dinner will feature a multi-course menu created across the four restaurants, accompanied by an eight-glass alcohol-free pairing by Bram Klinge. Approaching each drink as an extension of the kitchen, Klinge builds his pairings in layers, balancing sweet, sour, salty, umami and bitter notes alongside texture and aroma. His drinks draw on techniques spanning fermentation, clarification, distillation, extraction and dehydration, used not for effect, but to create greater precision, complexity and connection to the dish.
The dinner comes during an exciting new chapter for Mandarin Oriental The Landmark, Hong Kong, which reopened on 1 June following an extensive transformation. The hotel returned with a renewed arrival experience, refreshed rooms and suites, and expanded culinary and wellness offerings, further strengthening its position as a destination where exceptional hospitality, wellbeing, dining and community converge in the heart of Hong Kong. At the centre of the hotel’s culinary programme for more than two decades, Amber achieved its third MICHELIN Star in 2025 following 16 consecutive years with two Stars, while retaining its MICHELIN Green Star.
A ONE-NIGHT-ONLY COLLABORATION MENU
The 12-course menu evening begins with a Non-Alcoholic Sparkling Aperitif by Bram Klinge, followed by a series of amuse-bouches from each kitchen. NOI presents Shima Aji with Matsutake, Jalapeño & Gamtae; Andō serves Cured Hamachi, Pickled Cucumber & Shiso Tart; Estro contributes a Ricotta & Fermented Pumpkin Tart; while Amber presents Foie Gras Fondant with Preserved Black Truffle, Mushroom Jello & Black Fermented Garlic.
The main menu opens with NOI’s Tuna Belly with Uni, Kristal Caviar & Dashi Jelly, followed by Andō’s Botan ebi, salsa roja, baby paprika. Estro presents Bottoni with Buffalo Robiola, Turnip Tops & Bottarga, while Amber serves Steamed Kinmedai with Obsiblue Shrimps & Guanciale in a Sake & Koshihikari Velouté with Negi-Infused Rice Bran Oil.
As the dinner progresses, NOI presents Blue Lobster with Maïs, Beurre Blanc, Meyer Lemon, ’Nduja & Nasturtium, followed by Andō’s Yi O Local Caldoso Rice, Squid and Estro’s Pigeon with Burned Leek Terrine, Liver Mousse & Pepper Berry Jus.
For dessert, Amber’s pastry team presents VAO Vegan Milk Chocolate 42% with Five Spices, Wet Walnuts, Raisins Macerated in Oxidised Shaoxing Wine, Verjus & Fermented Cacao Mucilage.
The evening concludes with petite fours from all four restaurants: NOI’s Whisky Gum, Andō’s Chocolate with Dulce de Leche Mousse & Sea Salt, Estro’s signature Pistachio Gelato, and Amber’s Buckwheat Madeleine with Darjeeling Second Flush & Longan Honey Pastry Cream.
Throughout the night, Bram Klinge’s eight-glass alcohol-free pairing will unfold alongside the menu, with each drink developed in response to the accompanying course. Moving across four different culinary perspectives, the pairing creates a continuous thread through the evening, responding to the flavours of each dish while contributing its own character to the experience.
THE CHEFS & RESTAURANTS
Richard Ekkebus | Amber
At the helm of Amber, Richard Ekkebus has played a defining role in the evolution of contemporary fine dining in Hong Kong. Located at Mandarin Oriental The Landmark, Hong Kong, Amber was awarded its third MICHELIN Star in 2025 and retained the distinction in the 2026 Guide, alongside its MICHELIN Green Star.
Ekkebus’ cooking draws on classical French technique while reflecting the flavours, ingredients and food cultures of Hong Kong and the wider region. Sustainability has become equally central to Amber’s identity, with the restaurant placing an emphasis on local organic produce, sustainably harvested seafood and ethically sourced ingredients.
Agustin Balbi | Andō
Argentine chef Agustin Balbi is the Executive Chef and founder of one MICHELIN-starred Andō, created in partnership with JIA Group. His cuisine reflects a highly personal journey spanning Argentina, Spain and Japan, bringing together his ancestral roots and the Japanese influences developed during his years cooking there.
Antimo Maria Merone | Estro
Naples-born Antimo Maria Merone leads one MICHELIN-starred Estro (#32 on Asia’s 50 Best Restaurants 2026) , where he presents a contemporary interpretation of fine Italian cuisine. His tasting menus draw on the flavours, memories and traditions of his homeland, translated through modern technique and a progressive personal style.
Paulo Airaudo & Luigi Troiano | NOI by Paulo Airaudo
Two MICHELIN-starred NOI by Paulo Airaudo at Four Seasons Hotel Hong Kong brings together the vision of chef-restaurateur Paulo Airaudo and Chef Luigi Troiano. Meaning “we” or “us” in Italian, NOI is rooted in Airaudo’s Italian heritage while embracing high-quality seasonal ingredients sourced from small producers and artisans around the world.
Born in Córdoba, Argentina, to a family of Italian immigrants, Paulo Airaudo has built an international career spanning Latin America and Europe, including experience at acclaimed restaurants Arzak, The Fat Duck and Magnolia. After establishing his own restaurants in Europe, including his two MICHELIN-starred restaurant overlooking San Sebastián’s La Concha Bay, Airaudo brought his culinary journey to Asia with the opening of NOI by Paulo Airaudo, his flagship restaurant in Hong Kong.
A native of Benevento, Italy, Luigi Troiano began his culinary career in five-star hotels, where he developed an approach centred on precision, elegance and a deep respect for ingredients. Under Airaudo’s guidance, Troiano and the team helped NOI achieve two MICHELIN Stars shortly after its opening in November 2022.
Bram Klinge: Rethinking the Fine-Dining Pairing
For Dutch bartender and non-alcoholic beverage specialist Bram Klinge, a drink is an extension of the kitchen rather than simply an accompaniment. Seasonality and locality sit at the foundation of his approach, with pairings built in layers of sweetness, acidity, salinity, umami and bitterness, alongside texture and aroma. Drawing on techniques including fermentation, clarification, distillation and extraction, Klinge combines traditional processes with modern culinary techniques to create drinks that complement the dish while bringing something of their own.
Klinge’s international career includes experience at acclaimed European restaurants The Jane in Belgium and RE-NAA in Norway, where his work in beverage R&D further shaped his approach to fermentation, preservation and hyper-local ingredients. He is also the founder of Pure by Bram Klinge in Delft, the Netherlands.
TEN HANDS ALCOHOL-FREE PAIRING DINNER
Date: Tuesday, 27 October 2026
Venue: Amber, Mandarin Oriental The Landmark, Hong Kong
Price: HK$3,788 + 10% service charge per person
Pairing: Price inclusive of an eight-glass non-alcoholic pairing by Bram Klinge and Nordaq fresh filtered still and sparkling water
Reservations: Amber SevenRooms at HERE
Event Hashtag: #AmberXNoiXAndoXEstroXBramKlinge
