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Hong Kong’s 4 Michelin-Green-Star restaurants, 1 dinner

Amber, Roganic, Feuille and Mora are collaborating for the first time, sharing their signature dishes for one night at Landmark Mandarin Oriental

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Amber restaurant, at The Landmark hotel in Hong Kong, part of the prestigious Mandarin Oriental chain. Photo: Handout

Published: 3:00pm, 22 Aug 2025Updated: 4:01pm, 22 Aug 2025

Amid the ongoing transformation at The Landmark Mandarin Oriental, the venerable Hong Kong hotel remains determined to celebrate its 20th anniversary in style. Leading the charge is The Changemakers’ Dinner, set to take place on Monday, August 25, at Amber, the hotel’s fine-dining restaurant and the latest Hong Kong name to be awarded three Michelin stars.

The event marks the first time all four of Hong Kong’s Michelin Green Star recipients – Amber, Roganic, Feuille and Mora – will be gathered under one roof.

A Green Star is a distinction that complements Michelin’s traditional one- to three-star rankings and is awarded to restaurants that demonstrate outstanding commitment to sustainable cooking, from sourcing seasonal and local ingredients to reducing waste and engaging with guests about their sustainability efforts. There are no fixed criteria, as each restaurant tailors its initiatives to its own circumstances, but all share a strong dedication to promoting ethical and environmental responsibility within the industry.

Amber’s culinary director Richard Ekkebus. Photo: Handout

Amber’s culinary direction is steered by Richard Ekkebus who, since 2005, has positioned the restaurant as one of Hong Kong’s most pioneering when it comes to sustainability. A major renovation of Amber in 2019 gave the Dutch native the opportunity to eliminate refined sugars, dairy and excess salt from the menu in favour of plant-based dishes and various fermentation methods.

The Changemakers’ Dinner will feature each of the four restaurants’ signature courses, showcasing their unique culinary ethos. The meal will start with a collaborative amuse-bouche and conclude with shared petits fours.

Ekkebus and Amber chef de cuisine Terry Ho will demonstrate their philosophy of minimalist, zero-waste cooking with a dish of ishigakidai (spotted knifejaw) marinated with home-made barley miso, kyuri cucumber, celtuce and spring onion.

Mora restaurant’s udon noodle in soy milk lobster bouillon and bean paste. Photo: Handout

Joining Ekkebus and Ho are Vicky Lau and Choi Ming-fai of Mora, sister restaurant to two-Michelin-starred Tate Dining Room and known for its novel use of soy as a sustainable culinary medium. To this end, Lau and Choi will present a dish of warm soy custard and tofu skin with blue lobster, pickled ginger and spring onion.

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