The Landmark Mandarin Oriental in Hong Kong is preparing to host its next Four Hands Dinner featuring Martin Benn, founder of Sydney’s Sepia.

Martin first opened Sepia in 2009, collaborating with Sydney’s renowned seafood supplier De Costi Seafoods. The relationship allowed Sepia to become an instant hit, offering the very best local produce, transformed using Martin’s signature take on contemporary Australia fare with inspiration from Japan.

Together, Martin and Richard Ekkebus – The Landmark Mandarin Oriental’s culinary director – will host an exclusive two-night only collaborative dinner at the hotel’s fine-dining restaurant, Amber.

Start with four hors d’oeuvres including Amber’s black winter truffle dashi with a wild mushroom and black winter truffle puff. Another bite-sized delight will include Sepia’s Saikou salmon belly with smoked roe, sudachi and chrysanthemum. After these delicious morsels have been consumed, indulge in an additional nine courses.

Highlights include Amber’s newly created Brittany diver scallop seared with lime and umami sabayon, served with crispy Camargue red rice, dried seafood and salicornia. One of the courses from Sepia’s menu will feature Western Australian marron cooked over charcoal, dressed with a yuzu and shellfish emulsion, lemon aspen and a dusting of shell powder.

If you’re looking for the perfect pairing for each of the ten courses, Amber’s Head Sommelier, John Chan, has created a wine pairing menu designed to enhance each of the dishes.

You’ll leave with more than just a full stomach. Every diner will also receive a signed copy of Sepia: The Cuisine of Martin Benn.

The unique Friends of Amber dinners have previously welcomed culinary masters including Singapore’s Andrew Chiang, Spain’s Ferran Adrià and the Korean-American chef Corey Lee.


Books are required. Call Amber on +852 2132 0066 or get in touch via email.

Photography by: Supplied

Locate The Landmark Hotel's Four Hands Dinner with Martin Benn

Amber (inside The Landmark), Hong Kong



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