Countdown for Amber’s Signature Sea Urchin

There’s one month to try the Hokkaido Sea Urchin in Lobster Jell-O with Cauliflower, Caviar and Crispy Seaweed created by Richard Ekkebus at Amber, Hong Kong, before it’s taken off menu. This is the first fancy uni dish Chopstix tasted and still the best. Over the years the dish has gained a devoted following and inspired a specially designed molluscan ceramic bowl. Last day on the menu is May 31st, go bid a fond farewell. Lucky San Franciscans will still be able to enjoy it at chef Corey Lee’s In Situ restaurant.

http://www.mandarinoriental.com/landmark/fine-dining/amber/