Hubert Burda Media

Last Chance to try Amber's Signature Sea Urchin

We bid adieu to the fine-dining establishment's famed appetizer, which disappears at the end of this month.

Hokkaido sea urchin in lobster Jell-O with cauliflower, farmed caviar and crispy seaweed waffle

Next Tuesday marks the last time diners will have a chance to sample one of Hong Kong's favourite culinary inventions. Amber at the Landmark Mandarin Oriental, Hong Kong, which is currently ranked fourth on the Asia's 50 Best Restaurants list, came to fame over a decade ago with its sea urchin dish, which features the underwater delicacy from Hokkaido coddled in a jacket of lobster jell-o, atop a bed of cauliflower cream and accompanied by a paper-thin seaweed chip.

Amber mastermind Richard Ekkebus has since grown into a veritable celebrity of the Asian dining scene, and made the difficult decision to cull the dish from his menu in order to look forward to the future and make room for new signatures. Uni fanatics won't be completely cut off, though – word is that the difficult-to-master recipe will be inherited by Corey Lee of Benu fame, and that it will find a home at the chef's new restaurant in San Francisco's MOMA, In Situ, whose exhibition-style concept is based on replicating famed signature dishes from chefs around the world.

Ekkebus, who is known for hosting extravagant pop-up four-hands dinners, will join forces with Singapore's Andre Chiang next week for a collaborative exhibition of their combined talents, where the sea-urchin dish will make its final appearance. Those dinners are (as is to be expected) fully subscribed, but as of current publishing time, the restaurant still has openings for lunch on May 30. Move fast, or miss out!