On Culinary Dodo, I explore Food & Beverage through the lens of Darwin’s Theory of Natural Selection.

External forces shape evolution — whether you’re a species… or a restaurant. In hospitality, natural selection isn’t poetic — it’s real:

Diners change, trends fade, sustainability demands action.

Adapt or die. Simple. Cruel. True. Most of us in F&B have been there.

But some evolutions aren’t forced — they’re chosen.

Not because the outside world demands it, but because an inside voice refuses to stay the same.

The story of @Richard Ekkebus and the evolution of Amber has fascinated me for years.

It wasn’t just a monumental shift in what he cooked — it was a transformation in why he cooked.

An adaptation driven by a desire to better align what he felt with what the restaurant served.

I believe Amber’s direction is far more than the often-quoted “plant-forward” or “sustainable.”

It’s a philosophy - one that has become the DNA of the restaurant, the team, and @Mandarin Oriental Hotel Group itself.

I call Amber’s approach La Cuisine Claire — a cuisine where nothing hides.
Not ethics.

Not intention.

Not flavour.

A cuisine that evolves not out of fear of losing relevance, but from a refusal to compromise on values.

This evolution is led by conviction — not convenience.

Discover the human decisions behind Amber’s leap forward to three Michelin stars — and what it takes to evolve a restaurant already at the very top.

Listen to the new episode of Culinary Dodo:

La Cuisine Claire with @Richard Ekkebus