The Mandarin Grill in Kuala Lumpur’s much-loved hotel, the Mandarin Oriental, has been through many different incarnations over the years and this time, it’s an evolution of sorts. The much-loved grill has unveiled an enticing new menu, and Ong Chin Huat jumped at the chance to experience it.
The Mandarin Grill has introduced a new menu focusing on some of the most mouth-watering and top-notch steaks and other meats you could imagine. Fine quality, expertly prepared meats and fish are the grill’s signature, making it a great place to head to for a juicy Australian Sher Wagyu Black Label Tomahawk or Grilled Whole Turbot.
Chef Marco Caverni (above), who joined the Mandarin Oriental a year ago, having refined his skills around the world, has a strong predilection for his creative use of premium ingredients in preparing outstanding dishes. “I am excited for all these elements to come together, which will take the restaurant to greater heights,” he told us.
“We want to create an atmosphere when diners can enjoy the full experience of a luxurious grill while at the same time allowing the quality of the produce and menu to speak for itself.”
With the relaxing vista of the verdant KLCC Park seen from the large windows in the Mandarin Grill, combined with the understated décor of the restaurant, the right ambience Caverni talks about wouldn’t be hard to achieve.
The signature dishes on the new menu are the 45-day Aged Angus Florentine T-Bone Steak, Char-Grilled Octopus, Angus Beef Tartare with Transmontanus Caviar, Argentinian Beef Wellington and Australian Lobster Thermidor with Fresh Truffle and Creamy Cognac Sauce.
The Chef de Cuisine also believes that the time is right for the restaurant to make a bigger impact with their regular diners and new customers.
Chef Marco added, “The Mandarin Grill has gone through many phases in its operations, and with the support of my team, we have curated a specialised menu consisting of various grain-fed Wagyu and Angus Beef, 45-dau dry-aged cuts and fresh seafood such as scallops, cod fish and lobster paired with premium seasonal and local ingredients.”
Other dishes worth trying include the Spinach Ricotta and Lemon Ravioli in a Saffron Emulsion, the Pan Seared Foie Gras served with Jackfruit Salsa, Five Spice Tuile and Port Wine Sauce for Appetisers, the Wagyu French Onion Soup made with caramelised onions, Wagyu Beef Stock, Chardonnay Wine and gratinated Emmenthal cheese with a sprinkling of croutons, the Wagyu Beef Cheek with slow cooked Wagyu beef cheek, baby onions, red wine sauce and Celeriac puree and the Roasted Tomato Risotto with charred spiced cauliflower as main courses.
The accompanying wine menu is also something to write home about, but for those who would rather abstain, do try the popular mocktail Cumbersome made with cucumber, apple juice, elderflower and soda water, which is perfect as an antidote to the hot and humid climate in Malaysia.
With exemplary service provided by an attentive and well-trained service staff who are all knowledgeable on the dishes and ingredients used, any dining experience.
For further information on the Mandarin Grill’s new menu, please visit www.mandarinoriental.com/kualalumpur.
Read more dining features, news and guides here.
You must be logged in to post a comment.