Published on August 13th, 2012 | by email2me4
NEW FLAVOURS, NEW MENU AT MANDARIN GRILL, MANDARIN ORIENTAL, KUALA LUMPUR
Delighting diners since February 2010, the contemporary Mandarin Grill at Mandarin Oriental, Kuala Lumpur is once again injecting new flavours to the palette of KL’s food connoisseurs as Chef de Cuisine, Reto Weber composes a flavoursome symphony using the freshest and highest quality of ingredients imported from around the world.
A Swiss born, Weber grew up in Davos, the country side of the Swiss Alps. As a chef who work at a 2 Michelin Star restaurant, Walserhof as a Commis and subsequently promoted to Demi Chef de Partie. While at Walserhof, inspired by the Exec Chef who was passionate about fresh quality products and perfection in every dish. All the dishes were to use the best ingredients available from the natural. Then he went to Dubai for 3 years in The Armani Restaurant and also as part of the pre opening team of the world highest restaurant At.mosphere which was located on the 122nd floor in Burj Khalifa.
Gastronomists will be treated to a range of starters that include grilled Monkfish cooked in beef Chorizo sauce served with glazed green peas and golden raisin, marbled Hudson Valley foie gras with crispy duck breast and cauliflower puree, dorade Rose ‘crocant’ served with broccoli puree, beetroot and pommery mustard foam and salmon degustation that features the Scottish smoked, caviar, ravioli and poached king salmon loin.
Crispy Buns with Salted Butter and Cream Cheese With Fried Shallots
I had 7 of it! This is how good the bun was. It is served warm and fluffy. Despite the bun is fluffy the skins remain crispy.
Back Angus Beef Carpaccio with Sautéed Wood Mushroom, Parmesan Cheese and Pesto RM70
This dish is like a plate of art. I feel slightly guilty of eating it.
Pan Seared River Prawns with Spring Vegetable Salad topped with Paprika Dressing
Organic Lamb 2 Ways RM165
Well done lamb loin which maintain the meat still juicy and tender. The lamb served on this platter is tortellini with a celeriac puree and Balinese pepper sauce.
A seafood platter for those who don’t want to have something so meaty.
Halibut “Saltimbocca” paired with Smoked Duck, braised lentils served with safron juice RM148
12 Hours Braised Black Angus Short Ribs RM135
The short ribs were slowly cooked for a whole 12 hours till it soften. The ribs are tender and flavourful results from the long braise hours that the ribs absorbs the sauce.
The dining experience comes to a “sweet” end with sinfully decadent desserts such as dark chocolate sphere. The hot chocolate are poured on top to melt the ball and mix with the almond crumble inside.
Served with yoghurt sorbet, almond crumble and passion fruit.
Granny Smith apple tart. The crispy apple tart topped with a scoop of home made sorbet are a great dessert for a finale. I can’t take the chocolate dessert as I’ll get hyped up and stay awake all night long.
Petit fours to accompany our coffees and teas just perfect! A bite to the macarons with a sip of coffee or tea ends the dinner with a bang.
Chef Reiner greet the medias.
The starters and soups selection are priced from RM32++ to RM180++ while main courses are between RM68++ to RM285++ per dish. Desserts are priced from RM18++ to RM56++ per order.
Mandarin Grill is open from 12pm to 2.30pm for lunch and 7pm to 10.30pm for dinner. For dining reservations, please contact +60(3) 2380 8888 or email firstname.lastname@example.org.