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Telephone
03-2179 8960
Opening Hours
Today
12:00 - 14:30
19:00 - 22:30
Mon - Sun
12:00 - 14:30
19:00 - 22:30
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
I will seriously recommend this hotel dining establishment in KLCC. So far in my dining experience, no restaurant comes close to 'fine dining' than Mandarin Grill at the Mandarin Oriental. The prices are very high for Malaysian standard and matches the overseas restaurant prices.The service was OK - at least they waited until everyone has finished before clearing the plates. I like the cutlery though.The food was good - except they don't have a standard presentation. I recommend the 3 course business lunch set. As usual, dessert rocks! My longer review can be found here http://outforalonglunch.com/2013/02/07/1077/
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Mandarin Oriental's new outlet is in a league of its own _ this really is one of KL's best restaurants ever, with a menu that transcends the typical offerings and a setting that raises the bar for every other establishment in this city. Garlic asparagus, sea salt baked Russet potato & orange beurre blanc sauce. Side dishes of roasted baby artichokes, basil crushed potatoes & foie gras sauce. Further accompaniments of flavoured salt, pepper & vanilla seasoning. Cabernet Sauvignon (Errazuriz, Chile) and La Vielle Ferme Blanc (Cotes du Lubernon, Perrin et Filis, France). Be warned though that absolutely nothing here is inexpensive; even the cheapest wine by the glass costs RM48++.
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Today I went to mandarin grill and ordered Tagliatelle with Bolognese sauce. The Tagliatelle with Bolognese sauce was a pasta dish and it is very delicious. The tomato sauce and cheese was nice and creamy and there was some olive too. I also like the aromatic butter taste in it.
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Last year I have learn about fine dining, it is not an easy task and I have gained a lot of knowledge from there but there's more endless thing to learn about in F&B.Arrived too early, it is my habit~ I don't like to be late, so do I don't like people late. I have asked to wait at MO Bar while waiting the other guests and the preparation of the foods.Thanks God that the restaurant manager, Mr Zaid Aqeel served me with the Saint Veran 2009 while I'm waiting and seem nothing can do at there.Saint Veran 2009Golden in color with the refreshing taste and a hint of musk.Côte de Beaune-Villages 2006Using the pinot noir grape variety which is chiefly associated with the Burgundy, region of France that produce some of the finest wine in the world. With the beautiful red-purple color, fruity aromas.Christophe Thomas(Second Last from the Right) and the GuestsWhile waiting for the arrival of other guests, Christophe Thomas, the export director of premier family owned Burgundy producer Maison Joseph Drouhin is explained the wines of Joseph Drouhin to the guests. Well, my English is not so good, so I just understand some of the stories that he told that night. >.<It is a pleasure to have dinner with Christophe Thomas and other guests~Smoked SalmonMustard Seed Ice Cream, Translucent Lime and Crab Ravioli Wasabi TobikoA journey of taste. Involved different taste in a single appetizers. Awesome and creative.Laforet-Bourgogne Chardonnay 2009The wine is golden yellow colour, fruity aroma and reminiscent of grapes.Foie Gras TowerMelting Apple, Candied Ginger, Aged BalsamicFoie gras tower, signature dish of Chef Cedric Darthial. The foie gras is super great, velvety smooth and instant melt in mouth!Gevrey-Chambertin 2006Bright ruby in color. Intense flavour of fruit and a quite complex aroma for me...Sometimes, when it is the first time go for the fine dining restaurant for a simple meal, yet it can be so "complicate". I have experienced it before when first time dine at the Sage. Unlike the Chinese traditional way which is all the dishes come together in a shoot before finish a single dish. So it might feel uncomfortable while waiting for another dish to come in a fine dining restaurant, especially dine alone, like me~So does this wine dinner, it is my first time. Fine foods pair with fine wines. I usually don't take alcohol outside there and I also won't waste money to open a bottle of wine while I dine alone which I surely can't finish it.I feel that the wine dinner is great for such people like me. I can taste few kinds of wines at once meanwhile have some great foods to compliment it.Greg Norman Beef TenderloinPotatoes Compressed, Beef Cheek Filled Conchiglioni, Bordelaise SauceThe beef well prepared, cooked to medium rare which is very juicy, moist and tender. But the portion is too big for me >.< the potatoes compressed is nothing so memorable but the beef cheek serve with the conchiglioni is delicious and flavorful.Nuits-Saint-Georges 2006Deep red colour and stronger aromas than other red wines, have a subtle of wood.When come to the Mr.Andrew's conversation, he said that sometimes don't have to too persistent about food and wine pairing. We just grab whatever we have as long as we enjoy it, especially we are at home, we won't open few bottles of wines at once just to match the foods I'm strongly agreed with that. So does the manner of having fine dining, as long as not so rude about the actions.Bouchon De ChevreCaramelized Endive, Micro Greens, Fig CreamThe cheese flavour is considered too strong and mild for me, either for an Asian. I think it is suitable for me having it with some bread to spread with and not after main course. The fig cream compliment well with the cheese as I found it is sweet in taste which can neutralize the cheese a little bit.Laforet-Bourgogne Pinot Noir 2008Bright ruby colour. Fruity with the aromas of red berries and elegant as it looks like.Dark Chocolate CremeuxOlive Oil Sponge, Apricot Sorbet, Milk FoamThe dark chocolate cremeux is very smooth and rich in flavor and the apricot sorbet giving a refreshing taste, instantly melt in mouth.Taylor's 10 YearsDeep brick red color with rich flavors of red berries and a subtle of oak wood.
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