Mandarin Grill

營業中

休息中

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

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, Ch

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. Selection of fresh bread with unsalted and spicy curry butter. Amuse bouche of scallop sashimi with beetroot and endives. Whole Dover Sole Meuniere. A classic recipe that isn't often found in our country. This fits the bill for what it should be: light, moist an

Heirloom tomatoes & mozzarella with basil & aged balsamic. A tasty twist to the typical Caprese salad, thanks to the fleshy, full-flavoured tomatoes. Foie gras au torchon with pear & ginger chutney, beetroot puree & spiced bread. The traditional form of foie gras terrine, but a bit differently rendered from most versions in KL, since the liver is wrapped in a towel before being slow-cooked in a pan. Black Angus steak tartare with mascarpone penne rigate & sourdough bread. The melt-in-the-mouth

Here's how two diners can enjoy a round-the-world trip in a single meal. Boston slow-cooked lobster with sesame potato, dill mayo & balsamic. A light, wholesome starter with clean flavours, ideal for whetting the appetite. New Zealand lamb duo, with roast artichoke, Yukon gold potato & lavender jus. Two separate lamb parts, though we're not sure which ones. The loin-like portion on the far right was our favourite, offering a fatty, fork-tender succulence. Dutch veal loin with asparagus, porcini

Here's how two diners can enjoy a round-the-world trip in a single meal. Scottish salmon fillet. Too ordinary to justify its RM100 price tag; tasted like any other salmon that you'd find at a decent Western restaurant. Alaskan crab leg & arugula risotto, with assorted seafood. Pretty much perfect; everything was fresh and flawlessly prepared. Macarons. A sweet end, but we'll be back here for sure. Rosa Di Ninfa, Ruffino, Tuscany.

Amuse bouche of baked cannelloni with cheese & orange. Roasted beetroot with goat cheese, portobello mushrooms & walnuts. A terrific salad if you adore beetroot, with a salty boost from the cheese and nuts. Pan-fried scallops with tomato & paprika risotto, mango salsa & citrus sauce. One of the few disappointments here; the scallops weren't moist and juicy enough. The risotto had an interesting taste though, reminiscent of a mild Indian curry. Manjari chocolate ganache with coffee anglaise &

Seared sea bream with savoy cabbage compote, shellfish & basil cream. Recommended for fans of hearty, meaty fish with a taste and texture reminiscent of sea bass. Palate cleanser of calamansi granite & mango sorbet. Gratin dauphinois, vegetable casserole & Bordelaise sauce. The menu contains an entire page of accompaniments to choose from, with numerous potato preparations, veggies and sauces. Everything seems excellent. Roasted new potatoes with rosemary, celeriac puree & coriander sauce. Cri

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.

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