Monday, October 10, 2011

MIGF 2011: Mandarin Grill, Mandarin Oriental Kuala Lumpur

Mandarin Grill in Mandarin Oriental Kuala Lumpur is one of the restaurants I have been wanting to try for a very long time. An exclusive and contemporary grill restaurant, it aims to surprise food connoisseurs with a range of classic grill dishes with a hint of modernity. After our food review at Lai Po Heen, we were ushered downstairs to Mandarin Grill for a second round of food tasting for their MIGF menu. 

This is also the 11th year Mandarin Grill has participated in the Malaysia International Gourmet Festival (MIGF). Chef Reto Weber has recently joined Mandarin Grill as their Chef de Cuisine. This young chef has worked in the 2-Michelin star restaurant, Walserof and also the world's first Armani Hotel designed by Giorgio Armani in Dubai. He was also part of the pre-opening team of the world's highest restaurant, At.mosphere which is located on the 122nd floor in Burj Khalifa, Dubai. 

Mandarin Grill offers a 3-course Festival Lunch Menu (RM218++ per person without wine) or a Festival Dinner Menu (RM258++ per person without wine for 5 courses or RM328++ per person without wine for 7 courses). Diners can opt for wine pairing at RM70 for 3 glasses or RM115 for 5 glasses with the MIGF menu. We got to sample 5 courses from the Festival Dinner Menu. Please note that the photos in this review are tasting portions, the actual portions served for the Festival Menu will be larger. Both menus can be viewed here

Mandarin Grill boasts an elegant interior, complete with a fireplace and wine cellar with a view of KLCC Park. In the evenings, fibre optic floral lights provide soft lighting, perfect for a romantic dinner. 





Appetizer
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Diver scallops, ricotta dumplings and tomatoes with olives



What a great way to start the dinner! One of my favorite things to eat, scallops.. plump and juicy, lightly seared to perfection. Lobster bisque foam and rocket puree complete this ensemble. The ricotta dumplings was light and not stodgy, topped with a slice of beef pancetta.



Starter
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Foie gras and confit smoked duck leg, marinated Shimeji mushrooms, caramelized orange vinaigrette



Scallops was a great start, but the chef topped his game and presented us with this lush starter of foie gras coated with black summer truffles. Yes, foie and truffles... soooooo decadent! The foie was rich and buttery, and the tart orange vinaigrette was the perfect accompaniment, cutting the richness of the foie slightly. Also loved the micro salad accompaniment.



The Fish
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Josper roasted Monk Fish fillet, coriander tagliatelle, olive oil poached green asparagus



The Refresher
***************
Iced Raspberry-Bell Pepper Cappuccino

I thought it was pretty refreshing and did a great job in cleansing my palate for the main event.



The Main Event
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Slow cooked "sous vide style"  wagyu beef cheeks, summer truffles, celeriac roots and horseradish foam



The wagyu beef cheeks have been cooked sous vide to retain all the juicy goodness. Sous vide, literally "under vacuum" in French, is a method of cooking food sealed in airtight plastic bags in a water bath for a long period of time. The beef cheeks were definitely juicy, tender and flavoursome, with an almost melt-in-your-mouth texture.



Cheese
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Chaource with plum compote clove sentenced oil, hazelnut bread


Dessert
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Albaco Chocolate Cremeux, Meringue, Passion Fruit Sphere, Frozen Yoghurt 



A sweet ending to our meal, the chocolate cremeux was both creamy and rich, just like thick and concentrated chocolate mousse. It is served on top an almond or mandel bread. One of my favorite components of this dish was the fun-tastic passion fruit sphere.

Chef Reto Weber came out to say Hello

Trapiche Oak Cask, Malbec, Argentina 2009

Mandarin Grill in the evening

The fibre optic floral lights


Restaurant entrance 

Fireplace

Verdict: Mandarin Grill's MIGF Menu is creative and very delicious. I especially loved the appetizer and starter. 

For more photos, please view here.

Pork-free.


Price: 3-course Festival Lunch Menu (RM218++ per person without wine) or Festival Dinner Menu (RM258++ per person without wine for 5 courses or RM328++ per person without wine for 7 courses). Click here to view Festival Offers at Mandarin Grill.

Location: Mandarin Grill, Lobby Level, Mandarin Oriental Kuala Lumpur, Kuala Lumpur City Centre, 50088 Kuala Lumpur.

Tel: 03-2179 8960

GPS Coordinates: 3.15568, 101.7120

Website: http://www.mandarinoriental.com/kualalumpur 

*First 4 photos courtesy of Mandarin Oriental Kuala Lumpur.

9 comments:

  1. ooooh, i'd actually be quite curious whether you end up preferring prime or mandarin grill for steaks. i can't decide (though i think more people would choose prime, partly cos it's more established and recognized)! :D

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  2. Sean: Ooooo, we have been saying for ages that we want to try the steaks at Mandarin Grill so maybe we will come soon. Though Prime is more attractive for us right now since we get 50% off with the Starwood card.

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  3. The 3 course is certainly pricey compared to the 5 and 7 course meal

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  4. Tried it, rate 8/10 but the fact is- pricey :p

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  5. I've tried duck liver but I don't like it, I'm not sure whether the taste of foie gras similar to it?

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  6. Michelle: The difference between the 3 course and 5 course is that it comes without the scallops and the refresher.

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  7. Fui: It is pretty pricey I guess, but once in a yr indulgence is ok yeah? :) Have u tried any other MIGF this yr?

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  8. Choi Yen: Foie gras is duck / goose liver, what style did u have it cooked? Usually pate and pan seared is very nice one wor.

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  9. Last year I had the MIGF at Mandarin Oriental as well and I found it is improved this year although 100RM more expensive than last year I paid for. The serving portion I think is up for the standard, as I found you all had the smaller much smaller portion for the invited review :p that's why many peoples said it is pricey and portion is too small,lol

    Jz came back from Chalet, had a great seafood main course from their MIGF :D

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