Thursday, September 14, 2017

New Chef, New Menu at Mandarin Grill KL

The award-winning Mandarin Grill welcomes a new Chef de Cuisine, Sebastian Barcudes. Hailing from Argentina, he brings with him 12-years of culinary experience as well as flavours of South America, which he deftly displays in the new a la carte menu at the restaurant.

Barcudes started his career in a restaurant in Argentina and has worked in various restaurants in Middle East; most notably in Al-Muntaha Restaurant in Burj Al Arab, Dubai under the tutelage of Michelin-star Chef Bjorn Alexander Panek for three years. As Chef de Cuisine of Mandarin Grill, Barcudes' responsibilities include ensuring the highest quality of ingredients are used in his culinary creations while keeping the presentation unique and creative.



To start, we had the Burrata with orange compote, arugula and balsamic reduction (RM78). A beautiful combination of sweet and salty flavours, matching well with the creaminess of the burrata. Simple and good. This is best paired with the Chateau Ste. Michelle Riesling (2015), one of my favorite wines of the afternoon - refreshing, with fruity flavours.




Don't forget to try the Path of Roses cocktail (see pink cocktail in background above), made with Opihr Gin and finished with a rose petal.. it was love at first sip for me!

If you had to choose one starter at Mandarin Grill, I would highly recommend the Seared Hokkaido Scallop (RM98) served with pear and ginger chutney and grape gastrique. The scallops were plump and perfectly cooked and were complemented well by the smoked eggplant and subtle, sweet chutney.  To go with this dish, we had the Reserva Terrazas Chardonnay (2015) from Argentina.





Parihuela, a Peruvian seafood bisque with corn (RM56) is a recipe close to Barcudes' heart as it is one of many dishes prepared by his grandmother when he was a child. An extremely flavourful soup, with a fresh, almost-crunchy prawn crowning the soup and corn to give it extra texture and sweetness.






We also loved the Black Angus beef short ribs (RM188), which has been braised with scallion and ginger infused beef jus. The result - full-flavoured, fork tender meat. The dish has also been given a local twist, with the addition of chilli oil and flakes (ala chilli pan mee) to accentuate the taste of the beef. This was paired with the Chateau Ferrande (Rouge) (2013) from Graves in France, medium-bodied red wine which matches beef with an Asian influence perfectly.





Other highlights on the menu include Prawn escabeche with pomegranate seeds, Braised escargot with parsley cream, Smoked eggplant ravioli with tomato fondue and manchego, and Boston lobster Gallega style. You will also find steaks cooked in the Josper charcoal grill, such as the Sher Wagyu Tomahawk Steak (RM928).


Desserts are not to be missed; the Textures of Valrhona (RM42) is every chocolate lover's dream come true. An exquisite dessert which was light, creamy and rich, all in one. To go with this elegant dessert, we had a glass of "liquid gold" aka Carmes de Rieussec (2012) from Sauternes.



Other desserts in background are part of the ongoing Valrhona promotion at Lounge on the Park.



Mandarin Grill is open daily for lunch (12pm to 2.30pm) and dinner (7pm to 10.30pm). For reservations, please call 03-2179 8797/8798 or email mokul-mogrillbar@mohg.com



Pork-free.

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

Tel: 03-2380 8888

GPS Coordinates: 3.155514, 101.711555


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