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2012-12-29
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I'm a huge fan of the Mandarin chain, from their accommodation to their dining- consistent standards and exemplary quality topped with detailed professional service that never fails to disappoint.Mandarin Grill is one of my favourite restaurants for many reasons:I find simple, unpretentious and elegant decor the most enjoyable (did I mention the amazing view as well). The food is always good and service is top notch. Prices are steep but not amongst the most extortionate, for the aforementioned
Mandarin Grill is one of my favourite restaurants for many reasons:
I find simple, unpretentious and elegant decor the most enjoyable (did I mention the amazing view as well). The food is always good and service is top notch. Prices are steep but not amongst the most extortionate, for the aforementioned reasons the price in my opinion is very well justified.
To start with we were served cheese dough balls and a pipping hot bread basket, as expected with Mandarin's pastry- up to standard
Starters:
Smoky Bay Oysters
Note the little pearl on the oyster! It's actually edible, filled with oyster juice, I thought that it was a very cute and thoughtful detail.
French Diver Caught Scallops With Lemon Sea Grass and Dashi 10/10I'm a big fan of seafood and very picky with it. The scallops were cooked perfectly, it was evidently fresh and well paired with the seagrass and interestingly served on the hot stones. Highly Recommnded
Mains: US Grass Fed Roast Beef with Yorkshire Pudding 9/10This was a brilliant dish, beef quality was excellent. The waiters initially came out with a trolley and carved our cut in front of us. The beef was full flavoured and juicy. The Gravy was done PERFECTLY and so was the yorkshire pudding. This is certainly something not to be missed!
Chateaux Briand a.k.a 'The Mandarin Cookbook'
the chateauxbriand is a distinctive thick cut from the tenderloin and when prepared properly it can be amongst the most tender and flavourful cuts. Although the sauce took the form of a savoury gravy instead of the traditional form of reduced sauce, it was still delectable. The meat quality was supreme and easily amongst the best chateauxbriands I have ever sampled in Hong Kong. I was very pleased with this indeed.
Desserts:LIght Bulb Dessert 9.5/10
This was an enticing dish, I mean look at it lol It shockingly resembled a genuine lightbulb, even to the down right detail. It also cracked like one. If you're one to choke on food, I advise you to steer clear from this dish ;)
Chocolate Souffle 10/10This was a perfect souffle. period.
In terms of asthetics, it may not exceed the precedent dessert but it outshone the lightbulb dessert in many ways.
Petite Fours:Mandarin Grill and the Krug Room is known for its creativity, so do not expect any less from them!
If you wish to check out all the pictures in detail feel free to visit my blog
But for now here's the chocolate cigar petite four reserved for men. They take it seriously, they came out with a giant cigar box filled with cigars (that are completely edible) on a bed of 'tobacco' which was in effect chocolate pieces and came with an ashtray completely made out of chocolate too!
I made the effort to sample every single thing and every single component of the chocolate cigar and it tasted pretty good, the chocolate cigar is actually tobacco flavoured.
For you ladies, you'll be served with an elegant powder box (no, the powder box itself is not edible) but the powder that resembled somewhat of a highlighter and blush was strawberry and lychee-i think? flavoured powder. You are then served with a make up puff made of cotton candy to dip into your 'make up'. I thought it really lightened up all the diners mood and added entertainment value to the meal.
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