Mandarin Grill: A classic steakhouse experience

As you step into the restaurant, apart from the spread of elegant table setting, you’ll notice the unique inbuilt fireplace feature to one side of the room, and contemporary works of art that provide a tasteful finish to the modern décor. 

 

“We decided to reestablish Mandarin Grill as a traditional Steakhouse concept as patrons long for a refined yet approachable and unpretentious experience. The new Mandarin Grill emphasises on traditional, well-known starters that people can connect to, quality steaks, some hearty and approachable non beef dishes, rewarding desserts and a variety of great wines from the Old and New World,” said Michael Groll, Director of Food and Beverage.

My last dining experience at the restaurant was just before Chrismas, where I got to indulge in their festive 6-course dinner. This time around, me and my colleague Jasmine were invited to savour their 4-course set menu over lunch, and our verdict? It is a fine symphony of flavours by Chef de Cuisine, Benjamin Halat, for those seeking a gastronomical delight.

 

Starters:

There are two options to kickstart your appetite with: the beef tartar or the Mandarin Grill salad. The former is presented by way of a hand-chopped beef tartar patty topped with the glorious sight of egg yolk confit and homemade pickled cucumber—a savoury treat for the senses.

Meanwhile, the salad served as a refreshing alternative, with crunchy vegetable chips on top of a bed of quinoa, lettuce, heirloom tomato, sprouts, and cress. The light flavours are punctuated nicely by zesty pops of mango caviar and lemon dressing. An interesting thing to note is that Chef Benjamin seeks to source local ingredients locally whenever possible—the vegetable used in the salad came from an organic farm in Genting.

 

Soup:

A bowl of lobster bisque accompanies the menu with finesse. Infused with a hint of cognac, the smooth, creamy broth satisfies the palate without over-empowering on flavour.

 

Mains:

If you are feeling like red meat, go for the hearty charcoal grilled Sher Wagyu tenderloin MBS 8+. True to Mandarin Grill’s stand as a refined steakhouse, the succulent steak was cooked to a perfectly tender medium-rare state. Don’t be fooled by its seemingly petite proportion—coupled with the generous side of MO’s signature tempura fries and broccoli with cheddar cheese crust, you’ll be filled up to the brim by the end of it.

The other option for main is the grilled black cod served with creamy spinach and a side of potato gratin, which I loved. It comes with two dressings for your tasting delight, namely white wine sauce and olive oil. The white wine sauce is a winner for its slightly creamy texture and flavour that goes down perfectly with the smooth cod slice.

 

Dessert:

Alas, dessert. The saying “there is always room for dessert” is definitely no lie. Even after all that, the Valrhona chocolate melt was too good to refuse. The delectable Valrhona concoction is paired with kumquat compote for a tinge of citrusy bittersweet notes, and a very subtle tang courtesy of the accompanying mascarpone crème. The hearty meal is wrapped up with coffee, tea, and a quaint presentation of Mandarin Grill petit fours.

Are you tempted for a gastronomical experience at Mandarin Grill yet? If your answer to that is yes, we’ve got great news for you. We are giving away a complimentary dining experience for two at the Mandarin Grill to one lucky reader! The winner will receive a gift voucher that will entitle two to the 4-course menu (worth RM458 per person) as above.

 

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4. Fingers crossed!