Friday, October 14, 2011

MIGF 2011: Mandarin Grill, Mandarin Oriental Kuala Lumpur


My MIGF food trail led me to Mandarin Grill, Mandarin Oriental Kuala Lumpur, the same night I visited Lai Po Heen, to savor its contemporary modern grill cuisine led by a very young and talented Chef Reto Weber!





Mandarin Grill features a wonderfully modern and fashionable décor designed to please the contemporary eyes of its guest. The whole restaurant exudes an air of retro and fashionable furniture and fibre optic chandeliers with its bright color panels interplay with wood and glass.





During the night, the restaurant is dim and subtly romantic with dim lampshades and its soft lighting from the gorgeous chandeliers. A perfect place to enjoy a pleasurable evening with friends or someone special!





Despite being fairly young, Chef Reto Weber, who grew up in Davos, the country side of Swiss Alps, has already set a name for himself by working in Michelin Star restaurants in various part of the world. He gets his inspirations from his passion for travels and is a stern believer in the freedom to create novel gastronomic dishes in his repertoire. When asked about his most memorable experience, Chef Reto speaks about his three years’ stint in Dubai with the opening of two 5-star hotels including the world’s first Armani Hotel designed by the fashion icon Giorgio Armani. He was also present as part of the pre-opening team of the world’s highest restaurant, At.Mosphere in Dubai!





There are two MIGF festival menus going on in Mandarin Grill for lunch and dinner with the difference in additional courses for the dinner one.


Our appetizer came in the form of Diver Scallops, Ricotta Dumplings and Tomatoes with Olives. Sweet and succulent, the scallop was cooked nicely as it was still tender and moist. I like Chef Reto’s ricotta dumplings resembling gnocchi. It had a soft texture with a nice hint of creamy cheese to the flavor.





Next, we were served a starter of Foie Gras and Confit Smoked Duck Leg,
Marinated Shimeji Mushrooms and Caramelised Orange Vinaigrette. The whole dish looked like a piece of modern art itself! A layer of ultra rich and velvety foie gras engulfed a confit of smoked duck leg was every bit worth the calories it denoted. The orange vinaigrette helps to balance out the richness of its partner with its delectable citrus flavor and scent.





Before our next course, we had a very refreshing Iced Raspberry-Bell Pepper Cappuccino. Some may not care for the hints of bell pepper but I simply enjoyed this palate cleanser a lot. Icy cold and the balance of sour against a sweet note of bell pepper seem to meld quite beautifully.





The main event showed up as Slow Cooked “Sous-Vide Style” Wagyu Beef Cheeks Summer Truffles, Celeriac Roots and Horseradish Foam. Sous-vide, a French cooking method infamous for its ingredients sealed in vacuum and cooked ever so slowly to extract the flavors and tenderness of its ingredients. The wagyu beef cheeks were sous-vide for a good 12 hours as advised by Chef Reto, hence it’s no surprise that this delectable piece of meat was as tender as it can be! An artistic stroke of puree of celeriac roots provides the carb while the gentle hint of the horseradish foam adds the intriguing factor to the dish.





For me, the pièce de résistance was the dessert of Albaco Chocolate Cremeux, Meringue, Passion Fruit Sphere and Frozen Yoghurt. The quenelle of chocolate cremeux was definitely the crowd pleaser served with a mandelbread (similar to double baked biscotti). The rich and superb Valrhona chocolate was extremely smooth and luscious in every bite. The frozen sour yoghurt offset the richness of the cremeux while the delicate meringue provides gentleness of salt to the dessert. That tiny like passion fruit sphere had flavors in volume as the burst of an intense passion fruit was sensational. Simply irresistible!! J





Mandarin Grill boasts a dining experience like no other for modern contemporary dishes. Chef Reto’s creations are define like modern art where one either gets its or don’t! His quirky and humble personality reflects on his perfectionist nature to defy the standard cuisine in the culinary world and I do appreciate his sense of individuality in his flawless creations. One should definitely experience this at least once in a lifetime for that out-of-the ordinary sensation through Mandarin Grill during this month of MIGF!!



Appetiser
Diver Scallops, Ricotta Dumplings
and Tomatoes with Olives

Starter
Foie Gras and Confit Smoked Duck Leg,
Marinated Shimeji Mushrooms,
Caramelised Orange Vinaigrette

The Fish
Josper Roasted Monk Fish Fillet,
Coriander Tagliatelle, Olive Oil Poached
Green Asparagus

The Refresher
Iced Raspberry-Bell Pepper Capuccino

The Main Event
Slow Cooked “Sous-Vide Style” Wagyu Beef Cheeks
Summer Truffles, Celeriac Roots
and Horseradish Foam

Cheese
Chaource with Plum Compote,
Clove Sentenced Oil, Hazel Nut Bread

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

~~~~~~~~~~~~~~~~~~~~~~~~ 

Festival Lunch Menu
Starter
Foie Gras and Confit Smoked Duck Leg,
Marinated Shimeji Mushrooms,
Caramelised Orange Vinaigrette

The Fish
Josper Roasted Monk Fish Fillet,
Coriander Tagliatelle, Olive Oil Poached
Green Asparagus
OR
The Main Event
Slow Cooked “Sous-Vide Style” Wagyu Beef Cheeks
Summer Truffles, Celeriac Roots
and Horseradish Foam

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


Festival Dinner Menu RM328++ per person without wine (seven courses),
RM258++ per person (five courses)
Festival Lunch Menu RM218++ per person without wine (3 courses)


Door Gifts
Festival Menu diners will enjoy a complimentary signature cocktail or mocktail upon arrival and a confectionary or homemade chocolate from The Mandarin Cake Shop.

Block Bookings
Groups of 10 or more guests will receive a complimentary bottle of sparkling wine.

Wine/Champagne Offers
Enjoy discounted wine-pairing with Festival Menu orders (diners pay RM70 per person for wine pairing of three courses).

Birthday Offers
Complimentary cake for the birthday celebrant dining on the Festival Menu.

Honeymoon/ Anniversary Offers
Festival diners celebrating their anniversary will receive a complimentary cake, while those on their honeymoon will receive a surprise from The Mandarin Cake Shop.

Future Promotions
Dine five times or more on the Festival Menu and receive a complimentary bottle of house wine on your next visit.



Mandarin Grill
Lobby Level Mandarin Oriental, Kuala Lumpur
P.O. Box 10950
50088 Kuala Lumpur
Tel: +603-2179 8960
Fax: +603-2380 8833

4 comments:

  1. Hey you are constantly tasting so much delicious food, you lucky gal!

    ReplyDelete
  2. Quay Po Cooks: XD... thats why growing side ways!

    Nikel: yeah but dont forget, have to do homework also.. XD

    Choi Yen: Oh.. so romantic especially at night!!

    ReplyDelete

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