Reviews

• 

  Lost its Game

  Natasha L | Apr 19 2011

  Visited last Saturday and was ectatic were able to get a table for 6 on the day. I was very disappointed as my last meal at the Mandarin Grill almost two years ago was unforgettable. First off, the bread basket was superb. The best thing all evening! Presentation is always beautiful, but very disappointed when the food wasn't as beautiful to eat as the presentation. My peas and ham consomme was somewhat throat burning, so salty and so sweet at the same time. The presentation was knock your socks off, but so was the taste, in an undesirable way. I couldn't finish it. So potent! The others who ordered the lobster bisque also complained that it was to heavily salted. I remembered the last time I had it was so delish. My Garden, a bouquet of vegetables was beautiful, but the taste was not so. The green coconut cream pile which acted like soil to hold the veggies up were like mashed bitter peas with coconut milk. I skipped away from that part, otherwise the lack of dressing that was drizzled on the greens would make a much better condiment. The prime rib looked quite good though.
  Service was very slow....waited 30+ minutes between each dish. Service was also not up to Mandarin par. Although with good intentions, service was forgetful, loose and not as automatic. I still gave an 8/10, but service should be a 10 at the Mandarin. Service at AMBER is a big 10.
  
  There wasn't any praise from any of the dishes that was ordered that evening amongst the six of us. Whereas things that came with the meal like the bread basket and the after dinner all-chocolate petite fours was a spectacular truffle shaver made out of chocolate, and chocolate truffles that resembled black truffles was spectacular! The truffles tasted so truffl-y!

  • How much did you spend?
    not sure, the bill was picked up by a friend
  • Overall Rating
    OK
  • Food 7
  • Service 8
  • Ambiance 10
  • Price 4

• 

  Secret Breakfast Joint

  minestrone | Sep 29 2010

  Everything about Mandarin Grill ooozes sophistication. A night out at MG is all about luxury with comfort.
  
  The environment is soothing and contemporary, without being cold. Dark and luxurious, the setting is on par with the equally luxurious service here. Staff are helpful, attentive but never invasive, leaving one to a indulgent meal.
  
  Be prepared though that sophistication here in terms of the cuisine verges on contemporary molecular cuisine. If you're not a big fan of funky modern cuisine, some of the dishes might be a bit trying if you're looking for old-fashioned French find dining. But if contemporary fine dining is your thing, then this place is perfect for you.
  
  And for those in the know, the Mandarin Grill serves up breakfast with a big B. It's the perfect power breakfast to seal that trillion dollar deal. Be aware though other high power businessmen are lurking next table as well.

  • How much did you spend?
    1000
  • Overall Rating
    Good
  • Food 9
  • Service 10
  • Ambiance 10
  • Price 5

• 

  grilled rib-eye

  Tim | Sep 22 2010

  Chef Uwe's touch on the amuse bouche is cool, very different to what I had expected.
  
  But the highlight is the succulent rib-eye, so juicy, so tender.
  
  Quiet atmosphere, and not too stuffy at all.
  
  I am in love with this place.

  • How much did you spend?
    1000 per person
  • Overall Rating
    Good
  • Food 10
  • Service 10
  • Ambiance 10
  • Price 5

• 

  Fantastic

  foodieben | Dec 30 2009

  I love Mandarin Grill, each time I eat there I am reminded that it is one of the best restaurants in town. Fantastic food, elegant ambience, brilliant service.

  • How much did you spend?
    1,000
  • Food 10
  • Service 9
  • Ambiance 9
  • Price 5

• 

  Contemporary quality

  brody | May 29 2009

  Starter of chef's salad with iberico ham and egg was delicious, though 'salad' doesn't really describe the scattering of ham, salmon and leaf over what seemed like a wrap with delicious green stuffing. Main was sea bass with risotto, staff had no problem with request to switch mushroom risotto for fresh veg but the dish ended up on the small side. Crisp, contemporary food on the pricier side.. take full advantage of the bread rolls and dipping oil if you're starved, the mains tend to the undersized but good refined atmosphere and ambiance.
  • Food 7
  • Service 8
  • Ambiance 8
  • Price 3

• 

  Touches of molecular gastronomy

  Peech | Apr 23 2009

  The amuse bouche was classic El Bulli - a result of Chef Uwe's stint in that amazing kitchen. The beetroot caviar was sweet and refreshing. The taste and texture were both bang on. The crème fraîche at the bottom was interestingly flavored with horshradish, with just a hint of a kick.
  
  I started with the risotto, with pan-seared scallops and flavored with saffron. The scallops were naturally fresh, didn't get much out of the foam, but it was the risotto itself that was a big surprise. The rice variety used - still trying to identify this one - doesn't make for a starchy risotto. The rice grains retain their shapes and the texture is bouncy. Therefore it's not possible to make it al dente. Second, the taste of the whole thing - in spite of the red bell peppers and the saffron - just reminds me of macaroni and cheese. I swear I tasted cheddar. And the portion was surprisingly big for a starter, which kinda makes me wish I had ordered the garden salad...
  
  I was expecting a palate cleanser, but instead a small bowl of beef cheeks with Hollandaise mash was placed in front of me. Oy! This is turning out to be a heavy lunch! Fortunately the waitstaff took it away while I was distracted in conversation, so I only had about half of it...
  
  The sea bass was presented in a colorful manner, like many other creations by Uwe. There were different sauces and some were delivered in freeze-dried powder form, which is another signature of molecular gastronomy. The fish itself was nicely pan-fried, drizzled in a sweet sauce made from dried fruits. The mash on the side was flavored with aubergines. Unfortunately I wasn't able to finish this, as I was already pretty full...
  
  I had a small piece of beef tenderloin to get a taste. When this was presented, I could smell the smoke (not the carbon dioxide from the dry ice) from afar. The obsession with smoking your meats (or fish) seems prevalent among the top fine dining restaurants in town.
  
  I thought I had turned down dessert, but this ice cream-filled chocolate concoction was placed in front of me anyway... I must say that it was very yummy. The separate bowl contained mandarin orange mousse, with a layer of caramel chocolate mousse on top, then topped with frozen mandarin orange pulp. The texture of the pulp is interesting, because it kinda looks like granita but then you put it in your mouth and realize it isn't.
  
  By now I started to develop a case of food coma, but I managed to nibble on a few pieces of the marshmellows that just looked really inviting...
  
  original blogpost with pictures and wine notes: http://chi-he-wan-le.blogspot.com/2009/04/celebratory-lunch.html
  • Food 8
  • Service 8
  • Ambiance 9
  • Price 5

• 

  Mandarin Grill

  star888 | Feb 17 2009

  As much thought goes into the presentation as into the creation of the dishes...beautiful to look at and wonderful to eat...expect the unexpected
  • Food 8
  • Service 10
  • Ambiance 8
  • Price 4

• 

  What a room

  Robby Yung | Jan 23 2009

  For atmosphere and service, it's really hard to beat. While the menu is a bit confusing, the food is very good, but you would expect it at these prices. Unfortunately, my recent dinner was a bit too salty, but I did enjoy myself.
  • Food 8
  • Service 10
  • Ambiance 10
  • Price 5