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Make a ReviewMandarin Grill + Bar, The
(Central)
- 1/F Mandarin Oriental Hong Kong, 5 Connaught Road, Central
- 中環干諾道中5號香港文華東方酒店1/F
- District: Central
- Cuisine: Continental
- Website: View
- Email: mohkg-grill@mohg.com
- Phone: 2825-4004
Ratings & Information
We asked voters to bear in mind the following when rating restaurants:
Food (& Drinks)
taste, quality and presentation, plus selection of menu
Service
courtesy, friendliness, and knowledge
Ambience
décor and atmosphere
Food (& Drinks), service and ambiance are rated on the scale of 1 to 10.
1-2
Don't bother
3-4
Below expectations
5-6
Decent to good
7-8
Very good to amazing
9-10
Extraordinary to perfection
Price:
Estimated price for dinner per person including one drink
Price is rated on the scale of 1 to 5.
1
< $100
2
$100 - $200
3
$201 - $400
4
$401 - $600
5
> $600
Review:
Honest and witty comments from our voters paraphrased by our editors
Corkage:
Corkage fee is by the bottle, where $0 means no corkage charged. “No” means that no outside wine is allowed
Restaurant Details
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Credit Cards:
- Visa
- Mastercard
- American Express
- Diners Club
- JCB
-
Opening Hours:
M-F 07:30-10:00, 12:00-14:30, 18:30-22:30, Sa 18:30-22:30, Su 18:30-21:30 - Nearby Parking: Yes
- Valet Parking: Yes
- Reservations Accepted: Yes
- Delivery: No
- Takeaway: No
- Corkage Fee: No
- Can accomodate large group: Yes
- Children friendly: No
- Pet friendly: No
- Private room available: Yes
- Dress Code: Smart Causal
- Post 11pm order: No
- Al Fresco: No
Signature Dishes
Vegetarian Dishes
Signature Drinks
Restaurant Ambiance
Restaurant View
WOM Guide 2010 Review
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Related Articles
Decadent Dining - Mandarin Grill + Bar
Having interviewed the executive chef of The Mandarin Oriental (Hong Kong), Uwe Opocensky in late 2007, shortly after he joined, I was immediately struck by his passion and his impressive credentials. I was lucky at that time to have tried a couple of his dishes. Clearly influenced by time spent at El Bulli, they were inspired, creative and unique in Hong Kong in many ways. Here was a chef destined and deserving of Michelin star recognition, which was on his mind too for the Mandarin Grill + Bar.
Read more14 September 2009
Socially-Responsible and no 10%, Man Wah's Daily Dim Sum, Bistecca Opens, Mandarin Grill's New Menu, Fashion T Returns
Read moreChef Spotlight - Uwe Opocensky
Executive chef of Mandarin Oriental (Hong Kong) Uwe Opocensky is one of Hong Kong's most talented and creative chefs. This talent was finally recognised by Michelin when it awarded him a Michelin star for the Mandarin Grill in the latest guide. I caught up with Opocensky over lunch at Mandarin Grill to learn more about his most recent progressive gastronomy creations and how these discoveries translate to the plate. We also talk about his desire to create a true total dining experience.
Read moreRestaurant Reviews
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Fantastic
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
Contemporary quality
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.
Touches of molecular gastronomy
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
Mandarin Grill
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
What a room
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.