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2025-04-29
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This steakhouse is in Mandarin Oriental Hong Kong and has been a Michelin-starred restaurant for many years. Unfortunately, in the recent 2025 edition it was taken out from the award list. Having visited a few times with good memories, today we returned to Mandarin Grill & Bar at the end of the long Easter weekend to see what had happened.Arriving in the early evening the staff led us to our table on the window side. It was a quiet evening, and we were the first group of customers. The area stil
This steakhouse is in Mandarin Oriental Hong Kong and has been a Michelin-starred restaurant for many years. Unfortunately, in the recent 2025 edition it was taken out from the award list. Having visited a few times with good memories, today we returned to Mandarin Grill & Bar at the end of the long Easter weekend to see what had happened.
Arriving in the early evening the staff led us to our table on the window side. It was a quiet evening, and we were the first group of customers. The area still has the same décor, with neat white tablecloths, comfortable soft velvet chairs, as well as the see-through kitchen at the back, though it has a much slower business nowadays.
Taking the Sunset Tasting Menu ($1,888 per person, including one selected beverage), I also ordered a glass of Ruinart Blanc de Blancs ($284). Two Amuse Bouche were served, one was Smoked Salmon Cone, with mashed salmon inside, topped with pike roe for poppy texture. The second one was a Green Peas Tartlet, with the small peas tender and sweet, together with peas puree inside. Among the two, the latter one was my preference.
The first course was Starter, with Ivy going for King Crab and Caviar Tin. Signature of the restaurant, inside a tin the chef had put the Alaska king crab meat, leek and green peas at the bottom, with a layer of prized oscietra caviar on top, surrounded by some green peas and squid ink puree. The savoury of the caviar added to the delicate sweetness of the crab meat to provide a nice combination of flavours. Very good.
I had the Homemade Smoked Salmon instead. Carved on tableside, the smoked salmon were thinly sliced, and there were different condiments available, where I picked capers, onions and chives. With a squeeze of lemon juice, it was delicious, with the smokiness just right and not overpowering the flavours. It could see a bit of additional salt to enhance the taste though.
The second course was Soup, with Ivy picking Heirloom Tomato Gazpacho with Oven Roasted Tomato. The gazpacho was rich with flavours, the tomatoes having sweet taste yet balanced well with the acidity, highly refreshing and a perfect soup for summer season. As she generally did not like cold soup, seeing her enjoying it indicated how good it was.
For me I chose Lobster Cappuccino and Crystal Caviar. On the cup was the hot lobster bisque with deep flavours and having a layer of foam on top, while on the side was lobster meat served with caviar in a small tin. The chef recommended me to enjoy the lobster meat first before drinking the soup, as if it was a cappuccino. Compared with the one I tried the week before, the bisque was not as rich and flavourful, but still good in taste.
The third course was the Main, and we opted for Beef Wellington ($488 supplement per person). The tender filet mignon was cooked medium rare, wrapped in bacon and a paste of mushroom, all encased in a beautifully baked puff. Together with a truffle sauce it was super tasty. On the plate there were also some caramelized onion and deep-fried local kale, together with mashed potatoes and sauteed beans on the side.
Before going to desserts there was a small glass of Digestif, which was made from a blend of healthy ingredients including apple, kale, ginger, and beetroot. Having refreshing acidity, but also balanced with sweetness, the drink helped to reduce the heaviness in stomach and got us ready for the desserts.
The fourth and final course was the Desserts, with me going for Basque Cheesecake. The cake had a nice, caramelized top, with the rich cream cheese lighter, looser and airier than the New York style cheesecake the hotel’s cake shop was famous for. On the side was some fig compote as condiment. Delicious.
As Ivy would like to go for some fruit, the staff helpfully arranged a Fruit Platter instead of the options on the menu. With an assortment of fresh fruit, there was also a raspberry sorbet on the side. Another interesting thing was the serving plate, which got fluid inside. I believed the plate was chilled to keep the food on top at a low temperature.
The Petits Fours were Pistachio Chocolate and Liqueur Chocolate. Both were nicely done, and pairing with a cup of espresso allowed me to finish the meal with content.
Service was very good, with the staff very professional and helpfully explaining the menu at the beginning and introducing the dishes throughout the meal. The bill on the night was $4,050 after deducting a $500 voucher and 25% discount from Central+ membership. While the food was good, it somehow did not feel as exciting from prior visits. Perhaps they might need to redesign the menu and find that special element to differentiate.
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