I thought the Melbourne was the best place for food but I must admit that Hong Kong is fast changing that thinking. I was invited by the Mandarin Oriental Hotel to experience their one Michelin Star rated Mandarin Grill + Bar Restaurant. As many of you know, I am not a food blogger like my buddy @ladyironchef, however once in a while I will accept restaurant invitations to see what they have to offer (as well as providing the opportunity to get off the computer for a bit!). With the amazing experience that we had at the Mandarin Grill + Bar Restaurant, I can now see why food bloggers love what they do and why most have round bellies!
We were hosted by Geoffrey Wu who is the social media manager at the Mandarin Oriental Hotel here in Hong Kong and I believe it further enriched the night hearing him share the history of the hotel and describing each of the exotic dishes that were presented on our table.
Of course being guests in the hotel, the service was impeccable, but as we dined I also noticed that the other diners were treated as rockstars. The executive chef, Uwe Opocensky, even popped by for a hello despite a super busy kitchen that night. He presented our
main course personally and ensured we were enjoying the meal. Nice touch.
In summary, the Mandarin Grill + Bar Restaurant is a superb fine dining choice if you’re in Hong Kong and looking to celebrate a special occasion. Despite not having the panoramic views of the two Michelin Star rated Pierre Restaurant (which is also in the Mandarin Oriental), I appreciated the artistic style manifested in each dish and I liked the food better. Then again I’m a simple guy who loves all things ‘grill’ and would choose that over french cuisine most days.
Many thanks again to the Mandarin Oriental Hong Kong Hotel for treating my wife and I to a wonderful night. Not to mention the Mandarin Rose Jam that is made at the hotel itself. We’re still enjoying it for breakfast!
Below are some photos I took of our dinner.
Mandarin Grill + Bar Restaurant Photos
little forest. See Executive Chef Uwe’s creativity at work?
french, white asparagus, chives, rocket, chervil, sourdough, culatello ham
PEA & HAM
consommé, organic, chervil, tea bag
organic salmon, alaskan king crab, botan shrimp, sake, cucumber
scottish, seaweed, gnocchi, crustacean
welsh, rhug estate, organic, suckling, barbecue, potato, mustard
Never judge a book by it’s cover…
u.s., snake river farm, potato mille feuille, brussel sprouts, bordelaise
apple, green tea, almond, milk, flowers
Photo with Marco who is the Restaurant Manager for the Mandarin Grill + Bar Restaurant.
grand marnier / grand marnier
peach, sorbet, cork, sparkling