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Mandarin Grill + Bar, Mandarin Oriental Hong Kong. Photo: handout

Mandarin Grill + Bar: Chef Robin Zavou presents grill classics enhanced with fine organic ingredients

  • Besides steak, there is roast Tasmanian marron, pan-seared kinki and oven-roasted whole pheasant

The Terence Conran-designed Mandarin Grill + Bar has a minimalist look – the clean lines and cool palettes put the focus on executive chef Robin Zavou’s creativity, and the finest seasonal organic ingredients are used to interpret grill classics.

Sunday roast. Photo: handout

There is a choice of tasting menus or à la carte. From the grill are New Zealand grass-fed Wagyu M7-9 rib-eye and US Linz Heritage Angus 45-day dry-aged rib steak. Besides steak, there is roast Tasmanian marron, pan-seared kinki and oven-roasted whole pheasant. Starters include oyster and caviar menus, pan-seared foie gras and minestrone soup. Desserts are classics: trifle, banoffee pie and a choice of cheese. Irish or Bailey’s coffee is a perfect end.

 Contact details

1/F, Mandarin Oriental Hong Kong, 5 Connaught Road, Central

2825 4004

Signature dishes

 John Stones’ tomahawk rib chop

Steak tartare, sourdough

Beef Wellington

 

See more of 100 Top Tables 2021 here
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