Have been to the Grill once a year for the last 3 years and it never disappoints. You really have to admire restaurants who can keep up top quality food and service and can surprise with creativity every time.
There were 8 of us for lunch. The bread basket came with a variety of rolls. I had a French roll and a herb roll, both were crusty and crispy on the outside and soft and warm in the middle. I ordered a Chef's salad to start. It came stacked like a piece of wall with balls of smoked salmon and Iberia ham on the top layer, mushed beans on the next and don't ask me what on the bottom. Finely grated Parmesan cheese was sprinkled on top. It was almost too pretty to eat but a bit heavy as a salad.
For main course, I ordered Sirloin steak and this came as 3 cubes with turnip, carrots and asparagus sprinkled around it served with a rich meat jus sauce. The beef was lean and although I asked for medium well, it wasn't tough at all. Before long, I had finished it. A few of us ladies ordered this steak and everyone finished their dish. No one had room for dessert, so we just had coffees and teas. Complimentary Mandeleines were offered but once again, we were all full.
I always judge a Western restaurant by its bread basket and coffee. The Mandarin of course passes with flying colours. It is hard to have a good coffee out for me these days as I am spoilt with a Nepresso machine both at work and at home. But the coffee at the Grill was certainly good enough. The service and presentation of dishes at the Grill is the best I have experienced in Hong Kong. I could always recommend it.
We asked the chef for some recommendations of new dishes that they are trying out. As a result, I started with their version of the Waldorf salad with salmon. The salmon slices were slowly poached in warm water, which resulted in a texture very similar to that of gravlax - tender and moist. This was on top of a pile of sliced apple, julienned celery, grape slices, walnut chunks all mixed with a light mayo-like sauce. What is really interesting is that the whole thing sits on top of some hazelnut sauce - which honestly was probably just Nutella... On the side there are more walnut chunks, as well as the mayo sauce in powder form - the molecular touch. Overall I liked the salad, as it's got the right combination between soft and crunchy textures.
Next came the smoked Girolles mushroom soup. Why does every chef in town nowadays think it's cool to do the "smoked" presentation? It is probably cool for the first couple of times, but gets really tiring after a while - like chocolate cakes with liquid centers...yawn! Anyway, the mushrooms are presented in a bowl, and the waiter lifts up the small glass dome as the smoky nose ascends up one's nostrils. Mushroom soup is then poured into the bowl, completing the process. It was good mushroom soup, but not that exciting for me.
For main course I ordered the crab raviolo, lemongrass, edamame (枝豆). Here is an interesting creation combining Italian, Thai and Japanese/Chinese elements. The single large raviolo dominates the bowl, and the crab filling is sweet and has a springy texture...kinda like the Chinese wonton. The lemongrass-infused olive oil is at once fragrant and light to the taste, while the beans add a slight crunchy texture. Very enjoyable.
I am pretty full by this point, and pass on dessert. We did have some wonderful, warm madeleines with my espresso. It was not the lemon-flavored variety but full of brown sugar and caramel. A very nice note to finish on.
Tonight a colleague and I decided to have dinner at the Mandarin Grill on a whim. Believe it or not, I haven't been back to the Mandarin Grill since the hotel's renovation, so I was pretty eager to check out the quality of the cuisine.
For starter I chose the veloute, intrigued that the dish was named after a sauce. In particular I was interested in the 65 degree egg that was in the description. I wasn't quite prepared for it when the dish arrived before me. Long, thin slices of green asparagus lay at the bottom of the shallow soup bowl, surrounding an egg yolk. The waiter proceeds to pour green veloute into the bowl, scalding the egg yolk and covering it entirely. I guess I'm having soup! Or to be more correct, I'm having sauce as a starter...
Actually, the soup/sauce was pretty delicious, and I am reminded of the veloute of green peas from my meal at Al Muntaha at the Burj Al Arab. Here the soup was thick, and when you roll the liquid around your tongue, you can kinda feel the texture and consistency coming from the flour. The egg yolk, however, was disappointing. It wasn't as liquid as I had hoped.
I chose habilut as my main course since I hadn't had this fish for quite a while. The fish was poached and sat on a bed of green pea mash, surrounded by more green peas. There were even a couple of green pea "ravioli" made in the style of El Bulli - green pea puree enclosed in the calcified exterior. There were also three langoustines - grilled and de-shelled - which were so sweet and delicious. The shellfish was so full of flavor...yummy!
Back to the fish...the chef had added a crusty layer on top, made of small, square croutons. What was interesing was the "glue" that binds this crust to the fish - it was a sauce that reminded me of lemon meringue pie. It was sour as you would expect lemon to be, but at the same time there was plenty of sweetness as well as a bit of je ne sais quois - eggwhite perhaps? - that just brings to mind one of my favorite desserts. It certainly added a very interesting dimension to the whole experience. I'm still having an internal debate about whether this worked for me or not.
We were both pretty stuffed at this point, so no desserts for us. After a shot of espresso and a nibble of petit fours, it was time to head home - pretty satisfied overall and happy to have finally made it back to the Grill.
I had business lunch at Grill & Bar last week. Steak served during lunch is acceptable, in terms of price & quality. but the appetizer was a nightmare. the smoked salmon was terribly salty!!
I do appreciate their service, as my friend's steak was overdone (he wanted it 50% but it was definitely well done), they quickly arranged to serve a thick slice of prime steak. His comment: soft & tender!!
I like the desert which was an apple crumble with icy green apple juice mixed with brandy. will try again...
when it comes to atmosphere, i guess it's a good place for biz lunch...grand and a bit quiet and formal and price acceptable
It used to be my favourite steak house before its renovation. So you could imagine my excitement when it reopens. I went with an open mind but still I find it a disappointment. I would not pay too much attention to the new decor as I ain\'t no expert on interior design. But one thing I don\'t like is the lack of space in between tables. This was something I like in the \"old\" days, but it is now gone. The decor now is chic but lacks character. Anyhow, as usual, I ordered my fave sirloin. But this time I could not finish it as it was not as good as it used too. Not as juicy. I think the steak is the same, but this time less juicy and it was a bit cold. Service is as good as ever. After this, I think somehow the distance between the Mandarin Grill and other steak house has narrowed. A little bit disappointed and no longer my favourite.
A very nice atmosphere Top quality service and the steak is really juicy and tender. Price expensive as it is a well known Grill. Price approx. $800 per person including wine
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Busymouth
共32篇食評
Always a treat
There were 8 of us for lunch. The bread basket came with a variety of rolls. I had a French roll and a herb roll, both were crusty and crispy on the outside and soft and warm in the middle. I ordered a Chef's salad to start. It came stacked like a piece of wall with balls of smoked salmon and Iberia ham on the top layer, mushed beans on the next and don't ask me what on the bottom. Finely grated Parmesan cheese was sprinkled on top. It was almost too pretty to eat but a bit heavy as a salad.
For main course, I ordered Sirloin steak and this came as 3 cubes with turnip, carrots and asparagus sprinkled around it served with a rich meat jus sauce. The beef was lean and although I asked for medium well, it wasn't tough at all. Before long, I had finished it. A few of us ladies ordered this steak and everyone finished their dish. No one had room for dessert, so we just had coffees and teas. Complimentary Mandeleines were offered but once again, we were all full.
I always judge a Western restaurant by its bread basket and coffee. The Mandarin of course passes with flying colours. It is hard to have a good coffee out for me these days as I am spoilt with a Nepresso machine both at work and at home. But the coffee at the Grill was certainly good enough. The service and presentation of dishes at the Grill is the best I have experienced in Hong Kong. I could always recommend it.
評分: 味道 4 環境 5 服務 5 衛生 5 抵食 3
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diamondstar
共1篇食評
一個正確既選擇!
物有所值...
慶祝男友生日...STAFF有超水準既服務態度...完全有被TAKEN CARE既感覺...
PROFESSIONAL, 事前ADVISE訂BTHDAY CAKE唔化算..3XX一磅會食唔哂又要拎走...
酒店準備好一個小小既COMPLIMENTARY 甜品...有CANDLE,有朱古力X...有HEART!
鵝肝略覺唔夠CRISPY..但十分JUICY...
美中不足係ROASTED BEEF巳SOLD OUT...經服務員介紹一輪...點左TENDERLOIN同樣出色...男友讚不絕口...視覺享受+口感一流...自己點左BLACK COD...好特別...精緻...
甜品點了OREO...普通...個人比較喜歡男友點既PASSION FRUIT...PRESENT成好似一朵花甘...
STAFF既親切又有禮,提供尃業意見...最後連加一同TIPS, $2000埋單...
SERVICE, FOOD QUALITY, ATMOSPHERE = 一個好ENJOYABLE既晚上...值得!
HAPPY BTHDAY TO OO!! ^.^
評分: 味道 4 環境 4 服務 5 衛生 5 抵食 4
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共120篇食評
a dose of creativity
Next came the smoked Girolles mushroom soup. Why does every chef in town nowadays think it's cool to do the "smoked" presentation? It is probably cool for the first couple of times, but gets really tiring after a while - like chocolate cakes with liquid centers...yawn! Anyway, the mushrooms are presented in a bowl, and the waiter lifts up the small glass dome as the smoky nose ascends up one's nostrils. Mushroom soup is then poured into the bowl, completing the process. It was good mushroom soup, but not that exciting for me.
For main course I ordered the crab raviolo, lemongrass, edamame (枝豆). Here is an interesting creation combining Italian, Thai and Japanese/Chinese elements. The single large raviolo dominates the bowl, and the crab filling is sweet and has a springy texture...kinda like the Chinese wonton. The lemongrass-infused olive oil is at once fragrant and light to the taste, while the beans add a slight crunchy texture. Very enjoyable.
I am pretty full by this point, and pass on dessert. We did have some wonderful, warm madeleines with my espresso. It was not the lemon-flavored variety but full of brown sugar and caramel. A very nice note to finish on.
評分: 味道 5 環境 5 服務 5 衛生 5 抵食 4
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共120篇食評
yummy food, nice environment
For starter I chose the veloute, intrigued that the dish was named after a sauce. In particular I was interested in the 65 degree egg that was in the description. I wasn't quite prepared for it when the dish arrived before me. Long, thin slices of green asparagus lay at the bottom of the shallow soup bowl, surrounding an egg yolk. The waiter proceeds to pour green veloute into the bowl, scalding the egg yolk and covering it entirely. I guess I'm having soup! Or to be more correct, I'm having sauce as a starter...
Actually, the soup/sauce was pretty delicious, and I am reminded of the veloute of green peas from my meal at Al Muntaha at the Burj Al Arab. Here the soup was thick, and when you roll the liquid around your tongue, you can kinda feel the texture and consistency coming from the flour. The egg yolk, however, was disappointing. It wasn't as liquid as I had hoped.
I chose habilut as my main course since I hadn't had this fish for quite a while. The fish was poached and sat on a bed of green pea mash, surrounded by more green peas. There were even a couple of green pea "ravioli" made in the style of El Bulli - green pea puree enclosed in the calcified exterior. There were also three langoustines - grilled and de-shelled - which were so sweet and delicious. The shellfish was so full of flavor...yummy!
Back to the fish...the chef had added a crusty layer on top, made of small, square croutons. What was interesing was the "glue" that binds this crust to the fish - it was a sauce that reminded me of lemon meringue pie. It was sour as you would expect lemon to be, but at the same time there was plenty of sweetness as well as a bit of je ne sais quois - eggwhite perhaps? - that just brings to mind one of my favorite desserts. It certainly added a very interesting dimension to the whole experience. I'm still having an internal debate about whether this worked for me or not.
We were both pretty stuffed at this point, so no desserts for us. After a shot of espresso and a nibble of petit fours, it was time to head home - pretty satisfied overall and happy to have finally made it back to the Grill.
評分: 味道 4 環境 5 服務 5 衛生 5 抵食 4
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(非會員)
Great!!
Book左位, 安排左坐左係最入既一張兩人(木台)
位置夠靜~
先黎左兩杯香檳...
跟住由佢地發板食咩~
講左唔食生野!!
再加上講明...
頭盤:Foie Gras
main course 最好係 beef
因為唔食羊
先黎左d餐包...(外硬內軟,好似硬豬仔包咁!!)
熱,香...有4個, 兩個麥包 & 兩個普通既~
男朋友各食1個 (因d牛油好香)
我就食左1個...
過左陣個captain又換上新既4個俾我地...
頭盤到...foie gras
香~幾好食...
換上甜酒~
size都岩岩好!!
伴碟既係生"jar"
食左頭盤隔左陣係湯~
露筍湯配上半生熟既糖沁雞蛋...
湯香濃而不溜!
另一個係龍蝦湯!
正~
好濃郁既龍蝦味!!
加上中心既cream
一流!!
再黎main course
燒牛肉...
我地係最last既兩set
所以焗到剛好around 6-7成熟
入口好嫰...無血水...好正~
加埋英介,法介 & 椒介...
又係一流~
deseert係chocolate ball
送上chocolate ball再係你面前淋上hot chocolate
溶左個chocolate ball既上半...
跟住一陣煙上升...
內有雪糕球(由茶葉整架喎!!)
仲有d red burberry
幾好食~
不過已經好飽...
餐茶+5小件cake & tart
好食~
埋單...
價得既一餐...
評分: 味道 5 環境 5 服務 5 衛生 5 抵食 4
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daniel3388
共131篇食評
一個不會令人失望的地方
服務是五星級！
食物水平亦是一樣！無論是海鮮, 扒類的處理都是一等一的貨色！
在這裹我試過一道我從未吃過這樣好食的羊仔肉。幾件medium rare 之羊仔肉外裹包了一層薄薄的煙肉。略帶微微的羊羶, 恰到好處! (羊就像女人一樣, 不羶的羊就像不騷的女人, 沒勁! ) 再也找不到有更好的羊仔肉了。
牛扒微微的炭香，海鮮的鮮味在熟練的厨師手中完全發揮出來...
我會毫不猶豫地說此店是在我自己top ten 食肆之列！
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(非會員)
terrible smoked salmon...
I do appreciate their service, as my friend's steak was overdone (he wanted it 50% but it was definitely well done), they quickly arranged to serve a thick slice of prime steak. His comment: soft & tender!!
I like the desert which was an apple crumble with icy green apple juice mixed with brandy. will try again...
when it comes to atmosphere, i guess it's a good place for biz lunch...grand and a bit quiet and formal and price acceptable
評分: 味道 4 環境 4 服務 4 衛生 4 抵食 3
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共7篇食評
Not as good as it was
Anyhow, as usual, I ordered my fave sirloin. But this time I could not finish it as it was not as good as it used too. Not as juicy. I think the steak is the same, but this time less juicy and it was a bit cold. Service is as good as ever.
After this, I think somehow the distance between the Mandarin Grill and other steak house has narrowed.
A little bit disappointed and no longer my favourite.
評分: 味道 4 環境 4 服務 5 衛生 5 抵食 4
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RoniMak
共571篇食評
Cake Shop
好有咬口,口感極佳,但味道一般,切開後有7塊.
評分: 味道 3 環境 3 服務 3 衛生 3 抵食 3
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共8篇食評
實在無理要求
這都事少, 但更神奇係, 門口接待員, 一雙眼好似探測器, 不斷上下橫掃我身體, 檢查我既恤衫+ 半便服的西褲, 係咪符合佢既要求.
大概文華酒店不怕人投訴. 自此呢次之後, 無再去呢間餐廳了.
因為阿媽以前鍾意去, 幾乎樣樣都食過, 血鴨, 魚子醬, 唔覺得咁驚喜. 扒房內的牛扒, 只係不過不失, 食日本和牛可能較容易知道係貴野.
以環境計, 佢及唔上gaddis 又或次一級既amigo, 同埋無論是節日還是平日, 佢晚上人太少, 好有冷清清既感覺. 以服務員儀表計, 佢又比唔上隔籬間tuscana, 阿叔個樣有d 似叉燒佬, 每次我都有呢種感覺.
不過, 服務態度, 除左把關的門口接待員之外, 其他人包括禮品店職員, 其實都好好.
評分: 味道 3 環境 4 服務 3 衛生 5 抵食 2
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Gourmet KC
共5147篇食評
食過千元的自助早餐
星期初要應酬舊公司的兩位日本客人，認識他們已多年，都可算是朋友，所以就算身在曹營，亦責無旁貸的要出動招呼一下。他們下塌文華，應酬活動就由這裡開始。
早餐原本可以安排樓下快船廊，不過果度較為嘈雜，而今次要落筆寫野，都係認真一點好，所以就來了三樓的扒房。呢度靜局好多，位子較好坐，傾密計就最為方便。
講番食物，其實嚴格來說，因主力招呼貴客，所以不能肯定是否食均咁多款。但直覺上呢度比樓下快船廊少選擇，至少沒有中式食物如粥及點心之類的。不同之處係呢度好似Ritz Carlton的自助早餐咁，有個大廚煎野，可以係各種款式的各種早餐素材﹝腸、蛋、肉等﹞都得，不過就不算太特別；都有六款鮮果汁又生果，穀物片等，當然有文華餅店作後盾，亦有各式飽點糕點，不過記憶中比千日里吧少。當然用的是靚野，起碼凍切不是一般行貨。
六星級酒店，服務是貨真價實六星級。
埋單四位一千二百五十幾，包飲品，即一人三百多。如果商務應酬自然是首選，自己來的話，會是樓下值回票價一點。
公事過程順利，唔知同環境有無關呢？如果係，呢餐就變得非常之抵食。
評分: 味道 4 環境 5 服務 5 衛生 5 抵食 3
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共344篇食評
英式傳統
牛扒烹調方面水準一直above average,食牛扒最好配Full Body 0既wine,例如Chateau Montrose'94,($990)夠抵飲.
唔食牛扒可以試血鴨(一鴨兩食),千零蚊,呢道係舊時Parriot名菜(亦都係巴黎銀塔名菜),Parriot 摺埋之後就0係呢度菜單出現,係唯一一道0係人客面前烹調0既菜式.個人覺得味道好過Paris整0既
仲有個意粉配魚子醬伏特加忌廉汁,主要食0既係個醬汁,好有層次.
評分: 味道 4 環境 4 服務 5 衛生 5 抵食 4
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共365篇食評
Mandarin Grill
首先我地點o左兩支水再開o左支95 年o既Ch.Lascombes 紅酒（$1180），然後先慢慢一路食包一路點菜。不得不提係呢度d 麵包幾好食（好似話Cake Shop 冇得賣）~ 有五種揀：梳打包、彼得包、麵包條、芝士鬆餅同埋長法包。個人認為梳打包最好味，出面塊皮鹹鹹地入面又非常軟熟，唔使搽牛油都已經好好味。彼得包口感好特別，望落好似實的的咁，其實好鬆化。麵包條（我一向都不太好）係我食過最好味，佢有ｄ葵花籽o向面，食落非常香脆。芝士鬆餅同埋長法包普普通通啦。
頭盤方面，爸爸要o左個法式「焗田螺」，媽咪果個係「煎鵝肝」，細佬食「龍蝦沙律」，而家姐就飲「龍蝦湯」，我呢就因為之前食得太多包有d 飽，所以就淨係黐小小佢o地果d o黎食自己冇o益到~ 頭盤總括上都只係過得去。「煎鵝肝」唔夠熱、外面亦唔夠脆，但入面幾嫩。「龍蝦沙律」龍蝦好新鮮，不過唔點千島醬果時，竟然食到有洗潔精味??? 「焗田螺」（跟蘑菇一齊食）冇乜味。反而「龍蝦湯」幾好~ 好creamy 、好多龍蝦肉、又唔會好似正宗o個Ｄ龍蝦湯咁鹹！
雖然頭盤嘛嘛，不過主菜唔錯wor：爸爸點o左個「America Lobster」( with fresh tomato sauce)，龍蝦經烤過後仍然好清甜、唔”老”。媽咪那份「Baby Lamb Chop」好夠份量，要爸爸同細佬幫手先食得哂。細佬o個份「Tartar Steak」都唔弱，有waiter 即席幫佢調味。味道雖然好正，但成份食哂都幾漏~ 搞到細佬話以後都係o益番頭盤果隻份量好ｄ。而我同家姐呢，就share o左份全餐廳最貴o既「日本神戶牛柳」，可惜”火農”o左ｄ..反而好味o既係o的燒烤o既配菜，又香又嫩又多汁（一ｄ油都冇）。
食飽飽坐o左陣回o下氣，個侍應就好醒目咁拎住個我地一早預訂o既生日蛋糕（芝士蛋糕）出o黎比我爸爸~ 初初食果時，覺得件cake 好rich 好好味，唔太甜、冇餅底、好香芝士味。不過食食o下就覺得自己似食緊一舊（唔係一塊）o既卡夫芝士多ｄ！
食完甜品梗唔少得飲番杯咖啡啦~ 呢度d 咖啡好香，加埋餐後o個Ｄ小甜點一齊食，簡直perfect 呀！
雖然呢度冇得免費拍照留念，不過算啦~ 埋單o個時個侍應話個Cheesecake 係個Manager 送比我爸爸o既。而且女士仲有一個用盒仔裝住o既朱古力送，好過冇啦~
今餐貼士連加一$4500，抵食兼好食過Petrus 多多聲（o個度一個主菜都要五百幾）！
唔錯o既晚餐加埋我地送o既禮物，我爸爸都不知幾感動呀~
評分: 味道 4 環境 4 服務 4 衛生 5 抵食 5
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共18篇食評
Top quality steak
Top quality service and the steak is really juicy and tender.
Price expensive as it is a well known Grill.
Price approx. $800 per person including wine
評分: 味道 5 環境 5 服務 5 衛生 5 抵食 3
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