Exit F, Central MTR Station/ Exit A2, Hong Kong MTR Station continue reading
Mandarin Grill + Bar uses the finest organic ingredients and seasonally inspired produce, offering an exciting, fresh interpretation of grilled classics. continue reading
Awards and Titles
Best Service Restaurant (2013), Best Western Restaurant (2012-13), Michelin 1 Starred Restaurant (2015-18)
Good For
Romantic Dining
Additional Information
Opening Hours
07:30 - 10:00
12:00 - 14:30
18:30 - 22:00
Mon - Fri
07:30 - 10:00
12:00 - 14:30
18:30 - 22:00
18:30 - 22:00
12:00 - 14:30
18:30 - 22:00
Payment Method
Visa Master Cash AE UnionPay JCB
Other Info
Wi-Fi Details
Alcoholic Drinks
May Bring Your Own Wine Details
Phone Reservation
10% Service Charge
Review (98)
Level6 2018-12-28
每次整理電腦內的照片,都會找回一些特別的記憶。一場小風波隨着颱風遠去了,而那天他為我帶來一個難忘的紀念日。典雅的餐廳環境,即使不是窗傍位置,氣氛是浪漫高貴的,而細心的服務盡顯酒店的水準。麵包籃是麥包和芝士球,外脆內軟配海鹽牛油,是個美好的開始。生蠔頭盤上的是 Fine de claire,不會讓人陌生的法國生蠔。口感Creamy,蠔身爽口海水味重。蠔上那顆亮眼的珍珠是檸汁,有了它生蠔便更不凡了。鵝肝配香脆鬆軟的厚多士,絲滑的鵝肝油潤甘香,面層的干邑啫喱令層次更分明。蟹腳是侍應推介的,香檸混和花草香氣感覺,完整粗身的蟹脚充滿海水的鮮甜,恰到好處的醬汁,襯托出蟹肉的柔軟多汁。牛扒是當然是扒房的強項吧!美式西冷是坊間少有的高質,五成熟度的牛扒肉香重,厚切有肉香又帶嚼勁,一路有留意Open Kitchen 的炭燒區火光熊熊的,而事實上牛扒燒得極好,能快速熟鎖住了肉汁,可見控制火路技巧純熟。美式牛扒忠於傳統的作法,而和牛就加入Fusion的元素,伴吃的是嫩薑和莞茜籽,配上梅子Mousse,嫩嫩的法國洋蔥,濃厚的鵝肝慕絲,帶來味覺衝擊。和牛本身質素極佳,四成熟度會更合宜。油花的甘香,柔軟的口感,濃郁的牛香,沒有滲出一點血水,可見熟成火候都調控得好。09年的法國波爾多酒,易入口的好酒,配牛扒感覺很完美。紀念日送上的白巧克力法式蛋糕,內裏是桑梅啫喱不是人人喜歡,外貌口味都很女性化的甜點。而Warm whisky巧克力心太軟就更平易近人一些,海鹽galeto帶來了冷熱的反差,巧克力有75%的濃度,流心的Whisky十分醉人,但蛋糕沒有太明顯的流心效果,但無疑它是美味的。而這夜的溫暖,是來自餐廳的燭光,還是眼前的那位?那動人的時光,會成為人生中的難忘回憶。平淡的生活,總有些難忘的經驗。時光過去,留下就是動人的回憶。人生的路從不易走,能挽手共同走過,每一年都值得慶賀。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2018-11-19
Mandarin Grill + Bar had been on my to-go list for fine dining but at a much lower priority given its relatively more pricey lunch sets compared with other similar restaurants in the same district. Finally decided to come try it out as I managed to secure a table for 2 just 2 days in advance. However, we failed to get a table by the windows. The table flowers were autumn maples, which I had seldom seen as table flowers. Interior decoration was quite pleasing but the tables were more packed than I thought.  I could easily hear guests at the table next to us talk throughout our meal. The kitchen was semi-open and I could easily see the chefs running around preparing food but couldn't see their hands and just their heads moving because the glass was not transparent up to shoulder level. There seemed to be a few French servers on duty.Lunch sets were more expensive than those in similar restaurants in the same district, especially no drink was included and there was no petit four. The choice of food was also quite limited. L'Atelier Robuchon was only $498 for 3 courses including coffee/tea and confectioneries; while Amber was $628 for 3 courses including water and coffee/tea, as 2 examples. The Amuse Bouche were served to us so fast after we had placed our orders. I was told that they were cheese puff. They were slightly warm. They were ok with nothing special. At such a cost I had expected more from the Amuse Bouche indeed. I had to say they were the simplest Amuse Bouche I had ever seen at a restaurant of such a class. There were 3 types of bread: French baguette, berry bread, and corn muffin-like bread. The corn muffin-like bread (it was named by me) was so much like muffin - it was so easy to break into small pieces and so it was very hard to eat. There were some corn in it which was quite interesting. Taste-wise there was really nothing special. In fact, it was a bit too plain without smoked butter but it was so hard to put butter on. The berry bread was ok, with crispy crusts and soft interior. I suspected that it was cranberry bread. The French baguette was very very crispy. The smoked butter was slightly salty, which was quite good to go with the relatively plain bread. The other 2 starters didn't seem so appealing so we both ordered the same starter - Wood Pigeon Pithivier, Foie Gras & Truffle Jus. Our starters were served to us very very soon! The efficiency was really appreciated. now with Truffle Jus addedwith salad on the sideThe tart crust was ok with nothing too special. The wood pigeon was quite tender yet juicy still. The Foie Gras was not too oily/fatty at all. It was quite an interesting tart. Just that the truffle jus was quite disappointing without truffle flavour nor aroma...That said, I think it was interesting to note that the combination of tart + foie gras without those usual refreshing fruity ingredients left me no feeling of fattiness/oil after finishing the whole plate on my own. How did they manage that?We ordered 2 different mains to share. This oven-roasted partridge was quite delicious with a surprisingly big portion. There were 2 legs and around 3 slices of breasts. Even the breasts were tender! The pear tasted ok too. There were quite some crispy cured pork belly. Taste-wise it was quite good. I would like to rate this 4.5 instead of 4. I normally didn't order meat-free dishes but the other choice of seabass sounded too normal a dish for me to try. This Fregola pasta risotto was almost vegetarian as there was no meat component, just some in the sauce. The server introduced this as an interesting pasta. Indeed, we had never tried such pasta elsewhere. The pasta risotto were made so tiny (i.e. Fregola as I later searched on web) but I found them not al dente enough. I personally didn't find the sauce rich enough, not rich in parmesan or truffle at all. After trying, I wish I had ordered the seabass instead. Really disappointing. The yuzu and white chocolate ice cream didn't taste like yuzu or white chocolate, rather it tasted like mint which I didn't really like. There were some big hazelnuts which were good. The cake itself was not layered enough, just a crispy base and a thin slice of chocolate and some mousses. I had expected more. This traditional pumpkin pie was not too sweet. The pie crust was not crunchy enough, which I regarded as very important for pies.  I would like to rate this 2.5 instead of 2.Service was ok although our hot water wasn't refilled frequently enough so that my glass was empty some of the time. One server did help remove the bread crusts on our table after our mains, who spoke to us so nicely and always wore a smile on her face. It was definitely a place for the rich. We bumped into at least two celebrities in the restaurant. When we checked out, we were so surprised to get 2 small packs of take-away madeleine, maybe to make up for the missing petit fours, although when we asked the server we were told they were cookies.Overall, I think I would not come back again as there were better yet relatively cheaper options in the same district.  continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2018-08-14
With both local and international F&B conglomerates blossoming and renowned chefs flocking to the city, it is becoming increasingly difficult to discern the excellent from the commercialized when selecting one's next dining destination. The ease with which companies are able to pay internet celebrities and "foodies" to write stuff online adds to the woes.While I do make an effort to stay abreast of the newest happenings on the restaurant scene in Hong Kong, at some point or another I would be tempted to (re)visit an old classic; restaurants that have weathered many economic crises and still live up to their reputation over the years. Mandarin Grill--with its seasoned culinary team, five-star professionalism and genuine hospitality--remains without doubt among one of the few authentic and pleasurable dining experiences we have left in the city. Dining at Mandarin Grill certainly isn't about checking it off your list. It's expensive, and worth it. But you already know that. The décor is an understated elegance--beige carpets and walls, white armchairs and tablecloths, clear floor-to-ceiling windows and a beautifully patterned ceiling. The menu features seasonal produce and the very best ingredients; the selection of meat and seafood is exhaustive; the choice of starters and sides is more conservative, but nevertheless consistently solid. Artistically presented dishes and special tasting courses with a dash of creativity are also occasionally available for limited periods of time. Servers pay attention to ensure your meal glides along smoothly without being fussy and intrusive. Perhaps more importantly, the dining room is laid out to give diners ample space and privacy, making your stop perfectly comfortable for any occasion. Food Rundown We came as two couples and the boys both chose scallop carpaccio to start and shared a 32oz rib-steak. The girl and I started with a vegetarian appetizer and we both decided on salt-baked sea bass as our mains (coincidence!). We brought our own red wine and were reminded that a corkage of $500 would be applied to each bottle.Once our orders were taken, servers brought over some bread and fancy flavored butter to go with them. Today's amuse-bouches were raw salmon with pea purée and crispy langoustine roll with chives and mayo.Japanese Scallop Carpaccio, $398Carpaccio was accompanied by cherry radish and refreshing yuzu, and perhaps less conventionally Kaviari dark brown caviar. The caviar was plump and briny, its flavor lifting and brightening the dish.Cauliflower, 'Textures', $238The humble ingredient was subjected to creative treatment, possibly inspired by Agnar Sverrisson's original recipe: small chunks of cauliflower were prepared in different ways for maximum contrast and then placed in a circle around cauliflower cream and purée. Beautiful.Caesar, Baby Gem, Egg, Anchovy, Pancetta, $248This was my starter. It was fresh and all good. Nothing revolutionary though.U.S. 'Linz Heritage Angus' 45 Day Dry-aged Rib-Steak, 32oz, $1488A hefty steak with crisp and char, and a pink and juicy inside that's neither chewy nor dry. Timing, flavor, texture profile and presentation were all top-notch. Salt-baked French Sea Bass, $648I watched in anticipation as the two blocks of salt arrived in a trolley. Two servers rapped the crust sharply to crack open the blocks from the middle to expose a neatly squared fish wrapped in banana leaf. The sea bass was really moist, and perfectly seasoned. I liked that there was a slight earthiness to it, too. The baby squid and caviar cream on the side made the dish taste like the ocean in a pleasant way. This may not be the best sea bass, but I appreciated that they offered seafood at all, and better yet, something from the oven.Spinach, steamed, $108 / Spinach, creamed, $98Vegetables on the side were definitely appreciated by everyone to save us from the ridiculous excess that will certainly ensue once the savory dishes are done.Apple Tarte Tatin, Caramel Ice Cream, $148Mandarin Grill is famous for its desserts, so we couldn't go without. The flavor combination of the tart and caramelized apple was amazing and the crunch and softness make it irresistible. Ice cream was no doubt a must to accompany any tart. I would have chosen a less treacly flavor if I could though.Soufflé, Vanilla, $228The soufflé was light and foamy, and possibly the most delightful way to end a scrumptious meal. The vanilla aromas were deep and dense, but overall on the sweet and buttery side.Soufflé, Lemon, $228If you fancy a more citrusy flavor profile to your dessert, the lemon flavor would be a lighter way to enjoy Mandarin Grill's soufflé.Mandarin Mousse Cake, complimentaryThe mousse cake was beautifully glazed and the fruity notes added a playful tang to it. Very pleasing if mousse cakes are your thing. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level2 2018-06-17
We came to celebrate birthday on a Sunday and didn’t expect that they would only serve Sunday roast lunch. We wouldn’t have chosen it in the first place if we had known that.What’s worse was we made a reservation online requesting to have window seats weeks before but they did not mention if that was ok. On that day, we were served at a random table and were then notified that the tables by the windows were reserved.The food was not what we expected at all. Coming to Mandarin Grill+Bar, we expected creativity and innovative but nothing interesting could happen on a Sunday roast lunch, not to mention the soggy salty version of Chinese roasted pork. My husband even said that he’d rather go to a local Chinese cha Chang teng to have the non-chopped version of roasted pork (燒肉).The best part was the dessert time that we could choose our favourite desserts and they were as good as the past. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level1 2018-03-27
老公提早半個月book左文華東方酒店嘅grill & bar。接線員仲好細心咁問有咩special arrangemen要幫我地準備,當知道我哋係慶祝結婚周年,就承諾當日會送個蛋糕比我哋,聽到都興奮!小女子大鄉里出門,感覺一切都好新鮮。大門位置有藝術擺設原來安排咗window side table,望住街上情侶著婚紗影pre-wedding,諗起我哋當初影相啲趣事window side table 擺設有情調老公order咗4-course set頭盤好特別,鐵盒盛載著魚子我就order咗煙三文魚同牛扒煙三文魚油份夠多,配搭side dish:碎蛋白紅蔥等等,口感豐富牛扒好juicy經理會同我地分享有關呢到嘅藝術品,感覺自己置身起畫廊中呢~多謝Mandarin grill & bar嘅各位比左個咁美好回憶我哋 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)