Exit F, Central MTR Station/ Exit A2, Hong Kong MTR Station continue reading
2825 4004
Long renowned as one of Hong Kong’s favourite dining rooms, The Grill serves exciting adaptations of grill specialties with a dash of progressive gastronomy from the talented Executive Chef Uwe Opocensky. Mandarin Grill + Bar offers a one-of-a-kind fine dining experience. The romantic and elegant setting combined with tastefully tailored menus make the Mandarin Grill + Bar a truly spectacular restaurant. continue reading
Awards and Titles
Best Service Restaurant (2013), Best Western Restaurant (2012-13), Michelin 1 Starred Restaurant (2015-2017)
Good For
Romantic Dining
Additional Information
Opening Hours
Public Holiday
Payment Method
Visa Master AE Cash JCB
Other Info
Wi-Fi Details
Alcoholic Drinks
May Bring Your Own Wine Details
Phone Reservation
10% Service Charge
Review (83)
欠左個wow factor Featured Review
Level4 2016-10-06
適逢weekday, 我同hubby 仲放緊假,所以我地今天去試試mandarin grill and bar 的business lunch..步入餐廳,四週坐滿executives.個個都在傾生意, 氣氛十分central. Amuse broche 是兩粒簡單的芝士波,而麵包則有全麥包同法包各二。全麥包外層脆,內裏十分鬆軟,麵包充滿氣孔,配上有鹽或無鹽牛油同樣味美。Appetiser:Veloute/whole Muscat squash, roast, crouton, sourdough. 南瓜湯:用上成個南瓜煮的南瓜湯!上枱時十分震撼!從未見過咁大個南瓜!南瓜湯的味道十分濃郁!超級creamy! 無論湯的濃度、鹹度同甜度取得非常好的平衡!正!Yabby/ Iberia ham , rocket, philibon melon and chives蜜瓜同伊比利亞火腿成絶配!蜜瓜的甜美和火腿片的咸香加上帶薄荷香的沙律菜,是十分清新的開胃菜,相對之下,小龍蝦的鮮美變得失色。Main course: steak, us prime, fillet, root vegetable, garlic ,mash, mushroom sauce個牛扒medium rare, 煮得不錯,牛扒份量足,有成隻手掌大,但由於非厚切的關係,囗感差左少少,食落無咁滿足,牛肉味濃郁,都幾juicy。個磨茹汁配牛扒是好典型扒房的食法,但是個汁無乜驚喜, 有少少磨茹紅酒味,典型gravy的味道,不是不好但結果加左法式芥茉吊下味。Dessert: Mont Blanc / chestnut, vanilla, meringue 個栗子旦糕好smooth 好滑, 旦糕底很鬆軟,裏面有粒糖栗子,加埋rum酒icecream 凍凍地之餘,又令栗子旦糕無咁甜膩。這道甜品是好吃的但吃過更令人難忘的在Joel Robuchon 同Pierre.餐後送上Madeleine 法式小旦糕作結。旦糕香脆內軟,有旦香,內有朱古力軟心或杏仁軟心,食落唔係好甜,唔會乾巴巴,是水準之作。總括而言,試過差不多同價的amber, Pierre,caprice, tosca ,8 1/2 ottoman , bo innovation 同Joel Robuchon , 感覺味道同service 最令人難忘的倒是amber , Pierre 同 8 1/2 ottoman. 這兒的服務同環境都是頂級,食味不錯,但卻欠了一個wow factor,.這兒可以一訪。但 感覺lunch 性價比高的還是Joel Robuchon 同bo innovation. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
This restaurant is located in Mandarin Oriental Hong Kong, one of the most famous hotels in town with a long history. Managed by Executive Chef Robin Zavou, this is a Michelin-star restaurant with a nice ambiance and comfortable seating. On the night we had a table facing the window overlooking Chater Road, which offers good privacy. The services are nice with the staff coming to explain the menu right at the beginning, and the sommelier also doing a good job in explaining the wines that I ordered to accompany the tasting menu. The first course after the amuse bouche is Truffle, which is a crunchy crust with different mushroom on top, and sprinkled with truffle pieces. The mushroom is not only tasty but also highly fragrance, and the wine paired is Kanta from Egon Muller, which is an Australian Riesling produced under a partnership with the famous German wine producer.The second course I had chosen the King Crab, which is a spring-roll style king crab wrap with a crunchy skin and a delicious and creamy crab meat fillings. The staff told me not to using the knife to cut the roll but to pick it up and bite, which I agree offered a better texture and contrast. The aioli sauce further enhanced the flavors and the wine paired is a champagne from Bruno Paillard, and is a great complement to the food with the long ageing in barrel providing great development characters.Ivy opted for the Krug Lobster, which is an interesting dish. The maitre'd first came to show us the lobster tail, fresh and of sashimi-grade, from which the meat was taken out and poured with some Krug champagne to mix well. The translucent meat then turned opague and absorbing some of the flavors, before it was moved back into the kitchen to prepare further, with a soy sauce gelatin on top and the lobster served in a Krug bottle! A fancy and creative way to serve, and the nice sweet taste of the lobster is balanced well with the savory soy sauce gelatin making it overall refreshing and delicate. A must-try in my opinion.The third course is "Tea", which is a chicken consomme served on a cup. Another fancy dish, the cup is first served without the soup, but there you can see a liver mousse with some mushroom and black truffle beautifully decorated. Then the staff took a glass teapot and put some herbs in, reminiscent of tea leaves, before pouring in the chicken stock, to infuse the soup with the flavors, and then pouring the consomme into the cup. We were also told to scoop the mousse and drink with the consomme together, which greatly enhanced the flavors. There is also a Provence Rose from Hubert Lamy paired but I don't think it is much relevant for this course.The fourth course I have opted for Sea Bass, while Ivy went for Venison. The sea bass is grilled perfectly, with a crispy skin but not a tiny bit of over-cooking, having the flesh tender and juicy. On the side there is pearl onion, some vegetable salad and a crayfish which gives a good complement to the fish and not in any way shadowing the delicate taste of it. The wine paired is an interesting choice, an Italian red made from indigenous grape (I forgot the name). It is a difficult pairing in fact since the tannin, despite fairly low, still gives a bit of that fishy aftertaste. A real ambitious effort, but I would rather go for something safer, namely, a white.The fifth course is Cheese, which is an assorted platter with blue cheese, livarot, a cheddar style one and another I couldn't recall the name, but a bit like Morbier. The blue cheese is always something I don't fancy, but this one surprisingly I like very much. It is very salty, yes, but when paired with the honey to neutralize a bit on the saltiness it is not pungent at all, but delicate, silky smooth and melting. The Livarot likewise is also not so strong as some I have tasted before, soft and nice. A truly wonderful choice for even someone who might not be particularly fond of cheese. The wine paired is a Tawny 20 years which is a signature choice. The sixth and final course is Cherry, which is another fancy dish, with a crunchy sugar coating wrapping a cherry mousse, to make to look alike a giant cherry. Underneath is some nuts and chocolate pieces which when mixed together, would taste like a black forest cake according to the maitre'd. Frankly I don't agree to that, but still it is a nice dessert with good sweetness but not overpowering. However, the wine paired, Chateau Guiraud from Sauternes, would in my opinion not sweet enough to match with the food. Probably a Tokaji would be a better alternative.The general impression I got after the meal was that this is a really nice restaurant, with good and friendly services, cozy and comfortable environment, great food and wine, scoring good marks in all aspects. The price is a bit on the high side particularly with the wine pairing, but still not too extravagant. With a cocktail, a bottle of water on top, the cost for the meal was $5,443 for two. And I think it is worth coming back to try their other more classic dishes under the other menu.My overall rating is 78/100. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level1 2017-01-04
Love that the restaurant can be booked on their website . Love the little gift for my boyfriend. Love the services. Very good food indeed. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level3 2017-01-03
興祝新一年嚟到我仲生存緊,身體狀況正常,食餐好既慶祝下,希望活到99都行得走得食得瞓得,仲有世界和平!入番正題,嚟五星酒店餐廳食當然係食服務同環境仲有食物放得靚,呢間餐廳最失敗既地方係窗口望出去個景,Amber同Caprice望出去對海,呢間望出去得大廈,劣。服務就當然唔會差,間間五星酒店入面餐廳都咁上下,呢間都唔例外,工作人員全部都好好笑容好有禮貌,無其他特別感覺,最記得一開始落單想試多幾樣野,諗緊落咩餐,侍應話叫tasting menu就最好兩個都叫呢個,但我話想試多啲一個叫tasting一個classic,佢話廚師建議一個叫tasting就最好兩個都叫;我感覺好唔貼心,佢話一個食完三樣另一個就要等,呢個理由好牽強,講咗我想試多幾樣,佢唔知係方便佢上菜定點,係要我兩個都點第一個,差啲以為一定要兩位起,點知原來又唔係,怪怪地 。食物方面建議佢麵包可以加 muffin,唔洗得個咸字幾款都一樣。咁多樣入面最特別令我印象深刻係個煙三文魚,有魚子醬同多士同蔬菜配搭,幾好,而且佢用松香煙薰之後仲有煙繼續焗住個煙三文魚,好香。順帶一提,本人好鍾意飲龍蝦湯,基本上有得叫既地方都會飲,呢度既龍蝦湯比我既感覺係夠濃但好咸,麻麻地,咁濃可以唔洗加咁多鹽,失敗。其他食物都係4466,同其他既差唔多,不過以4000幾蚊一餐嚟講,可以改善既地方都仲有。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level3 2016-11-19
Mandarin bar and grill, the legendary high end steak house in HK, this is the second time I visit for their express lunch. Service is excellent as usual and overall the experience is quite pleasant. It is funny to say any experience associated with Mandarin will be unpleasant. The highlight for this round is the pumpkin soup, which is definitely one of the best i've ever had. The creamyness, saltiness, and overall texture is definitely at the top of level. Also, it is served directly from the whole pumpkin. However, the steak is a bit blend and nothing special at all. It is definitely a bit of a let down.Overall, it is good as expected but compared to other star level restaurant towards their express lunch, I would probably rank Mandarin behind. The dishes with exception of pumpkin soup was a bit norm. Versus last time around the amazing risotto and grilled steak, this time is a bit let down.Express lunch onlys served during the weekday and restaurant is filled with Central financial businessman. I can rely towards all talks are about money and business, which in some way may lead to uneasyness for regular eater like us. Nevertheless, it is still one of the high end restuarants with top class service. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)