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2013-12-23
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I have always wanted to try Mandarin Grill but somehow have not got a chance or occasion to. Tonight, we decided to have our early X'mas celebration dinner here before Mr. T is off to ski. Having heard many good things about the restaurant, I have been quite looking forward to tonight since the reservation is made.It is a very cozy dining hall with around 10 dining tables. To be honest, I think our table is actually too close to the entrance (literally less than three steps from the entrance), t
It is a very cozy dining hall with around 10 dining tables. To be honest, I think our table is actually too close to the entrance (literally less than three steps from the entrance), too close for a fine dining setting.
We ordered from the a la carte tonight. I took a look a the tasting menu but it was just an arranged set of 3 or 4 courses from the a la carte. Since I can get each of the dish in the tasting menu by ordering from the a la carte and enjoy the flexibility of choosing the dish of each course I want, I do not see the reason to order from their tasting menu. In my view, tasting menu should be a menu of seasonal dish or a set of six + courses, each a relatively smaller portion but made of the restaurant's most proud of dish, to serve the "tasting" purpose.
Anyways, appetizer:
He ordered "Winter" -mushroom, iberico, foie gras, truffle and snow.
I was pretty amazed by the presentation. One of the most beautifully presented dish I have ever had. The whole thing looked like a picture of a tree in snowy winter. The white stuff was califlower cream, the white snow is olive oil crystals, the things at the bottom were very thin slice of ibercio, mushroom, foie gras petite. He wished that the dish was a hot dish. I actually think it was perfect. I appreciate that the dish was composed of a lot of ingredients of strong flavour and different textture, and the chef was able to make them come together in the right proportion.
I ordered Bacon & Egg - 18 weeks suckling pig, organic duck egg and truffle honey sauceThe presentation is also very good and the suckling pig and duck egg are very tasty. The only drawback is, the "Winter" dish that he is having is just too good to beat, such that relatively speaking, mine seems less interesting and more simple. Glad that he happened to want something hot, so we conveniently swapped our dish and both became very satisfied. The suckling pig was good, but I have tried a few suckling pig of equally good quality in quite a few places in town - hate to say, but Casa Lisboa actually does very good suckling pig dish for just HKD200. Duck egg is also as good as just a good quality of organic egg can be. Also, the honey truffle sauce is not very strong. I recently have fallen in love with honey with truffle - recommend to buy one in italian cheese store, goes well with cheese and parma ham.
Main dish:He ordered Sirlon, medium.
Looks good. My personal preference is medium rare for steak though. It also comes with a delicious truffle mashed potato, yummy~
I ordered Lamb, medium rare.Again, personal preference issue. I like lamb cutlets only for lamb. So, while I finished the lamb cutlet part, I did not enjoy the rest that much. But yes, good presentation.
Dessert:We had our own birthday cake so did not order any desserts from their menu.
Overall, it is a very good restaurant. I will give 100% for presentation and perhaps 90% for taste for the appetizer and 80% for taste for the mains. I noticed that they have only around 5 choices for each appetizer, main and desserts. I believe they should change their menu from time to time so as to get customers to come back.
張貼
