Mandarin Oriental's new outlet is in a league of its own _ this really is one of KL's best restaurants ever, with a menu that transcends the typical offerings and a setting that raises the bar for every other establishment in this city.
Selection of fresh bread with unsalted and spicy curry butter.
Amuse bouche of scallop sashimi with beetroot and endives.
Whole Dover Sole Meuniere. A classic recipe that isn't often found in our country. This fits the bill for what it should be: light, moist and mild-tasting.
Garlic asparagus, sea salt baked Russet potato & orange beurre blanc sauce.
1824 Australian grain-fed, 120-day-aged 25o-gram tenderloin. Lots of numbers there, but the key figure is "1824" _ a reference to an elite, hand-trimmed prime beef that supposedly isn't available anywhere else in Malaysia. Tender meat, with a robust flavour.
Side dishes of roasted baby artichokes, basil crushed potatoes & foie gras sauce.
Further accompaniments of flavoured salt, pepper & vanilla seasoning.
Cabernet Sauvignon (Errazuriz, Chile) and La Vielle Ferme Blanc (Cotes du Lubernon, Perrin et Filis, France). Be warned though that absolutely nothing here is inexpensive; even the cheapest wine by the glass costs RM48++.
Mandarin Grill,
Mandarin Oriental,
Kuala Lumpur.
