Mandarin Oriental, Kuala Lumpur’s iconic and award winning Mandarin Grill, has launched The Evolution, an exciting new menu focused on some of the most premium selections of steaks and other meats that is primed to position the restaurant as the best modern grill experience in town.
Chef Marco Caverni has developed a stronger appreciation for depth of flavours and creative usage of ingredients, through his experience overseas. Additionally, having been in Malaysia for over a year, he is keen to share what he has learnt and thus was given full creativity of the new menu. Together with his team, the Mandarin Grill takes on an evolution of the menu to further improve on the impeccable quality and atmosphere already present at the grill.
Chef Caverni, the Chef du Cuisine at Mandarin Grill said: “The Mandarin Grill has gone through many phases in its operations here at the hotel and it’s time for me to make a bigger mark on the restaurant. With the support of my team, we have curated a specialised menu consisting of various grain-fed Wagyu and Angus beef, 45-day dry-aged cuts, and fresh seafood, paired with premium, seasonal, and local ingredients.”
Amongst the signature dishes on the new menu includes the 45-day Aged Angus Florentine T Bone Steak, Char-Grilled Octopus, Angus Beef Tartare with Transmontanus Caviar, Argentinian Beef Wellington, and Australian Lobster Thermidor with Fresh Truffle and Creamy Cognac sauce.
“I am excited for all these elements to come together, which will take the restaurant to even greater heights,” added Chef Caverni. “We want to create an atmosphere when diners can enjoy the full experience of a luxurious grill, while at the same time allow the quality of the produce and menu to speak for itself.”
The new Evolution a la carte menu will be available from 23 February 2023.
