The latest addition to a list of prolific restaurants that have garnered the highly coveted Michelin Star in Malaysia– Au Jardin – will be collaborating with The Mandarin Grill from 27-29 April. Chef Marco Caverni and Chef Kim Hock Su will be serving up a range of gastronomic delights to tease the palate and enlighten the senses, in a four-hand collaboration between both restaurants.
Originally from Penang, Chef Kim Hock’s has had a diverse experience working abroad in Europe and Taiwan, gathering the necessary skills to enhance the fine dining experience in Malaysia. Chef Kim Hock stated: “I have met Chef Marco a few times at different events, and we were able to discuss food and flavours. When I thought about doing a collaboration in KL, Chef Marco and the Mandarin Grill were the first things that came to mind. I am very excited to “set up shop” at the Mandarin Grill for these few days, it really gives me the opportunity to showcase the essence of Au Jardin.”
Together with Chef Marco, both chefs have devised a 7-course menu that intricately encapsulates both their skillsets, complementing each other with a diverse array of fresh ingredients, premium cuts, and succulent seafood.
Chef Marco, Chef de Cuisine at the Mandarin Grill, said: “Working with Kim Hock on this menu has been an amazing experience. His dedication to his craft along with the creativity and understanding of ingredients is nothing short of exceptional. He considers all the potential customers, designing dishes that would fit the palette from our standard menu to a vegetarian menu.”
FOUR-HANDS DEGUSTATION
DINNER MENU
AMUSE BOUCHE
CURED SNAPPER
Sze-Chuan Peppercorn • Salted Longan Jelly • Sze-Chuan Emulsion
POTATO CANNOLO
Duck Mousse • Hazelnuts • Truffle
TARTLET OF PETIT POIS (V)
Smoked Mascarpone • Shallot Oil • Leek Crisps • Yuzu Gastrique Gel • Brik Pastry
MUSHROOM DUO (V)
Mushroom Consommé • Morel Infused Cream
ENTREE
50/50 ROASTED TOMATO CAPPUCINO
Anchovies • Espuma of Parmigiano • Sweet Basil Oil • Cured Scallop Tartare •
Pickled Celeriac
HOMEMADE RAVIOLI
Lobster • Mozzarella Emulsion • Black Garlic • Almond
POACHED GROUPER
Pumpkin and Cilantro Roots Velouté • Compressed Cucumber • Pandan Oil •
Cilantro Roots Crisps
WAGYU BEEF CHEEK
Slow Cooked with Red Wine • Cardamom Carrot Pure • Salted Baked Onions •
Pickled Mustard Seeds • Sweet Potato Chips
PRE-DESSERT
OVER-RIPEN LOCAL AMAI MELON
Natural Sorbet • Mascarpone Chantilly • Yuzu • Milk Sponge • Sugarless Meringue
DESSERT
TROPICAL
Mango and Coconut Mousse • Vanilla Ganache with Tonka Crust
RM588+ per person
The Mandarin Grill has hosted several prolific chefs from various Michelin starred restaurants across the globe with the most recent of collaborations include Chef Denis Lucchi from Buona Terra in Singapore and Chef Stefano Baiocco from the Grand Hotel Villa Feltrinelli in Italy.
