Mandarin Oriental, Kuala Lumpur has named Chef Sherine Lim as Chef de Cuisine of Mandarin Grill, marking a clear shift in direction for one of the hotel’s signature restaurants. The appointment signals a renewed focus on fire-led cooking, seasonal ingredients and a more personal approach to modern grill dining in the city.
Chef Sherine, who was born and raised in Singapore, brings a cooking style shaped as much by memory as by technique. Her earliest experiences in the kitchen, cooking alongside her mother and nanny, continue to influence how she thinks about food today.
For her, it is less about precision for its own sake and more about creating dishes that feel grounded in connection and shared experience.
Her career has been built in a demanding, traditionally male-dominated industry, where she has carved out her own space through consistency, discipline and a strong sense of identity. Over time, she has developed a style that leans into curiosity and experimentation, supported by mentors who encouraged her to trust her instincts and refine her creative voice.
At Mandarin Grill, that translates into a menu built around fire. Using charcoal-focused equipment such as the Josper and Konro grills, Chef Sherine draws out intensity and depth from simple ingredients. Smoke is used with intention, paired with layers of aromatics like juniper, pine, coriander seeds and cumin.
Even spice gets a rethink here, showing up not just in savoury dishes but in unexpected forms, including infused butters, sauces and even desserts.
There is also a strong sustainability angle to her cooking. Chef Sherine works with a zero-waste mindset, focusing on using ingredients in full rather than in parts. Her menus are shaped by what is in season and what is available locally, with a clear emphasis on Malaysian produce and proteins.
In the kitchen, her leadership style is deliberately human. She prioritises respect, kindness and teamwork, treating the brigade as a close-knit unit rather than a strict hierarchy. The structure is still there, but so is a strong emphasis on communication and shared responsibility, from daily service to small rituals like baking bread together.
The broader idea behind her work at Mandarin Grill is to reframe how spices are used — not as background elements, but as central drivers of flavour. The goal is food that leaves a lasting impression without overcomplicating the plate.
With this appointment, Mandarin Oriental, Kuala Lumpur is repositioning Mandarin Grill as a more expressive, fire-led dining destination, shaped by Chef Sherine Lim’s approach to cooking, leadership and flavour.
