A truly exceptional menu does not merely offer choices but orchestrates an experience. Under the vision of newly appointed Chef de Cuisine Sherine Lim, Mandarin Grill unveils a new menu that balances refined techniques with a deep reverence for storytelling.
For Chef Sherine, the narrative behind a dish defines the essence of gastronomy. Her deep passion for herbs and spices elevates the core flavor profile of each creation. This unique approach transforms the final dish into an immersive, sensational experience that resonates far beyond the final bite.
Before the appetizers and steaks arrive, the table is welcomed with a warm bread service. The offering features a freshly baked, golden-crusted pull-apart bun that yields a remarkably soft and pillowy texture. It is accompanied by two distinct spreads. A delicate osmanthus-infused butter brings a subtle floral sweetness to the palate, while a savory confit of finely diced smoked duck submerged in rich olive oil introduces a deep, comforting umami element.
Starter | Heirloom Tomato Salad
Heirloom tomatoes can easily read as ordinary, but Chef Sherine transforms them. By peeling the fruit, the flavor of tomato jelly is deepened by a seasoning of sour plum, lime zest, and a touch of cardamom, paired with a tangy, house-infused vinaigrette that draws out intense natural sweetness. Crisp rockmelon is macerated in lime and elderflower syrup to add a bright floral crunch. The plate is completed by a delicate cheese sphere designed to yield at the gentlest pressure and flood the palate with a cool, milky richness.
Starter | Wagyu Beef Tartare
This Wagyu Beef Tartare emphasizes premium texture and deep, savory layers, reflecting Chef Sherine’s signature style of balancing key elements: sweetness, acidity, texture, and umami. The melt-in-your-mouth Wagyu is bound by a rich marrow fat aioli and a velvety smoked egg yolk that blankets the palate. Served alongside golden, toasted brioche, this preparation strikes a good balance between rich, smoky depth and a satisfying, crisp texture.
Presented under a glass dome filled with rich charcoal smoke, the Wagyu Beef Tartare is unveiled to create an immediate, multi-sensory experience. The captivating visual display, the deep aroma of the smoke, and the exquisite flavor of the finely seasoned Wagyu combine seamlessly to make it an exceptional, palate-awakening appetizer.
Soup | Crustacean Bisque
This striking Crustacean Bisque channels Chef Sherine’s life-inspired culinary philosophy, offering a whimsical yet deeply sophisticated tribute to the ocean. The dish features a pristine, succulent mud crab remoulade celebrated for its natural, briny sweetness. Paired with a subtle chayote fondant, the accompanying soup is rich and comforting, yet carefully balanced so it never overwhelms the palate. Inspired by nature, the dish is crowned with an eye-catching red pepper crab tuile that adds a touch of playful charm and a light, crunchy contrast.
From The Grill | O’Connor Black Angus Beef
Sourced from the finest Australian producers, this 130-day grain-fed O’Connor Black Angus flank steak is of exceptional quality. The beef is expertly seared, showcasing a beautifully charred crust that locks in a tender, blush-pink center.
To balance the rich marbling of the meat, the plate is thoughtfully composed with a refined garlic emulsion, fire-charred scallions, sweet balsamic-glazed cherry tomatoes, and a vibrant lime corn salsa.
The dish is served alongside a deep, glossy red wine beef jus for a perfect table-side pour that enriches each slice. This jus is rich, savory, and packed with deep umami flavors.
While the flank steak is spectacular entirely on its own, the addition of the jus elevates the flavor profile even further.
From The Grill | Sher Wagyu Black Label, Grain Fed 400 Days B.M.S 8-9
Highlighting the pinnacle of Australian beef production, this dish features the prestigious Sher Wagyu Black Label ribeye. Produced by the Sher family, this award-winning Australian Wagyu is highly acclaimed for its exceptional quality and depth of flavor. Within their portfolio, the “Black Label” represents an elite, ultra-premium tier that delivers a truly luxurious dining experience.
Grain-fed for an impressive 400 days and boasting an elite Beef Marbling Score (B.M.S.) of 8–9, this cut is celebrated for its dense, intricate webbing of intramuscular fat. This incredible marbling melts beautifully during cooking, infusing the meat with a buttery, ultra-tender texture and a profoundly deep, luxurious flavor profile. Enhanced by Chef Sherine’s house-made charcoal oil, this secret ingredient imparts a unique smoky dimension that elevates the aroma and taste far beyond standard meats of the same grade.
The exquisitely rich ribeye is paired with a deep, glossy red wine beef jus that elevates its natural umami. To balance the intense richness of the meat, all of the steak dishes are complemented by a refined garlic emulsion, smoky fire-charred scallions, sweet balsamic-glazed cherry tomatoes, and a vibrant lime corn salsa that provides a bright, refreshing contrast.
Sides
To complement the mains, the menu features a selection of side dishes designed to pair beautifully with the grills. Guests can experience Chef Sherine’s toasted rice potato mousseline. Unlike heavier, traditional side dishes, this creation is remarkably light and delicate, serving as the great accompaniment that refreshes the palate without adding heaviness or overshadowing the exceptional quality of the steak.
For a more aromatic option, the spiced coconut pilaf brings together the rich essence of coconut with the savory sweetness of roasted shallots. While it honors the comforting nature of a traditional pilaf, this version is given a unique twist with the bright, tangy lift of preserved lemon. This beautiful burst of citrus cuts through the richness, allowing the flavors of both the side dish and the grilled meats to truly shine.
Alternatively, the konro grilled vegetables introduce a wonderful layer of smoky complexity. Rooted in traditional Japanese culinary arts, the konro is an open-top grill designed specifically for precision, high-heat searing. This rapid cooking process locks in the vegetables’ natural sweetness and moisture while imparting a subtle, sophisticated char that adds a fasntastic depth of flavor to the plate.
Sweet Endings
Before reaching the final sweet note, a modern reinterpretation of the classic Black Forest is served. This deconstructed creation pairs the velvety decadence of a chocolate crémeux with chunks of dark, moist sponge cake, while a tart cherry coulis cuts through the deep chocolate notes. A vibrant scoop of raspberry sorbet crowned with a delicate red crisp lends a refreshing icy brightness. Artfully arranged with edible flora, the dish evokes an enchanting forest floor, proving every bit as spectacular to taste as it is to behold.
The meal closes with a trio of petit fours, best savoured in order. The wolfberry cake arrives first, featuring a moist golden sponge crowned with a glossy compote. Next is the ginger chocolate praline: deep, bittersweet cacao met by a warming heat that lingers well after the chocolate dissolves. Last comes the juniper-spiced raspberry pâte de fruit — a sugar-dusted triangle of concentrated fruit. Its bright tartness is grounded by a quiet botanical warmth that brings the evening to a considered, memorable close.
More About Mandarin Grill
The dining environment at Mandarin Grill balances modern elegance with a sense of calm. The interior feels sophisticated and upscale, yet completely welcoming, making it an inviting space to settle in and enjoy a long, unhurried meal.
The standout feature is the floor-to-ceiling windows that look out directly over the lush greenery of the nearby park. Securing a table overlooking the KLCC Park allows you to watch the gentle sway of the trees and the soft daylight filtering through, creating a beautiful, natural backdrop to your dinner.
Mandarin Grill is a wonderfully scenic setting that encourages you to slow down, linger over your food, and truly savor the time spent there.
With the appointment of Chef Sherine Lim as Chef de Cuisine, Mandarin Grill is poised to become the city’s definitive new culinary landmark. To truly immerse yourself in the experience, do not hesitate to engage with the staff. Ask them about the thoughtful story behind each dish, the chef’s recommended pairing options, and the ideal tasting sequence to fully unlock the menu’s potential.
Reservations are available via WhatsApp or email.
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Directions to Mandarin Oriental Kuala Lumpur
