Located within Mandarin Oriental Kuala Lumpur, the Mandarin Grill offers an upscale luxury dining experience defined by culinary excellence. The fine-dining restaurant presents a menu that balances refined techniques with structured flavor profiles.
The Mandarin Grill features floor-to-ceiling windows oriented toward KLCC Park. The layout incorporates spaced seating, directing the primary visual focus outward toward the park landscape.
Under the direction of newly appointed Chef de Cuisine Sherine Lim, the Mandarin Grill unveils a new menu that focuses on native herbs and spices to elevate the core flavor of each dish.
Before the appetizers and steaks arrive, the table is welcomed with a warm bread service. The offering features a freshly baked pull-apart bun accompanied by two distinct spreads. An osmanthus-infused butter introduces a floral note to the palate, while a confit of finely diced smoked duck in olive oil provides a savory umami finish.
Starter | Heirloom Tomato Salad
Heirloom tomatoes can easily read as ordinary, but Chef Sherine transforms them entirely. Tomato jelly seasoned with sour plum, lime zest, and a touch of cardamom pairs with a house-infused vinaigrette to highlight the tomato’s natural sweetness. Rockmelon macerated in lime and elderflower syrup introduces a subtle floral note. The dish is completed by a cheese sphere that releases a smooth creaminess on the palate.
Starter | Wagyu Beef Tartare
This Wagyu Beef Tartare emphasizes structure and savory layers, reflecting Chef Sherine’s signature style of balancing sweetness, acidity, texture, and umami. The wagyu is bound by marrow fat aioli and smoked egg yolk. Served alongside toasted brioche, the preparation strikes a precise balance between smoky depth and the structured bite of the bread.
Served under a glass dome filled with charcoal smoke, the Wagyu Beef Tartare is unveiled at the table. The visual presentation, the aroma of the smoke, and the seasoned wagyu combine to establish a definitive opening course.
Soup | Crustacean Bisque
This Crustacean Bisque reflects Chef Sherine’s focus on seafood composition, featuring a mud crab remoulade that highlights the ingredient’s natural briny and sweet notes. Paired with chayote fondant, the bisque is balanced to avoid overwhelming the palate. The presentation is completed by a red pepper crab tuile, which provides both a visual and textural contrast.
From The Grill | O’Connor Black Angus Beef
The 130-day grain-fed O’Connor Black Angus flank steak highlights premium Australian beef. The meat is seared to develop a charred crust that yields to a precise, medium-rare center.
To balance the beef, the plate features garlic emulsion, charred scallions, balsamic-glazed cherry tomatoes, and lime corn salsa on the side.
The beef is accompanied by a red wine jus, poured tableside. The reduction adds a concentrated umami profile to each slice.
From The Grill | Sher Wagyu Black Label
This dish features the Sher Wagyu Black Label ribeye, a high-marbling tier within the producer’s portfolio. Grain-fed for 400 days with a Beef Marbling Score (BMS) of 8–9, the cut is defined by a dense distribution of intramuscular fat. During cooking, this marbling renders into the meat, creating a concentrated flavor profile.
The ribeye is finished with Chef Sherine’s house-made charcoal oil, imparting a distinct smoky profile to the dish.
The beef is paired with a red wine jus. To balance the marbling of the meat, the dish is accompanied by garlic emulsion, charred scallions, balsamic-glazed cherry tomatoes, and lime corn salsa.
Sides Trio
To complement the mains, the menu offers a selection of side dishes. Chef Sherine’s Toasted Rice Potato Mousseline provides a lighter textural contrast to traditional sides, balancing the fat of the steak without overwhelming the palate.
The Spiced Coconut Pilaf combines a coconut-infused rice base with roasted shallots and preserved lemon. The acidity of the citrus cuts through the density of the rice, providing balance alongside the grilled meats.
Alternatively, the Konro Grilled Vegetables introduce a smoky profile. Rooted in Japanese culinary technique, the konro open-top grill uses high-heat searing to cook the vegetables quickly, retaining their moisture while imparting a light char.
Sweet Endings
A deconstructed interpretation of the classic Black Forest features chocolate crémeux alongside chocolate sponge cake and cherry coulis. A scoop of raspberry sorbet topped with a red tuile provides acidity to cut through the cocoa, while edible flowers complete the plating to mimic a forest floor.
The meal concludes with a trio of petits fours. The sequence begins with a Wolfberry Cake featuring a sponge base and wolfberry compote. The second component is a Ginger Chocolate Praline combining cacao and ginger. The final item is a juniper-spiced Raspberry Pâte de Fruit, pairing fruit acidity with juniper notes.
Making Reservations
The staff at the Mandarin Grill are available to assist with wine pairings and menu sequencing. Table reservations can be made via WhatsApp or email.
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Directions to Mandarin Oriental Kuala Lumpur
