Star-Studded Restaurants Mandarin Oriental Fans Can’t Wait to Visit

 
Mandarin Oriental

 


Culinary excellence has long been part of the Mandarin Oriental experience. From fine dining to relaxed bistros, the hotel group offers a range of dining venues spanning a host of cuisines long sought after by fans. With 27 Michelin stars awarded to 17 of their establishments, here are a few notable restaurants you will want to visit again.

Two-Michelin starred Dinner at Mandarin Oriental Hyde Park, London

What makes it special?

The idea for Dinner, first conceived in the late 1990s, was inspired by Chef Heston Blumenthal’s fascination with the savoury ice creams of the late 1800s, the theatre of the Tudor dining experience, and the dishes from Lewis Carroll’s Alice’s Adventures in Wonderland. His research in historic gastronomy, from working with food historians and the team at Hampton Court Palace, to reading from cookbooks by the royal chefs of King Richard II, led to Dinner’s thrilling menu, which perfectly fuses the historic with the contemporary in a uniquely exciting manner.

Who’s the chef?

Heston Blumenthal rose to fame when his first restaurant, The Fat Duck, continuously retained three Michelin stars since 2004. With a unique and insatiable mind, Blumenthal has changed the way we approach and understand food and dining. An Honorary Fellow of the Royal Society of Chemistry and awarded an OBE for services to gastronomy, Heston Blumenthal’s work has been recognised worldwide. His relentless research into the history of gastronomy resulted in an inspirational journey that created the concept for Dinner by Heston Blumenthal.

What are the signature dishes?

‘Meat Fruit’ of Mandarin; Chicken Liver Parfait and Grilled Bread; Spice Squab Pigeon with Artichokes and Ale; Tipsy Cake with Spit Roast Pineapple and Jersey Cream.

Two-Michelin starred Sur Mesure par Thierry Marx at Mandarin Oriental, Paris

What makes it special?

Sur Mesure by Thierry Marx blends technique and emotion, tradition and innovation, providing a culinary voyage guided by ingredients and the seas. Chef Thierry Marx’s menu pays particular attention to shapes and colours, textures and temperatures, and is an invitation to experience new sensations.

Who’s the chef?

Awarded his first Michelin star in 1988 at Roc en Val in Tours, Thierry Marx was recognised with another star at Cheval Blanc in Nimes in 1991. Following ten years at Châteaux Cordeillan Bages where he held two Michelin Stars, Thierry joined Mandarin Oriental, Paris, where his namesake restaurant is his first gastronomic venture in the French capital. Thierry’s creative and innovative cooking draws inspiration from France and his extensive travels through Asia. Using the finest and freshest ingredients, his menus offer the avant-garde textures and flavours for which he is renowned, delighting diners with his unique style.

What are the signature dishes?

Soy Risotto, Oysters and Truffles; Mimosa Style Egg; Sole & Caviar, Roasted Cauliflower; Shellfish Mousse, Caviar Longuet; Sweet Bento.

Two-Michelin starred Moments at Mandarin Oriental, Barcelona

What makes it special?

Headed by Carme Rucalleda and her son Raül Balam, Moments offers neo-traditional Catalan cuisine based on top-quality ingredients, presented in an innovative way. Products from the Maresme area form the basis of the dishes, and they shine for themselves together with a precise presentation and attention to detail. “The quality and freshness of the products we use is vital”, says Ruscalleda. “My goal has always been to offer special, creative, healthy, tasty and well-prepared dishes.”

Who’s the chef?

Carme Ruscalleda is known for the only female chef in the world with seven Michelin stars under her credit. Self-taught, she opened her first restaurant, the Sant Pau, together with her husband Toni Balam in 1988, in her hometown of Sant Pol de Mar on the Catalan coast. The restaurant has won three Michelin stars, and another two for its outpost in Tokyo. In 2012, Moments was awarded two Michelin stars for its creative neo-traditional Catalan gastronomy. Having started his career at the Sant Pau where he learnt his refined cooking techniques, Raül Balam became head chef at Moments and manages the restaurant with Carme Ruscalleda.

What are the signature dishes?

Little Red Riding Hood (bao, quiche, mushrooms); The Three Little Pigs (duroc, iberian and wild boar); Pied Piper Of Hamelin (stollen, almond milk, grapefruit).

Two-Michelin starred Seta at Mandarin Oriental, Milan

What makes it special?

Antonio Guida’s culinary offering for this gourmet restaurant represents his gastronomic philosophy at its best. His cooking styles draws from Southern Italy’s Puglia region and influences from his travels in Tuscany and France. Seta’s menu is the compendium of Chef Guida’s experiences and features dishes prepared with refined techniques that enhance the quality of the ingredients. This culinary balancing act is achieved by highlighting the original flavours of each element of the dish, and combining them in creative ways. Each dining experience at Seta restaurant is a voyage of discovery that “calls” at seven selected stops when ordering the tasting menus.

Who’s the chef?

One of the most celebrated chefs in Italy, Antonio Guida worked at various Michelin-starred restaurants including Pierre Gagnaire in Paris, Enoteca Pinchiorri in Florence and Don Alfonso on the Amalfi Coast, before joining La Terrazza Hotel Eden in Rome. He joined Il Pellicano as Executive Chef in 2002, going on to win two Michelin stars in 2004 and 2010 for the restaurant. Following 12 years at Il Pellicano, Chef Guida was appointed Executive Chef at Mandarin Oriental, Milan, where he leads Seta restaurant. Seta gained the first Michelin star in 2015, four months after opening, followed by the second Michelin star in 2016.

What are the signature dishes?

Ostriche (Oysters with potatoes, “friggitelli” peppers and Champagne sauce); Risotto (Star anis risotto with salsify and kale powder); Anguilla (Red wine glazed eel with foie gras and rosemary sauce).

Two-Michelin starred Amber at The Landmark Mandarin Oriental, Hong Kong

What makes it special?

Since opening its doors in 2005, Amber has been recognised globally for its progressive cuisine, exceptional service and reverence for ingredients. Its bold philosophy reflects Culinary Director Richard Ekkebus’s mastery of techniques and commitment to showcasing clean flavours through fresh, natural ingredients. Ushering in a thoughtful approach to fine dining, Amber’s menu changes seasonally to address diners’ changing tastes, showcasing pure, nourishing flavours in finely constructed dishes. The menu dispenses with dairy products, minimises refined sugar and reduces salt, inviting diners to appreciate flavours in their purest form. Not only organic, the ingredients used at Amber are also antibiotic-free, grass-fed, ethically-raised, free roaming and sustainably sourced.

Who’s the chef?

Richard began his illustrious career via an apprenticeship in Holland under Michelin-starred chefs Hans Snijders and Robert Kranenborg. He won the prestigious Golden Chef’s Hat for “Young Chef of the Year”, an honour that encouraged him to further perfect his art under the tutelage of some of the greatest three-star chefs in France, including Pierre Gagnaire, Alain Passard and Guy Savoy. With a strong desire to explore world cuisines, Richard embarked on a journey that saw him hold executive chef positions first at the Royal Palm in Mauritius and then at The Sandy Lane in Barbados. He accepted the same role for The Landmark Mandarin Oriental in 2005. His 76-strong team of talented chefs share his committed work ethic and under his leadership have won two Michelin stars for 11 years running.

What are the signature dishes?

Corn (Kristal Schrenki Caviar ˚ Seawater ˚ Sudachi ), Aka Uni (Cauliflower ˚ Lobster ˚ Daurenki Tsar Imperial Caviar), Grass-Fed Beef Tenderloin (Green Asparagus ˚ Black Garlic ˚ Black Vinegar ˚ Morel ˚ Guanciale)

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