Mandarin Grill + Bar: restaurant review
- Saturday brunch or a Sunday roast at this Hong Kong institution are the highlight of any culinary weekend
One of the oldest institutions in Hong Kong for fine steaks and the best drams, the Mandarin Grill + Bar is a destination in itself. Saturday brunches and Sunday roasts are the highlights of any culinary weekend.
There is a choice of tasting menus or à la carte. From the grill are New Zealand grass-fed Wagyu M7-9 rib-eye and US Linz Heritage Angus 45-day dry-aged rib steak. Besides steak, there is roast Tasmanian marron, pan-seared kinki and oven-roasted whole pheasant.
Starters include oyster and caviar menus, pan-seared foie gras and minestrone soup. Desserts are classics: trifle, banoffee pie and a choice of cheese. Irish or Bailey’s coffee is a fitting end.
Signature dishes
Slow-roasted USDA prime rib of beef carved from the trolley
Steak tartare, sourdough
Beef Wellington
Contact details
1/F, Mandarin Oriental Hong Kong, 5 Connaught Road, Central
