From the iconic Mandarin Grill at the Mandarin Oriental Kuala Lumpur brings The Evolution, an exciting new menu of premium selection steaks and meats that stands to prove why the restaurant is the best modern grill scene in town. Heading the curation of the meat-centric menu is Chef Marco Caverni, a talent that has developed a strong appreciation for depth of flavours and creative usage of ingredients. Having spent over a year of his time in Malaysia, he aspires to take on an evolution of the menu at the Mandarin Grill through his experience garnered overseas and locally, further improving on the already impeccable quality and atmosphere present at the grill.
“The Mandarin Grill has gone through many phases in its operations here at the hotel and it’s time for me to make a bigger mark on the restaurant. With the support of my team, we have curated a specialised menu consisting of various grain-fed Wagyu and Angus beef, 45-day dry-aged cuts, and fresh seafood, paired with premium, seasonal, and local ingredients,” commented Chef Caverni, the Chef du Cuisine at the Mandarin Grill.
The Evolution boasts its signature dishes, which includes the 45-day Aged Angus Florentine T-Bone Steak, Char-Grilled Octopus, Angus Beef Tartare with Transmontanus Caviar, Argentinian Beef Wellington, and Australian Lobster Thermidor with Fresh Truffle and Creamy Cognac sauce.
“I am excited for all these elements to come together, which will take the restaurant to even great heights. We want to create an atmosphere when diners can fully enjoy the full experience of a luxurious grill, while at the same time allow the quality of the produce and menu to speak for itself,” he further adds.
Visit this link to check out the all-new Evolution a la carte menu.