Named one of Tatler Dining's 20 Top restaurants in 2020, Mandarin Grill serves Italian fare with contemporary flair
Rather than resting on his laurels during lockdown, executive chef Luigi Stinga has been investigating what it means to be an Italian chef living in Malaysia, and how best to make both worlds meet. If anything, the forced hiatus has allowed the chef to catch his breath and to think more deeply about the kind of contemporary Italian cuisine he wishes to serve.
We had our first taste of Stinga's new dishes towards the end of 2020, and were bowled over—for the most part. While each mouthful of the briny, umami Cacio e Pepe with sea urchin swept us off our feet, the beef rendang-stuffed cappelletti felt like a too-literal translation of Italian-Malaysian fare. Thankfully, there's more than pasta on the menu: bookend your mains with the luscious slow-cooked organic egg with smoked scamorza cream and the boozy Babba’ Napoletano—the latter contains Limoncello specially selected and imported by Chef Stinga himself.
If you love the magical combination of coffee and espresso, then definitely give Mandarin Grill's tiramisu a go; just don't expect the traditional tiramisu served as a slab or in a bowl.
|Accept Credit Card||Yes|
|Bring Your Own Bottle||Yes|
|Dress Code||Smart Casual|