Mandarin Grill @ Mandarin Oriental $$$$ 16/20

The Mandarin Grill is a regular in my dining out list as Chef Reto and all the staff are sensitive to food allergy requirements. While it is on the pricier end of Kuala Lumpur dining out, they do a great lunch deal – $78 for 2 courses.

On booking, I specify that I am gluten free, which gets me fresh baked bread. While I don’t love the bread, it is a nice gesture.

This time, I started with the Duck Confit, served with a salad, parsnip purée and a pickled cherry. The duck practically melts in your mouth and the tartness of the cherry and the crisp salad balance the richness.

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For my main, I had the aged Parmesan and new pea risotto. While the Mandarin Grill makes their own vegetable stock, if eating risotto anywhere else, don’t forget to ask if the stock is made from canned, powdered or bouillon cubes as these usually contain some form of gluten in the starch.

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I don’t usually have dessert, but Chef Reto has previously whipped up Creme Brûlée or a parfait on occasion. Their fig sorbet is also a favorite.

Kiss kiss,

Bubbles

Mandarin Grill
Mandarin Oriental Kuala Lumpur
Kuala Lumpur City Centre

Reservations 03 2380 8888

Open Daily for lunch and dinner.

  • Allergy friendly: *****
  • Taste: ****
  • Atmosphere: Hotel fine dining, modern elegance. ***
  • Service: ****
  • Cost: $$$$ Mains range between $68 and $250 for lobster. Take advantage of the fixed price menus both for lunch an dinner.

Chicken Kiev-esque

When my nieces stay over, I try to make dinner kid-friendly and interesting. This dish is pretty simple and takes next to no preparation time…always handy when you are playing hide and go seek right up to dinner time.

Ingredients

2 chicken breasts
2 cloves garlic
25g butter
1 egg
1 handful Parmesan cheese grated
1 floret broccoli
1 punnet brown mushrooms
1 bunch asparagus

For the chicken
Preheat oven to 180 degrees Celsius
Slice a pocket in each chicken breast.
Blend garlic and butter until creamy and salt to taste.
Fill the pockets in the chicken breast liberally with the mixture
Lightly beat the egg and have the grated Parmesan on a plate.
Dip the stuffed chicken breast in the egg and roll in the Parmesan then place it on a grill rack in the oven for 16 minutes.

For the mushrooms, asparagus and broccoli

Slice and sautee in pan with a little butter and salt. For the broccoli, dust with Parmesan to finish. For the mushrooms, add a dash of Lea & Perrins sauce.

Plate and serve.

Kiss kiss,

Bubbles

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