This Swedish Michelin-Starred Chef Is The King Of Broths & Sauces
Promotion: April 14 - 21, 2018 (Expired)
Mandarin Oriental Kuala Lumpur's F&B outlets receive a Scandinavian food makeover courtesy of Michelin-starred chef Sayan Isaksson. The talented chef practices sustainability in the kitchen and lets nothing go to waste, using his skills to make sauces and broths that enhance a dish.
World-class Scandinavian cuisine comes to Mandarin Oriental Kuala Lumpur thanks to Michelin-starred chef Sayan Isaksson.
From 14 to 21 April, chef Isaksson of his famed restaurant Esperanto, will debut his culinary creations at all of the hotel's F&b outlets – Mandarin Grill, Mosaic and Lounge on the Park.
Those looking for a full course meal should look to Mandarin Grill, as the talented chef will be serving lunch and dinner menus during that period.
Throughout our meal, chef Isaksson and his team would take their time to come out of the kitchen and explain each course before pouring a broth, a tea, or a sauce as the last step of the dish for added visual flair and flavour.
One of the most memorable dining experiences of the year so far, diners will get to sample signatures such as king crab "taco" with smoky apple slaw, cold air-cured smoked hamachi, porridge of mushrooms and preserved butter, as well as black garlic lobster "kushiyaki", yuba and liquir corn.
Diners will have a choice of a 3, 4 or 5-course lunch menu or a 5 or 7-course meal for dinner, accompanied by a live jazz music performed by Swedish singer Deri Rowlands.
At Lounge on the Park, expect a simular menu served a la carte in a more casual enviroment. Those partial to a buffet can head over to Mosaic instead to sample an additional selection of Scandinavian delicacies.
For reservations, call the hotel's F&B desk at 03 2330 8798 or email firstname.lastname@example.org.
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