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Grand Mandarina Restaurant

3.7

Eatability rating

22 reviews

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AsianCantoneseChineseDim SumSeafood

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Grand Mandarina presents an elaborate and sophisticated dining experience in a premier and private environment. With many years of experience in Chinese culinary art, our chefs infuse local contemporary innovation into rich Chinese flavours, breathing new life into traditional cuisine.
Our signature dish is The Empurau Fish (忘不了), it is a sight to behold and a treat for the tastebuds.
Brightly colored scales adorn this majestic looking fish with barbels at the tip of its mouth. Long regarded as a talisman by the natives of Indonesia, many believe the Empurau, also known as the King of the River, brings special blessings and good fortune to those who are lucky enough to touch it.
 
At the table, the wild Empurau tantalizes with edible scales and delicate flavors of wild fruit. Reserved for the most special of occasions, Grand Mandarina is proud to deliver this exquisite delicacy to our exclusive clientele.

Daily: 11:30 - 14:30

Daily: 18:30 - 22:00

+65 62223355
$57 based on 25 submissions
Business Dining (12 votes), Anniversary (9 votes), Birthdays (9 votes)
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5

A Spectacular Dining Experience

Full Grand Mandarin Restaurant review here: http://ivanteh-runningman.blogspot.sg/2014/06/grand-mandarin-restaurant-tasting.html

Located just outside Outram Park MRT Station Exit H, the 1-month old Grand Mandarin Restaurant is already making waves in the Chinese Zi Char fine dining scene for its beautifully presented dishes, professional and discreet service, absolutely tasty food made with fresh premium ingredients, and posh ambience.

I will flat out admit that dining at Grand Mandarin Restaurant is probably the best meal I've had in 2014, and likely among the top / best meals I've ever had in my life!

Ambience at Grand Mandarin Restaurant impresses the minute you step in. High ceilings adorned with elegant, modern chandeliers, flanked by jet black walls with gold trim and glossy surfaces exude sophistication and elegance.

Service at Grand Mandarin Restaurant is impeccable. Staff are well trained and professional, knowledgable when asked about items, and serving and clearing tables rather discreetly.

Overall, the food at Grand Mandarin Restaurant is delicious, presented as a work of art, with portion sizes suitable for one. Fresh, premium quality ingredients are used in the making of each dish.

As befitting the fine dining quality, average prices at Grand Mandarin Restaurant aren't cheap, and their diners tend to be upper-middle class, to the very rich. Budget about SGD $60 - $150 per person for a typical meal, and about SGD $200 - $300 per person for a meal with premium dishes, high-end seafood or fine wine.

I still dream about the Honey Glazed Barbecued Pork Loin (SGD $15) to this day, probably THE best char siew I've ever eaten! A soft, tender, succulent, and savoury piece of pork, with just a thin silver of fat. The exterior is roasted to perfection, not dry at all, without any red dye, just the deep, amber red colour of good roast. Each strip is dipped in honey for a touch of sweetness, then hand-torched, giving it a thin, crisp, candied coating. Out of this world taste, and I highly, highly recommend this!

Loved the presentation of the 3 Cups 'San Bei' Cod Fish With Spring Onion, Chili, And Thai Sweet Basil (SGD $40), so pretty! The actual cod fish itself was fresh, savoury and succulent, enhanced with the flavour of the soft shimeji mushrooms, ginger and spring onion sauce, and Thai sweet basil. Sadly, the pretty red basket made from flour, while adding the perfect aesthetic, is tasteless. Still, I highly recommend this dish for the fish and mushrooms alone!

An off-the-menu dessert, the Chilled Green Apple Jelly Served In Dragon Fruit (SGD $?) was absolutely outstanding, and got top marks from our group. This unique dessert is presented in a hollowed out dragon fruit, with some of the flesh in the middle scooped out to make room for the sweet apple jelly and garnishes of strawberry and blueberry. Scoop along the sides to get some of the dragon fruit, along with the apple jelly in each spoonful! I highly recommend it!

The HGW community like this place for...

  • char siew14 votes
  • Roast pork belly9 votes
  • Wok-fried glass noodles with pork neck6 votes
  • Stir-Fried Wagyu Beef Cubes with Red Wine and Black Pepper5 votes
  • Chilled Green Apple Jelly (w/ Aloe Vera) served in a Dragon Fruit1 vote
  • Chilled pumpkin puree with yam ice cream1 vote
  • Crab1 vote
  • Read more Must-try Dishes
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Latest Community Reviews:
• 18 Apr 2015 • 3 reviews • 0 follower

Love this Cantonese restaurant

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Very good Char Siew and Xo glass noodle , strongly recommended 
Tried the Tao fu , I think so so only . The Tao fu was abit lacking of taste .
The yam ice cream preaentation is nice , however is not a must to try . 
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• 12 Apr 2015 • 3 reviews • 0 follower

ATAS place and shocking bill!

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very ATAS looking place and tbh i did get a shock on the bill as it was far lower than what i thought we would be charged. Its not exactly fine dining since i see lots of old folks in their casual wear with their extended family. the soup of the day taste good and seem value for money at 50% off
the projector showed some events held over there and looked quite impressive. was told their level 2 was going at a promo rate of $100/hr for min 3 hrs.
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• 26 Mar 2015 • 249 reviews • 45 followers

Char siew worth taking away

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Grand Mandarin is touted to have really good roast meats by Wong Ah Yoke of Straits Times. Well, if you're a lao ban (businessman) looking for a place entertain your Chinese clients, i guess Grand Mandarin would make the cut. It's one of the few restaurants that sell the crazy expensive Empurau fish (忘不了) in Singapore and that's sure to impress (it's all about 面子 'face' with them).

A sampler of appetizers first. We had the deep fried prawn coated with crème lemon sauce ($32). Firm succulent crystal prawn was used and the dressing was decent and masked the blandness of the meat. I found the crispy soft shell crab coated with chicken floss and curry leaves ($18) rather interesting though it could be kinda dry.  The honey glazed barbecued pork loin ($15) had fats that melted in my mouth. The meat was firm but juicy. This char siew is done slightly differently being first coated with brown sugar and then baked, giving the meat a crunchy creme brulee shell  that will satisfy any sweet tooth. It's  would come back just to take away some char siew for dinner.  I love my cod fish and the Steamed silver cod ($22/pax) kinda does it, if only they would go easy on the amount of pink ginger on top. It was a pity that the smokiness of the bonito sauce couldn't cut through the light spice. Put the ginger aside and eat as required. Next, the roasted duck with Perigord truffle ($28). Loved that paper thin crispy skin but the meat was semi dry and tough. :/ Also, we couldn't see or taste much of the truffle.  While the tofu with crab meat and egg white in carrot broth ($24) sounded healthy and refreshing, I'd advise you to skip it. We couldn't quite see the oil but we could taste it in every bite. Also, the tofu had a strange wok hei (burnt) taste even though it wasn't burnt at all.  The meal somehow got oilier with the stir fried crystal vermicelli with pork collar in X.O. chili sauce ($22) The noodles did not match the description at all and 'oily and bland fried noodles with rubbery cuttlefish' would be more apt in fact. Hardly a hint of X.O. sauce was detected as well. I was hoping that desserts will somewhat save the meal from going downhill. The Liu Sha Bao ($4.80) had a rich and viscous salted egg custard that was decent on the first few bites before punching you out with the sweetness. Listen to the doc and just stick with one. The Green Apple jelly with lime sorbet and aloe vera ($8) helped to get rid of the residual oily mouth feel from the mains. It tasted very homemade in fact and reminded me of a boiled apple drink that my mama makes. The lime sorbet gave the dish a slight acidity which lifted the flavor, and our mood. Hits and misses at Grand Mandarin located at the fringe of Chinatown. May head back for dim sum since it's a daily affair here.    
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