Daily: 11:30 - 14:30
Daily: 18:30 - 22:00
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.
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!
Read full reviews and more food photos at http://jellylovesfood.blogspot.sg
Grand Mandarina, formerly Grand Mandarin, was known as a chinese restaurant serving exquisite fine dining cuisines. But after 2 years of operations, a new management change was implemented and new blood joining Grand Mandarina. Mr Benson Tong, also the popular man behind quite a number of F & B establishments, including the latest Captain K restaurant, was now their new CEO. Restaurant concept was changed from previously fine dining concept to a more family oriented restaurant. Motive? To let more families come by, gather here and enjoy great food at more affordable prices. Together with Chef Eric Yeo (formerly from Marina Mandarin), new dishes were created and restaurant menu was revamped. Customized menus can be arranged if you have special dietary needs, but with additional charges. Now, let's walk through some of the popular choices and new created dishes. Firstly, each of us were served with an individual share of pickles. I was a little amazed as it was the first time I had pickled cherry tomatoes rather than achar or braised peanuts. (1) Pickled Cherry Tomatos and Plum - Love the tangy sourish punch which burst out in my mouth when I pop in 1 tomato. Even the plum fruit was marinated till soft, flesh falls off seed easily. Rating 5/5 (2) Dim Sum [a] Steamed Vegetarian Dumplings with Diced Assorted Mushrooms and Vegetables in Black Pepper [S$4.80/3pcs] - Juicy, chewy mushroom bits and cabbage wrapped in thin dumpling skin. A great choice for weight watchers and suitable for vegetarians too as the whole dish was meatless. Black pepper wasn't distinctive but the mushroom fragrance did made up for it! Rating 3/5 [b] Crispy Rice Rolls filled with Shredded Smoked Duck and Bamboo Shoots [S$7.50/6pcs] - I was quite fascinated with this "you tiao" (dough fritter) dim sum. Although silky soft rice rolls were wrapped around the you tiao ,the you tiao could still remain very crispy. Shredded smoked duck fillings were very flavorful and bamboo shoots gave the additional crunch. Overall taste was slightly salty so I suggest not to dip the you tiao in the light soya sauce provided. Rating 4/5 [c] Pan Fried Bun with Minced Pork and Cabbage [S$5.00/3pcs] - Compared to the other two dim sum dishes mentioned above, this was the least I liked. Bun dough was too thick and meat fillings were bland. Rating 2/5 (3) Roast Meat Platter [S$104.00] [a] Honey Glazed Bbq Pork Loin [S$18.00/portion] *Pictured 2 portions* - Sweet caramelized exterior and tender meat texture, these char siew were "TO-DIE-FOR"!! Having balance of 50% meat + 50% fats on each slice, this perfect melt-in-mouth proportion made me go on for more slices! Rating 5/5
Read full reviews and more food photos at http://jellylovesfood.blogspot.sg
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Introducing a couple items for the new menu:
Deep fried Chilean Seabass with crispy fish skin served with egg white crumble and golden broth ($26/pax). This is one of the new item in the menu. A fine dining dish to showcase Chef Eric's creativity and skills. Presentation – Perfect; Taste – Perfecto. The seabass was a combination of crisp, with slightly firm yet juicy meat. The fish skin is has a nice crispy bite to eat while the egg white and robust golden broth provide different texture and flavour to the dish.
King prawns in Coconut, coconut crustacean broth with silken longevity noodle ($26). Prawn noodle, atas version. Using whole Thai coconut as a bowl, it gave you the wow feel on the presentation. The cloudy broth is filled with sweet prawn flavours, robust with a bitter twist of the prawns shell used. The broth is quite peppery and it makes your stomach warm up after you slurp the broth. I find the mee sua type noodle used are to soggy for my liking, however it did well to soak up the broth. The prawn is big, juicy and fresh. For additional flavour, you can add a layer of charred leek to the prawn noodle.
Of course, not forgetting the favourites dishes in the previous menu: Crispy Rice roll filled with smoked shredded duck and bamboo shoot (烟鸭脆肠粉 - $7.50). What a creative dish. The rice rolled is soft and smooth, covered the crispy spring roll skin filled with smoked duck. A soft and crispy combo, that can be eaten by itself, or pour a dash of soya sauce onto it.
From the oven, we have the platter combination of Signature Crystal Char Siew (蜜汁叉燒 - $18), Crackling pork belly (化皮烧腩肉 - $18) and Roasted Duck with summer truffle sauce (黑菌脆皮鸭, - $32 ). The Char Siew itself is definitely worth a visit to GM. It is glossy, sweet and succulent, almost to the point of melting in your mouth. The secret to it is the char siew was cooked to about 95 percent complete. Upon order, it was dipped in liquid sugar and torched to perfection.
The mini cubes of crackling pork belly has a thin layer of the crispy skin, with delicious fats and succulent meat as well. A touch of mustard provide a nice tangy touch to the roast pork. Meanwhile, the roast duck with summer truffle sounds like a star dish. The skin was crispy and the meat is lean and tender. There is a touch of gaminess as Malaysian duck used for this dish. Though GM infused truffle to the sauce, it tasted really subtle almost non existent. Personally, Chinese herbs should be used in this dish instead of being fusion.
Overall, I was pleased to comeback for second tasting at Grand Mandarina. The standard of the food remain as good as I remember and I hope the new direction is able to garner more customers for GM. Cheers!!
Thank you very much to Miss Chocoholic and Grand Mandarina Team for the tasting invitation.
Grand Mandarina Chinese Restaurant is lcoated at New Bridge Road, offering Chinese / Cantonese fine-dining concept. Founded and owned by Chef Benson Tong, who gave up his submarine engineer career to operate a roast meat hawker stall, followed by cafes and later, this exquisite restaurant. He has extensive knowledge on the different food and nutritional values, is constantly on the lookout for new food trends and ideas; and strives to customise dishes that may also accommodate vegetarian, gluten-free, eggs-free diners.
The Steamed Vegetable Dumpling (SGD$4.80) with diced assorted mushroom and vegetables in black pepper. No meat? No fret. These dumplings were bursting with the aroma of mushrooms and black pepper, utterly tasty, and the melty translucent skin is handmade. One of the most flavorful vegetables dumplings I have tasted thus far.
Crispy Rice Rolled with Smoked Shredded Duck and Bamboo Shoot (SGD$7.50) - velvety rice roll (think cheong fun) wrapped around crackling smoked duck that had a lovely distinctive duck flavour but was not overly salty; nothing like the usual dry, rough smoked duck we are accustomed to. This is highly recommended.
The Pan-fried Buns filled with Pork and Cabbage (SGD$5.00) lined with thin egg sheets. The buns had a lovely crusty texture to them, with succulent minced pork-cabbage fillings within. The minced pork was mildly-sweet, and very delicious - how they managed to ensure the delicate texture of the pork is by buying meat and fats separately to blend themselves; to ensure quality of the minced meat.
Deep-fried Chilean Seabass (SGD$26.00) with crispy fish skin served with scrambled egg white and golden broth. Crispiness ranged from the brittle fish skin to the deep-fried golden skin of the Chilean seabass, and while the teeth ran through all of those deliciously, the flakey, snowy flesh of the luscious fish tantalized the palate further. The nectarous golden broth filled with silken scrambled egg white fulfilled the dish with a flourish.
Coconut Crustacean Broth with Silken Longevity Noodles in Coconut and King Prawn (SGD$26.00). The exciting presentation piqued the palate's curiosity, and the first sip of the broth was just indescribably good - saccharine and tasty of seafood goodness. The silken strands of noodles were soaked with the tasty broth. Loved the springy freshness of the tiger prawn as well. After slurping all the broth and finishing the noodles, we dug the tender flesh of the coconut off the interior wall of the husks, and enjoyed the seafood-infused fruit.
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