Mandarin Oriental's Star-studded Restaurant Line Up
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Mandarin Oriental's Star-studded Restaurant Line Up
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Category: Worldwide - Gourmet restaurants
- Gourmet restaurants
This is a press release selected by our editorial committee and published online for free on 2009-12-10
Mandarin Oriental Hotel Group honoured in 2010 Michelin Guides
Mandarin Oriental hotels have long been renowned for their excellence and innovation in food and beverage, and the Group’s passion for creating memorable dining experiences has once again been recognised, with no fewer than nine diverse restaurants from around the world being honoured in the 2010 Michelin Guides.
In Europe, Rasoi by Vineet has been awarded the coveted one star status by Michelin’s 2010 Guide for Switzerland. It is the first time for an Indian restaurant to be recognised in Switzerland by the prestigious Michelin guide. Opened in June 2008 after a multi-million Swiss Franc renovation of the hotel’s public areas, Rasoi by Vineet offers the cuisine of London-based Michelin starred chef, Vineet Bhatia, who specialises in deliciously spectacular “evolved” Indian food. In Munich, Restaurant Mark’s at Mandarin Oriental, Munich retained its coveted Michelin star status. The restaurant’s Chef Tobias Jochim delights diners with predominantly French dishes that have been inspired from travels around the Mediterranean.
In Asia, the Group’s flagship property, Mandarin Oriental, Hong Kong is now home to two Michelin starred restaurants. The Mandarin Grill + Bar, a Hong Kong dining institution, where artistic Executive Chef Uwe Opocensky serves a modern interpretation of grill classics and the city’s finest seafood, has been awarded its first Michelin star. The restaurant joins Pierre on the top floor of the hotel, which retained its Michelin star, and features the bold cuisine of multi award-winning, three Michelin starred chef, Pierre Gagnaire. In Macau, Tung Yee Heen, the distinguished Cantonese restaurant at the recently renamed Grand Lapa Hotel, also retained its one-star Michelin status. Meanwhile, Amber at The Landmark Mandarin Oriental, Hong Kong, maintained its coveted two Michelin star status. The restaurant features the innovative and exhilarating cuisine of talented Chef Richard Ekkebus.
In Japan, Mandarin Oriental, Tokyo is the only hotel in the capital to have three Michelin-starred restaurants in the latest Japanese guide. Signature (serving contemporary French), Sense (Cantonese) and the creative Tapas Molecular Bar (serving innovative molecular cuisine) each received a single star: Signature for the third time, and Sense and the Tapas Molecular Bar for the second time.
“We are truly delighted to receive these prestigious accolades,” said David Nicholls, the Group’s Corporate Director of Food and Beverage. “It speaks volumes about the dedication to fine dining excellence that all of our hotels offer.”
The Group also continues to be acknowledged for its ability to appoint enthusiastic culinary talent. Recent announcements include Chef Heston Blumenthal, who has won international acclaim for his unique and multi-sensory approach to cooking. Blumenthal will open his first restaurant outside of the village of Bray, at Mandarin Oriental Hyde Park, London in 2010. The restaurant will feature the chef’s inimitable style of culinary alchemy with a menu heavily influenced by his ongoing research and discovery of historic British gastronomy. Mandarin Oriental Hyde Park, London will also introduce the award-winning cuisine of Lyon-born chef Daniel Boulud to the UK when Bar Boulud - a French inspired bistro and wine bar - opens in the hotel in Spring 2010. In addition, Pierre Gagnaire has opened his first US restaurant, Twist at Mandarin Oriental, Las Vegas which opened on 4 December 2009. While in Spain, Chef Carme Ruscalleda has been appointed Director of the newly opened Mandarin Oriental, Barcelona’s signature restaurant, Moments. Ruscalleda is one of only a few women in the world to be awarded a total of five Michelin stars.
About The Michelin Guide
Michelin has been in the business of evaluating and recommending restaurants and hotels for over a century. They employ full-time professional inspectors who anonymously visit restaurants and hotels, and evaluate them on a range of criteria, using an evaluation process that has been honed over time to identify consistently high-quality establishments to suit a range of budgets and across a range of styles and cuisines.
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