A wizard in the Mandarin Grill kitchen

The Poached Egg with Oscietra Caviar and Champagne Sauce was a pretty plate, too good to eat.

CHEF Benjamin Halat loves playing with ingredients and gets satisfaction knowing that food he creates, leaves a lasting impression.

“I want diners to have a memorable dining experience because for me, everywhere I go, I always remember tastes and presentation of the food, rather than the restaurant’s ambience,” he said.

Halat takes pride in exciting the taste buds of diners as he enjoys playing with ingredients.