Menu primed to perfection

The 45-day aged Angus T-bone steak.

ON A hot afternoon, a cucumber mocktail is particularly refreshing. Combined with the cucumber’s mild sweetness are floral notes of elderflower syrup with subtle nuances of pear and lychee.

The uplifting drink set the stage for us to explore the new menu by chef de cuisine Marco Caverni of Mandarin Grill in Mandarin Oriental Kuala Lumpur.

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