Is Thomas Keller worth HK$5888 +10% at the mandarin grill?
I received an invitation to a dinner at the mandarin oriental in hong kong with guest chef Thomas Keller. Normally, I would be all over it... However the price for this menu is quite steep! Want to know other foodies opinions of this one...
Menu coming soon... iPad won't load it up.
The new Chicago Michelin Guide had just been launched. For comparison's sake, Two-Michelin-star Ria at the Elysian charges only US$105 per pax for dinner (+ US$65 for wine pairing):
Thomas Keller in HK for HKD5888++ or USD835? Daylight robbery.
re: Uncle Yabai
re: Charles Yu
Ar lah, too bad. I'm not in town those days. The lunch sounds like a better deal. The MO does these kinds of things on a regular basis. I remember they had Sala Rim Naan from the Oriental in Bangkok at the Clipper Lounge (only so-so), the Mexican Restaurant at the MO Riviera Maya at the Clipper Lounge (very good), and the Tan Restaurant from the Beijing International Hotel at the Man Wah (outstanding). Then again, I went to Pierre when Pierre was cooking, and it was a major disappointment.
THE FRENCH LAUNDRY AT THE MANDARIN GRILL + BAR
THOMAS KELLER TASTING MENU
“OYSTERS AND PEARLS”
“Sabayon” of Pearl Tapioca with Island Creek Oysters and White Sturgeon Caviar
Salon, Blanc de Blancs, Le Mesnil, Grand Cru 1997
SALAD OF HAWAIIAN HEARTS OF PEACH PALM
French Laundry Garden Radishes, English Cucumber, Brioche Croutons, Mizuna and Young Ginger “Aigre-Doux”
Emmerich Knoll, Gruner Veltliner, Federspiel, Wachau, Austria 2008
HAND-ROLLED MUSQUEE DE PROVENCE “TORTELLINI”
Knell’s Mangalitsa Ham, Pomegranate Seeds, Sage and “Beurre Noisette”
Lopez de Heredia, “Vina Gravonia,” Blanco Rioja, Spain 2000
SAUTÉED FILLET OF ATLANTIC HALIBUT
Black Truffle, K&J Orchard Chestnuts, Celery Seed Melba, Navel Orange and Celery Root Purée
Copain, Roussanne, “James Berry Vineyard,” Paso Robles, California 2007
SWEET BUTTER-POACHED MAINE LOBSTER
Sunchokes, Fennel Bulb and Cherry-Olive Purée
Kongsgaard, Chardonnay, Napa Valley, California 2007
FOUR STORY HILL FARM “CAPON”
Crispy Marcho Farms Sweetbreads, Tokyo Turnips, “Pruneaux d’Agen”, Petite Lettuce and Dijon Mustard
Patz & Hall, Pinot Noir, Sonoma Coast, California 2007
SNAKE RIVER FARMS “CALOTTE DE BOEUF GRILLÉE”
“48-hour” Brisket, Potato “Mille Feuille”, Brussels Sprouts, Tomato “Raisins”, Bone Marrow Pudding and “Sauce Bordelaise”
Colgin, “IX Estate”, Napa Valley, California 2005
ANDANTE DAIRY CAVATINA “QUICHE”
Broccoli, Pickled Pearl Onions and Forest Mushrooms “à la Grecque”
Philippe Foreau, Vouvray, Demi-Sec, Loire Valley, France 2005
Brown Butter Jelly, Cornmeal Financier and Crystallized Popcorn
“M & M’S”
Double Chocolate Brownie, Candied Virginia Peanuts, Madagascar Vanilla Bean Mousse and Mast Brothers Chocolate Ice
Dows Port, Tawny 20-Year Old, Portugal
Compressed Schmitt Farms Apple, Root Beer Soda, Caramel Génoise and “Beurre de Paris” Ice Cream
Disznoko, Tokaji Aszu, 5 Puttonyos, Tokaj, Hungary 2000
MENU AND WINE CONTENT SUBJECT TO CHANGE
Very often in events like this, the pedigree of the Chef and the quality of food might not be the deciding factor on the overall cost! Its the wine! The wine pairing for this event include some 'Cult Californian' ( Colgin ) which are pretty expensive!
Gaddi's, a non Michelin star, once in a while offers dinner with wine pairing that exceeds $6000 per person! However, they do feature Chateaux Margaux and D'Yquem from a good year!
Looks like a lot of these wines are in the US$100-300/bottle range and at least double that if served in a restaurant. It's 10 glasses so pretty close to a full bottle a person. So let's take the mid point and call it US$400. So that's about US$357 for the food which is a bit more than Per Se which is US$275 (but I think this includes service already). So that is the premium for flying once of the best chefs in the world out. Is it expensive? Yes, but I would still say within a reasonable range. I do like good wine and I think this price point would not be worthwhile for anyone who won't enjoy them.
Have been to both Per Se and French Laundry in the past and love his food. Am going to call and reserve now, thanks for the tip.