Daniel Boulud at Mandarin Grill + Bar (Hong Kong, CHINA) ★★★★☆

A couple of weeks ago, news broke that legendary French chef Daniel Boulud would be in town to promote his upcoming restaurant, Terrace Boulud, which is set to open at the newly refurbished Landmark in early 2026. To mark the occasion, Chef Boulud would be hosting a special five-day pop-up at Mandarin Grill + Bar, offering a preview of some of the signature dishes that may eventually form the backbone of his Hong Kong menu.

Since I have never met the acclaimed chef, one of the true titans who helped to shape the modern fine-dining scene, I decided to get myself a table for this special event.

Jelloman was supposed to be in Shenzhen with some of our friends so I have recruited my buddy V as my partner in crime this afternoon.

The three-course menu featured a choice between six appetizers, six main courses and six desserts. Now, I am really having trouble deciding what to order.

V and I were checking left and right but there was no sign of the legendary chef from NYC. So, we decided to turn our attention to the amuse bouche, which has been waiting on deck.

The trio of small nibbles consisted of a summer green purée tart resting on a cheddar sable.

 It was accompanied by a pomponette citron tart topped with salmon rillettes and caviar.

The best of the trio was a miniature chicken liver parfait pie beautifully coated with a port-berry gelée. Sublime.

The amuse was immediately followed by the bread basket. I was particularly interested in Chef Boulud’s croissant-style brioche served with French salted butter. Flaky on the outside, buttery and soft within. That was exactly what you’d expect from the French culinary master.

Yellowfin duo, fennel, black olive socca, tonnato sauce – There were two servings of the yellowfin tuna. The first was lightly seared of the tuna with a nice sprinkle of paprika. 

The other was a tartare layered between two crisp pastry sheets like a miniature sandwich. I really enjoyed the variations of fennel and black olive socca, which added texture and depth, while the light tonnato sauce brought umami-rich flavors without overpowering the delicate tuna. A very well-balanced and comforting dish to kick off the meal.

Chilled avocado, crispy carabineros, chili and mint oil – V went with this to start off the meal. I would have done the same if our server didn’t introduce the yellowfin tuna duo as one of the chef’s signature dish.

The chilled avocado soup felt more like a thick avocado purée than a traditional soup, topped with a giant red prawn spring roll, and accented by chili and mint oil. It looked refreshing and bold which were both promising signs of an outstanding starter.

Roasted chicken and lobster – My main course was a medley of land and sea. Beautifully cooked chicken fillet and lobster were matched with a terrine of sautéed green asparagus and mushrooms, finished off superbly with a luscious sauce Americaine made with the same chicken and lobster (presumably the bones and corals).

A small bowl of wild rice was served on the side but to be brutally honest, V and I both didn’t find it particularly memorable.

Melon sorbet, sesame foam, red currant jam, halva – Dessert was a refreshing melon sorbet and compote, served in a chilled melon shell. 

The sesame foam added a nutty, airy contrast, while the red currant jam and halva brought sweetness and a hint of acidity. A creative, summery finale.

Petite fours were a coffee chocolate, a lime jelly and a madeleine cake, a nice range of bitter, buttery and lemony flavors.

Just as we were finishing up our dessert, Chef Boulud began making his rounds through the dining room, greeting guests one table at a time. Of course, I didn’t hesitate to ask for a photo with him once he came over to greet us. It was really a special moment to meet someone so pivotal in shaping the culinary landscape we enjoy today.

P.S.  Looking back, I realized I haven’t had much experience dining at Chef Boulud’s establishments. In fact, the only one I can remember visiting was his bistro in Beijing (Maison Boulud), which sadly closed down years ago. All the more reason I’m looking forward to Terrace Boulud opening in 2026. Can’t wait to see what he brings to the table — literally.

Food Rating: 7.2/10

Price: $$$$

Address: 1/F, Mandarin Oriental Hong Kong, 5 Connaught Road Central, Central, Hong Kong

Closest Metro Station: Central

Tel: +852 2825-4004

Website: https://www.mandarinoriental.com/en/hong-kong/victoria-harbour/dine/mandarin-grill-and-bar

Opening Hours: 12:00pm - 2:30pm, 6:00pm - 11:00pm daily