Skip to content
search
Digest Start The New Year Right With Lord Jim's New Menu

Start The New Year Right With Lord Jim's New Menu

Start The New Year Right With Lord Jim's New Menu
By Pichaya Petrachaianan
By Pichaya Petrachaianan
January 16, 2020
Lord Jim's boasts a glamorous new art deco interior and new menu

Lord Jim's at the Mandarin Oriental has been a long-time favourite amongst the Tatler crowd, so the renovations the restaurant underwent last year has elicited both excitement and apprehension amongst its diehard fans. Both architect and kitchen teams wanted to give the riverside locale a breath of fresh air while preserving the essence that has won over their most loyal diners. We visited the newly reopened Lord Jim's to determine whether these goals have been met and, of course, to taste the food from a brand new chef.

Art Deco inspired interior
Art Deco inspired interior

A new logo welcomes you at the entrance. It's a stylish nod to yachting. The whole interiors, in fact, now take on the warmth of a wooden pleasure boat, with art deco finishings. The wooden room with is embellished with golden accents, white marble lamps, sapphire hued cushioned seats and indigo shibori patterns that collectively offer a serene luxury to the indispensable riverine scenery.

Chef Gannaway and his eucalyptus furnace
Chef Gannaway and his eucalyptus furnace

What we're really here for though is the new menu devised by chef Nick Gannaway. Born in Singapore and raised in Australia, the now 32-year-old began his culinary journey at the age of 17. The self-proclaimed food lover had his apprenticeship under renowned culinary masters, such as Ross Lusted at Sydney’s Bridge Room and Rene Redzepi at Noma, Copenhagen. Now helming Mandarin Oriental’s prestigious restaurant, chef Gannaway is fighting to implement his personal philosophy of sustainability, gearing towards smaller, local producers and minimising unnecessary importation of ingredients— not simple tasks he admits.

The flambadou technique
The flambadou technique
David Hervé oyster
David Hervé oyster

Chef Gannaway suggests fresh oysters for starters. From the five selections, he recommends the Flame Basted Baby Boudeuse Oyster. The highlight of this dish is the use of the ancient flambadou technique, which the chef acquired from the Baltics. Blazing beef tallow is sprinkled onto the David Hervé oyster and topped with refreshing starfruit, green apple, raspberry vinegar and fresh horseradish for a perfect concoction to prepare your stomach for the rest of the feast. 

Tomahwak
Steamed Hokkaido Scallop Pudding
Arlettes biscuit
 

We follow the mollusk starter with the Steamed Hokkaido Scallop Pudding, served with sweetcorn and grilled enoki mushroom with aromatic butter sauce. Chef Gannaway has invested in his new furnace, which he uses eucalyptus wood to burn, so definitely try some of the restaurant’s grilled items as well. The Tomahawk, made with black onyx rib, is tender, accompanied by a selection of dips including Japanese style ponzu and Thai sour and spicy Jaew sauce. For lighter coloured meats, the whole Spanish Sea Bass with roasted chicken butter is complexity on the palate. Order the fragrant green salad as a side and leave some room for the Arlette's biscuit, an adaptation of the chef’s childhood favourite, Vanilla Slice.   

Also don't forget to explore the extensive wine list or the wine pairing service by the sommelier who is pretty much in an amorous relationship with his job. 

Lord Jim's
Mandarin Oriental Hotel, 48 Oriental Ave
Monday-Friday noon-2:30pm, 7-10:30pm; Saturday 11:30am-2:30pm, 7-10:30pm; Sunday 11am-2:30pm, 7-10:30pm
026 599 000, mobkk-lordjim@mohg.com 

Tags

Digest Lord Jim's Nick Gunnaway Mandarin Oriental

clear
keyboard_arrow_up

In order to provide you with the best possible experience, this website uses cookies. For more information, please refer to our Privacy Policy.

close