Celebrations are underway at Mandarin Oriental, Hong Kong, following the Michelin announcement today - 26 November - that Pierre restaurant keeps its one star rating, while The Mandarin Grill gains its first star. The results were announced at today’s 2009/2010 Hong Kong and Macau awards ceremony.
“The Michelin Guide is one of Europe’s oldest guides to dining and that heritage and reputation make it widely respected,” says General Manager, Jonas A Schuermann. “It is an honour to be included in the guide and Mandarin Oriental, Hong Kong is delighted that both Pierre and The Mandarin Grill have been awarded stars this year.”
Pierre restaurant gained its first star in last year’s inaugural Michelin Guide and the renewal of this accolade is a testament to the vision and creativity of Chef Olivier Elzer who joined the team in August. He is an exceptional talent with a passion for excellence who has already had a remarkable impact on the restaurant’s menu which he has entirely rewritten since his arrival. The restaurant itself has seen recent physical changes with the arrival of new furniture and table settings to add to the ambience. Proud to have retained the restaurant’s star, Chef Olivier is already eyeing the future with plans for taking Pierre to still higher levels of excellence, saying, “Our Michelin star is very inspiring for the whole Pierre team and we are looking forward to showing diners where we will take the restaurant next.”
First-time Michelin star winner, Chef Uwe Opocensky, was visibly delighted by the award, saying that he has dreamed of winning a Michelin star since the age of 16. “This is without a doubt the proudest moment of my career to date,” states Opocensky.
Ably assisted by Martin Cahill, The Mandarin Grill’s Chef De Cuisine, Chef Uwe stamped his mark on the restaurant, introducing a new interpretation of grill classics that show his deft touch and outstanding talent. Inspired by his experience of working for some of the world’s greatest chefs, Opocensky delivers the unexpected with a classical underpinning. Intelligent, thought-provoking and always creative, his food evinces an almost whimsical approach yet nonetheless remains rooted in classical cooking traditions.