The view: The 16-foot-high windows in this Mandarin Oriental Hotel’s restaurant, Asiate, offer views of Midtown Manhattan’s sleek vertical marvels and the leafy urban oasis of Central Park. From the elegant 35th-floor dining room, the buzz of the city recedes, leaving a glittering otherworldly metropolis.
The food: Chef Toni Robertson, a native of Burma, brings subtle Asian flavors and classical French training to the menu, with entrees like black bass with stir-fried Asian vegetables and ginger-lemongrass infused consommé, as well as roasted duck breast with five-spiced miso glaze.
Tip: For a drink, a snack or afternoon tea, try the Mandarin Oriental’s 35th floor Lobby Lounge, which also offers breathtaking views.
AS FEATURED IN...
From Food & Wine , JUL 2004
Restaurant openings don't get more high profile than those in New York City's new Time Warner Center. Accordingly, reservations at chef Nori Sugie's Asiate, in the Center's Mandarin Oriental hotel, have been sought-after since its opening day. And althoug...MORE
From Food & Wine , SEP 2004
Noriyuki Sugie's Asian-inspired dishes (squab leg in a Chinese five-spice jus with a cauliflower-barley risotto) might single-handedly rehabilitate the dreaded fusion label. The international 350-bottle wine list is outstanding....MORE
From the From the May 2008 Food & Wine Go List
Not the usual dismal Sino-Scottish gastronomic compromise, this Chinese-Malaysian restaurant serves boldly flavorful regional dishes, full of standout ingredients like shrimp paste, coconut milk, lime leaf and chiles. Though basic and functional in design and lit with unforgivingly harsh bulbs, it brings in a steady clientele of Chinese diners, off-duty chefs and devoted locals.
We loved: Soft-shell crab stir-fried with salt and chiles.
Insider tip: One portion of many dishes can easily serve two or three normal appetites.
Congratulations to Mei Lin, winner of Top Chef Season 12.