Tapas Molecular Bar

Tapas Molecular bar is not a typical restaurant, it’s a 6-person dining experience guided by a chef preparing everything right in front of you. The creativity of the menu was fantastic, as is the chefs level of knowledge and technical skills when crafting food. Incredibly passionate which was great to see. The food looked absolutely incredible and clearly involved a lot of thought, planning preparation and execution. It was very theatrical, so if you enjoy this kind of thing, you’ll love it. However, often with theatrics there is always a compromise on taste, and sadly this was the case, as is common with many high-end restaurants where chefs are too focused on how things look or doing things boldly. It was also hard to enjoy the evening, as there was very little opportunity to actually connect with your dining partner as the chef has your attention always. When I left to the bathroom, they did not wait for me to return which was very disappointing. There were no vegetarian alternatives, which was disappointing. It’s an interesting way to dine and I appreciate the passion and attention to detail in everything, but holistically it was not an enjoyable experience for me.

Tapas Molecular Bar is not a banal place to eat. It's an exclusively gourmet cuisine experience, it's a theater of food where the chef creates food miracles in front of you and allows to participate, sitting right in the "front row". It's a food journey with the chef's personal stories that allow you to dream, wander into the unknown and laugh. It's one of the best gourmet experiences that I would like to repeat again and again. Delicious, interesting, engaging.

This one Michelin star is located on the 30th floor of The Mandarin Oriental hotel it is located in the Oriental bar which serves food and cocktails and it’s a chefs table of usually eight or nine seats. Chef Kenso from Canada but Japanese ethnic origin and the quite spectacular theatrical component tothe presentation, it was a 10 course meal based on a cartoon book with Chef Kenzo explaining the dishes. Some dishes were excellent such as the main of wagyu beef, the remains of the carrot, the crab and coffee the truffle foie grae. We did not enjoy the dish off The fish, blend dry fishy and on the chewy side Alot of liquid nitrogen used to freeze food quite interesting concept as well as some blow torching of fish.All in all an entertaining dining with maybe a bit too much chest beating on the chefs part. Service was prompt as chefs tables. Drinks took sometime especially the cocktails of martini and negroni. So much theatre that it distracted from the food!

So inventive! Returned for another experience here. The food is great but the interactive experience is what makes this great. Hearing the chef explain the story of the dish and then be surprised by the transformation of ingredients is lovely.