Mandarin Oriental's Michelin stars: the most sensational dishes to try this year

February 23, 2023

The 2022 winner of Michelin Abu Dhabi’s Young Chef Award, Luigi Stinga recommends the best dishes to try at Michelin-starred restaurants around the world.

Chef Luigi Stinga is no stranger to Michelin stars. From his early years working in some of southern Italy’s most fêted restaurants, to his stint under superstar chef Antonio Guida at the two Michelin-starred Seta, Stinga has clearly absorbed some world-class skills, honing his craft to win Michelin Abu Dhabi’s Young Chef Award and his first Michelin star for Talea by Antonio Guida in 2022. Here, he reveals his favourite dishes from around Mandarin Oriental’s collection of Michelin star-studded restaurants.

Sea Urchin, Lobster Jelly, Cauliflower and Caviar

Amber, The Landmark Mandarin Oriental, Hong Kong

“I’ve never been to Hong Kong, but I’ve spoken to chef Richard Ekkebus, Amber’s culinary director, and he sounds like such an incredible chef. Everyone I know that’s eaten at Amber has told me that the sea urchin dish is just sensational. It comes topped with this stunning scoop of caviar, but it’s the combination of ingredients and textures that really make it fly. It’s unexpected but it works. The rich, salty flavours of the sea urchin are complemented beautifully by the cauliflower, too. When I eventually get to Hong Kong, it’ll be one of the first things I try.”

Roasted Blue Lobster with “Loazzolo” Zabaglione, Leek and Matcha tea

Seta, Mandarin Oriental, Milan

“I learned to make this when I worked at Seta with my mentor chef Antonio Guida, and it’s so delicious. It’s the dish I miss the most from my time there. The potatoes are flavoured with smoked miso, the roasted lobster sits on top, doused in a raisin jus, which gives it this fruity, citrussy kick, and then there’s the matcha tea infusion. The flavours might seem as if they wouldn’t work but they really pop in your mouth. Antonio loves working with interesting combinations – when I worked with him, I made the dish many times without trying it for myself. When I eventually did, I said, ‘I have to have more.’”

A guest enjoying the ceviche at Tasca, Mandarin Oriental Jumeira, Dubai

Algarve Prawn Ceviche

Tasca by José Avillez, Mandarin Oriental Jumeira, Dubai

“I went to this restaurant for the first time this year. I loved it, and this ceviche is outstanding. The combination of acidic flavours with others that balance it are really on point. Sometimes you eat a mouthful of ceviche and think, ‘That’s a bit too much’, but this dish is light and moreish. I devoured the whole thing. The presentation is lovely, too. It’s served poolside, and it suits the restaurant’s ambience.”

Pan-fried Brittany Blue Lobster Medallions and Ginger Flavoured Julienne with White Port Sauce

Le Normandie, Mandarin Oriental, Bangkok

“I knew the restaurant manager at Le Normandie well even before I started working at Mandarin Oriental, Milan and I spent a few days there getting to know the team. This is a signature dish that’s been a stalwart on the menu for many years. I could eat it every day – it’s rich and comforting. I’ve never heard of anyone trying it and not liking it.”

A colleague preparing the table at Ya Ge restaurant, Mandarin Oreintal, Taipei

Slow Roasted Cherry Duck, Peking Style

Ya Ge, Mandarin Oriental, Taipei

I came to Ya Ge a few years ago for a pop-up, and I ended up coming back four times during my stay – that’s how much I loved the duck. When I lived in Kuala Lumpur, I’d say I became a Peking duck connoisseur, and I still remember the flavour and texture of this duck. The team at Ya Ge dries each duck for at least three days – the amount of time typically depends on its fat content – but the method of drying and roasting makes the skin so crispy, and the meat melts in your mouth. I tried much of the menu when I was there, but each time I went back, I had to have the Peking duck. When I returned a year later to visit, the restaurant manager remembered me and said, ‘Don’t worry chef, we’ve got your duck ready for you!’”

Guests enjoying a meal on the terrace of Talea restaurant at Emirates Palace, Abu Dhabi

Spaghetti Nerano

Talea by Antonio Guida, Mandarin Oriental Emirates Palace, Abu Dhabi

“This dish is from my hometown of Nerano, where I’m from in Sorrento, Italy, which is world-renowned for its spaghetti. The dish itself is very simple, it’s made from zucchini, Parmesan and basil, but the technique makes it incredibly rich – it has real wow-factor. I love this dish because it reminds me of home, but also because we don’t compromise on ingredients. Everything at Talea by Antonio Guida is made in-house, from the pasta to the vegetables, which are all grown at a local farm here in Abu Dhabi. The flavours are so much more vibrant because of the quality of the ingredients.”