(TAN): Mandarin Oriental, New York has opened MO Lounge and announced the appointment of Chef Toni Robertson as F&B director and executive chef.
Located on the hotel’s 35th floor and adjacent to the Sky Lobby, MO Lounge offers an all-day menu of elevated comfort food and well-crafted cocktails while providing spectacular views of Central Park and the Manhattan skyline.
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Designed by Chef Toni Robertson, the menu at MO Lounge features the finest locally sourced and sustainable ingredients in popular, approachable dishes, while, in a nod to Mandarin Oriental’s storied heritage, incorporating Asian flavors. Standouts include the Mushroom Char-Siu featuring oyster mushrooms with Chinese BBQ sauce, pickled radish, and whipped almond cream; Wonton Noodle Soup with chicken and shrimp wonton, char siu pork, poached eggs, shitake mushroom, and bok choy; and NY Steak Bites with black garlic truffle butter.
House cocktails include the M.O. Fashioned, MO Lounge’s take on an Old Fashioned with lapsang souchong infused knob creek, angostura, and orange zest; the Malabi, made with vodka, amaretto, skim milk, and pistachios; and the Lunar Eclipse, crafted with a turmeric-infused stoli, carrot juice, lemon juice, and honey. Guests can also choose from a premium list of champagne and wines by the glass, local craft beers, craft soft and homemade iced drinks, as well as freshly-squeezed juices and smoothies for breakfast.
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MO Lounge, as with the property’s entire F&B operations, is overseen by Chef Toni Robertson who rejoins the hotel after seven years away. Chef Robertson was part of the original Mandarin Oriental, New York team, acting as executive chef when the hotel opened in 2004. A year later, she transferred to Mandarin Oriental, Singapore to act as the property’s executive chef through 2017.
“We are extremely delighted to welcome back Chef Toni Robertson,” said Susanne Hatje, general manager of Mandarin Oriental, New York. “Her impressive culinary experience and expertise, together with the opening of MO Lounge, creates an exciting new direction to our culinary offering.”
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