Mandarin Oriental Kuala Lumpur has appointed Singapore-born Chef Sherine Lim as the new Chef de Cuisine of Mandarin Grill, ushering in a fresh culinary direction for the hotel’s signature restaurant.

Chef Sherine brings a deeply personal approach to cooking, shaped by childhood memories in the kitchen with her mother and nanny. Her philosophy centres on food as an expression of memory, connection and shared experiences rather than technical perfection alone.

At Mandarin Grill, Chef Sherine introduces a fire-led dining concept built around charcoal cooking techniques using Josper and Konro grills. Her dishes layer smoky flavours with nuanced spice profiles, incorporating ingredients such as juniper, pine, coriander seeds and cumin into sauces, butters and even desserts.

The new menu at the Kuala Lumpur property also reflects her commitment to sustainability and zero-waste cooking, with careful use of every ingredient and a strong focus on seasonal Malaysian produce and local proteins.

Chef Sherine’s culinary journey has been shaped by resilience and creativity in an industry traditionally dominated by men. Guided by mentors who recognised her instinctive talent, she has developed a cooking style rooted in authenticity, curiosity and exploration.

Beyond the kitchen, she is known for fostering a collaborative and respectful team culture aligned with Mandarin Oriental’s hospitality philosophy. From daily kitchen rituals to shared bread-baking sessions with her team, Chef Sherine emphasises connection and collective growth.

Her vision for Mandarin Grill aims to redefine how spices are experienced in modern dining — not simply as additions, but as elements that elevate and transform each dish.

With her appointment, Mandarin Oriental Kuala Lumpur invites guests to experience a refined new chapter at Mandarin Grill, where fire, flavour and storytelling come together in every plate.