CENTRE STAGE FOR WORLD CUISINE

Lindsey Steenkamp embraces the bigger picture at Mosaic


The word mosaic describes a surface decoration made by inlaying small pieces of variously coloured material to form pictures or patterns. Mosaic at Mandarin Oriental, Doha applies this creative principle to a destination dining experience. True to its name, this unique restaurant represents a collage of flavours and cultures as it integrates authentic tastes from nine open stations serving classic dishes from around the world.

As Aristotle once said: “The whole is greater than the sum of its parts”. This is particularly true for this food review. While each part of the Mosaic dining experience has its own charm, it is the overall experience that gives the restaurant its character. The speciality stations and their creations serve as chapters in the Silk Road story that lies at the centre of the Mosaic experience. I can choose from Japanese sushi and sashimi, dishes from the Arabic grill, Asian wok creations, rotisserie treats, and meals fresh from the tandoori oven. Add to this the unique flavours from the Yakitori and charcoal grill, traditional bread oven taste sensations, irresistibly delightful dessert choices, as well as light refreshments from the Juice and Smoothie Counter and I’ve got a veritable world of options waiting for me.

The conceptual approach to Mosaic captures the titular spirit – to sample and share – as a couple or as a group, from among the many elements and options. In the words of Sophia, one of the hosts at Mosaic: “There’s such a lovely variety that everyone will be happy. So, if you come with your friends no one will be marginalised or not find what they love. There’s something for everybody.”

Never one to decline a culinary challenge, I deicide to test that claim by sampling a wide variety of options at Mosaic. The journey begins with a taste of the Mediterranean courtesy of the Caesar Salad. I discover some interesting flavours in the gem lettuce mix. The cold prawn is understated and appealing, not overwhelming in its piscatorial aroma. I find myself delighting in the crunchiness of the caramelised pecan nuts while the Parmesan cheese adds a delicious saltiness in contrast to the sweet nuttiness. The signature dressing is lovely.

It’s fair to say that I’m somewhat of a soup snob, so it’s not easy to impress me on that front. Mosaic does. The Cream of Mushroom Soup with sautéed wild mushrooms and truffle oil is absolutely amazing. The long and crispy dippable herb croutons only add to the indulgence.

I really enjoy the Prawn and Shrimp Tempura sample as a starter. The tempura is wonderfully fresh, particularly crispy on the outside and succulently juicy on the inside.

I start my mains expedition with Chicken Tikka Masala. The dish is presented in an ornate brass bowl. The rice is infused inside the steam bowl capturing every aromatic nuance. Incredible flavour sensations erupt as I savour the marinated chargrilled chicken in its spicy tomato curry sauce.

My next mains foray is a dish called Kaeng Kung which consists of tiger prawns in a pineapple curry with lime coconut and lemongrass. The flavour of the prawns is superb.

Last on my mains voyage is a mix of lamb kofta, prawn, beef and lamb kebabs, and garlic aioli in the Arabic Mixed Grill. Variety is the spice of life with its inclusion of a Mini Shish Taouk, but I can’t try too much as I still aim to do justice to the dessert dishes. The final decadent chapter starts with Bourbon Vanilla Cheesecake, a flavour-filled burst of taste with wild berries and raspberry sorbet.

Next up is a decorative storm of milk chocolate whipped ganache, caramelised pecan nuts, chocolate shards and vanilla gelato that constitute the Chocolate Brownie Dessert. Generally I don’t like anything too sweet, so I’m cautious. To my delight, the chocolate shards are light and subtle, while the plain gelato offsets the sweetness of the brownie perfectly.

For anyone with a particularly sweet tooth, I recommend the Local Dates Pudding; cracked wheat cooked in a local date syrup, light caramel sauce and vanilla gelato.

The open cooking stations at Mosaic make the experience classy, elegant and intimate despite all the international personnel cooking up a storm. Each station is staffed by experts from that cuisine’s region of origin who specialise in creating authentic dishes.

This attention to detail and quest for perfection permeates across my interactions with the team at Mosaic. Every staff member is attentive and passionate about their work. I can sense the care that’s been taken across all touchpoints.

Located near the top of Mandarin Oriental, Doha, Mosaic features indoor seating and an outdoor terrace with panoramic views of West Bay. The décor is modern with an infusion of local materials. While it offers all the requisite privacy, it also embraces a sense of sharing. At Mosaic the lightness and openness create intimacy and connectivity simultaneously. Like a tile in a beautiful collage, guests are part of a bigger picture – a story of shared culture. ✤

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