Fashined by renowned designer Tony Chi, the dramatic entrance to Asiate features a wall of wine, which houses an impressive collection of more than 1,300 bottles.
But beyond this, the inspiration behind the restaurant is Central Park itself. The interior is dominated by a glittering tree-branch sculpture that hangs from the ceiling, a focal point almost as dramatic as the floor-to-ceiling views of the Park itself, visible through 16-foot-high windows. The menu, presented by Chef de Cuisine Nori Sugie, is an artistic and modern approach to French and Japanese cuisine that reflects the harmony inherent in every aspect of the hotel. The menu changes with the park's seasonal panorama. Subtle, yet sophisticated, the dishes are well suited to the restaurant's atmosphere of balance and simplicity. Located on floor 35 of Mandarin Oriental New York in the Time Warner Center, Asiate is open for breakfast, lunch and dinner, seven days a week.
In this contemplative atmosphere ... Chef Noriyuki Sugie creates Asiate's sought-after cuisine. Sugie, a native of Japan who's cooked in kitchens all over the world, plates up courses such as black sea bass in broth infused with ginger and Thai basil, and Moscovy duck with red wine plum and black bean purée. As for wine, you noticed the wall of wine near the entrance? Stocked with 1,300 bottles, it will no doubt provide the correct vintage to complement your meal. -NYC Michelin Guide