The secret's in the sauce: Dry-aged wagyu beef from Hokkaido, served with a fricassee of mountain vegetables and a Madeira sauce | COURTESY OF SIGNATURE
The secret's in the sauce: Dry-aged wagyu beef from Hokkaido, served with a fricassee of mountain vegetables and a Madeira sauce | COURTESY OF SIGNATURE

Restaurants / Restaurant Guide

Signature Mandarin Oriental

Review excerpt: It has taken chef Luke Armstrong six months to get the menu the way he wants it at Signature, and his kitchen crew is up to speed.

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The secret's in the sauce: Dry-aged wagyu beef from Hokkaido, served with a fricassee of mountain vegetables and a Madeira sauce | COURTESY OF SIGNATURE