Lily & Bloom with American celebrity Chef Marc Forgione give Hong Kong four nights of deliciousness to look forward to this March. Featuring five and seven-course menus that showcase Chef Forgione’s signature dishes from his impressive catalogue of restaurants in New York, the pop-up event will take place Wednesday 22 March to Saturday 25 March.
The Chili Lobster with Texas toast is a wonderful way to begin a meal. Paying homage to Singapore’s coveted chili crab, the dish features petite lobsters served alongside Texas toast in place of the usual steamed white buns, perfect for mopping up the rich and fiery sauce. A favorite on the menu at Chef Forgione’s eponymous TriBeCa restaurant, this dish is sure to be a crowd-pleaser.
Never the minimalist, the Pastrami Ribeye served with pommes boulangère and NYC kosher dill pickle draws upon two of The Big Apple’s most iconic dishes — the dry aged steak and delicatessen-style pastrami sandwich. One of the most popular steaks served at Chef Forgione’s American Cut, a venue that pays tribute to his father’s celebrated An American Place, this is a steak like no other.
Dessert lovers will delight in The Egg, a fantastical dessert celebrated as much for its flavor as its aesthetic quality.
Priced at HK$880 for a five course menu at 6pm till 8pm and HK$1280 for a seven course menu at 8.30pm till 11pm, local connoisseurs will not want to miss out on the pop-up dining event of the year. Each menu is accompanied by a welcome glass of grand cru Champagne.
33 Wyndham St, Central, Hong Kong
+852 2810 6166