Jul 05, 2012|
My my, seems like there’s a bit of rivalry going on between Shore’s (3/F-4/F, L Place, 139 Queen’s Rd. Central, 2915-1638) chef, Jason Black, and Strip House’s (5/F, Grand Progress Building, 15-16 Lan Kwai Fong, Central, 2521-8638) Harlan Goldstein, if the feisty HK Mag ads they’re posting—and the jabs they’re throwing at each other—are any clue. Oh alright, I’ll let you in on the secret—and this is exciting, so hold on to your seats. Drumroll, please… We’re about to get our own version of Master Chef in Hong Kong, with Jason and Harlan battling it out for the title of steak king in an upcoming HK Magazine-endorsed Ultimate Steak Challenge. Basically, Jason’s got issues with Harlan’s tough talk on steaks and wants to kick his celebrity ass down a couple of notches—and Harlan’s totally goin’ “Bring it on!” The result? An all-out cook-off on July 16, hosted by Shore—with the proceeds from the event going to a charity of the winner’s choice. The two chefs will choose their own cows and present a five-course, steak-inspired meal that will then be blind-tasted and judged by the diners on the night. At the end of the meal, diners will vote on their favorite dishes, producing the inaugural winner of the Ultimate Steak Challenge (and a very sorry loser). How do the two feel about their chances? “I am sure Harlan will come out of his corner with the best he has. [But] you know how it is with celebrities: it only takes one person with a camera in the room and they lose focus,” Jason tells me. Harlan is a bit more elusive. “I think [Jason] has a good product and I will give it my best shot. May the best chef win.” You KNOW you wanna partake in this epic battle of egos—and you can, simply by purchasing tickets ($1,280 each) to the event. Call 2915-1638 or email email@example.com to book. Also check out hk-magazine.com/usc to vote for your favorite chef, and for more details.
La Cantoche (G/F, 5 Wa Lane, Sheung Wan, 2426-0880) could just be Sheung Wan’s latest “it” spot, hidden away in a little alleyway just beside our office. (Things just love popping up close to our office.) The space is modestly sized, but feels very open and welcoming, with a foosball table right out front, floor-to-ceiling windows and loungey beats playing in the background. The cuisine is officially French, but not Petrus or Amber French—and not even rustic, country-style French, if the ambience of the resto is anything to go by. I snatched up one of their set lunch menus, and dishes like ratatouille, spaghetti bolo(gnese) and Mergeuz (sausage) with mash make up the representation. Looks like they’re using the term “French” quite loosely.
Not that we don’t all love their dim sum already, but Above & Beyond (Hotel Icon, 17 Science Museum Rd., Tsim Sha Tsui, 3400-1000) will be inviting chef Qiu Weiguo from the White Swan Hotel in Guangzhou to show off his excellent dim sum-making skills from now until July 15. Chef Qiu has, throughout his career, served notable politicians including Deng Xiaoping, George W. Bush and even royalty including Queen Elizabeth II. He’s also won numerous (and clunky-sounding) culinary awards in China and is one of the more prominent names in his native Guangzhou. For the lucky diners at Above & Beyond, chef Qiu will be making 12 traditional dishes, from the familiar steamed beef balls to the more nostalgic baked chicken liver pastries. All you have to do is show up and order—it doesn’t get any easier than that.
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