Hong Kong Meat Up Starts Tomorrow

Carnivores take note – Lily & Bloom is hosting a beef-themed campaign, aptly named “Hong Kong MEAT Up”, with five rounds of different beef cuts cooked and prepared by various esteemed chefs and media personnel. The campaign kicks off on January 9 and runs until March 26, with the inaugural menu featuring tenderloin and beef cheek prepared by La Paloma’s Jose Antonio Navarro Cotes and Co Thành’s Son Pham respectively. The tantalising menu continues to rotate every two weeks with a tasty selection of beef shank, beef brisket, short rib and more.

Jan 9 t0 23
Jose Antonio Navarro Cotes – Head chef of  La Paloma – Tenderloin
Son Pham – Head chef of Co Thành – Beef cheek

Jan 24 to Feb 7
Angelo Vecchio – Executive chef of Porterhouse  – Beef shank
Satoru Mugokawa & Hosogoe Yukinobu – Executive chef of Yakinikuu – Rib eye

Feb 8 to 22
Chris Grare – Executive chef of Lily & Bloom – Flat iron
John Nugent & Imelda Ng – Bar team at Lily & Bloom  – Short rib

Feb 23 to March 9
Anthony Burd – Head chef of Mercato by Jean Georges – Tongue
Michael Connelly – Editor-in-chief at Lifestyle Asia – Brisket

March 12 to 26
Nathan Green – Co-owner & executive chef of Rhoda – Heart
Sebastian Comerso- Group executive sous chef of Blue – Butcher & Meat Specialist  – Top sirloin

Lily & Bloom
5-6/F, LKF Tower, 33 Wyndham Street, Central
Tel: 2810 6166

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