Entrepreneur and ‘chef to the rich and famous’ Harlan Goldstein is one of Hong Kong’s most famous culinary celebrities. With a string of successful restaurants and a larger than life attitude that springs from his roots in New York’s tough Lower East Side, Harlan Goldstein has become a Hong Kong personality as well as a chef.

After a series of prestigious apprenticeships and appointments throughout Europe, the United States and Asia, Harlan landed in Hong Kong when Shangri-La’s tycoon owner Robert Kuok gave him carte blanche to create the finest dining in a private club in Asia at the Aberdeen Marina Club. Over the next nine years, he established the club’s reputation and his own personal brand as a rising ‘celebrity chef’ with a clientele of tycoons and some of the most prominent entrepreneurs in Hong Kong and Asia.

During the SARS outbreak in 2004, Harlan took the plunge to open his own restaurant Harlan’s at IFC. The restaurant gained rapid renown and success, leading to the opening of a three-venue concept at IFC: H One, The Box and G Bar.

In 2008, Harlan moved on, focusing his culinary genius on Tuscany by H in the heart of Lan Kwai Fong, serving traditional Italian cuisine in a Tuscan farmhouse setting. Tuscany by H closed in October of 2010 when Harlan Goldstein launched a new flagship restaurant called Gold by Harlan Goldstein.

“The only place you’ll find the real Harlan now is at my new venture, Gold by Harlan Goldstein”, says Harlan Goldstein.

Gold by Harlan Goldstein is the latest venture from celebrity chef Harlan Goldstein and opened on November 19 2010. Located on the second floor of LKF Tower, Gold promises to be a must-go experience for its ‘wow’ factor alone – with the glitter of gold as its vibrant design. Gold by Harlan Goldstein’s diverse modern European menu is inspired by the ethnic and international cuisines of his Lower East Side New York roots. As always, diners can expect unique food from Goldstein whereby he puts his own twist with a variety of different techniques including smoking and slow cooking to maintain the natural flavour and moisture of ingredients.