Meeting up at Lily & Bloom will take on a whole new meaning from 9 January 2018, with the launch of their new campaign Hong Kong Meat Up.
In this unique face-off that will go on till 26 March, the city’s top chefs and meat specialists will compete in five rounds of juicy matches to win over any gourmet’s heart with their creative twists in preparing and cooking various beef cuts, from beef shank, brisket, flat iron to beef tongue, heart and more.
Exquisite textures, flavours and aromas will be key deciding factors in choosing who makes it to the ‘top’ cut. With big names like Chris Grare (executive chef of Lily & Bloom), Jose Cotes (head chef of La Paloma), Nathan Green (executive chef of Rhoda), Sebastian Comerso (sous chef of Blue) and many more, the competition promises to be a tantalising mix of finesse and flavours.