• CHEF JEAN-GEORGES VONGERICHTEN MAKES ANTICIPATED RETURN FOR 1 NIGHT ONLY WITH AN EXCLUSIVE 6-COURSE SPRING MENU

    It’s a Gourmet Journey of the Season’s Finest Produce 

    For high resolution images and menus, click HERE

    <<4th April, 2018 – Hong Kong>> Time after time, Mercato by Jean-Georges has captivated gourmands with its modern and refined Italian fare by world-renowned Chef Jean-Georges Vongerichten in the heart of Lan Kwai Fong, Central. Internationally reputed for his delectable twists to simple yet utterly delicious ‘farm-chic’ fare, the celebrity chef will be making an anticipated return to Mercato by Jean-Georges on 22 April (Sunday) to unveil the new season with an exclusive menu highlighting the best spring produce. Be prepared to be blown away.

    22 April – A “Taste of Spring by Jean-Georges”

    An exciting and inspirational season of refreshing produce, it is when lighter dishes take pride on menus. And to fully embrace spring, Chef Jean-Georges Vongerichten will return to Mercato by Jean-Georges on 22 April and especially curated a special 6-course sharing menu – “A Taste of Spring by Jean-Georges”.

    Together with Head Chef Anthony Burd, Chef Jean-Georges Vongerichten will be delighting guests with his indulgent dishes available for one day only.Highlighting asparagus – at its prime during spring as one of the most nutritious crop – guests can start with the Shaved Asparagus Salad, drizzled and spiked with spicy green olive dressing and sprinkled with manchego. For mains, guests can tantalise their taste buds with the HousemadeTagliatelle served with sugar snap peas, favas and pesto, Slow-cooked Halibut that slices into the most tender meat to match perfectly with spring onion vinaigrette, Sicilian pistachio, ramps – a garlicky spring produce – and morels, another wild delicacy of spring.

    Continue to indulge with the Roasted Beef Tenderloin, served with white asparagus and butterly hot sauce. Mark the meal on a sweet note – Lemon Almond Cake with Ginger andMacerated Strawberries and Strawberry Sorbet. The exclusive 6-course menu is priced at HKD$488 only.

    A Taste of Spring Menu

    Shaved Asparagus Salad

    Manchego, Spicy Green Olive Dressing

    ***

    House Made Tagliatelle, Sugar Snap Peas, Favas, and Pesto

    ***

    Slowly Cooked Halibut, Spring Onion Vinaigrette with Ramps

    Morels and Sicilian Pistachio

    ***

    Roasted Beef Tenderloin

    White Asparagus and Buttery Hot Sauce

    ***

    Lemon Almond Cake with Ginger

    Macerated Strawberries and Strawberry Sorbet

    “It is always a pleasure coming back to Hong Kong, truly one of my favourite cities in the world,” says Chef Jean-Georges Vongerichten. “And with spring, the exciting nuances of flavors makes it irresistible not to share with you all – see you all very soon.”

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    Restaurant Information:

    Opening hours:

    Monday – Friday: 1200pm – 1430pm (Lunch)

    Saturday – Sunday: 1200pm – 1500pm (Weekend Brunch)

    Monday – Sunday: 1800pm – 2300pm (Dinner + Drinks)

    Address: 8/F, California Tower, 32 D’Aguilar Street, Lan Kwai Fong, Central, Hong Kong

    Tel: 3706-8567

    Website: http://www.mercato-international.com/en/locations.php?aid=38

    Facebook:https://www.facebook.com/mercatohongkong/

    Instagram: @mercato_hongkong

    About Three on the Bund

    Three on the Bund, a historic building on Shanghai’s most famous and elegant thoroughfare, The Bund, has been transformed into a leading epicurean lifestyle destination, where gastronomy, art, culture, and music converge to inspire a richer life – an elegant, sophisticated gathering place for vibrant people and stimulating ideas.

    The architecture, formerly known as the Union Building was erected in 1916 in free Renaissance style and was the first structure in Shanghai to employ a full skeletal steel framework, a pioneering design of its time to create the first open-plan office in China. It was first used as the China branch office of the Union Insurance Society. Later in 1935 the Mercantile Bank of India moved into the building and eventually bought it in 1941.

    In 2004, the unique heritage building was transformed into Three on the Bund by renowned American architect Michael Graves. The pioneering project focused on the restoration of an architectural treasure to its original grandeur. The goal was to bring back the glamour and prestige of 1930s Shanghai and establish the ultimate showcase for contemporary Chinese lifestyle. Today, it owns and manages 6 award-winning restaurants and bars, The Cupola, and Shanghai Gallery of Art.

    About Chef Jean-Georges Vongerichten

    Though Jean-Georges Vongerichten is one of the world’s most famous chefs, his skills extend far beyond the kitchen. A savvy businessman and restaurateur, Jean-Georges is responsible for the operation and success of a constellation of three and four star restaurants worldwide.

    Born and raised on the outskirts of Strasbourg in Alsace, France, Jean- Georges’ earliest family memories are of food. He began his training in a work-study program at Auberge de l’Ill as an apprentice to Chef Paul Haeberlin, then went on to work under Paul Bocuse and Master Chef Louis Outhier at L’Oasis in southern France. With this impressive three star Michelin background, Jean-Georges traveled to Asia and continued his training at the Oriental Hotel in Bangkok, the Meridien Hotel in Singapore and the Mandarin Hotel in Hong Kong.

    It was during this time spent working and traveling throughout Asia that Jean-Georges developed his love for the exotic and aromatic flavors of the East. His signature cuisine abandons the traditional use of meat stocks and creams and instead features the intense flavors and textures from vegetable juices, fruit essences, light broths, and herbal vinaigrettes.

    Jean-Georges is involved in every aspect of his restaurants – concept, menu, architectural design, staff selection and trainings – in an ongoing effort to create restaurants that are both timely and enduring. Inspired by his travels, Jean-Georges is constantly developing fresh concepts and evolving as a chef and restaurateur, both adapting to and impacting the global culinary landscape.

    Jean-Georges has made culinary history and developed a reputation as remarkable as his food by tapping his deep understanding of the restaurant world and pairing it with his forward-thinking vision. Yet, after years of success, Jean-Georges’ favorite retreat is still the kitchen, and his favorite meals dished from a street cart in Thailand.