8 Weeks, 8 Chefs, 8 Creative Pasta Dishes

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    <<3rd September, 2018 – Hong Kong>> Located in the heart of the city, Mercato by Jean-Georges is a favourite destination for contemporary Italian fare cooked with love. This September, the restaurant continues to delight guests with the launch of an 8-week-long initiative centered on the beloved Italian staple, pasta. With a name derived from the impassioned Italian slang for “ENOUGH!” – BASTA PASTA is the hottest new pasta campaign, led by Mercato by Jean-Georges kitchen team. It will be the first restaurant campaign to shine a light on the vital yet unsung heroes of any successful kitchen. BASTA PASTA will showcase a unique pasta dish by each member of Mercato’s diverse family of chefs on a rotating basis, starting 3rd September.

    BASTA PASTA from 3rd September – 28th October

    For this campaign, the chefs at Mercato by Jean-Georges will shed their individual titles within the kitchen hierarchy to come up with a pasta dish that best reflects their unique background and experiences, all with only fresh hand-made pasta. Starting from Monday, 3 September, a different member of the talented team will put their creativity to the test to debut a limited edition, homemade pasta dish. Each pasta dish will be priced at HK$188+10%, and will be available on the Chef’s Specials menu for one week at a time.

    Dishes throughout the 8 weeks will include delicious interpretations of varying cuisines, including Demi Chef Naomi Raagas’ Cappellini Pasta in ‘Sinigang’ Broth with Braised Pork Belly and Spinach, inspired by a classic dish from her hometown in the Philippines. Chef De Partie Sunny Tam’s Rigatoni with Buttered Shrimp and Salted Egg Sauce is inspired by a traditional Cantonese dish from his Hong Kong upbringing, The Golden Prawns with Salty Egg Yolk. Drawing from his recent culinary trip to Shunde, China, Executive Chef Anthony Burd has fashioned Pork Liver Mousse Agnolotti with House-made Char-Siu and Parmigiano-Reggiano.Senior Sous Chef Leonard Nigro simply channels his love for Chinese Siu Mai (pork dumpling), creating a Shrimp and Pork Tortellini with Black Trumpet Mushrooms in a traditional Italian-style broth.

    Pastry Chef Gary Wong’s Summer Squash Caprese Tagliatelle with Shrimp and Crushed Hazelnuts is a refreshing ode to the season, while Chef De Partie Oscar Chung’s Gnocchi all’Amatriciana with Guanciale, Pecorino and San Marzano tomatoes provides a delicious taste of some of Italy’s best produce. Sous Chef Resam Chand delivers a stunning seafood pasta of Spaghetti with Clams, Squid, Spicy Tomato Sauce and Gremolata, and Sous Chef Arlan Pasco combines thick, hearty strands of Pappardelle with wood oven-Roasted Chicken, Shiitake Mushrooms and Chianti Wine Sauce.

    BASTA PASTA will kick off on Monday, 3 September, and conclude on Sunday, 28 October.


    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.