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    <<8th December, 2016 – Hong Kong>> The perfect trio of savory bites, sweet treats and unique concoctions will be coming your way from 28 – 30 December in the form of a pop-up featuring the exciting collaboration between one of Hong Kong’s favorite restaurants, Lily & Bloom, and the internationally renowned Pastry Chef, Jason Licker. In preparation for this exciting pop-up, the celebrated restaurant’s Food & Beverage Director, Calvin Ku joined forces with old friend Jason Licker and newly appointed Executive Chef Chris Grare to curate a unique and delicious experience.

    Pastry Chef Jason Licker not only has over twenty years of experience in the industry, he is also the proud winner of Iron Chef Thailand’s Pastry Edition and the acclaimed author of the new cookbook, Lickerland: Asian-Accented Desserts. His impressive resume boasts time spent at prominent establishments around the world: Jean Georges Restaurant, The Peninsula New York and The JW Marriot Hong Kong to name a few. Influenced heavily by Asian flavors, his cookbook includes signature recipes that guests can imitate at home. Available for sale at the pop-up event, Licker’s penned piece will be priced at HK$500. Also offered at the pop-up are four sublime dessert creations paired with four of Lily & Bloom’s signature cocktails, each pair ranging from HKD$188 to HKD$288 (sharing for two). The Licker’s Snickers, a dessert made of passion-fruit caramel, nougat mousse and peanuts, will be paired with Lily & Bloom’s famous Snickers Old Fashioned. The unique second pairing includes an indulgent Molten Cinnamon Tart with the tiki winner London Fogcutter. For a taste of Asian flavors, the Asian Pear Cake with caramelized almonds and Kinako ice cream is perfectly accented by the Hibiki whisky based Shogun cocktail. Finally, a pairing made for two to enjoy is the smoking Mad Hatter Tea Party perfectly complimented by Licker’s Banana-Citrus Cream.

    Lily & Bloom has been praised over the years for its quality ingredients, delightful dishes and unique cocktails. Located in the heart of Lan Kwai Fong, the restaurant provides guests with an extraordinary Manhattan-styled ambiance. Newly appointed Executive Chef Chris Grare kick-started his culinary career by working alongside the acclaimed Chef Daniel Boulud at Café Boulud New York, the Michelin-starred dining mecca. Upon moving to Hong Kong to pursue international culinary experience, he brought his searing passion for food to elite establishments such as The Upper House’s Café Gray Deluxe and an upscale steakhouse for The American Club. With immense experience and expert culinary expertise, Grare has become an instrumental addition to Lily & Bloom’s team. For this extraordinary pop-up, Grare has crafted a delectable three-course menu priced at HK$588 that begins with the option of a Foie Gras Terrine with celery root slow, quail egg and mustard crème and a Madeira Mushroom Risotto with wild mushroom fricassee, slow cooked egg yolk and parmesan. For the second course, sample either Lily & Bloom’s Warm Lobster Mousseline or their Pan Roasted Breast of Pheasant. Conclude the meal with your choice of dessert from Chef Licker’s decadent selection and the cocktail pairing for an additional HK$120. This charming pop-up will deliver the best of all three worlds: dining, dessert and drinks.

    3-Course Dining Menu

    Additional HK$120 for Dessert plus Cocktail Pairing

    1st Course
    Foie Gras Terrine
    celery root slaw,  quail egg, mustard crème


    Madeira Mushroom Risotto
    wild mushroom fricassee, slow cooked egg yolk,  parmesan

    2nd Course
    Warm Lobster Mousseline
    truffle braised cabbage, saffron emulsion, osetra caviar


    Pan Roasted Breast of Pheasant
    garlic-potato espuma, brussel sprouts, lingonberry jus

    Choice of Dessert and Cocktail Pairing

     Dessert x Cocktail Pairings

    Licker’s Snickers
    Passion-Fruit Caramel, Nougat Mousse, Peanuts
    Drink Pairing: Snickers Old Fashioned
    Snickers infused Michter’s American whiskey, vanilla demerar, chocolate and walnut bitters

     Molten Cinnamon Tart
    Grapefruit Segments, Coconut Tapioca, Ginger Ice Cream
    Drink Pairing: London Fogcutter
    Bombay Sapphire gin, Pusser’s rum, Hennessy vsop, elderflower, passion fruit, apple

    Asian Pear Cake
    Toasted Cake, Caramelized Almonds, Kinako Ice Cream
    Drink Pairing: Shogun
    Hibiki Japanese whisky, umeshu, oloroso, honey, angostura bitters

    Banana-Citrus Cream
    Vanilla Scented Seasonal Fruits, Crispy Raspberry, Phyllo
    Drink Pairing: Mad Hatter Tea Party
    Earl Grey infused geranium gin, Sipsmith summer cup, cardamom, rhubarb, vanilla
    $288 (pairing for two)

    Lily & Bloom Opening Hours

    Cocktail Bar – Monday – Thursday – 5pm2am / Friday – 5pm4am / Saturday – 6pm – 4am

    Restaurant – 
Lunch – Monday – Friday 12pm3pm / Brunch – Saturday & Sunday11am4pm / Dinner –Monday to Sunday – 6pm – 11pm

    Bloom Bloom Room11pm2am

    About Lily & Bloom

    Lily & Bloom is the city’s definitive contemporary American kitchen. The liberal use of wood combined with both vintage and industrial elements contribute to a design evocative of old Manhattan. Brimming with energy and warmth, the restaurant highlights market-fresh flavours and top-of-the-line seafood in their omnipresent raw bar. Honest cooking meets gourmet produce in a menu that reveals a bounty of traditional American favourites refined with subtle European touch. Together with an imaginative cocktail menu courtesy of the mixology maestros one floor above at Lily, Bloom offers an unforgettable dining experience. Open for lunch, dinner, late-night eats, and weekend brunch.