13 CHEFS + MEDIA PERSONNEL + BAR PROFESSIONALS, 10 UNIQUE PIZZA RECIPES TO RELISH STARTING THIS LATE JANUARY AT MERCATO BY JEAN-GEORGES
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<<19th January, 2018 – Hong Kong>> A firm favorite for simple yet delectably refined Italian fare, Mercato by Jean-Georges is highly acclaimed for leaving memorable marks on palates. And upon the successful hosting of “The Great Pizza Bake Off” last August, Mercato by Jean-Georges will once again set discerning gourmands craving in anticipation for the “The Great Pizza Bake Off” 2nd Edition starting from 29 January.
The Great Pizza Bake Off 2nd Edition – 10 Mysterious Pizza Recipes
Lauded as one of the best restaurants to enjoy wood-fired pizzas topped with utterly delicious and refined ingredients, Mercato by Jean Georges lures discerning guests back time after time with their rustic, hearty and the most crispy yet puffy pizza crust with creative toppings. And starting on 29 January, guests are invited to be the judges of 5 rounds of Chef, Bar Professionals and Media Personnel Pizza Showdown, sampling a total of 10 distinct pizza recipes. Each round will last two weeks in which the respective chefs, bar professionals and media personnels’ pizzas will be available to the public at Mercato by Jean-Georges.
Now, without further adieu, here is the exciting line-up The Great Pizza Bake Off 2nd Edition:
29 Jan – 11 Feb
Nick Chew – Serge et le Phoque
Winnia Lai & Connie Kwan – Eat & Travel Weekly
26 Feb – 11 March
Olivier Elzer – W Hong Kong
KC Koo & Gloria Tsang – Fancook Production Company
12 – 25 March
Son Pham – Cô Thành Restaurant
Roxanne Dowell & Annabel Simpson – Sassy Hong Kong
9 – 22 April
Anthony Burd – Mercato by Jean-Georges
Michael Connelly – Lifestyle Asia
23 April – 6 May
Peggy Chan – Grassroots Pantry
Agung Prabowo – The Old Man
In paying tribute to the culinary art of pizza making, Mercato by Jean-Georges invites guests to sample original pizza recipes and honor the creativity by passionate chefs and food lovers.
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
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.