An International Brunch Experience featuring the best of Spanish Cuisine and others starting on 30th April & 21st May with Chef Chris Grare of Lily & Bloom and Chef Anthony Burd from Mercato Hong Kong
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<<6th April, 2017 – Hong Kong>> An exciting union of Spanish cuisine with cuisines of other cultures, Chef vs. Pan Brunch Series is an opportunity for local foodies to congregate and sample dishes prepared in a fresh new way. Boasting a line-up of fabulous collaborations that run from 30 April, the concept brings a series of unique and fun weekend brunch experiences to Hong Kong.
Over the next few months, masterful chefs representing an assortment of cuisines will join La Paloma’s Executive Chef Jose Cotes in the Sai Ying Pun restaurant’s open kitchen to prepare unparalleled weekend brunch feasts. At La Paloma, Hong Kong’s sexiest tapas bar, each pair of chefs will work together to craft a beautiful amalgamation of cuisines.
Kicking off the series on 30th April is Executive Chef Chris Grare of Lily & Bloom. Born and raised in New Jersey, Chef Chris has been heavily inspired and influenced by American cuisine. Representing Lily & Bloom, the city’s definitive contemporary American kitchen, Chef Chris will impress diners with creative dishes cooked with premium ingredients. In preparation for the much anticipated Chef vs. Pan series, Chef Chris has worked closely with Chef Cotes to craft a dish that perfectly utilizes the restaurant’s impressive 12-inch wide paella pan located in directly in the dining room. A focal point of the special brunch experience, guests can first handedly experience the cooking process of the One Pan Egg, a large pan with asparagus and mushroom fricassee, chorizo and spicy lobster stock. In line with the Spanish tapas format, the special brunch will feature dishes like the All Beef Sliders with foie gras terrine, tomato jam and iceberg and the Marinated Fried Chicken Bites with sweet chili sauce and house BBQ. Priced at HK$348 per person, brunch lovers can eat their fill of delicious bites that reflect hallmark Spanish and American flavors. For an additional HK$180, diners can pair their brunch delights with free flow wine from the chef’s region.
In the second chapter of Chef vs. Pan, Chef Anthony Burd from Mercato by Jean-Georges will indulge guests with Italian inspired bites. Hailing from Italian ancestry, Chef Anthony received his education at The Culinary Institute of America before successfully working his way up as a brilliant chef. He has spent time exploring his Italian roots at Villa Pignano in Volterra, Tuscany and has showcased his unwavering passion for food and robust expertise in the Hong Kong food scene. Each dish more fresh and inspiring than the previous, Chef Anthony will leave brunch goers wanting more with dishes like the Spicy Tuna Tartare with black olives, cucumbers, avocado and mint and the Lightly Fried Calamari in spicy tomato sauce with black olives and capers. In addition, the weekend brunch will feature all-you-can-eat Roasted Porchetta from the restaurant’s oven and Seafood Risotto prepared in La Paloma’s giant paella pan.
Throughout the Chef vs. Pan series, Chef Cotes will also be joined by Chef Yong Soo Do from Bib n Hops, Chef Petrous Moldovan from Cocotte and with more announcements to come. With this and more to come, local foodies can get the latest updates by following La Paloma on social media @LaPalomaHK.
Chef vs. Pan will feature the following collaborations:
30 April Chef Chris Grare, Lily & Bloom
21 May Chef Anthony Burd, Mercato Hong Kong
10 – 11 June Chef Yong Soo Do, Bib n Hops
24 – 25 June TO BE ANNOUNCED SOON
1 – 2 July Chef Petrous Moldovan, Cocotte
29 – 30 July TO BE ANNOUNCED SOON
About La Paloma
Following the success of FoFo by el Willy in Hong Kong, the award winning Catalan chef Willy Trullas Moreno will once again bring an authentic yet fun Spanish dining experience to Sai Ying Pun. With Chef Jose Antonio Navarro Cotes at the helm, the restaurant will continue to serve innovative bona fide Spanish cuisine to food lovers around Hong Kong. The restaurant features live paella stations and an “el Asador” Spanish clay oven, while the simple table-menu offers choices of over 30 dishes and boasts a diverse Spanish drinks list.