10 CHEFS AND MEDIA PERSONNELS, 10 ORIGINAL PIZZA RECIPES, 10 DISTINCT FLAVORS TO SAMPLE STARTING THIS AUGUST AT MERCATO HONG KONG
For high resolution images and menu, click here
<<11th August, 2017 – Hong Kong>> This August, Mercato Hong Kong is paying homage to the delicate (and delectable) art of pizza-making in hosting Hong Kong’s Chef vs Media Pizza Campaign, “The Great Pizza Bake Off”, in the form of thrilling contests between 10 of Hong Kong’s esteemed chefs and media personnels. Starting August 21, discerning guests are invited to sample an array of time-limited pizzas of original and surprising recipes.
The Great Pizza Bake Off – 10 Unique Pizza Recipes
Distinguished and revered as one of the best restaurants to enjoy pizzas, Mercato Hong Kong has long captured the hearts of guests with their refined take on wood-fired pizzas: rustic, light and perfectly crisp pizza bases topped with fresh and aromatic ingredients. Mercato Hong Kong will host 5 rounds of Chef and Media Pizza Showdown, debuting with the 1st Round on 21 August between Mercato Hong Kong’s Head Chef Anthony Burd (yours truly) and Crave Magazine’s Associate Editor Tiffany Chan. Each round will last two weeks in which the respective Chef’s and Media’s pizzas will be available to the public at Mercato Hong Kong. Now, a preview on our honored contestants’ original recipes for “The Great Pizza Bake Off”. This is a rare opportunity to enjoy a range of pizzas and all prices of the pizzas will be between HK$180 – HK$300.
21 August – 4 Sept
Anthony Burd – Head Chef of Mercato Hong Kong
Confit Pork Belly, Wood Oven Roasted Pineapple, Three cheese, Pickled Shallots and Herbs
Tiffany Chan – Associate Editor of Crave Magazine
Salted Egg Carbonara Pizza
Pancetta, Parmigiano, Salted Duck Egg Cream
5 – 19 Sept
Chris Grare – Executive Chef of Lily & Bloom
Buffalo Chicken Pizza
Gorgonzola, Pickled Celery, Duck Egg
Janice Leung Hayes – Independent Food Writer and Social Entrepreneur
Char Siu & Egg Pizza
Red Onion, Hoisin Sauce, Tomato Sauce, Char Siu, Egg, Spring Onion, Oil
20 Sept – 4 Oct
May Chow – Owner & Executive Chef of Happy Paradise
Mapo Burrata Pizza
Mapo Ragout, Burrata, Sichuan Oil
Michael Connelly – Editor in Chief of Lifestyle Asia
Pepperoni & Spicy Honey Pizza
Pepperoni, Spicy Honey, Mozzarella, Pecorino Romano, Pickled Chilli
5 – 19 Oct
Satoru Mugokawa – Owner / Executive Chef of Sushi Kuu
Mentaiko Mayo Seafood Pizza
Shrimp, Scallop, Squid, Cheddar, Tomato Sauce, Japanese Mayo, Nori Dried Seaweed, Ohba Leaf, Mentaiko Chili Cod Roe
Wilson Fok – Dining Editor of Hong Kong Tatler Dining
Bacon Jam Pizza
Bacon Jam, Fior di Latte, Mushrooms, Cracked Egg
23 Oct – 6 Nov
Erik Idos – Owner and Executive Chef of Chino
Chorizo and Charred Pineapple Pizza
Chorizo, Charred Pineapple, Pickled Jalapeño, Chipotle Tomato Sauce and Cotija
Andrew Dembina – Managing Editor of Prestige Hong Kong
New York Smoked Salmon & Cream Cheese Bagel Classic Morphs into Italian Pizza
Smoked Salmon, Pecorino, Stracciatella, Capers & Arugula
Mercato Hong Kong invites guests to sample original flavors, but most importantly – to share the palpable spirit of creativity Chefs and Media Personnels showcase on their pizzas. There are no winners or losers, but a group of passionate 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.