Lily & Bloom is welcoming one of New York’s hottest young chefs, Marc Forgione, to host a 4-day pop-up dinner at the American eatery from 22-25 March, 2017. “The Next Iron Chef” Season 3 winner and chef-owner of four NYC-based restaurants  — Restaurant Marc Forgione, American Cut, Lobster Press and Khe-Yo — will reveal a menu of all-time greatest hits of his eponymous restaurant to eager Hong Kong foodies, working with Lily & Bloom’s chef Chris Grare to execute the menu during the 4-day event.

American-born chef Marc Forgione is the winner of “The Next Iron Chef” Season 3.

Since the age of 16, chef Forgione has followed in his esteemed father’s steps, Larry Forgione (one of the main culinary household names in America in the 70s and 80s), and has since carved a prominent career for himself in the food industry, winning consecutive Michelin stars from 2010-2012 at Restaurant Marc Forgione, gaining a coveted two-star review from Sam Sifton in the New York Times in 2010, and being named “Rising Star Chef of the Year” from StarChefs in 2010.

Chilli lobster with Texas toast is one of the signature dishes chef Marc Forgione will bring from NYC to Hong Kong.

At Restaurant Marc Forgione, the ambitious, mohawk-sporting chef is known for a menu that crosses borders, drawing inspiration from France to Southeast Asia for a unique amalgamation of ingredients with bold and punchy flavours.

Guests at the pop-up can expect to taste the best of the menu in the seven-course dinner, with favourites including chilli lobster with Texas toast — chef’s take on Singaporean chilli crab which swaps out crab for lobster, swimming in a hot sriracha, butter, ginger and soy sauce sauce — and halibut en croute with hazelnuts and “Sauce Proposal”, a creamy and nutty sauce sweetened with raisins and capers (chef Forgione has said this dish can incite a proposal in your significant other).

Prices are yet to be confirmed, but we expect tickets will sell out fast for one of the pop-up dining events of the year. For reservations, email info@lily-bloom.com or call +852 2810 6166.

When: 22-25 March, 2017

Price: HK$880 for a five-course menu (6-8pm seating), HK$1,280 for a seven-course menu (8.30-11pm seating); includes a welcome glass of champagne

Lily & Bloom, 5/F-6/F, LKF Tower, 33 Wyndham Street, Central, Hong Kong, +852 2810 6166, lily-bloom.com

Leslie Yeh
Editor in Chief
Having worked as a lifestyle editor for almost 10 years, Leslie is thrilled to be writing about the topic she loves most: wining and dining. When she's not out pounding the pavement for the latest new restaurant opening or tracking food trends, Leslie can be found at home whipping up a plate of rigatoni vodka and binge-watching Netflix with a glass of Sauvignon Blanc in hand.