Some background, first: Chef Marc Forgione’s father, Larry, was the chef/owner at the iconic An American Place in NYC in the 1980s and 90s, and Marc’s early culinary stints saw him cooking alongside his dad at the restaurant.
As a young chef, Marc was responsible for the expansion of French chef Laurent Tourondel’s BLT Group across the US. In 2009, he opened Restaurant Marc Forgione, which went on to win one Michelin star only one year later. Steakhouse American Cut followed in 2013 and then, showing the chef’s diversity, came Laotian eatery Khe-Yo and, most recently, two branches of Lobster Press, chilled spots where lobster rolls rule the roost.
Any Iron Chef fanatics out there? At only 31 years old, Chef Forgione had the distinction of being named the youngest Iron Chef when he won Season 3 of Food Network’s The Next Iron Chef in 2010. He’s since gone on to compete as one of the seven Iron Chefs on Iron Chef America.
We Hong Kongers are mighty lucky to get the chance to sample some of Chef Forgione’s fine food at his upcoming Lily & Bloom four-night pop-up, from Wednesday, 22 March until Saturday, 25 March 2017. Collaborating with L&B Executive Chef Chris Grare, the pop-up will offer five- and seven-course tasting menus featuring dishes such as chilli lobster with Texas toast and pastrami rib-eye.
Chilli lobster with Texas toast
Priced at $880 for the five-course menu from 6–8pm and $1,280 for the seven-course menu from 8:30–11pm, each menu is accompanied by a welcome glass of champagne.
5/F and 6/F, LKF Tower, 33 Wyndham Street, LKF, Central, 2810 6166