If you haven't heard already, Mercato by Jean-Georges is hosting 5 rounds of "THE GREAT PIZZA BAKE OFF", a newly launched campaign that opens up a world of creative and daring interpretations on pizzas. Since the bake-off is taking place at Mercato, you'll be glad to know the pizza base will always be in the famous Jean-Georges wood-fired style, meaning the only place you could really go wrong is with the topping. The best part about this campaign is that it pits chefs against food critics, tapping into the traditionally contentious relationship between the two (no drama though - participants in The Great Pizza Bake Off are of course all pals!). The concept, presentation, and taste of the pizzas are taken into account for the final judging, but ultimately, it's about how it appeals to the public and whether customers want to order it off the menu or not from the initial description.
I attended the preview of round 2, which saw Lily & Bloom's Executive Chef Chris Grare (@grarec) "baking off" against prominent Hong Kong food writer, Janice Leung Hayes (@e_ting)
The below pizzas from ROUND 2 are available from 5 SEPTEMBER - 19 SEPTEMBER ONLY at Mercato Hong Kong.
1) Chef Chris Grare's pizza: Jersey-style Buffalo Chicken Pizza (HK$228) topped with bubbling hot Gorgonzola cheese, pickled celery and juicy pieces of marinated chicken. This was seriously the bomb. Request for extra hot sauce!
2) Food Writer Janice Leung Hayes' Char Siu & Egg Pizza (HK$228) took on an intriguing Asian-inspired spin with char siu (BBQ pork), Chinese scallion, cracked egg and ginger oil. This is definitely for the more adventurous palates, and for those who are willing to stray from the traditionally cheesy pizza!
Coming up, in THE GREAT PIZZA BAKE-OFF...
20 Sept - 4 Oct May Chow – Owner & Executive Chef of Happy Paradise Mapo Burrata Pizza Mapo Ragout, Burrata, Sichuan Oil
VS
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
VS
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
VS
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
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Since you apparently can't have just pizza for dinner (not my words), we sampled a few of the new dishes by Executive Chef Anthony Burd on Mercato Hong Kong's colorful summer menu. The below were some of my favourites, and they're dishes you should definitely be ordering on your next trip here!
Hokkaido Scallop Carpaccio with green chili, pistachios, lime and mint. Zesty, nutty and delicious!
Charred Corn Ravioli with cherry tomato salad and basil fondue.
Delicious Burrata Cheese with heirloom tomatoes and basil.
The most delicious dessert of them all! Everyone raved over the Chocolate & Cherry Souffle Tart, which oozed a warm, decadent sauce when cut open.
Mercato by Jean-Georges
Opening hours:
Monday - Sunday: 1200pm – 1430pm (Lunch)
Monday - Sunday: 1800pm – 2300pm (Dinner + Drinks)
Address: 8/F, California Tower, 32 D'Aguilar Street, Lan Kwai Fong, Central, Hong Kong
Tel: 3706-8567
Website: http://www.mercato-international.com/en/locations.php?aid=38
Facebook: https://www.facebook.com/mercatohongkong/
Instagram: @mercato_hongkong