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What came first, the rooster or the egg? As we prepare for the Year of the Rooster here in Hong Kong, several of the city’s most popular restaurants are celebrating in their own way – through a feast of eggs.

The company that brought us The Battle of the Balls, Reinventing Salads, The Ultimate Sandwich and The Mac Attack, is now bringing us Before the Rooster Comes the Egg, an egg-themed campaign that runs from now until 31st January 2017 to welcome the Year of the Rooster.

The five participating restaurants (Lily & Bloom, Sushi Kuu, Catalunya, FoFo by el Willy and Mercato by Jean-Georges) and guest chef Hilda Leung (a former Miss Hong Kong contestant and celebrity TV Chef) have each created their own unique egg-themed dish, which will all be available at Lily & Bloom, as well as at their corresponding restaurant (excluding Sushi Kuu) for the duration of the campaign.

Last week, I attended a media preview of Before the Rooster Comes the Egg, where I sampled all six egg dishes. Each one was beautifully presented, creative and tasty in its own right. I probably wouldn’t recommend eating all six of them in one sitting, as it’s quite a lot of egg to consume in one go! But you’ve got about two weeks in which to try them all, which is definitely manageable!

I will list the dishes in my order of preference, starting with my least favourite and finishing with my favourite:

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Guest Chef Hilda Leung
Soft-boiled egg in a crispy noodle nest, with duck fat quail egg, honey chorizo, pickled seaweed and chicken jus.
$155, available only at Lily & Bloom

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Catalunya – Chef Ferrán Tadeo
“The Fabergé Egg” – Japanese soft-cooked egg yolk, surrounded by cauliflower gelatine, with caviar and Tramezzini soldiers.
$148, available at Catalunya and Lily & Bloom

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Mercato by Jean-Georges – Chef Anthony Burd
Crispy soft-boiled Japanese egg, tomato confit, maitake mushrooms and Tarragon
$128, available at Mercato and Lily & Bloom

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Sushi Kuu – Chef Satoru Mugokawa
Udon carbonara with onsen egg.
$118, available only at Lily & Bloom

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Lily & Bloom – Chef Chris Grare
“Egg in the Nest”- with roasted corn, truffle, asparagus and faro.
$155, available only at Lily & Bloom

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FoFo by el Willy – Chef Alex Fargas
Egg with lobster, white bean ragout, wild mushrooms and crispy potatoes.
$188, available at FoFo by el Willy and Lily & Bloom

Who knew that the humble little egg could be used to create such fancy dishes?! The campaign ends on Tuesday 31st January, so skip your usual scrambled eggs for breakfast and go and enjoy an eggy feast to bring in the Year of the Rooster!

Details of the participating restaurants where you can enjoy these eggs:

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

Catalunya
G/F, Guardian House, 32 Oi Kwan Road, Hong Kong
+852 2866 7900

Mercato by Jean-Georges
8/F, California Tower, 32 D’Aguilar Street, Central, Hong Kong
+852 3706 8567

FoFo by El Willy
20/F, M88, 2-8 Wellington Street, Central, Hong Kong
+852 2900 2009

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