Foodlink's Eat Your Words Event, The Butcher Club and Fine Dining in Kwun Tong

Talk of the Town

On June 24, at precisely 7pm, myself and fellow members of the media will be battling it out in the kitchen for “Eat Your Words,” a competition at The Salted Pig (2/F, The L Place, 139 Queen’s Rd. Central, 2870-2323) that will see us pen-wielding food writers paired with chefs from around the city, working our bums off to serve a five-course meal to you, the diner-slash-judge. No matter who wins, all proceeds go to Foodlink (www.foodlinkfoundation.org). If you’re interested in witnessing this ego-bruising battle—and deciding who comes out on top—go straight to The Salted Pig to get tix. The contestants:

• Myself, for HK, with the talented Jason Black from Shore.
• Alicia Walker, from Foodie, with James Black (no relation) from The Salted Pig.
• Janice Jann, from Time Out, with Arturo Melendez from Chicha.
• Janice Leung Hayes, from e_ting, with Anthony Fletcher from The Pawn.
• Ale Wilkinson, from Dim Sum Diaries, with Gregoire Michaud from Bread Elements (formerly of Four Seasons).

Get a taste of Argentina at The Lounge (Four Seasons, 8 Finance St., Central, 3196-8820), where chef Nicolas Diaz from the hotel group’s Buenos Aires branch will be serving empanadas, smoked fish, Argentinian steaks, dulce de leche and churros for dinner and dessert from June 28 to July 6. Chef Diaz works at the new and trendy Elena Restaurant at the Four Seasons in the downtown Recoleta district, and his dishes will cost anywhere from $120 to $610, not including service. Besides the food, diners will also get to enjoy Argentinian wines and admire Latin American art on display, courtesy of the Puerta Roja gallery.       

Watch Out For…

The steak scene just got more sophisticated with the arrival of The Butchers Club (Unit 13C, Sun Ying Industrial Centre, 9 Tin Wan Close, Tin Wan, Aberdeen, 2552-8281, www.butchersclub.com.hk), a private kitchen-slash-butcher shop that comes with its own dry-age room. You can either gather a group of up to 10 to enjoy some choice Prime Black Angus cuts together in a private function space; drop by the butchery to get fresh seafood, beef, pork and poultry; or invest in your own 6-kilo piece of meat and have the Butchers Club’s specialist age it for you. An online shop is also in the works. Check out the event happening this weekend!