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A Contemporary Twist: Bloom Redefines Classics with Two Chefs Leading its American Kitchen

February 25, 2014 Food & Beverage No Comments Email Email

Lily & Bloom is heating things up with not one, but two Head Chefs leading the charge to redefine classic favorites in the restaurant’s artisanal American kitchen, Bloom.

image002The newly revamped menu is the first collaboration to come from the unique partnership between Chef Billy Otis and Chef Krzysztof Bandel, who have each contributed their own distinct cooking styles to the cuisine at Bloom.

New York is a leading food capital of the world, so it’s only natural that forward-thinking chefs have taken inspiration from American classics to create modern delicacies, transformed with fresh, premium ingredients and the influence of regional cuisines. The result is a new wave of feel-good American gourmet dining that features imaginative and bold presentations of familiar staples, all while maintaining that good ol’ American heartiness.

Leading this trend in Hong Kong is Bloom, where the menu showcases creations such as a refined Lobster Bisque with sea urchin and truffle foam, and Steak Tartare crafted from free-range Nebraskan beef topped with a slow-cooked egg yolk and smoked egg dressing that evokes the smoky notes of a char-grilled steak. Hearty favorites such as Mac n’ Cheese, burgers and fried chicken have a well-earned place on the menu, while dessert brings the ultimate in saccharine treats to sweet-lovers with Bloom’s Cinnamon Bun, a freshly baked, soft pastry with toasted nuts, golden raisins, whipped Mascarpone, and beer caramel.

The beauty of two chefs in the kitchen means that each dish gets double the input from two very different personalities. Bringing the classic element to the cuisine is Chef Krzysztof Bandel, who is known for his home-style cooking and traditional culinary methods. With a passion born from extensive experiences working in American bistros across Europe, Bandel prides himself in doing things the old-fashioned way, from curing his own meats, to concocting his own sauces from scratch. In contrast, Chef Billy Otis is a Chilean-born New Yorker who is responsible for adding layers upon layers of bold flavors into each of the dishes, often experimenting with spices and presentation. The new Bloom is an experiment in duality, with two chefs, two styles, and endless possibilities.

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