Okay Foodies, Fans and Friends.  I have not written a blog in a long time so I will attempt to get you a little bit excited, and you might even get some hunger pains and anxiety, wanting to try these bad boys.  I’m not blowing my own trumpet, but you all know I’ve got big balls and a great team that stands behind me.

So let me tell you a little bit about the dishes, the techniques that goes into actually thinking about how you put all these stuff together.

My poor Joe Joe sometimes I send him a voice recording at 3am in the morning because I have a crazy idea.  No, I’m not on fucking drugs.  I stopped that 30 years ago.   It’s the drive, the passion and the creativity that lights my fire and makes me wanna go to the next level.

So I’m not an expert at writing blogs, but I do know shit loads about food.  There’s very few bloggers in HK that I really respect.  Most of them are just wannabes, attention seekers like me.  OMG, did I just say that?!

One blog I always love to read, I have no idea who the hell it is, must be some crazy nutcase from Lower East Side NY, with the language that they use – is Fuck Yeah Noms.  The details of the blog, the food and the experience is so spot on, it’ actually scary.  Maybe the blogger’s a chef.  Then you’ve got  Diary of a Growing Boy who posts a lot of pictures, definitely shows all the extravagant wines that he drinks – lucky bastard.  Not bad for a banker, he has good taste.


So this is the mural that my Puerto Rican brother, Stern, from NYC, just finished at the Penthouse.  I must say it came up pretty damn good, considering it took him 3 nights to do and that guy drinks an average of 10-12 beers a night while he’s painting it.  I offered him a sandwich, and he said, “Nah, G Man.  I need liquid”.  Whatever makes you creative, dude, go for it.  I love it.



So let me tell you about the Beef Tongue Schnitzel – it’s slow-cooked for 6 hours (no, I will not tell you the temperature) and then I put a smoked aioli at the bottom, slices of Kosher dill pickles, top the tongue with a Panko mustard crust and serve it with a Harissa sauce, which is a Middle Eastern sauce traditionally used for couscous.  I don’t know what I was thinking when I came up with this.  However, when you put it in your mouth, you get the tenderness of the tongue, the tartness from the pickles and little kick in the ass from the harissa.  I think your tongue is now hanging out.  A must try.


Let’s go light and healthy.  Organic beetroot, brown quinoa mixed with tomatoes, Spanish onions, coriander, cucumber, some sweet chili sauce and topped with a Greek cumin yoghurt with roasted pumpkin seeds.  Quinoa is a Peruvian superfood and trust me, you are gonna feel like superman after you eat this.


Handcrafted spaghetti using the best Italian eggs, 00 flour that gives you great texture.  Cooked in a shellfish jus with some basil, scampi tails, freshly shaved black truffles and uni.  The Godfather would be proud.


This little piggy didn’t make it to the market.  Spanish Suckling Pig slow cooked for 12 hours, then cooked at a high heat temprature for 22 minutes.  Skin gets crispy and the meat melts in your mouth, served with a fennel mustard green salsa and some cabbage salad with a bit of vinegar to cut the richness.  Badabing – Badaboom.


US Beef Short Rib –  Slow-cooked for 24 hours, peppercorn seasonings, and then roasted in the Josper oven.  Outside meat gets crispy, sprinkle some good sea salt on top and served with horseradish creme fraiche.  The meat is so rich and tender, it falls off the bone and melts in your mouth.


Slow-cooked wild salmon, Italian octopus, crispy cotechino sausage and a warm chimichurri sauce.  The textures, the tastes and balance of the octopus, the richness of the sausage, the vinegar in the sauce just blows your mouth into a new dimension.  My philosophy – keep it simple, keep it sweet.


Josper Roasted Lobster Tails, brushed with a herb pesto, on a sweet potato puree, crumbled feta cheese, jalapeno peppers, coriander and a sour tasty Yuzu dressing.  I know what you’re thinking.  You’re right.  It sends you to the moon.

I hope you enjoyed reading about our passion and new dishes.  All these dishes are now on the new a la carte menu at Penthouse by Harlan Goldstein so you know where to go.


Harlan G.


Penthouse by Harlan Goldstein – 30th Floor, Midtown, Soundwill Plaza 2, 1-29 Tang Lung St., Causeway Bay, Hong Kong.  Tel 2970-0828