Experience the culinary adventures of Iron Chef Marc Forgione in Hong Kong.

Chef Marc Forgione gained recognition for his innovative “new American” style of cooking.

During his recent visit to Hong Kong, the renowned Iron Chef discovered a newfound love for fish belly congee.

“Congee has become my new obsession. I started with fish belly, then tried the offal version... it was pure bliss,” Forgione shares with Dinogo.

Marc Forgione came across this classic Chinese dish while in Hong Kong, where he hosted a series of exclusive pop-up dinners at Lily & Bloom in April.

Those fortunate enough to secure a spot at one of his four exclusive meals were treated to a tasting menu showcasing his modern New York cooking style.

From BBQ oysters, a standout at his flagship New York restaurant, to a melt-in-your-mouth pastrami steak, Forgione paired his signature dishes with expertly crafted cocktails.

Beyond the kitchen, Forgione took the opportunity to explore Hong Kong's culinary scene, sampling Cantonese classics like wonton noodle soup, roast goose, and egg custard tarts.

“The food here far exceeded my expectations,” says the chef, reflecting on his Hong Kong culinary journey.

“I almost feel like I hadn’t truly experienced Chinese cuisine until I came here. It’s been an eye-opening experience.”

Forgione reveals some of his top dining spots with Dinogo, so you can experience Hong Kong like an Iron Chef.

Top congee spot: Law Fu Kee

“We were definitely the only Westerners at Law Fu Kee – it wasn’t a tourist spot by any stretch,” Forgione recalls of his favorite congee spot, which became a go-to during his time in Hong Kong.

“They give you this garnish that’s almost like a scallion and ginger salad,” he adds, describing the unique topping.

“I was taught to place the salad at the bottom of the bowl, add some chili oil, then top it with congee. As the salad breaks down, you get these bits of crunch with each bite. It’s my new obsession. I just hope I can find it in New York.”

Law Fu Kee, G/F, 50 Lyndhurst Terrace, Central, Hong Kong; +852 2850 6756

Top spot for wonton noodle soup: Mak’s Noodles

“Being Italian, I love making pasta – the dough is always the key ingredient,” says Forgione, sharing his passion for the craft.

“The dumpling wrapper at Mak’s Noodles was so delicate, it was nearly translucent. I ended up sipping the broth directly from the bowl.”

Mak’s Noodles, 77 Wellington St, Central, Hong Kong; +852 2854 3810

Top egg tart: Tai Cheong Bakery

“Lemon meringue is my all-time favorite dessert, and when I saw the egg custard, it looked just like a lemon meringue,” says Forgione of the classic Hong Kong treat.

“Your mind is expecting sweetness, but instead, it’s a wonderfully savory egg custard,” he adds, describing the unexpected twist.

Tai Cheong Bakery, Shop C, G/F, 35 Lyndhurst Terrace, Central, Hong Kong; +852 8300 8301

Best roast goose: Yat Lok

“We asked for napkins, they said no. We asked for water, they said no. I’m not joking,” Forgione recalls of the bare-bones service at this Michelin-starred Hong Kong gem, known for its exceptional roast goose.

“They couldn’t care less who I am, and we just had the roast goose for lunch – it was absolutely amazing.”

Yat Lok, Conwell House, G/F, 34-38 Stanley St, Central, Hong Kong; +852 2524 3882

Top Shanghainese: Hong Kong Lao Shang Hai Restaurant

“This was by far the most intriguing meal,” says Forgione.

“We tried a cold pigeon dish, jellyfish, cold smoked chicken, and fish lips – not really lips, more like cartilage – and I loved it all.”

“I told them to just put it in front of me – I loved the texture, it almost tasted like the fatty part of a pork belly.”

Hong Kong Lao Shang Hai Restaurant, UG1/F, Novotel Century Hong Kong, 238 Jaffe Rd, Wan Chai, Hong Kong; +852 2827 9339

Best chicken: Yardbird

“This place was fantastic, and the food was amazing,” says Forgione.

“I believe chicken is an underrated protein – it gets overlooked and butchered so often. But we had 14 courses, all featuring chicken.”

“The sake sommelier is an official sake master recognized by Japan. I’ve never experienced someone speak about sake with such passion and expertise.”

Yardbird, 33 Bridges St, Tai Ping Shan, Hong Kong; +852 2547 9273

Best Szechuan: Man Jiang Hong Xiao Tian Tian

“On our first night, we went to a Sichuan restaurant – we landed, took a shower, had a drink downstairs, and boom! Incredible meal,” recalls Forgione.

“We had frog legs, fish in a fiery red broth, and soft-shell crab served on a bed of probably a hundred chilies.”

“I thought it would be outrageously spicy, but it was more of a controlled heat – paired perfectly with a big bottle of Tsing Tao beer. It was fantastic.”

Man Jiang Hong Xiao Tian Tian, 393 Lockhart Rd, Wan Chai, Hong Kong; +852 2836 6971

Best xiao long bao: Din Tai Fung

“Soup dumplings – absolutely amazing. I had to be taught the proper way to eat them, and it was such an experience,” says Forgione of the award-winning steamed pork dumplings at this iconic Taiwanese dumpling chain.

Din Tai Fung, Shop G3-G11, G/F, 68 Yee Woo St, Causeway Bay, Hong Kong; +852 3160 8998

Best brisket noodles: Kau Kee

“So delicious! They offer three types of noodles. We tried the curry, beef, and classic beef,” recalls Forgione.

“It’s a communal seating setup, and the guy next to me was slurping loudly, so I decided to join in and do my best,” says Forgione.

“I’m going to try and bring that back to my Italian family when we’re eating spaghetti,” he adds with a smile.

Kau Kee, 21 Gough St, Central, Hong Kong; +852 2850 5967

Best cocktails: KWOON

“The canned rosé is brilliant. I’m not sure if it tasted better because of the way it’s served, but it’s definitely cool,” says Forgione of the “artisanal canned cocktails” at KWOON, a new bar making waves in Hong Kong.

KWOON by The Woods, 64 Staunton St, Central Hong Kong; +852 2522 0281