As Mark Cholewka, Founder and Managing Director of Shore Restaurant & Bar admits, many of his life’s most memorable moments have occurred where land meets water. In other words, at a shore. Hence the inspiration behind the steak and seafood restaurant meets suave bar and lounge, located on the 3rd floor of The L Place in Central. The place specializes in in-house dry-aging premium quality beef, having been one of the first venues in Hong Kong to do so.
To find out more about the wine program, designed to spotlight Executive Chef Jason Black’s steak-prominent cuisine, I met with Mark Cholewka as well as Group Sommelier and Beverage Manager Alexandre Loisel. With Mark I discussed in depth the inspiration behind the name and decor of the restaurant, as well as the overarching concept behind the menu. Alexandre described to me the famous Meat Bible, a truly holy book that serves guests by explaining in detail the different cuts of beef available around the world, and their different possible preparation methods. He also spoke of the restaurant’s mostly Old World oriented wine list, as well as some of the wine consumption trends he has noticed among Shore’s mixed local and Western clientele. When asked to recommend a signature dish and wine pairing, he chose the Dry-Aged Cape Grim Bone-In Striploin with the Domaine de la Grange des Pères, a hearty blend of 40% Syrah, 40% Mourvedre and 20% Cabernet Sauvignon.
After the interview, I also got a chance to visit Shore Hospitality’s latest project, a wonderfully rustic and down-to-earth eatery called The Salted Pig, just one floor down from Shore. A spacious, comfortable, country-style dining room welcomes guests to relax, share a carafe (or two!) of wine and enjoy Chef Black’s piggy-centric, European countryside style menu.