As individuals our identities are important. None of us would like to experience identity fraud, and the associated stress and potential damage to reputation that results. In the culinary world chefs often try to secure their identity by naming a restaurant after themselves, especially if they already have a good reputation before venturing out on their own. Sometimes however, that is not enough, as Harlan Goldstein learnt. Recently opened, Gold by Harlan Goldstein, sees the chef claiming back his identity in a way that is as big and bold as the man himself.

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In the world of celebrity chefs and their revenue-generating cookbooks Hong Kong's own 'celebrity' chefs have been slow to join the potential cash-cow bandwagon. There are a handful of known Hong Kong chefs who have published books, although most of these are in Chinese. This year things will change with a number of the city's more infamous chefs releasing cookbooks. The first of these chefs is Harlan Goldstein, whose self-published cookbook, The Gold Collection was released recently.

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Lardo, a product of pork that was once forgotten and today valued by a lot of people as the most delicious and delicate part of the pig. I know, it's FAT. Many people grimace in horror when they hear that word but those in the know treasure it like hog heaven. Traditional Tuscan food uses up all scraps of food; nothing is wasted. Lardo is a prime example. In fact, it is so good that it deserves its own festival, called Sagra del Lardo (Festival of Lard) in August each year.

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Peter Chang

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