Nestled within Hong Kong's iconic California Tower in the bustling Lan Kwai Fong district lies Porterhouse, a haven for seafood and steak enthusiasts. At the helm of this culinary sanctuary is Executive Chef Michael Bolam, known as Chef Mick, a passionate culinary artist hailing from regional New South Wales, Australia.

Chef Mick at Feather & Bone as Group Executive Chef

Prior to joining Porterhouse under LKF Concepts, Chef Mick's impressive resume included stints at JIA Group's much-loved rustic Italian eatery, as well as serving as Group Executive Chef at the renowned meat-centric establishment, Feather & Bone. His remarkable journey from humble beginnings to helming one of the city's premier dining destinations is a testament to his dedication, creativity, and deep-rooted love for the culinary arts.

An Unexpected Beginning

Chef Mick in Japan, Tokyo's famous Tsukiji Market

Chef Mick in the world famous Tsukiji Market, Tokyo, Japan

Unlike many chefs who claim their passion began in their grandmother's kitchen, Mick's story is refreshingly different. "I fell into it actually, starting as a dishwasher whilst finishing school and working my way up," Mick recalls. "Firstly, I got addicted to the adrenaline rush of 'service' & the instant satisfaction of comradery within the team who you work with, in the high-pressure environments."

Mick's culinary style has evolved significantly over the years. Starting with classical French training during his four-year apprenticeship in Australia, his repertoire has expanded to encompass a broader European cuisine. "It's a culmination of all these," he explains. At Porterhouse, Mick and his team are experimenting with Asian flavours, incorporating them into their dishes to create unique culinary experiences.

Mastering Sustainability and Signature Flavors

When asked about his favourite ingredient, Mick enthusiastically shares, "At the moment, I'm quite into our house-made compound butters. They're like our secret weapon." These butters, ranging from mussel to seaweed to uni, add depth and richness to both seafood and steak dishes, elevating them. Mick's passion for simplicity and quality shines through, "Just cook it correctly, keep it simple and let the produce speak for itself."

Sourcing high-quality ingredients is a constant challenge, especially in Hong Kong. Mick and his team collaborate closely with suppliers who share their commitment to sustainability and quality. "For seafood, tracing and ensuring sustainability is key. As for our steaks, finding the right balance of marbling and flavour involves working with trusted ranchers and suppliers."

Porterhouse: The Vision

Chef Mick has a clear vision - to create a haven for Hong Kong residents seeking escape from the daily grind. "I want this to be a sanctuary where people can make lasting connections with our guests," he explains.

Mick's emphasis on memorable experiences is evident in the innovative new menu, featuring interactive tableside preparations like beef tartare and a 36-month-aged Parmigiano cheese wheel paired with custom pasta dishes.

This commitment to accessibility is also seen in the latest lunch offerings, including set menus priced HK$228, HK$328 and a HK$888 Chef's Tasting featuring 21-day dry-aged Wagyu. Beyond brunch, Mick is eager to showcase the exceptional à la carte dinner, continuing to evolve with new concepts and experiences that establish Porterhouse as a premier culinary destination.

A new "Beef Battle" - a summer weekday steak and bottomless frites experience. Priced HK$298 and HK$498, it features premium steaks: Australia Ribeye, USA Piranha, Japan Wagyu, Korea Hanwoo. Diners can indulge in a starter, the outlet's signature lobster bisque followed by these exceptional steaks served with unlimited crispy, golden frites. Mick invites diners to visit California Tower's 7/F in LKF, promising an unforgettable experience.

A Taste of Mystery: Porterhouse's Secret Menu

Looking ahead, Chef Mick hints at some exciting additions to the dinner menu. "Come find our not-so-secret 'secret 'off-menu' listing a dish, that will be hidden in the restaurant somewhere. Hint – Crab & Eggs (shhhh)," he teases.

With its commitment to quality, innovation, and memorable experiences, Porterhouse is ready to welcome food lovers seeking an escape from the ordinary and a taste of culinary excellence.

To make a booking and learn more about to catch Chef Mick in action please visit Porterhouse website.

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Past Experiences

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The Dish on Chef Mick: An Inspiring Tale of Humble Beginnings to Culinary Triumph