Forgione's pop-up menu: "I don't call it fusion, I don't like that word -- it's more what America is," says Forgione of his unique style of cuisine. "If I taste something and I think it needs ginger, I add ginger. If it needs extra virgin olive oil from Puglia, I add that. I take what's been given to me and I use it."
Something different: "I don't think anyone in Hong Kong is doing barbeque oysters or pastrami steak, or an everything bagels with cream cheese. I didn't want to come here and try to do Asian cuisine, I wanted to do what I would do in New York," says Forgione of the dishes served at his Hong Kong pop-up.
Local staples: On his visit, Forgione stopped into Michelin-starred Hong Kong favorite Yat Lok. Tucked away on Stanley Street, in Central, the restaurant is said to serve some of the best roast goose in Hong Kong.
Neon signs: It's easy to identify the Hong Kong institution, thanks to the roast geese hanging in the window.
Chain reaction: One of the city's most popular restaurants actually hails from Taiwan. Din Tai Fung has three locations across Hong Kong, serving up its famous dumplings alongside Chinese dishes such as braised beef noodle soup and pork chop fried rice.
Best dumplings: "Soup dumplings -- amazing. I had to a get a lesson on how to properly eat them, it was great," says Forgione of Din Tai Fung's award-winning steamed pork dumplings.
Contemporary Japanese: "I think chicken's an under-appreciated animal, because it gets butchered a lot -- it becomes the forgotten protein. But we had 14 courses of chicken," says Forgione, of his meal at Yardbird.
Sake master: "I've never had somebody describe sake to me with that passion and education," says Forgione of Yardbird's sake sommelier.
Canned cocktails: "The canned rose, I think it's genius. I don't know if it tasted better because of the way it's served, but it's cool," Forgione says of the "artisanal canned cocktails" at KWOON, a recent addition to the Hong Kong bar scene.
Mak's Noodles: "The wrapper on the dumpling was so light it was almost invisible," says Forgione. "I ended up drinking the broth out of the bowl."