Bone Daddies’ trendy Japanese restaurant Flesh & Buns opened its doors last week to pit 16 young property professionals (and a small but feisty EG contingent) against each other in a gruelling trial of culinary prowess, quizzing ability and mixological skill to find this year’s Property Chef.
The first challenge was to prepare fried squid with yuzu mayonnaise and green chilli garnish. To the soundtrack of competitors’ whimpers as they grappled with the former sea monsters, the teams vied for kitchen supremacy in the Davis Coffer Lyons-organised outing. Tensions between the rival agents grew as heated as the deep-fryers into which they were hurling their breaded concoctions.
After a round of fiery exchanges, kitchenware sabotage and general mayhem, the teams emerged to plate up their various excuses for haute cuisine.
The competition then turned to mental agility. The restaurant’s signature punch cocktails were circulating well before an acceptable hour as the teams jostled to out-cheat each other in the quiz round.
Teams from Shelley Sandzer, Restaurant Property, Davis Coffer Lyons, Cedar Dean Gilmarc and Levy quickly withered in the face of the competition, leaving Lewis Craig and Colliers International to face a salmon cook-off.
Niche agency Lewis Craig put up a valiant contest, but in the end was crushed by the fearsome teriyaki leviathan of Colliers International, leaving them as bitter as their pickled cucumber and lemon dressing.
