European fare gets a Hawaiian-Japanese twist at TOWN by Bryan Nagao

Fresh ingredients are flown in from Honolulu, Kagoshima and Europe, and the dishes are pleasant both on the eye and on the palate 

PUBLISHED : Friday, 16 March, 2018, 1:02pm
UPDATED : Wednesday, 21 March, 2018, 12:28pm

Chef Bryan Nagao’s Hawaiian-Japanese roots are evident in this European menu.  

There are set business lunches which include an anti pasti buffet. The evening seasonal tasting menu includes dishes such as tempura shrimps with candied walnuts and spicy aioli, and Boston lobster ceviche with uni, shaved white mushrooms and lavender. The á la carte has a raw section with interesting dishes like “Poke” hamachi with egg yolk confit, green tea moss and shiso seaweed. 

For mains, don’t miss Bryan’s suckling pig Kalua with clams, pancetta, baby spinach and miso broth and a yuzu soufflé with Yakult ice cream for dessert. There is a full bar and wine list.

Contact Details

10/F, Cubus, 1 Hoi Ping Road, Causeway Bay

2568 8708

Daily: noon-3pm, 


Signature Dishes

Sicilian red prawn carpaccio, black truffle, caviar, yuzu, celery, croutons

Spaghetinni, uni, 36-month Iberico Belotta, lardo di Colonnata

Bryan’s suckling pig Kalua clams, pancetta, baby spinach, miso broth


Dishes on request


1 room, 

8 ppl

See more of 2018’s 100 Top Tables here