Chef Bryan Nagao’s pipikaula – carpaccio-like air-dried beef – is served with uni, crispy taro and warm dashi sauce.

3 Hong Kong chefs share their favourite Christmas dishes

Caprice’s Guillaume Galliot, Theo Mistral’s Theo Randall and Town’s Bryan Nagao talk about their fondest holiday memories and beloved festive food

Topic |   Christmas Magazine

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Chef Bryan Nagao’s pipikaula – carpaccio-like air-dried beef – is served with uni, crispy taro and warm dashi sauce.
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