European dishes get Japanese makeover at Town restaurant in Hong Kong
Restaurant, which serves a modern Western menu using ingredients flown in from Honolulu, Kagoshima and Europe, is ideal for business lunches and dinners
Chef Bryan Nagao’s Hawaiian-Japanese roots are evident in this modern European menu. Fresh ingredients are flown in from Honolulu, Kagoshima and Europe, as dishes are pleasant on the eye and palate.
For business lunches, set menus include a salad bar. For dinner, must-tries are the Ranger’s Valley beef tartare with quail egg, capers and crispy quinoa to start, followed by home-made black ink udon, served with Spanish prawn, scallop and shiso gremolata. For meat lovers, Bryan’s suckling pig is roasted to perfection. It is submerged in miso broth rendered with pancetta and clams. For dessert, the baked Alaska with green tea and pineapple sorbet is a fitting end.
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
Valet parking: no
Vegetarian: 5 dishes
Private rooms: 1 room, 8 ppl
10/F, Cubus, 1 Hoi Ping Road, Causeway Bay
Daily: Noon - 3pm,
6.30pm - 10.30pm
See more of 2017’s 100 Top Tables here