THE DINING AREA

SICILIAN RED PRAWN CARPACCIO, BLACK TRUFFLE CAVIAR, YUZU, CROUTONS

HAWAIIAN HEARTS OF PALM, RED QUINOA, ENDIVE, FIGS, PUMPKIN, BLACK GARLIC

HO– USE MADE BLACK INK UDON, SPANISH PRAWN, SCALLOP, SHISO GREMOLATA

SHISO-CRUSTED CODFISH, WASABI GNOCCHI, SICILIAN PRAWNS, CELERY ROOT, MUSHROOMS

BRYAN’S SUCKLING PIG, CLAMS, PANCETTA, BABY SPINACH, MISO BROTH

SOUFFLE YUZU WITH VANILLA ICE CREAM

Set in Causeway Bay’s prestigious Cubus Building, Town brings innovative food and chic design together to create a unique and enjoyable dining experience. Chef Bryan Nagao, originally from Hawaii, has been showing his talent in some of HK’s hottest restaurants and is now the head of Town’s delicious menu. His recipes are a fusion of classic and modern, and show not only his experience from his Hawaiian roots but techniques he picked up from his impressive resume. Favourite dishes included the beautifully presented and fresh Sicilian Red Prawn Carpaccio with black truffle caviar, yuzu and croutons, the healthy and flavourful Hawaiian Hearts Of Palm with red quinoa, endive, figs, pumpkin and black garlic and the insanely delicious House Made Black Ink Udon with Spanish prawn, scallop, shiso and gremolata. This being one of the my favourite dishes I’ve eaten in a long time and I strongly recommend trying. For mains we loved the meaty Shiso-crusted Codfish with wasabi gnocchi, Sicilian prawns, celery root and mushrooms, and Bryan’s Suckling Pig which worked very well with the clams, pancetta, baby spinach and miso broth. The menu not only features creative recipes but great quality produce and plenty of attention to detail. Each bite was bursting with flavour and kept us wanting more. A very welcome addition to the HK dining scene and a new Hungry Hong Kong favourite.

Town, 10/F, Cubus, 1 Hoi Ping Rd, Causeway Bay

2568 8708