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Tracey Furniss

Chef Bryan Nagao’s Hawaiian-Japanese roots are evident in the European menu at this Causeway Bay eatery. The popular set business lunch includes an antipasti buffet. The evening seasonal tasting menu features dishes such as foie gras terrine with black truffle, raspberry and juniper berries; pork belly with clams, miso, yuzu and peas; and Mayura Wagyu sirloin with miso-mole, gobo, cured egg yolk edamame, rice and matsutake.

We love the desserts too, especially the yuzu soufflé with Yakult ice cream, and slow-cooked peach with cherry meringue, raspberry mousse, dacquoise and peach sorbet. The service is friendly and efficient. Wine pairing is also available.
 
Contact details
10/F, Cubus, 1 Hoi Ping Road,
Causeway Bay
2568 8708
Daily: noon-2.30pm; 6.30pm-10.30pm
 
Signature dishes 
Tagliolini, uni, pata negra, lardo di colonnata
Suckling pig “kalua” smoked aubergine, corn, lotus root, pomegranate ponzu
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Town offers set business lunches with an antipasti buffet, and evening seasonal tasting menus.

TOWN by Bryan Nagao - Yuzu souffle with yakult ice cream

Magazines

100 Top Tables


From pork belly with clams, misa, yuzu and peas, to yuzu soufflé with Yakult
Ice cream, dishes at Bryan Nagao’s restaurant reveal a Pacific influence



From pork belly with clams, misa, yuzu and peas, to yuzu soufflé with Yakult ice cream, dishes at Bryan Nagao’s restaurant reveal a Pacific influence


Past 100 Top Tables

Go to Town on Hawaiian-style Western fare in Causeway Bay

From pork belly with clams, misa, yuzu and peas, to yuzu soufflé with Yakult Ice cream, dishes at Bryan Nagao’s restaurant reveal a Pacific influence

From pork belly with clams, misa, yuzu and peas, to yuzu soufflé with Yakult

Ice cream, dishes at Bryan Nagao’s restaurant reveal a Pacific influence