The steak tartare is brilliant in its simplicity. Consisting of nothing more than delicately-handled raw beef, diced and seasoned, more often than not crowned with a glorious golden egg yolk, this infinitely malleable format has made the dish a willing canvas for chefs looking to add their own personal touch to it through the ages. In Hong Kong, the oft-cited melting pot of cultures brings the steak tartare to another level thanks to a kaleidoscope of culinary influences. Here are some of our favourite picks.
We begin with one of Hong Kong's arguably most unconventional version of steak tartare from the kitchen of chef Olivier Elzer at L'Envol. Served in a water-filled vessel, this multi-layered construction starts with a base of ground Fassona beef tenderloin topped by bottarga foam, and garnished with bottarga flakes and edible flowers. Though virtually unrecognisable as a beef tartare, it retains—nay, amplifies—the creaminess indicative of a successful rendition, buoyed by the saltiness of the bottarga and subtle bitterness from the flowers.