After the success of Ecriture and Bibo, Le Comptoir went on to open Silencio, a contemporary izakaya featuring live jazz music, embellished with an art-centric interior of a monochrome black space and abstract paintings by Tokyo-born artist, Tomoo Gokita to create a unique, izakaya-dining atmosphere. Executive chef Sean Mell, an alumnus of Nobu Hong Kong teams up with Korean-born, Toronto-raised Yong Soo Do to serve refined renditions of traditional Japanese izakaya dishes. Whisky-cured foie gras with maple syrup braised daikon and sushi rolls filled with Singaporean chilli crab and egg yolk gel aren’t the only specialties here. Their signature wagyu katsu sando ($350), a Miyazaki wagyu tenderloin cutlet glazed with kewpie mayo and tonkatsu sauce, cushioned in between two, crispy thin milk bread is the ultimate showstopper.
Forget your limp sarnies, it’s time to swap that sandwich for a sando, namely one with a thick cutlet of meat cushioned between two golden, toasted-to-a-crisp slices of milk bread. Thanks to Wagyumafia, a Japanese brand that purveys top-grade wagyu, this dish has taken Hong Kong by storm, with restaurants recreating this “it” sando using their own choices of bread and wagyu cuts, and according to secret versions of closely-guarded sauce recipes. By Ann Chiu, translated by Josephine Lau.