It’s the same animal. In a Tuscan kitchen, it’s carved tableside as a ritual. In a Korean kitchen, it’s sliced thin and gone in seconds. And in a Cantonese kitchen, it’s been braising since morning.
In Hong Kong, three chefs are bringing their love of beef from home, each cooking through the lens of a childhood tradition that shaped them long before they ever stepped into a professional kitchen. Here is how to eat beef well, because whether in Tuscany, Seoul, or Hong Kong, the rule is simple: when it comes to beef, do as the locals do.
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