Chef: Bryan Nagao
Felix, The Peninsula,
Felix Chef Bryan Nagao is at the helm of The Peninsula Hong
Kong's strikingly beautiful rooftop restaurant designed by Philippe
Hailing from Hawaii, Nagao's most recent post was at the
CanoeHouse, the award-winning restaurant of the Mauna Lani Bay Hotel
After completing his apprenticeship in Hawaii, this talented
and unassuming chef spent three years in San Francisco specializing
in Californian cuisine before returning to Hawaii.
Bryan introduced an entirely new Felix menu and, while maintaining
the existing Pacific Rim concept, individualized it by adding his
own personal touch of lighter Asian, California and Mediterranean-style
"I was always fascinated by Asia, and wanted to work
here for a long time," he says. "While Hawaii today is
becoming increasingly recognized as a center for exciting new culinary
ideas, Asia offers fantastic ingredients and local products, and
a fascinating blend of possibilities ranging from Pacific Rim to
Euro-Asian and Fusion."
These are frequently grouped together under the same label,
but Nagao maintains each style is very different. "Euro-Asian"
tends to have a heavier European bias, with heavier sauces and using
a lot of butter and fats, while "Pacific Rim" is lighter,
more flavorful and spicy. "Fusion" is a mix of ingredients
in one item - for example a French sauce with lemongrass.
"My cuisine is Pacific Rim - I try to 'layer' my dishes
so that you can taste every ingredient clearly and they 'grow' on
Bryan's signature dishes include Maine Lobster Cocktail done
two ways, with shaved Wild Fennel, and Spicy Lemon Horseradish Vinaigrette;
Seared Sonoma Foie Gras with Ginger Marinated Figs and Thai Chili
Sweet-Sour Broth; Macadamia Nut Shrimp with Thai Cucumber Salad
and Yellow Curry Orange Sauce; Felix House Salad with Fennel, small
tomatoes and Shallot Balsamic Vinaigrette; Barbecue Free Range Chicken
with fresh Waterchestnuts; Hawaiian Papaya and Cilantro-Mint Dressing;
Barbecue Lamb Chops with Gorgonzola Risotto and Spicy Smoked Tomato
Sauce; and Citrus Miso Marinated Grilled Salmon with Japanese Cucumber
Salad and Pickled Plum Vinaigrette.
Chef Bryan Nagao's Ginger
Marinated Striped Seabass