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Wagyu steak tartare

Franco-Japanese food is all the rage on the fusion restaurant scene, and this Wagyu steak tartare from Ho Lee Fook in Hong Kong, China, is one of the many reasons why. Prepared with sliced bird's eye chilies and fresh chopped herbs, the Wagyu beef tartare is not topped with a fried egg (like they do in France) but fried shallots and flavored with fish sauce. If you asked us whether we'd eat it, you'd be met with a resounding "Oui."