Hong Kong-Style Beef Carpaccio: Curing and Homemade Sauces Elevate the Flavour of Tenderloin

If traditional Beef Carpaccio wins with simplicity, then BigBoy’s Hong Kong-style version builds on that foundation by adding richer layers and local flavours. Through curing and air-drying, the beef’s intensity is enhanced, then paired with homemade XO sauce and preserved plum black garlic sauce—creating a refreshing interplay of sour, fragrant, savoury and fresh notes. Below are the complete…