Traditionally a breakfast dish called tapsilog, Jimlie Catapang, head chef of Linguini Fini turned it into an appetizer-- marinating organic beef in garlic, soy sauce, cane vinegar and salt-- and serving it on pickled radish "atchara" before being topped with quail egg. When eaten all together, it championed the entire flavor profile of the dish-- just without the rice. Another crowd favorite at #CrossCulturesHK.
