Dan Ryan's chicago grill Taikoo
The first Dan Ryan’s opened in Hong Kong in 1989. At Dan Ryan’s, we start early baking breads, muffins & cakes, cutting aged imported steaks, carefully selecting the freshest seafood, proteins, vegetables, and herbs. This has been our obsession for more than 30 years. Dan Ryan’s mission is to deliver culinary passion every day with a heartfelt commitment to guests; also great value along with an obsession to deliver an authentic American dining experience.
As a Chicago import, Dan Ryan’s brings a taste of the USA to Hong Kong diners all year round but for Delicious USA 2021 they’ll be pulling out all the stops! Offering a selection of five enticing dishes full of high quality U.S. ingredients, enjoy this Delicious USA fare at any of their three locations.
Crispy Philly Cheese Steak Rolls with BBQ Sauce
Delightfully crispy spring rolls filled with tender and juicy U.S. Beef Chuck.
U.S. Imported Baby Back Pork Ribs with sweet Potato Fries
Dan Ryan’s signature U.S. Baby Back Pork Ribs are slow roasted for hours and basted with finger-licking BBQ sauce. Served with Sweet Potato Fries and Coleslaw.
CHICKEN PARMESAN WITH SLOW-COOKED LONG GRAIN RICE
Dan Ryan’s take on the New York-Italian favorite. Crumbed U.S. Chicken Breast covered in a mouthwatering parmesan and tomato sauce. Served with a flavorsome Pilaf of American Long Grain Rice.
This healthy salad is loaded with superfoods. Get your five a day in with American Baby Spinach Leaves, Quinoa, Arugula Lettuce, Avocado, Broccoli, seasonal Pears, fresh Blueberries and toasted Pine-nuts with Wild Blueberry Vinaigrette.
Dan’s Classic Cheeseburger with Samuel Adams
8oz USDA Choice Burger Patty topped with aged American Cheddar Cheese. Served on a Brioche Bun with fresh Dill Pickle, Chicago Slaw and your choice of Crinkle Cut or Sweet Potato Fries. During Delicious USA 2021, enjoy this delectable burger with a cold Samuel Adams beer – an excellent American combo.
Hours of operation
Hailing from Brazil, Karisa Cheque began her journey with the newly established hospitality group Common Abode as Head Chef of Club Rangoon, Hong Kong’s first authentic Burmese restaurant. Extending her expertise, she is now Executive Chef for the group, manning two of their three outlets, of which one is the highly-anticipated bar-lounge concept Candour, opening in late June. She’s creating…
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