Brought to us by a Michelin-starred British chef Tom Aiken, who joins in with his second restaurant in Hong Kong following The Pawn, The Fat Pig is the latest restaurant set to open at the center heart of Causeway Bay, Time Square.
The new restaurant has adopted a casual and contemporary vibe in addition to its outdoor terrace, featuring a versatile menu, which is also available in Chinese version, through a nose-to-tail approach. The pork are locally sourced from Hong Kong, and is served in various cooking method including roasting, barbecuing, braising and steaming that create inspirational dishes from ribs, pork belly to even pork ears and head.
For this evening, we tried a few nibbles starting from the ham hock salad.
It has been refreshingly dressed with a simple olive oil vinaigrette, plus some crunchy sliced pork knuckles, pickled carrots and golden raisins that have given a nice touch of sweetness.
Followed by a piece of indulgent pork belly. Perfectly glazed with sticky apply sauce, the meat is wonderfully tender and juicy, which is served with scoops of mashed roasted eggplant and two whole roasted garlic cloves.
Given that The Fat Pig also serves supernormal desserts, there are sesame soup, caramel crunch and ice creams. I loved the passion fruit pavlova because it does not only include chewy meringue and passion fruit curd, but also generous pieces of mango, berries as well as fluffy Chantilly cream flavored with visible vanilla pods.
Indeed, The Fat Pig is a great rustic addition to the Time Square food forum, and I truly appreciate all the helps and attentive services of the night.
In Pork We Trust
Pickled Carrots, Ham Hock Salad
Pork Belly, Apple Glaze & Burnt Aubergine
Passion Fruit Pavlova
Mango, Mixed Berries, Passion Fruit Curd, Chantilly Cream, Meringue
The Fat Pig
The Fat Pig by Tom Aikens
Address: Shop 1105, 11/F Times Square, 1 Matheson Street, Causeway Bay, Hong Kong
Telephone: 2577 3444
Opening Hours: Mon-Sun 11:00-23:00
Website: http://www.thefatpig.hk / https://www.facebook.com/fatpighk