The Boar, brought to us by the Big Top Hospitality team behind Soho success stories Bourke’s and Honky Tonks Tavern, brings to Hong Kong the very best of British pub culture, where Tetley’s on tap, Scotch eggs, and Sunday roasts on the ground floor contrast with the cosy dining room upstairs that’s focused on season-led produce and culinary technique.
With the modern, open-fronted ground-floor pub space buzzing from the get-go, it was our task to make our way up the spiral staircase to get stuck into the dinner-only dining room on the first-floor, hidden from the maddening crowds, where bookings are encouraged.
Executive chef Graham Long and head chef Jake Bennett, both rooted in fine-dining British cuisine, have developed the upstairs dinner menu with a sense of understated elegance. Having a family background in the UK pub sphere, chef Graham’s long-time career has taken him to Michelin-starred London restaurants including Gordon Ramsay at Claridges and Pied à Terre.
Chef Jake’s speciality is modern British cooking, honing his skills at Simon Roganic’s three-starred L’Enclume in the Lake District before making the move to the Hong Kong kitchens of chef Simon’s Roganic and The Baker & The Bottleman. Together, the chef duo have channelled their fine-dining backgrounds into designing a contemporary British menu that’s refined whilst remaining restrained, focused on pristine ingredients at the peak of their freshness.
Local provenance is at the heart of the seasonally changing menu, with much of the produce sourced in Hong Kong, balanced with the use of beloved British products like Colman’s Mustard and Marmite. That being said, almost all the food components are made from scratch in-house, right down to the brown sauce and ketchup.
The Guinness and treacle wholemeal bread and salted cream butter from Netherend Farm in Gloucestershire get things off to a fine start. Then it’s time to dig into the starters, of which there’s a handful each, same as the mains and desserts (quality over quantity reigns supreme at The Boar).
The cured sea trout (HKD218) is the more staid of the two starters we tried, though still delightful. It comes in two forms, delicately smoked slices and smoked trout belly that has been formed into a deep-fried fish cake, accompanied by horseradish cream and pickled cucumber. It’s these flavour contrasts that The Boar does so well, marrying sweet, salty, and acidic.
Then we have the slow-roasted carrots (HKD198), a humble menu star that is truly autumn on a plate owing not only to the sweet roasted carrots themselves by all the other dish elements: crunchy toasted hazelnuts, bitter chicory, tangy Branston Pickle, smooth and milky goat curd. The successful intermingling of all these textures and flavours makes this dish the wonder that it is.
The Boar chefs do not shy away from plant-based dishes, and we strongly suggest if you’re thinking about going meat free, take the plunge. In the celeriac and mushroom Wellington (HKD308) main, the flavours are soft and earthy, with the golden, buttery, and flaky pastry being the standout of the recipe. The truffle emulsion sets the autumnal tone.
On the meaty side, we adored the roasted rack of lamb (HKD428), hailing from Australia, where the lamb is musky and gamy, appealing to those who prefer strong flavours. The lamb is poached in clarified butter, so that explains the extreme tenderness. Underneath the rack, there’s a mound of crisped confit lamb belly that provides a salty punch, whilst the redcurrant sauce rounds everything off with its bright tang.
Our greediness called us to order a side of chunky chips (HKD68). These spuds are sublime, delivering a lightly crisp, well-seasoned exterior and fluffy, almost mash-like interior. The house-made Bloody Mary ketchup is a thing of beauty, and we couldn’t stop dipping.
The ultimate in comfort food, the sticky toffee pudding (HKD88), blanketed in a warm and thick black treacle butterscotch sauce, is as rich and sweet as it should be.
In comparison, the strawberry trifle (HKD98) is lighter but nearly as sweet, layered with elderflower cream, almond sponge, and vanilla custard. You can’t go wrong with either pud for a dose of sweet British nostalgia on your way out.
Our verdict of The Boar
One of the most notable F&B openings to date in 2026, The Boar chefs Graham and Jake serve up thoughtful and intentional seasonal British fare that recreates to a tee what one would experience at a top pub dining room in the UK. We’ll definitely return soon to try the fish and chips on the ground-floor menu, which rumour has it are the best in town.
The Boar, G/F, 55 Elgin Street, Soho, Central, 5681 8894, book here
| Order this: sea trout, carrots, rack of lamb, sticky toffee pudding Menu: The Boar menus Price for two (1/F): HKD1,200–1,400 | Atmosphere: the public house on the ground floor is lively and classically British in design, whilst the candlelit, white-tableclothed upstairs dining room is much more intimate Perfect for: refined pub fare and proper pints at their Sunday best |
This review is intended to offer an individual perspective on the dining experience and should not be considered as a definitive judgement of the restaurant’s overall quality or reputation. The views expressed in this review are solely the author’s and do not reflect the opinions of Foodie.
