Top image via The Redish
Following the success of the re-launch of The Pawn, celebrated British Chef Tom Aikens, will once again work with the Press Room Group to launch their second collaborative venture, The Fat Pig.
The menu will be pork-focused, showcasing the versatility and creativity of the chef by employing what is called the nose-to-tail approach. The pork will be locally sourced from Hong Kong’s Wah Kee Farm in the New Territories, while the flavours and methods of preparation will come from around the globe, taking all forms ranging from barbecue to braising to slow roasting and more.
The new restaurant will take over the former space (below photo via Groupon) owned by SML in Times Square, Causeway Bay and is set to open in mid-November offering an all-day menu.
The Fat Pig
Shop 1105, 11/F Food Forum,