The Fat Pig by Tom Aikens to open mid-November

Following the successful re-launch of The Pawn in Wan Chai, celebrated British chef Tom Aikens will launch a new Hong Kong restaurant this November. The Fat Pig, located on the 11^th floor of Times Square, Causeway Bay, marks the second collaboration between Tom Aikens and Press Room Group.

As the name suggests, The Fat Pig will offer a pork-focused menu using different cooking methods as the basis for the menu.

Showcasing Tom’s versatility and creativity, the nose-to-tail dishes are influenced by Western and Asian-inspired pork dishes.

The concept reflects the Michelin-starred chef’s appreciation of the world’s most popular meat, as well as his support of locally-sourced pork from Hong Kong’s Wah Kee Farm in the New Territories.

Alan Lo, co-founder and director of Press Room Group, said: “We’re delighted to be working with Tom Aikens on a concept that will be an exciting addition to the Hong Kong dining scene

“The collaboration was born out of the chef’s love of the meat, and our mutual interest in ingredients’ provenance.”

Tom said: “I have always been a big pork lover, which encouraged me to experiment with many different pork recipes over the years.”

“I’m aiming to create a new, almost educational dining experience by showing people how pork can be such inspirational meat, for all types of cuisines. It’s not just about ribs and pork chops. I want to encourage less-adventurous diners to try cuts they’ve never had before.”

Designed for group sharing, the menu will be arranged according to the various cooking methods, from barbecue, baked and braised to steamed, slow roasted and more.

Scheduled for a mid-November launch, The Fat Pig will be open daily from 11:00am-11:00pm and offers an all-day menu.  Seating is on a first-come basis while reservations are available online.