The Fat Pig by Tom Aikens to open mid-November

The  Staff Canteen

The Staff Canteen

Editor 8th October 2015
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 11th floor of Times Square, Causeway Bay, marks the second collaboration between Tom Aikens and Press Room Group. tom aikensAs 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.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.

The  Staff Canteen

The Staff Canteen

Editor 8th October 2015

The Fat Pig by Tom Aikens to open mid-November