Chef Jeremy Yeung Chi-wai is a fan of vintage decor, so when he opened Hogology (better known by its Chinese name Chui Chi Dim, which appears in bold white characters above the entrance) in mid-July, he gave the pork restaurant a nostalgic Hong Kong theme, using wooden tables and mismatched metal chairs, a vintage telephone, a table fan and old newspaper cuttings on the wall. His cooking also follows the same old-school theme.
Some may describe the style as Taiwanese, but Yeung says it's simply his opinion on how to best cook each part of the animal.
The most popular item is the deep-fried pork chop. Yeung says he uses very basic ingredients to marinade the meat, but he leaves it to soak overnight, making the thinly battered meat soft and flavourful.
The slow-cooked pork belly in sweet soy sauce uses chopped pork belly instead of lean minced meat for the sauce, giving it a richer taste. Braised pork trotters are also on the menu.
All the main dishes are HK$43 and come with the option of adding rice or egg noodles, either thin or thick. If pork's not your thing, try the braised beef brisket. You can also top your meal with a brined or fried egg (HK$7). There are other snacks available too, such as chicken wings (HK$18), a bean sprout appetiser (HK$18) and fish balls (HK$15).
Hogology, 122 Leighton Road, Causeway Bay. Tel: 2805 6665. Open: 11.30am-8.30pm