MagazinesGood Eating

A place to pig out

Bernice Chan

 

As the name suggests, the restaurant has many pork-based items, but the menu also includes beef, lamb and seafood. The décor creates a relaxed atmosphere, with a long table in the middle for diners to share, while customers use white enamel plates.

For starters, the charcuterie platter (HK$148 for two) features cold cuts from Parma ham to chorizo accompanied by piccalilli or pickled vegetables.

The main event of crispy skinned pork knuckle (HK$268) was carved by the waiting staff at our table. The meat was under-seasoned but tender and we enjoyed the crispy russet-coloured skin. Sauerkraut sat at the bottom of the dish with carrots and potato wedges, and the side dish of sauerkraut with riesling (HK$48) was delicious, but the sweet peas with bacon, lettuce and parsley cream (HK$48) were average.

For dessert, the raspberry marshmallow (HK$58) was served cold with rhubarb, and the Eton Mess (HK$58) was a winner with mini-meringue chips drizzled in cream and chocolate sauce. The drinks list has wines, draught and bottled beers, and ciders. 

 

THE SALTED PIG

2/F, THE L PLACE
139 QUEEN’S ROAD
CENTRAL
2870 2323
WWW.THESALTEDPIG.COM.HK

 

 

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