HK Magazine Archive

Porky Eats: Top 5 Places to Pig Out in 2016

From nose to tail to trotter and everything in between, here are the best new pork dishes to try in Hong Kong. 

PUBLISHED : Friday, 19 February, 2016, 10:40am
UPDATED : Wednesday, 19 October, 2016, 4:57pm

Flying Pig Bistro
Not to be confused with the now-defunct grungy 1990s Wan Chai dive bar, the Flying Pig Bistro is the latest collaboration between French Creations and restaurateur Christopher Przemyski, fitting seamlessly into the casual-cool vibe of Sai Ying Pun’s High Street. While there’s more to explore than just pig on the menu—including a fantastic quinoa salad and warm mushroom pappardelle—the pork dishes are what you should come for, with suckling pig, U.S. pork tenderloin with truffle gravy, plus a giant pork knuckle with braised sauerkraut starring on the menu. And don’t even think about skipping the pulled pork sliders: The meat is slow-cooked with Jack Daniel’s bbq sauce and is full of sweet porky flavor—it’s pulled pork heaven.

The Salted Pig
One of Hong Kong’s favorite pork-centric bistros, The Salted Pig, opened a new 80-seat restaurant on the Sai Wan Ho waterfront late last year, bringing with it its signature English-style farmhouse vibes and cheeky décor in a breezy alfresco space. The new menu is a beast for even the most dedicated of pork eaters: You’ll find ground pork, pork ribs, crispy pork belly and pork mashed into a terrine, as well as main events including whole roasted pig, pork sausages and pork knuckle. Thanks to the nose-to-tail philosophy the pig ear pasta is a standout, with crunchy, chewy bits clinging to orecchiette shells and shaved parmesan lending a salty bite.

The Fat Pig
Tom Aikens brought his star power to The Fat Pig which trotted into town in November, flaunting its philosophy loud and clear with bright red neon lights reading: “In Pork We Trust: Leave No Part Behind”. To this end, Aikens and his team source  local pork from Wah Kee Farm in the New Territories, with the menu offering up various fried, grilled and roasted variations of pig’s tail, ribs, scratchings, trotters, jowl and even pig’s head. They’ve just launched a weekend brunch which is just as pork-heavy, from French toast with maple bacon and sweetened pumpkin ($128) to grilled sausage sandwiches ($138) and buttermilk bacon pancakes ($98)—at least you have the remainder of the day to sweat off all those piggy toxins.

Greater China Club
Everyone has their favorite char siu place in Hong Kong, but here’s a new contender worth throwing into the mix: Greater China Club boasts the credentials of alumni from The Eight in Macau and Lung King Heen at the Four Seasons—both three-Michelin-starred restos—and does an Iberico roast char siu that’s up there with the best in the city. With substantial marbling and a thick honey glaze, the pork is fork-tender with bits of char creating a crispy outer coating—a winner for those who prefer their char siu on the sweeter end of the spectrum. The rest of the vast menu is worth exploring across several visits, as is the adjoining jazz bar and lounge that serves up decent cocktails and western desserts.

Lily & Bloom
A pioneer of spreading American cuisine in Hong Kong, Lily & Bloom is borrowing an ingredient from north of the border for one of the signature items on its newly revamped menu. The grilled maple smoked pork belly ($125) is one to try amongst a mix of brand new dishes conceived and tested by chef Billy Otis and his team over the past six months. Sourced from a local artisanal butcher, the pork belly rack is cured in maple syrup, making it ultra-sweet and tender. The smoky flavor from the grill brings the whole dish to life, offset by a cool celery root and red onion salad.