Piglet, Porker, Wild Boar
The Salted Pig
For a former British Colony, it’s rather a pity that Hong Kong has so remarkably few decent options for British-style cuisine. Warmly then has The Salted Pig been welcomed, with its English and European-inflected menu of pork-focused plates, and rustic farmhouse vibe of communal wooden tables, red chairs, and industrial-chic hanging light bulbs.
Occupying the former Se Sa Me space in Central’s L Place, the restaurant opened last month to an appreciative crowd spoilt for choice with a wide array of signature dishes like pork knuckle sandwich with celeriac apple coleslaw, and the Ploughman’s Platter, with homemade terrine, scotch egg, apples, pickles, charcuterie and cheese.
Headed by chef Jason Black of upstairs Shore Restaurant & Bar, both eateries follow his artisanally-focused, seasonally-sourced ingredients principle, and in this case it means all-natural American Duroc pork, cooked to porcine perfection in the form of pork burgers with bacon, house-made sweet sausage and chorizo, and the melt-in-your-mouth rack of pork. And though the restaurant is packed through lunch and dinner daily, our favourite is the blowout Sunday brunch, a super-sized comfort treat of poached eggs, bubble and squeak, sausage, bacon – the works.
Just add Sunday newspapers, and let the good times roll.