Tom Aikens to open nose-to-tail resto in HK

British chef Tom Aikens is to open his second restaurant in Hong Kong in the form of nose-to-tail venue The Fat Pig.

Housed on the 11^th floor of the Times Square shopping centre in Causeway Bay, the restaurant follows on from the success of Aikens’ Hong Hong debut The Pawn in Wanchai.

A second collaboration with The Press Room Group, the pork-focused Fat Pig will open next month showcasing different cooking methods that make the most of every part of the pig.

“I’ve always been a big pork lover, which encouraged me to experiment with 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,” said Aikens.

“It’s not just about ribs and pork chops – I want to encourage less-adventurous diners to try cuts they’ve never had before,” he added.

Dishes combine the best of British and Asian influences and feature locally sourced pork from Hong Kong’s Wah Kee Farm in the New Territories.

Designed for sharing, the menu will be arranged according to different cooking methods, from barbecue, baked and braised to steamed and slow roasted. The interiors will have a rustic feel, complete with large tables and an outdoor terrace.

“We’re delighted to be working with Tom 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,” said Alan Lo, co-founder of Press Room Group.