The Fat Pig (Closed)

上一次來吃lunch，是漢堡lunch set, 覺得食物幾有特色，所以今晚再來。整間餐廳座位設計有些古怪，沒有什麼條理，比較散亂，既不是走親民，也不是走型格路線。兩個人安排了一張細枱，餐牌一中一英。看完決定集中叫同豬有關的食物。吃了：Fat pig smoothie: 味道不錯，新鮮，不太甜豬頭煎餅配西洋菜莎莎醬：原來好細碟，吃不出「豬頭肉」，調味重手左，要配凍飲。醬油蜜汁黑毛豬架配法式焗薯：一上枱⋯燒到燶晒嘅？但食落又OK，幾香口。法式焗薯是將薯仔切到一片片再焗，口感不錯。原本想再叫甜品，但之前吃的食物比較油膩和咸，甜品餐牌也是一般常見的選擇，就此作罷。這間餐廳雖然性價比不高，但食物頗有特色，大伙兒來才可多試幾款。

專程去試下西式全豬宴，入到去睇到menu 類似係中西合璧咁，佢除左有西式食物，仲有中式既，例如：蝦仁星州炒米、叉燒麵同叉燒包咁。呢間餐廳是由英國名廚 Tom Aikens 所開既，佢既主打的就是豬肉的料理～～即係菜式都有豬肉做材料咁～～包括甜品🙈佢利用左豬肉既唔同部份，和不同既烹調方法去創造菜式🙊好似幾得意咁！對豬肉情有獨鍾既食客可以黎呢到試試可能會有好多唔同既驚喜😎而餐廳位於銅鑼灣時代廣場11樓，佔既地方十分十，客人都可以坐得好舒服。而我坐係係梳化booth！裝修都有feel，影相幾靚，唔會好嘈，仲有飲酒既吧枱，除左黎醫肚都可以同三五知己飲番杯～幾chill🍻🍷🍸烤豬脊肉、焦糖蘋果配煙燻蘋果泥（$265），偏貴，呢個被個名吸引左，個脊肉唔錯幾好食，最有驚喜係靠右邊黃色果個蘋果泥，佢係蘋果口感但係食落咸咸的，但又幾夾！英式香腸卷配蘋果醬（$56），香膠卷無咩特別，有驚喜係個蘋果醬，正，酸酸甜甜咁，仲有啲蘋果蓉配埋個香腸卷食即刻大大加分。手撕豬肉、椰菜絲沙律，洋蔥圈漢堡配香草汁（$130）三樣食材都好新鮮地配搭埋一齊，效果幾好食，有個沙律即刻fresh 左，又有香脆既洋蔥圈，一啖咬落去夠

Tried the pulled pork burger, it was super salty. Not appreciated it mixed with the onion ring and coleslaw. But if you match with beer maybe fine.

Super Mondays到The Fat Pig順便慶祝生日。事前沒有細看，以為是西餐廳，會有沙律、意粉之類；入座後看看桌上那一張墊枱紙兼餐牌，才發現是西式包裝的中國菜，哈哈，竟然有價值$350的紅燒原隻圓蹄配星洲炒米，又有$182的紅燒排骨及白飯，真意外呀！店內顧客不多，有很大面積沒開放，環境寧靜舒適，有不少大枱，適合朋友聚會。我們吃了～五花腩伴全籽芥末薯蓉、鼠尾草配蘋果汁($238)：小小一塊五花腩又肥美又邪惡，加上帶甜味的醬汁，兩者非常匹配，好味道！而薯蓉入口幼滑，芥末味不濃。芝士煙肉牛肉漢堡($155)：拍照時已看到有油在滴，再加上頗厚的芝士、大大塊牛肉，增肥無難度！漢堡的麵包很新鮮，整體也很美味。叉燒包($10)：可愛的造型，便宜的價錢，雖則包內的叉燒與平時茶樓吃的有很大分別，有些像煲湯的豬肉，但也值得一試。豬頭煎餅配西洋菜莎莎醬($68)：外層煎得很香脆，切開後看到一絲一絲的豬肉，加上那西洋菜醬，感覺特別。車厘子、開心果、香橙乳酪慕絲蛋糕($48)：在The Fat Pig果然是可以吃全豬餐，連甜品選擇都有楓糖煙肉新地和楓糖煙肉法式焦糖燉蛋。不過我們的嘗新能力較低，還是點

Having been to a few other of Tom Aiken's restaurants, I realized I haven't tried The Fat Pig so decided to start my new year with his restaurant.The Fat Pig is located in Times Square. A restaurant owned by British chef, Tom Aikens, it's menu features everything revolving pork.The place is rather dark. It was also oddly empty during lunch hour. One reason is they didn't offer a lunch set. In a competitive lunch area in Causeway Bay, I can understand why people would eat elsewhere if no deals ar

We started with pork scratching and crisps (very crispy )barbeque pork Bun ( nice and cute and taste is traditional) and pork belly with chorizo chickpea stew and squid (spicy )Then the ham hock mac and cheese( this one is a must to order). We tried the spaghetti carbonara the presentation is the same but the taste is differently delicious. Main dish- this one is a must to order Honey & soy mArinated iberico pork with potato. The pork is cook so fine seems you are not eating pork. To conclude 5

Happy Friday！這天約了朋友去時代廣場的戲院看戲因為不想吃完晚餐再走來走去，所以選用餐地點時打算在時代廣場找好了之後找到這家「THE FAT PIG」(￣▽￣) 店名實在太有趣，加上可訂位就決定是這家店內比想像中大很多！裝修很有自己的風格，還設有飲酒的吧桌位置不說的話，大概也可以裝成是身處在外國的餐廳耶ヽ(´ｗ｀ )ﾉMenu就是放在桌子上的墊枱紙～前後分別為中文和英文版本（＃゜Д゜）沒想到會看到中菜！像星州炒米之類的由外國人煮的不知會是什麼，感覺實在太微妙～所以最後決定選一些另類的特別料理好了飲品方面，點了 Fat Pig Smoothie ($60) & Ginger Mango ($60)我選的是左手邊粉紅色那杯～有non-fat yoghurt、士多啤梨、覆盆子、藍莓但不會超酸 ，飲起來也很有口感的喔朋友的那杯其實沒有什麼薑味，芒果味道也是頗淡身的啊（・ω・）食物方面，首先點了 豬舌配黑松露薯醬 ($128)既然有著這樣的店面，所以當然是吃豬舌而不是牛舌吧！(・∀・*)黑松露的味道不論是聞起來還是吃落去也很香濃。豬舌的外層煎得很香脆，內裡則很軟稔口感和味道也不會比牛舌

The food was great -- portion was indeed larger so order accordingly. I especially like the burger, simple yet very delicately cooked and juicy. The presentation for the dessert was intriguing and thoughtful, though it was only fair. Service was good, with very attentive servers. The restaurant was comfy too. It was an enjoyable night.

去了試 set lunch，一見到餐牌己為$158 ok， 有3款嘢食包甜品。第一度菜係麵包加蘋果及豬肉酱，都可以。跟住上了2度菜，係手心大的豬扒，乾的。我以為擺明食豬的餐廳會做得好味，真係連樓下茶餐廳都不如。第3度菜最嚇人，係整條小豬尾。買相嘔心，試了一啖，今次係我第一次係餐廳吐食物出碟，非常難食，味道怪，酸酸的，似垃圾味。最後甜品，都甜到不能入口。我是超愛甜品的人，但我都吃了一啖便棄碟。最後埋單$202，佢加了我$25蚊叫咖啡。本來條氣不太順，不過見佢全場lunch hour 得2枱，命不久矣，當損$比員工吧！

呢間肥🐷餐廳，齋睇個餐牌唔係好吸引，要入去試下先知道「唔食就走寶」！驟眼睇個餐牌，好似英國漢堡和港式地道菜，經過呢間餐廳第三次先決定入去一試！點知真係有驚喜睇個名叉燒包，香港人的確唔會陌生，但我同老公膽粗粗order咗嚟試下，點知......入面嘅叉燒餡料比平時中式酒樓更豐富，有過之而無不及嘅味道，而包嘅質感較軟身，係我食過最好食嘅叉燒包！間餐廳啲house wine就不過不失啦，但我就對佢嘅mocktail加分！超好飲！下次去到都要再叫多杯！另外，加$5水任飲，仲要係sparkling water, 出去買都要廿幾三十蚊支！我哋仲嗌咗豬肉醬配酸蘋果醬，解解膩。都好唔錯咖！漢堡組合夠晒足料，分別係手撕豬肉同五花腩漢堡，非常切合廣東嘅文化同口味，呢點幾細心炸豬耳配酸豆醬 同 青瓜刁草醃酸菜 都係唔錯嘅選擇！環境唔錯，幾寬敞，坐得幾舒服！如果想一次過多食幾道菜，建議order細碟

There is a reason why other restaurants are full and this one empty. Having a Tom Aitken name is no guarantee on service or food quality.Happy hour is only applicable at the bar. Learn from other f&b establishments that offer happy hour at the table... the restaurant may have more patrons.Ribs are dry. The onion rings taste of baking Soda from batter. The mash taste like it comes from powdered mix.Do not want your time or money.

同2位知己今次選擇一間之前未黎過的餐廳, 前身應該係SML, 訂左位關係, 一黎就可以入座, 座位舒適, 起碼唔會限時先。menu就係放喺枱張紙, 首先點了好多人會叫的'脆香豬皮', 炸得好脆, 不過真係脆到食唔出係豬味, 但好香口。再黎豬肉腸配薯茸, 豬肉腸一切就散晒, 撈飯就差唔多, 而我較鍾意個薯茸, 好滑同調味得好好。最後豬肋骨配椰菜絲沙律同伴白飯, 豬肋骨味道不過不失, 稍為未夠惹味。 冇試個飯, 不過友人話係有味飯。水係要收費, 不過$5一位都總算公道。 始終時代廣場貴租。友人都不太喜歡呢間食物, 應該唔會再光顧。

今次我有有機會嚟到其中一間我好想食嘅餐廳，The Fat Pig . 呢度買嘅係豬做材料嘅任何食物，中式西式泰式咩色都有，食物配搭會帶點fusion . 有啲食物配搭仲要係估你唔到，環境十分之好。 先點左個泰式炸豬皮，用咗兩種嘅炸豬皮，一種係切絲另一種係薄脆，即叫即炸上枱仲十分之熱，比起去泰國食粉麵配嘅炸豬皮更加好味！配搭上比較乾身嘅白酒，對係送酒良品。分量勁多食極都食唔晒！ 另外重點左呢個豬頭肉肉餅配西洋菜醬汁，潮州美食中有一個特色小食叫豬頭種，起初我會以為係果一種煙煙韌韌帶點完骨嘅感覺！點知黎到見到呢個咁得意嘅樣子，同我想像中嘅完全唔同！廚師將豬頭肉拆成絲，配上鹹香嘅中式味道，再炸食呢個球體，去相下邊比較清淡而且大有菜香嘅西洋菜醬汁，單單睇個名想像唔到會係咁樣！食落去外皮香脆裏面嘅豬頭肉惹味非常，價格十分之合理，淨係食師傅嘅創意已經值回票價！ 最後重點左呢一個Today special , 燒豬肋骨配黑松露芝士通粉！呢個豬肋骨我諗應該預先係有風乾，然後在用炭火燒，望落去時實在係有點生。。大家都見到佢嘅肉好粉紅！ 坦白講見到咁粉紅嘅豬肉呢食落去係真係有啲忐忑嘅，外層感覺有少少似臘肉，

感謝美女們為我的生日安排!原先我們是打算到Glass House慶祝,但我跟那餐廳都幾無緣份先後幾次book了枱都會臨時有某種原因而最後要改地點哈...還是有緣再聚吧!最後在開飯亂search一通後發現食通天多了一間很像很有名氣的餐廳THE FAT PIG by Tom AikensTom Aikens係個咩人0黎呢?咁大個樣係個招牌度 (唔係下面隻豬, 係上面個靚仔呀)原來頂頂大名嘅TomAikens曾跟隨名廚PierreKoffmann和Jöel Robuchon鑽研廚藝(總知都係勁人啦)成為英國擁有米芝蓮兩星榮譽的最年輕廚師被譽為英國最具創造力的大廚之一簡單D講即係年青有為啦!我BUY呀 (雙眼閃光中)小姐....你係0黎食0野定睇靚仔?OK OK 講番食0野先一入門口就有大大個"IN PORK WE TRUST"0既字掛係度即講到明成間餐廳食豬為主啦聽講係會用盡豬0既每一part入饌但食過之後, 哩點我有小小保留唔係唔好食呀, 係唔夠多元化0者最小我搵唔到豬內臟, 豬頭皮同豬尾....咁又點算用盡豬0既每一part呢?始終食豬哩家0野, 都係中國人最有心得(小姐, 是你要求太高

因為朋友要戒口，所以就揀左呢間餐廳去慶祝我的生日🎂全豬宴🐷🐷餐廳係食fushion菜，會見到中菜，包捨燒肉，叉燒，叉燒包，星洲炒米等。當然都有其他野食啦。個mic & cheese 細細份，唔會太膩🙂炸豬耳就係炸薯條的代替品，驚喜地幾好食喎，有別於傳統中式鹵水豬耳。糖醋五花腩配薯泥，不過五花腩個脂肪同肉嘅比例.6:4。聽落好肥，睇落都好肥。好彩食落又唔會太膩，不過記得肥膏同肉一齊食！日式fushion 沙律，有荷蘭豆，菜心同芽菜加上日式醬油同麻油。一拎黎就好香麻油味，好清新又好食。