The Pawn (Closed)

筆者是九十後依稀還記得童年時街上還有零零星星的當鋪大大的一個押字總是好奇什麼人會當東西而什麼東西又會被當去呢隨著年月流逝 街上的當鋪都消失了而灣仔的其中一間就保留了外觀改建成西餐廳- the pawn總共試了二項前菜和二項主菜前菜分別叫了duck liver parfait 及razor clamDuck liver parfait 混合了鴨肉和crumbles配上脆餅吃 感覺不會太heavy不錯至於razor clam 配上特製的醬料和蒜頭挺為清新主菜則是fish pie 和 short ribs with bone marrowFish pie 據說是必吃的每個食評也在大讚它筆者其實不太愛英國傳統的pie但出於好奇還是點了不禁有點兒失望薯蓉加上鱈魚 三文魚 和青口等海鮮味道不差 但就不是特別出色的那種而short ribs with bone marrow 就不過不失Short ribs 柔軟配上醬汁不錯反而略嫌bone marrow 太油膩看著熟悉的香港變得愈來愈陌生筆者其實是十分支持活化建築物的概念可惜這間餐廳說實在水平只是中上不是不好吃只是同樣的價錢有更多更好的選擇如果食物質

The Pawn is one of my favorite’s restaurants despite their frustrating little mistakes.One of my favorite dishes is the Scallop with celeriac purée and black pudding crumb. Ambrosia. Perfectly cooked with a lovely mix of subtle flavors and the texture from the black pudding crumb.House-made ricotta, olive oil, dried herbs, aged balsamic. Simple, creamy and bursting with flavor. Don’t miss it.Duck liver parfait, rillettes, five spice seasoning, crispy skin, long toast. Lovely, smooth pate with ch

The X'mas lunch was superb. The turkey lunch was the right amount, and every dish looked the same. The turkey was really moist, and the stuffing was gorgeous. They had ran out of creme brulee by the time we were seated (2.30pm). Instead we had the chocolate tart. The tart was nothing special but I loved the hazelnut icecream.The only thing that let it down was the service. We booked a table for the restaurant but was told to wait at the bar whilst our table was being prepared. Before we went up

是晚, 老闆帶我們到The Pawn賀聖誕, 之前這裏有tea set時已很想到訪, 想不到最後竟是吃dinner.Menu有專for 聖誕的, 亦有a-la-carte, 我們要sharing, 於是a-la-carte啦~ ~ ~Charcuterie board: Iberico shoulder, choriza, pork rillettes, pickle, grape chutney, grilled toast 一碟小小的併盤內有幾款食物, 我都不清楚自己吃了那種….就是味道夠咸香啦~ 多士烘得金黃而軟軟, 好好味!Duck liver parfait, rillettes, five spice seasoning, crispy skin, long toast 賣相很精緻, 但份量有點小. 若果多些long toast便吃得開懷一點, 畢竟parfait有麵包類伴著吃更可口.Parfait是這樣的, small bites 放進口, 既軟滑又香濃.House-made ricotta, olive oil, dried herbs, aged balsamic 嘩

A very curious visit to the revamped The Pawn. I was there for drinks with a friend about a month after the restaurant reopened. As expected, it has been hyped up what with celebrity chef, new botanical concept et cetera et cetera. The first difference from the old Pawn we noticed was that there's a bouncer at the entrance - on an early Monday evening. Since when do we need bouncers for a restaurant? I half expected to enter a dark, noisy club because of that. Luckily, it wasn't and yet somethin

6 of us went to The Pawn for dinner last night to celebrate X'mas.  We arrived at 7:15pm with a reservation so no waiting time required.Service was ok...but every time they had more than one person serving the food, they would dance around the table not knowing where to put it down.  I ordered the apple soup as a starter, was ok, nothing special...the portion was REALLY small.  They served it in a wooden(?!) bowl, a quarter full.One of us ended up really sick that night, possibly food poisoning,

It’s been a while that I haven’t updated my blog. One chef restarts it: Tom Aikens. When I heard about that he is going to open a restaurant in HK, I was exalted. Youhave “celebrity” chefs opening restaurants here and there in HK these days, butyou don't always have them actually cooking in the kitchen. When I knew that hewould be cooking during the soft opening, nothing can stop me from giving it ago!The original "old Hong Kong" interior decor of the Pawn isrevitalised by a clever use of potted

繼 Jamie Oliver 和 Gordon Ramsay 早前成功登陸香港之後，Tom Aikens 近期成為了2014 年度最後一位來港獻技的英藉名廚。Chef Aikens 今行將會夥拍 The Press Room Group，負責主理 The Pawn 的菜式設計。餐廳為了隆重其事，亦特別關門差不多一個月為室內的空間粉飾一番。「閉關」不單只為室內環境改頭換面，同時也給 Chef Aikens 充足時間重新度身訂造一系列的新菜單，為「重生」後的 The Pawn 造勢。Chef Aikens 在英國國內的名氣響亮，出道不久便已成為最年輕的英藉廚師拿下兩星米芝蓮的榮譽，善煮一手出色的現代英倫菜。裝修後的 The Pawn 明顯有種幸福蝸居的感覺，餐廳除了改用較為親民的開放式廚房，藉此跟食客拉近距離之外，亦特別引入一批來自不同歐洲設計師手筆的傢私，令環境變得更舒適優雅。這天因為早上的會議嚴重超時，來到 The Pawn 已是兩點左右。很快接過午餐的餐單，在未有機會細心閲讀之下，便已經點三道菜 ($195) 的套餐。頭盤先揀了龍蝦肉凱撒沙律。這款凱撒沙律果然是真材實料，爽脆嫩綠的生

一向喜愛老房子，邊看著歷史建築物，邊隨意散散步已經可以開心大半天。不過相比不少海外國家，包括鄰近的新加坡，現在身處的香港在建築物保育方面並沒有保留那麼多的老房子。位於灣仔電車路旁的歷史建築物和昌大押是鬧市中其中一間，樓上是英式餐廳The Pawn。The Pawn在上月底24號起開始暫停營業至10月，以方便進行大裝修以新形象配合新大廚著名英國廚師Tom Aikens。店方特別安排了在關門裝修前3晚，即7月21至23日期間，每晚6時後招牌cocktail＄50/杯，供應免費小食，而且8pm後更有live music，與新、舊人客齊齊慶祝一下。早前朋友就相約在其中一晚來到The Pawn一樓的'Living room'一齊happy hour。我飲了2杯，先有清香果香的vodka based cocktail "Pawn Broker”，之後再一杯微微煙薰香的rum based cocktail "Ciger Rum Old Fashioned”。身處歷史味濃的大樓和環境裝修下飲飲酒，真是特別好feel。大家這夜除了飲酒聊天，更主要是想趁The Pawn變身前四圍影影相，來緬懷一下。不過舊

Every time passing Wanchai on the top deck of Tram, I will be attracted by the crowds, noise and sexy shade of the building where The Pawn is located. Last week 21st to 23rd July, The Pawn is holding its last-three-day lunch menu and of course the 'Good-bye' night featured with half price drinks and free snacks. A renovation will be taken during August and maybe early September, then a brand-new Pawn with the new British Chef, Tom Aikens, would lead this British-Gentleman (The Pawn) onto a new s

話說之前去左Rooftop Market食完野梗係要飲下野啦今次就試左cocktail:^)Fruity Frisbee佢寫個成份有Melon and banana topping不過我唔多試到有蜜瓜味，香蕉味就有點subtlepineapple既味道比orange juice更出有微酸既果味，感覺帶甜，幾易入口

話說我生日，我親愛的就帶左我黎型格的The Pawn食生日飯, 知道呢度好耐, 不過一直都冇黎過, 又係我喜歡既型格 + 浪漫既裝修, 愛死了~~The Pawn地方好大, 入面仲有好多之前押鋪的裝修, 好有型囉!!至於野食呢, 佢地應該係主打英式(fusion)菜, 得好少選擇~~頭盤3~4樣, Main又係得3~4樣, 不過聽講係每日轉Menu的, 我地叫左沙律---有芝士, 松子, 菜, 紅菜頭....etc...D菜、蔬果都好新鮮、好大碟、D汁夠開胃M4和牛扖---好好食、好厚、好Juicy...另外D伴碟係好似西洋菜既青菜, 好香, 好特別~~讚讚讚烤雞(半隻) --- 雞都係有D"鞋", 不過雞脾位都夠滑, 但係已經太飽食唔晒甜品---朱古力CAKE, 生日當然有靚靚字啦, CAKE都係好食既一開始黎既時候, 都係諗住食環境啦, 對食物都冇特別期望, 但食落都真係幾唔錯的, 個牛扖真係good good, 而且侍應都Nice的, 整體感覺好好, 可以Encore~~PS.當然, 仍然係冇相一族, 哈哈。

近期有不少好友從外國回港探訪，選擇聚會地點經已忙過不停，幸好香港擁有特色的食店有如恆沙，單選中西合璧的已是多不勝數。這晚特別選了灣仔的 The Pawn 來跟好兄弟談談心。來過 The Pawn 不下十數次，但還是第一次吃晚餐。一向喜歡 The Pawn 的獨特個性，殖民地色彩濃厚之餘，亦富老香港的情懷，室內擺設又完全不失時代感。是夜天氣較為悶熱，侍應也安排得相當週到，特別留下室外陽台的位置給我們透透氣。The Pawn 的歐陸菜向來水準不錯，前菜跟朋友同樣揀了香煎北海道帶子配藏紅花、椰菜花蓉和合桃碎。北海道帶子出名鮮甜厚肉，廚師將它煎至外層有微微的焦香，但中央還是半熟的晶瑩剔透，入口那種豐富的口感完全是一種享受。多得椰菜花蓉減淡了帶子香煎後釋出的油份，令帶子能夠保持清甜爽口，加上藏紅花的獨特芳香和合桃碎的脆口，這道菜式的分數簡直是近乎完美 (4/5)。主菜的烤三文魚柳相比之下略嫌失色。廚師為三文魚柳塗上香草醬和茴香，加入配料蕃茄、露筍和馬鈴薯之後，便放入烤盤紙包內焗。三文魚經過烤焗後，呈現了兩層節然不同的色澤。粉紅色的面層明顯較熟，肉質入口比較結實。底層的部分則仍然是半透明，質感尤像

每次經過The Pawn都被其歷史感和神秘感所吸引，高高的石建築，在外面完全看不到餐廳內的情況。The Pawn，中文解作「押」，意指的是餐廳的前身「和昌大押」。和昌大押始建於1899年，後來活化為現時的The Pawn。餐廳處處流露舊時押鋪的色彩，古老的木門、招牌，甚至樓梯都被保存下來，讓人有和歷史相遇的感覺。餐廳內的裝潢貫徹其古蹟色彩，八十年代吊扇，英倫風牆紙，木枱木櫈木地板，加上昏暗的光線，環境非常浪漫。除了室內座位，餐廳又設有室外座位，坐在露台能俯瞰電車路，電車緩緩騎過，好不悠閒。前菜點了鴨肝配多士，鴨肝加入了車厘子一起烹調，調和了濃烈的鴨肝味，配上多士一起食用，回味無窮。主菜則點了烤和牛肉及炸魚柳薯條：和牛烤得很軟滑，餣料輕輕地帶出了牛肉的香味，有種齒䶝留香的感覺。而炸魚柳則份量頗大，兩個人share 剛好。光顧當日有很多外國遊客在場，想必這裏是遊客必到景點吧。論食物，The Pawn未算得上是人間味珍，不過環境真的是100分浪漫，完全就是那種古堡的感覺，所以如果有特別日子慶祝，這裏還是絕對推介的！不過食物就不宜期望過高（哈）！

Restaurant week promotion, $328/位室內環境較暗，17度天氣坐室外，寧靜、唔凍、無人食煙，幾舒服放低menu之後，waiter不停問我地要still同要sparkling，但我地兩樣都唔想要，就每人叫左杯飲品，$40左右呢個包真係好好味! 好香, 夾住鹽同牛油食, 好想encore!個豆湯唔係咁好味, 淡, 我要自己加鹽到main course:和牛, 好味!主菜 - seabass, good至於甜品肉桂, 無花果, 餅底幾好, 肉桂都香好似放牙膏入口咁...朱古力幾香! 三個甜品最好味呢個