The Fat Pig (已結業)

Attracted to come by the big name put on the brand, what a mistake. First mistake was to assume guaranteed food quality by a brand that has a Michelin star chef engraved to it; second mistake was to trust the head to toe pig concept was a good idea.Food - all dishes we had was so poorly executed we couldn't finish any of them. Too salty or too bland or too sweet, you name it.Service - staff are ignorance of their own menu, unable to make recommendations.Price - totally not worth it.Conclusion -

The Fat Pig has always been on our bucket list, celebrity chef Tom Aikens second Hong Kong venture. We have tried The Pawn and found that most of his flavours were very rich and lacked creativity. Negative comments aside, bacon, pork belly, sausages and char siu…. who doesn’t love them?Barbecued Pork Bun AKA Char Siu Bao $10 eachTypically, we will always order this dish when we have yum cha but this spin on the char siu bao is totally different from the traditional bun. Completely changing the o

之前買左團購,好似係六折買現金卷咁,買左共六百蚊既現金卷,今日終於就到時間同朋友黎試~黎之前做過RESEARCH,原來TOM AIKENS係一個0係UK好出名既廚師,即管睇下你有幾犀利~呢間餐廳幾乎成個MENU都係豬,體現左係牆上既呢句"IN PORK WE TRUST LEAVE NO PART BEHIND"MENU都幾多款底,不過有D就一定唔會叫既,好似叉燒包呀,叉燒面呀,叉燒炒飯呢D咁LOLPIG'S BATH---呢個COCKTAIL係由VODKA同CHOYA梅酒做BASE,再加檸檬汁同埋梨酒,飲落都幾重梅酒味,應該岩女士飲多D~手撕豬肉迷你漢堡,椰菜絲沙律及洋蔥圈---咁岩果排M記又係出呢類似既包,不過係雞~呢個包真係好多豬肉,味道都唔錯,趁熱食個洋蔥圈仲脆果時口感亦都多一重享受~炸豬耳配酸豆醬---豬耳平時都係鹵水/涼伴多,炸豬耳又真係第一次試~炸到外脆內軟,仲有D膠膠地既感覺,都幾得意喎~,而且個炸皮出面灑左少少辣粉就更加惹味~~不過其實都幾油GA,記住要同朋友開心SHARE~白汁煙肉意大利粉---其實即係CARBONERA,朋友指定話想食所以叫左~都幾CREAMY,意

Happy Friday! 上次在呢間飲野覺得好正，今晚諗住再encore! 滿心期待，點知原來happy hour drinking 開心價已加，仲要choices得番兩款。一場黎到照飲啦，原來cocktail是pre made 架，size 都少過上次好多。酒精濃度不高，不大過癮。得兩個選擇: "go go negroni" 同 "got it from my mama!"。Got it from my mama 一order就從雪櫃裡拎出黎的，得半枝，味道甜甜的很易入口，似果汁多於cocktail。沒什麼酒精味。Go go negroni又從雪櫃拎出黎的，個樽好似白蘭x雞精的樽 呢樽個味怪怪的，不果汁也不酒精味，真的少少像雞精味Pie叫了個pie食，等左七個字才到！餓扁的情況下覺得好食！熱辣辣香噴噴沾上酸酸甜甜的醬一流！試過兩款的cocktail都麻麻地，失望，下次happy hour要再尋覓下邊度有好地方cheer一cheer! 

The Fat Pig呢個名好得意，故名思義以豬為主打！菜式由一般大路ge五花腩，ribs,豬鞍以至豬耳，豬皮，豬頭尾都有。仲有少量素食同魚類菜式先來一客小食炸豬皮，用一個杯子奉上但份量還不少呢，兩個人吃極也未吃完。啡色那個比較硬身，很脆，白色的很松脆，好似一陣風甘Mac b cheese 好邪惡，面頭鋪滿芝士，內裡又是滿滿芝士汁包住通粉，arm曬芝士控加上粒粒豬蹄肉，不過吃到最後還是有點膩了孜然香辣肉碎生菜包，呢個融合中泰西色的fusion 菜。孜然一般中菜用作配羊肉，但這裡伴豬肉碎非常惹味好吃，泰式生菜包上加了少少酸忌廉，有少少taco feel而且很夾滿滿香辣肉碎伴生菜真係好，推介手撕豬肉洋蔥圈迷你漢堡，漢堡細細的但內涵充足，手撕肉微辣，麵包是即烘的夠香脆，大大洋䓤圈令整個漢堡更有口感Ice cream scoop 連1 topping 1 sauce才$20，好抵食！揀左榛子雪糕，口感香滑，topping honeycomb 同韓式雪糕的real honey comb不同，比較似焦糖脆脆，lime sauce 好清新

星期五才知道朋友從遠方來，臨時找餐廳，間間fully booking. 找到第5間：the fat pig,竟然有位訂枱，心諗，是否代表都客人少=食物不好呢？一試，果然😑---》😟ps: 份量非常小從餐牌上看(sorry,忘記拍照) 店主應該想搞點gimmick ,可以不中不西，一點都不合拍，難食！西式豬腩肉，配左黑色一撻像薯蓉質地的配料，好怪！豬腩上肉又無乜味。Mac and cheese(沒考廚工的一道) 是算最好吃的一個，但如果尼款都做不好，真係想想為何要開餐廳。Mini burger: 普通，只吃到沙律雜菜+炸粉，沙律雜菜係非常似KFC的那款，果刻，我寧願吃KFC......我們還點了ham 配麵包點了四杯飲品結帳約$900 (比錢捱肚餓的感覺)連在北京生活和美國生活的兩位朋友也說不好吃，還說不如去吃茶餐廳消夜 (暗示唔夠飽😅)絕不會再回頭試下次！

My family and i went for a late lunch, the restaurant was empty, yet it took them 20mins to seat us. Their service is completely inflexible and very bad.

香港以豬類菜式為主打的食店不多，之前到過尖沙咀的The Salted Pig。 不過若果說到以豬入饌的徹底性，便一定敗給這間The Fat Pig。因為厨師挾著米芝蓮二星的名銜，當日開張之際也頗具話題性。 但去年11月才開張，半年不夠便做團購優惠推廣，的確令人大感意外。令人意外的還有坊間的食評。正評似乎不多，劣評更是此起彼落，完全對二星名厨狠批得不留情面。所以到來食店之前，也是抱著沒甚麼期望的心態，但求嚥得下肚就是。店員在用饍當日再打電話到來確認。從手機上顯示的食店名稱不是The Fig Pig，而是SML，令我大抵知道當日在時代廣場營業的SML已然結業，The Fig Pig直接用回舊食店的電話號碼，方便快捷。來到食店門口，發現門口竟然有爆谷售賣，令人有點大惑不解。會到來時代廣場這樓層的客人基本上一定是衝着正餐用膳的心態，很難想像有客人會在用餐之前或之後來一客爆谷裹腹，也許只是為了給哄小朋友而設。入到食店，裝修不失時代感，座枱之間隔格濶落，感覺舒適。不用等待服務員給你遞上餐牌，因為擱在餐桌上的餐紙已是餐牌。餐紙兩面分別印有中文及英文的餐牌。入座前服務員刻意給每個座位放上正面及背面不同

Not much of a poster but had to leave my experience with this restaurant here.Came in at around 10:30pm with my wife on a Friday evening, asked if they were still serving dinner in which the hostess said yes and took us to a table. Ordered the sausage and a soda, my wife the Mac n cheese with a side of onion rings and a sparkling water($5 unlimited water) at around 10:45pm.Now here's where things get interesting. 11:00pm server brings out drinks and a carbonara spaghetti, said he punched it into

DDuring peek lunch time they ran out of mashed potatoes. When meal (Cumberland sausage) finally arrived it was floating in "brown water" which was supposed to be onion gravy and the side of cabbage and bacon was cold. Can do better at home. Extremely poor quality. I won't be going back

因團購有優惠，所以便試下，從餐廳名字已知這間是主攻吃豬的地方，餐牌內90%都是用豬作主要材料的餸菜，照理應該十分尊業才是，可惜...幸好我只點了一道燒豬肋骨$348，本來想先試下，再叫其他食物。豬肉十分實，要用力才切得開，完全沒有鬆化感，也不能與普通餐廳pizza xxt相比，總知就是差到不得了。唉…攪得團購大多數都...

去年在Time Square 新開了一間主打豬肉菜式的話題餐廳名叫 “The Fat Pig by Tom Aikens.” 餐廳的聚焦在名廚Tom Aikens身上, 筆者孤漏寡聞不太清楚這位名廚的威水史, 上綱一查才發現他曾跟隨名廚Pierre Koffmann和Jöel Robuchon 鑽研廚藝，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。筆者知道後原本打算試下, 點知見蘇絲黃試食後的評語實在太差令筆者打退堂豉。最近見餐廳推出團購優惠, 差不多用五折價錢去食, 終於等到去幫襯的理由。餐廳用上霓虹燈砌成的餐廳名字, 非常搶眼又時尚。另一邊牆身相反地用禾乾草砌出“IN PORK WE TRUST” 營造出强烈的對比。餐廳分為三個區域：釀酒區、酒吧區以及用餐區。甫進餐廳就見到釀酒區, 有6個不同品種的大酒桶, 十分搶眼。旁邊就是酒吧區, 星期五的晚上酒吧坐滿客人的時候氣氛相當熱鬧。另外餐廳有個露天用餐區, 最適合飲酒食煙的客人。用餐區環境寛敞, 燈光幽暗。超大的梳化椅讓客人坐得舒適。半開放式的廚房, 可以拉近客人與餐廳的距離。7:30 前 HAPPY HO

銅鑼灣times開了好幾間新餐廳都未試過，Friday night 同朋友聚一聚一於找一間試試。猶豫於樓上定十樓的呢間肥豬仔，點知上面太多人食要等位，咁就試呢間啦！行人去首先見到大大個醒神的紅色霓虹燈，餐廳內行創新的工業風格，一排橘子橙的燈光很有味道。餐廳很寬敞，不過今晚星期五晚人卻不算太多。上年尾先開業，聽個名就知呢間專食豬，豬並不是我首選喜愛的肉，不過呢間來頭不少，好像是英國米芝蓮星級廚師Tom Aikens主理的，還是很期待。一坐低一個好似韓國妹妹的侍應就送上drinks menu，happy hour 6-8pm期間cocktail只要$25！二十五蚊一杯？唔係卦，係香港有咁平的cocktail？選擇不算太多好快諗好點咩即刻order!  Cocktails有驚喜，好滿意。以為這個價錢味道會好淡冇酒精，點知呢杯(pig's bath)酒精夠濃啵！出來飲野最怕喝到冇酒味的！朋友點的一杯(bitter passionfruit)一樣夠酒精！雖然酒名叫bitter不過飲落冇苦味！平時fruit punch的極濃版！可能冇冰，不會越飲越淡，連飲到最後幾口一樣喝到足份量的酒！難得！不過第

I heard about some bad comments about this place before but I finally gave it a try last night. The restaurant is more spacious than expected. There is a nicebar area inside. I think I will come back for drinks next time. We ordered 4 dishes and 2 sides. Both my fd and I are foodies, but it turned out that we just touched half of all the dishes. I must say that the Mac & Cheese and the Mashed Potato were just too dry. The stir-fried noodles tasted ridiculously sweet and awful. We finally pai

在食通天走動要找餐廳吃飯，就這樣被一個燈飾招牌吸引住。一隻豬的剪影，再加上肥豬的描寫，都真是頗特別。內裡的空間不錯。先來的小食很特別，是豬肉做成的醬料來配包，真算是第一次這樣吃。豬肉醬少少咸，但豬味不錯。一口豬肉醬，一口蘋果醬，口味真的不錯。之後是豬肉火腿加芝士焗通心粉，芝士味很香，豬肉也甜。再來的是五花腩配香草綠豆，五花腩的皮很脆也香，而肉質就很嫩滑，很易入口。香草綠豆就很稔，與五花腩配合得不錯。最後的甜品就不是豬肉了（不知是不是因為不是豬，連成載的用具也完全不的風格，有趣），是綠荼及朱古力牛兩款品的雪糕。在一餐的最後可以吃到雪糕甜品真的很好。