The Pawn will reopen in Hong Kong’s bustling Wan Chai district following a two-month refurb – and Tom Aikens has been named Culinary Director.
The Michelin-starred British chef will assume culinary control of the celebrated eatery, offering a new menu to complement the updated aesthetics.
“The menu is a strong mix of casual and high-end cooking,” said Aikens, who arrives in Hong Kong just weeks after Gordon Ramsay opened Bread Street Kitchen.
“Our intention is to serve dishes that not only appeal to local diners, but also travellers and foodies. Above all, we want to create a fun dining experience and a relaxed, informal environment.”
Appetiser highlights include the house-made ricotta served with olive oil, dried herbs and aged balsamic. The charcuterie board sounds particuraly lavish, comprising Ibérico shoulder, chorizo, pork rillettes, pickles, grape chutney and grilled toast.
The Botanicals bar
There’s even more for those with carnivorous tendencies, as Aikens will serve brined pork belly entrée with botanical glaze, fermented grains and miso, as well as a selection of steaks – including the hefty 1.4 KG Kobe Tomahawk.
The selection of seafood includes confit salmon with pomelo and grapefruit vanilla dressing and the razor clams paired with mitsuba, black garlic and pickled white radish.
On the first floor, guests can also refresh themselves at ‘Botanicals’, the restaurant’s bar, which includes an adjoining balcony for al fresco cocktails.