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Dating back to 1888, The Pawn is housed in one of Hong Kong’s most historical buildings. What was once the famous Woo Cheong pawn shop became The Pawn in 2008 and re-opened in collaboration with British celebrity chef Tom Aikens after an extensive refurbishment. Featuring modern British cuisine on the second floor ‘Kitchen’ and handcrafted cocktails and artisanal spirits on the first floor ‘Botanicals’ bar. 

With a permanent art collection curated by well-known Hong Kong artist ‘anothermountainman’ (Stanley Wong) featuring some of Hong Kong’s top contemporary artists, The Pawn has become more than just a dining space. It is a communal social venue for an eclectic mix of groups and sub-cultures, celebrating retro-futurism, arts & design, through casual-chic, al fresco and relaxed dining.

ALTO – Aspires to Great Heights - Perched on the 31st floor of the stunning V Point Tower in Causeway Bay, ALTO, with its breathtaking views of Hong Kong, features a classic grill menu with a modern twist. Internationally acclaimed designer Tom Dixon’s Design Research Studio have crafted a venue of infinite beauty, encompassing the stunning views across Victoria Harbour and features influences of the elements of stone, wood, fire and water.

The restaurant introduces the culinary skills of head Chef Mike Boyle, previously of Bistecca, who has created a menu featuring the finest grill items of exclusively sourced beef, an eclectic array of starters and salads and creative side dishes all with a wrap of decadent desserts. Supported by a superb range of wines from some of the world’s most respected vineyards and a creative assembly of cocktails, ALTO presents a stunning location to embrace uninterrupted views across Hong Kong while indulging in a pleasurable dining experience.

It's all about pork!

The Fat Pig is a creative nose-to-tail pork concept where dishes are categorized by cooking method, are served as and when ready and are made for sharing encouraging you to try different cuts. Featuring both the traditional carvings like piglet belly and ribs as well as the more adventurous parts like ears, trotter and pig's tail...because we leave no parts behinds.

Pig out with us and find out what Tom's piggy journey is all about!

If you were a fan of traditional Spanish tapas, pairing with a variety of house wines, Timón Seafood Tapas would quickly become one of your favourites. Located on the inner street of Ship Street in Wan Chai, with a colourful presented entrance is simply eye catching. The smooth and mellow atmosphere, surrounded by Spanish passionate music offers a more distinct multi-faced vibe. The colour combination of blue and gold visually brings you to the Spanish coastal gem, San Sebastian and the Catalan giants, Barcelona.

Spanish toasts are classic tapas, in which White Anchovies with Piquillo Pepper and Sardine with Red Onion and Parsley are the ones for you to try. A traditional well seasoned method, with well-balanced between vinegar and spices will definitely satisfy your tastebuds.

Seafood tapas will be a whole new tasting experience in Timón Seafood Tapas, while you can choose from signature dishes including: Deep-fried Calamari, Octopus with Sweet Potato Foam, and Blue Mussels Bathing in Sea Broth. Calamari and Mayonnaise are perfect matches as if they are Bonnie and Clyde in crime, while the texture of Octopus and Sweet Potato Foam accompany smoothly together. Spicy Clams Cooked in Manzanilla, where clams are from local wet market harmony with Manzanilla from Southern Spain has a strong aroma and a creamy texture, while Blue Mussels from France bathing in Sea Broth with strong aroma and a touch of sweetness is another gem.

Sauteéd and Frito are also customers’ favourite, including Slow-cooked Chorizo al Cava and Deep-fried Padrón Pepper. Bite-sized Chorizo bathing in Cava for 3 hours has an excellent balance between spiciness and sweetness, whereas Padrón Pepper originated from Northern Spain also balance the spiciness with a touch of sea salt.

Beef Tenderloin & Foie Gras serving with Prune Sauce and Grilled Pork Presa with Chimichurri would be the first picks for carnivores without any hesitation. The tenderness of Prune matches perfectly with the succulent texture of Beef Tenderloin and Foie Gras; while Chimichurri functions the same as Prune Sauce, bringing the freshness of spices with au jus of Pork Presa.

A cozy environment associated with passionate music would easily tune your mood, with elegant bar tables and mouthwatering tapas, this would be a new hangout place with your mates after work.

MAMA SAN by Will Meyrick – With his Scottish heritage, an Australian accent and an Indonesian home, Will Meyrick isn’t easily categorized. Often described as Western on the outside and Asian on the inside, Will’s passion for the cuisine culture and culinary heritage of this fascinatingly diverse part of the world, is what really defines him and sets him apart as a chef and restaurateur. This award winning chef and restaurateur now brings his incredible talent to Mama San in Hong Kong. Lavishing a collection of Asian flavours on his menu, Will continues to delight diners with an amazing collection of dishes from the South East Asian region. Mama San incorporates an atmosphere of exotic Balinese décor, superb dining and great bar for relaxation. Lunch and dinner daily.

The name “Xia Fei” comes from a nostalgic street on the French Concession in old-time Shanghai, which used to be the hub of high society. Xia Fei Society offers customers authentic Shanghainese cuisine in an elegant and comfortable environment.

This 5,000 square foot restaurant can accommodate up to 178 guests. The main dining room is equipped with benches and round tables with crisp white table cloths. The resizable dining rooms can house 6 tables of 12 people, which makes it an ideal place for private and corporate dining events. Décor-wise, its classy and elegant style creates a homey ambiance for guests to enjoy their meals. Guests can relax while watching our chefs prepare dishes through a large glass panel looking into the kitchen. This design is a rare feature in Chinese restaurants and a unique quality of Xia Fei Society.