(Hong Kong, October 2015) – Following the successful re-launch of The Pawn in Wan Chai, celebrated British chef Tom Aikens will launch a new Hong Kong restaurant this November. The Fat Pig, located on the 11th floor of Times Square, Causeway Bay, marks the second collaboration between Tom Aikens and Press Room Group.

As the name suggests, The Fat Pig will offer a pork-focused menu using different cooking methods as the basis for the menu. Showcasing Aikens's versatility and creativity, the nose-to-tail dishes are influenced by Western and Asian-inspired pork dishes. The concept reflects the Michelin-starred chef's appreciation of the world's most popular meat, as well as his support of locally-sourced pork from Hong Kong's Wah Kee Farm in the New Territories.

“We're delighted to be working with Tom Aikens on a concept that will be an exciting addition to the Hong Kong dining scene,” explains Alan Lo, co-founder and director of Press Room Group “The collaboration was born out of the chef's love of the meat, and our mutual interest in ingredients' provenance.”

“I have always been a big pork lover, which encouraged me to experiment with many different pork recipes over the years,” explains Aikens. “I'm aiming to create a new, almost educational dining experience by showing people how pork can be such inspirational meat, for all types of cuisines. It's not just about ribs and pork chops. I want to encourage less-adventurous diners to try cuts they've never had before.”

Designed for group sharing, the menu will be arranged according to the various cooking methods, from barbecue, baked and braised to steamed, slow roasted and more.

Michaelis Boyd Associates, the London-based design studio behind the various Tom's Kitchen outlets in St Katherine Dock, Canary Wharf, Somerset House and Istanbul, oversaw The Fat Pig's interiors. Conveying a casual, contemporary vibe, the wide tables encourage sharing while the raw materials and open plan design capture a rustic charm.  An outdoor terrace offers a quiet retreat for diners or provides an ideal setting for private events.

Scheduled for a mid-November launch, The Fat Pig will be open daily from 11:00am-11:00pm and offers an all-day menu.  Seating is on a first-come basis while reservations are available online.

The Fat Pig

Address: Shop 1105, 11/F Food Forum, Times Square, 1 Matheson St, Causeway Bay

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About Tom Aikens:

For over a decade, Tom Aikens has been hailed as one of the UK's most acclaimed and inspirational chefs. After honing his skills in kitchens alongside the likes of Pierre Koffmann and Jöel Robuchon, Aikens took the reins as Head Chef at London's Pied à Terre, where, at 26, he became the youngest British chef ever to earn two Michelin stars. Inspired by Robuchon's attention to detail and Koffmann's emphasis on provenance, Aikens quickly earned a reputation for his innovation and technical skills. His eponymous restaurant was launched in 2003, which achieved two Michelin stars by 2008. In 2006, the celebrated chef opened Tom's Kitchen, a casual British farm-to-table restaurant. Since then, the concept has expanded to four other locations, including London's historic Somerset House, Canary Wharf, St Katharine Docks and Istanbul.

The Pawn is Tom's first outlet in Hong Kong. Housed in a 19th Century building, the restaurant serves a mix of British classics as well as some of his more technically assembled creations. He recently opened Pots, Pans & Boards in Dubai, and will launch his second restaurant in Hong Kong, The Fat Pig, this November.

Besides multiple TV appearances, Tom has also published three books - Cooking (2006), Fish (2008) and Easy (2011) -  and is working closely with several charities such as School Food Matters, where he teaches young children basic cooking skills, as well as Royal Marsden Cancer Campaign and Great Ormond Street Hospital Children's Campaign.

About Press Room Group:

Founded in 2006, Press Room Group's portfolio currently counts 12 restaurants throughout Hong Kong.  Classified is a collection of neighbourhood cafes, which has garnered rave reviews and was named Time magazine's Top 5 Restaurants for Cheese Lovers. The Pawn, launched in 2008, quickly earned a reputation as a favourite destination for locals and has become a “must-see” for tourists. Press Room Group owners Alan Lo, Arnold Wong and Paulo Pong represent the next generation of Hong Kong restaurateurs – lauded for their knack of creating highly successful food and beverage concepts that blend seamlessly with heritage, art, and culture.