Wednesday, October 2, 2013

Pigging Out in TST

hkLifestyleGeek visits The Salted Pig

Care for more porker across the harbour? The Salted Pig has opened up its second branch in Tsim Sha Tsui, Knutsford Terrace to be exact. It's a great spot for the restaurant, as the area is laid back and fun, great for hanging out with friends. In front of the restaurant is an outdoor dining area that is perfect now that the weather is cooling down, and inside there's a bar where diners can sit at, as well as tables and wooden chairs in either fire engine red or olive green.

However there are a few changes to the menu -- chef Jason Black has left and now chef Anthony Fletcher, formerly of The Pawn is now helming The Salted Pig in both locations. He's revamped most of the menu, not making it exclusively pork, which is fine, but it is called The Salted Pig...

Nevertheless we digress. The menu has some tempting appetisers to get the meal started. Crispy olives stuffed with beef salpicon served with cheddar cheese (HK$78) is ideal with beer and wine. The deep-fried olives have a slight crunch along with a hint of spiciness.
Indulge in the chicken liver parfait topped with crispy skin (HK$98), a pate that goes down smooth and comes with grape chutney and cider dressing.
Or for those who want something a bit healthier, try the warm mushroom and Pecorino custard (HK$98), a light creamy spread served with brioche toast and beer pickled onion.

For salads, the soused mackerel and baby spinach (HK$108) is good for two people to share, the mackerel tasty, while the soft poached egg is a nice addition to the dish. The salad also comes with the creative sherry bacon and vinaigrette.
One more started is the bacon-wrapped scallops (HK$148) that are pedestrian and arrive on a plate of broad bean, pea and mint mash -- a vibrant shade of green, but perhaps too healthy for this dish?

Chef Anthony has tweaked The Salted Pig's crispy pork knuckle (HK$278 per person, including two sides and one appetiser). It takes four days to make this hefty piece of meat -- one day to marinate in salts and herbs, then to slow cook it, next to air dry it, and then it's deep-fried as soon as the order is made to the kitchen.
The pork knuckle is a tad too salty for our taste, but the meat is definitely tender and goes great with the fries. There was some sauerkraut hidden under the pork knuckle, but why be so stingy?
Nevertheless, the other sides you can choose from include sage and thyme mash; creamy brussel sprouts; baby tomato salad with salt-baked beetroot slaw; and chicken salt fries with chimchurri aioli.

As for desserts, chef Anthony is still working on a proper menu, but in the meantime is test driving a few that are written on a chalkboard. The one we tried was his version of banana bread -- you can't go wrong.
The Salted Pig
G/F, 1 Knutsford Terrace
Tsim Sha Tsui
2367 0990

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