The Pawn Reopens in Hong Kong Under Culinary Direction of Chef Tom Aikens

Following an extensive two-month renovation, The Pawn, housed inside one of the most iconic heritage buildings in Hong Kong, has reopened under the culinary direction of Michelin-starred British chef Tom Aikens.

Located in the buzzing Wanchai district, the landmark dining institution now welcome guests with a refreshed menu, design and direction.

“The menu is a strong mix of casual and high-end cooking,” said Chef Aikens. “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. Building on The Pawn’s long-standing reputation, we offer guests a dining experience unlike anything else in Wanchai.”

Aikens’ new menu reflects his ingredient-driven creativity and talent for innovative combinations. Highlights include the house-made ricotta served with olive oil, dried herbs and aged balsamic, the brined pork belly with botanical glaze, fermented grains and miso, and the razor clams paired with mitsuba, black garlic and pickled white radish.

“To mark the new chapter in The Pawn’s history, we wanted to give the venue a fresh start,” said Press Room Group co-founder Alan Lo, who oversaw The Pawn’s chic-sleek design.

Each level of the three-storey building serves a unique function and evokes a different mood.

On the first floor, guests are greeted by a leafy oasis in the ‘Botanicals’ bar and adjoining balcony area where they can enjoy a selection of inspired cocktails.

A separate section of the ‘Botanicals’ bar opens daily from 6pm for after-work drinks, and resembles a chic private club with leather couches and dark wood panels, adding an old-world charm. An intoxicating choice of cocktails will stir the imagination of casual drinkers and shake cocktail connoisseurs out of their complacency. Complementing the cocktails, an enticing menu of bar snacks includes spiced pork ribs with paprika yoghurt and barbecue sauce and beef tartare with juniper, coriander mayonnaise and pickled shiitake.

The upstairs dining area – dubbed the ‘Kitchen’ – is designed to host both casual gatherings and intimate celebrations with its open-plan layout, central private dining room and balcony.

“The Kitchen’s concrete floor and white oak wall finishes were chosen to create a sense of warmth and order,” added Lo. “We wanted to keep the design simple so guests can focus on Tom’s cooking.”

The Pawn’s rooftop has also been transformed into the ‘Farm’. As a longtime advocate for sustainable, locally-sourced ingredients, Tom Aikens will be incorporating the Farm’s harvested produce in his cooking while the homegrown herbs will be part of The Pawn’s cocktails.