Hong Kong is warming to a new eatery dedicated to the humble hog for its homely menu and smart cocktails.

By Nicholas Walton

Located at L Place in Central, The Salted Pig is the newest venture from the people behind Shore, one of the city’s favorite steak houses, and replaces their short-lived and rather ill-priced pan-Asian Sea Sa Me restaurant. Launched in time for the last of winter’s chill, The Salted Pig has punters coming in from the (relative) cold for its rustic but refined design as well as a warming mix of cocktails.

Chef Jason Black’s menu of European-styled fare is served to tables at one end and coveted booths at the other, while the beaten enamel pots and pans, traditional tin-style plates, and plenty of timber accents round out the home kitchen–style décor.

Cocktails from the Pig’s innovative list—think passion fruit–laced spritzer pitchers and mellow Manhattans—prepare palates for a hearty Ploughman’s board decked out in house-made pork terrine, scotch egg, pickles, and prosciutto. The slightly spicy “Rub n’ Tickle” sous-vide pork belly and the pork tenderloin stuffed with dried plums, pine nuts, sage, sausage, and walnuts, are also crowd pleasers.

It’s not all about meat; juicy plum-sized scallops come wrapped in bacon and served with a zesty pea, green bean and mint puree that’s a triumph of simplicity and flavor. And be sure to leave room for desert; the raspberry marshmallow and rhubarb compote is both fluffy and satisfying, while the Eton Mess is packed with decadent banana and fudge lumps.

The Salted Pig, 2F, L Place, 139 Queen’s Road, Central, Hong Kong; 852/2870-2323.