Hong Kong’s favourite French restaurant group, French Creations (behind Comptoir, Metropolitain and Pastis amongst others) has decided that man cannot live on French cuisine alone. With its latest opening of Flying Pig Bistro, the group has paired with Polish restaurateur Christopher Przemyski to serve European comfort food on Sai Ying Pun’s High Street.
Founder Chris and Hong Kong-based artist Malcolm Golding designed the space to be a casual, urban hangout that’s far from pretentious. The furniture is made from recycled materials, whilst the walls are adorned with charcoal graffiti complete with flying pigs, of course! It’s a cosy, comfortable space that must be the only place in Hong Kong that has heaters instead of air conditioning during winter – I was able to remove three layers of clothing!
As you might have guessed from the name of the restaurant, the focus here is on pork, although there are a number of non-pork and even vegetarian options. We started with a platter of classic mini pulled pork sliders. The pork had been marinated in Jack Daniel’s BBQ sauce, making it beautifully tender and slightly sweet. The bun was a little too crispy for my liking, having been toasted a little too much. One of my favourite components of this dish was the accompanying red cabbage coleslaw that had a delicious sesame and soy Asian twist.
The quinoa salad, though light and super healthy with a nice balance of textures, seemed to be missing something and was a little on the bland side. Perhaps this works better as a side dish to balance out the rich porcine dishes than on its own.
Flying Pig Bistro’s signature dish is the pork knuckle with Dutch mashed potato and sauerkraut. This was fantastic. Having been slow-cooked over a number of hours, the pork was incredibly tender and flavoursome, with perfect crackling on top. I’m not usually a fan of sauerkraut, but this one was not too acidic and nicely complemented the pork.
I’ve had Beef Wellington and Salmon Wellington, but never before have I had Lamb Wellington. Flying Pig Bistro’s Lamb Wellington was absolutely delicious, made with aubergine, served on a bed of creamed leeks and drizzled with rosemary jus. The pastry was wonderfully flaky, whilst the lamb beneath was cooked to a perfect medium that melted in the mouth. We paired this with a side of sautéed mushrooms that were also noteworthy.
As usual, my eyes were bigger than my stomach, so I insisted we ought to try a half portion of the Jack Daniel’s Piggy Riblets. These were marinated in the same BBQ sauce as the pulled pork, yet there wasn’t nearly enough of it and it didn’t really penetrate into the meat. Having had pretty high expectations, I have to say I was a little disappointed by the ribs.
During my sugar-free phase, I wasn’t able to try the New York Cheesecake, but was told it was one of the best in Hong Kong…it certainly looked and smelt like that could very easily have been true!
Service is very good and prices are pretty reasonable, where you may expect to pay around $300 to $400 per person on a filling dinner. My favourite French Creations restaurant remains Comptoir, but if you’re craving hearty comfort food in a cosy, unpretentious setting, Flying Pig Bistro would be a great choice.
Flying Pig Bistro
62 High Street
Sai Ying Pun
Tel: +852 2540 0311