Popular Wanchai restaurant re-opens with revamped decor and refreshed culinary & bar concept

the pawn hong kong

December 23rd, 2014


Having debuted in 2008 within a restored heritage building in Hong Kong’s Wanchai district, The Pawn has become firmly entrenched as one of the city’s iconic dining destinations – popular with both locals and visitors alike. Recently re-emerging after a comprehensive mid-year rejuvenation with a contemporary-chic decor juxtaposed within the colonial-era structure, the transformation under the direction of the progressive Press Room Group was consummated with a new culinary and bar concept created in collaboration with acclaimed Michelin-starred UK chef Tom Aikens. The eye-catching makeover of The Pawn marks a further milestone within the Press Room Group portfolio of contemporary restaurants and cafes in Hong Kong.

Occupying the upper three levels of the historic building, the previous retro-themed pub interior has been updated with a fresh, minimalist decor set within open spaces finished with surfaces of unpolished concrete and pale timbers. The first floor has been named “Botanicals” – a series of relaxed spaces – including the ever-popular balconies –  for cocktails and beverages complemented with a menu of all-day bar snacks. In addition to the main Botanicals bar, at the opposite end of the floor space a second bar opens in the evenings – with its dark timbers and leather sofas – a sophisticated nod to a more traditional, private club aesthetic.

At the second floor, the “Kitchen” features a pair of open kitchens serving the adjacent main dining rooms, together with outdoor tables on the balcony, and a sleek private dining room. On the open rooftop, the “Farm” is a verdant space for growing fresh herbs and ingredients for both the culinary and bar teams.

Introducing to Hong Kong his renditions of modern British cuisine – notable for their innovative combinations of ingredients – culinary director Aikens’ exciting new a la carte menu at The Pawn features signature dishes from his renowned London restaurants, artfully supplemented with new recipes influenced by Asian ingredients. Meanwhile his hallmark simple and “naturalist” approach to presentation is in perfect pitch with the relaxed and informal dining atmosphere of the “Kitchen”.

On the Botanicals level, well-crafted cocktails are at the forefront of the beverages service. A concise list of re-invented classics and refreshing botanical themed libations are created from premium and artisanal spirit labels, flavours elevated with fresh herbs grown on the rooftop Farm. Three house-label bottled craft beers – brewed locally in Hong Kong – headline the selection of draft and bottled beers and ciders. Coffees, tea, and refreshing spritzers and virgins are served all day. And from the Botanicals kitchen, the bar snack menu offers an appetizing selection of small bites.

The Pawn opens daily, with the Kitchen serving  lunch Monday to Friday; a special brunch menu on the weekends; and dinner daily. At the Botanicals level, beverages and a bar snack menu are served all day from 12:00 pm, with the second bar opening in the evenings from 6:00 pm. Details on special events and promotions can be found on the Facebook Page.

“Kitchen” – 2/F dining room

“Botanicals” – 1/F Botanicals Bars

Botanicals – cocktail selections

  • the pawn hong kong
    Corpse Reviver 1908 (shaken) - High West Double Rye, Dry Curacao, Mancino Blanco Vermouth, chipotle pepper, Madagascar vanilla, fresh lemon juice & star anise.
  • the pawn hong kong
    Cha Chi Chi (shaken) - Belvedere Vodka, spiced coconut cream, fresh pineapple & passion fruit juice.
  • the pawn hong kong
    Double Roasted (stirred) - char siu fat washed Pierre Ferrand 1840 Cognac, Amaro Cynar, Mancino Rosso Vermouth, chicory.

Botanicals – bar snacks

  • the pawn hong kong
    Mini Scotch egg, Guinness mustard, Worcestershire sauce.
  • the pawn hong kong
    Mini lamb burger, black sesame, cayenne paprika aioli.
  • the pawn hong kong
    Spiced pork ribs, paprika yoghurt, barbeque sauce.

See also 2012 review article