Rating: ★★★★☆

Address: 2/F, 62 Johnston Road, Wan Chai 灣仔莊士敦道62號2樓

Telephone: 2866 3444

http://www.thepawn.com.hk/

位於灣仔莊士敦道的The Pawn,為慶祝成立五週年,特意推出一個$1,888四位的晚餐。餐廳很受本地人及遊客歡迎,因其所在的大廈建於1800年代,以前是大押,富有歷史價值。餐廳的價錢平時不算便宜,但這套餐可算超值,份量很大,而且可以品嚐到餐廳最好賣的菜式。其中scotch egg,包著雞或鴨蛋的炸豬肉,和48小時慢煮pork belly超級美味,不喜歡吃英國菜的人相信吃完也會改觀!

Located in an illustrious building that was initially a pawnshop, The Pawn is an iconic restaurant which serves hearty British fare in one of Hong Kong busiest, most historical districts. When I came here for brunch last time (see my review here), I had a fantastic time sitting on the outdoor terrace enjoying the afternoon sun. At night, the terrace is equally fabulous for an intimate gathering with friends.

Paying homage to the building housing The Pawn which dates back to 1888 and celebrating the restaurant’s 5th year anniversary, a set dinner menu, at $1,888 for four persons, is offered from now until 27 October 2013. The menu comes with a soup and an appetiser platter for each person, and four (huge) mains and four desserts to be shared. While I normally would not peg this stylish eatery as budget-friendly, this set dinner is indeed a bargain.

(1) Five of The Pawn‘s signature cocktails are now available at $90 each, and one of them was Pawn 5, a drink made with Miller’s gin, starfruit, lemon juice, Grand Marnier and cinnamon syrup. There was a lovely, fruity tang, and the taste of cinnamon enhanced its taste.

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(2) The Crème brûlée was undoubtedly the favourite drink amongst the ladies. Made with vanilla vodka, crème anglaise and Frangelico, it tasted like vanilla milkshake with a strong alcoholic kick!

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(3) Our set meal started with a roasted pumpkin soup. The flavour of the soup was a tad too plain – while the level of pumpkin taste was acceptable, it begged for stronger underlying notes.

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(4) The kitchen presented our selection of appetisers in a bamboo steamer. My absolute favourite was the scotch egg – excellently crispy on the surface and gloriously molten in the middle, this scotch egg could be one of the best in Hong Kong; my only suggestion is that the layer of pork could be thicker. The potted crab, unapologetically covered in duck fat (which is, actually, the correct way of making it, as seafood back in the days had to be preserved in fat), was tasty, even if a tad too fatty for our modern palates. The beetroot salmon was heartening, but the duck & chicken parfait was a little pungent.

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(5) My friends and I would like to think that we have a lot of stomach space, but we were beaten hands down by the gigantic mains. Four of the most popular main courses are offered in this set dinner menu, and the first that arrived was the whole roast sea bass with fennel and mixed herbs. The fish was well roasted, and the herbal seasoning hit all the right notes; also, how we adored the zing from the preserved lemon!

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(6) The roast corn-fed chicken with black truffle and thyme was a beautiful composition of textures and flavours, barring the fact that the taste of black truffle was rather weak.

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(7) We had no idea that bliss, in the form of a 48-hours slow-cooked pork belly, was awaiting us. Marinated for a day and then slow cooked for two, the pork belly was so tender that we failed to pick up a piece without it falling apart and all over the table. It melted instantly in the mouth like a fluffy snowball on a child’s palm, and its gentleness was not joined by the roasted skin, which was delightfully crunchy.

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(8) The USDA prime rib striploin was every bit as tender as it should be, with the scattering of fat intensifying its alluring flavours; we only wished that the charcoal grilled crust was thicker.

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(9) As we told the manager that we were defeated by huge main courses, he thoughtfully reduced the portions of the desserts for us – normally, four full-sized desserts would be served for this set menu. The lemon trifle shot was balanced with an appropriate level of tartness, and the strawberry Eton mess was accomplished with a well executed meringue. The brandy snap was delicately scrumptious and offered a great contrast between crispiness and creaminess, but the apple crumble could have been more buttery.

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There were kinks in some of the dishes that needed to be ironed out, but overall, it is evident that the kitchen has put in a lot of effort into preparing these hearty, delicious British offerings. Most importantly, this is simply a lot of food for around $500 per person!