Pork Project: Fat pigs are the stars of the show at this aptly named restaurant in Causeway Bay. 

Look & Feel: Though inside a mall at Time Square, The Fat Pig still manages to look pretty cool. Watch for big booths, retro neon signage, industrial lighting, wooden tables and a big terrace outside.

On the Menu: The Fat Pig aims to be the mother of all nose-to-tail-to-toes restaurants, so expect pork dishes in every manner and every part — carved, barbecued, baked, braised, roasted, steamed, and so on. Chef Tom Aikens sources his pork from Wah Kee Farm in the New Territories to support local farmers and ensure everything is sustainable.  

Meet the Chef: At just 26 years old, Tom Aikens became the youngest chef to be awarded a Michelin star in England. He has been involved in the Hong Kong food scene for a while now and is also the culinary director at The Pawn.    

Great for: Big get-togethers, alfresco drinks, an alternative to a steakhouse.

FYI: There’s a decent happy hour from 6pm to 8pm on weekdays where selected drinks are $25 and on weekends the restaurant serves a pig-out brunch.

This writeup is a news piece and was not based on a restaurant visit. The Loop will update this post once we’ve visited in person.