Multi Michelin-awarded chef, Tom Aiken, is one of the most creative and talented chefs in Britain. At the tender age of 26, he became the youngest chef to win two Michelin stars for his work at London eatery, Pied à Terre, and his current restaurant empire continues to go from strength to strength.
He is currently working as Culinary Director at The Pawn in Hong Kong, a colonial-era heritage building turned modern gastro-pub which, Aikens tells us, “has really become an institution over the years”. Complete with roof-top kitchen garden and various produce-led dining options, it offers a mix of casual and high-end dining.
The atmosphere is relaxed and informal with menus featuring “more sharing-style dishes as people here tend to share food during a meal”, according to Aikens. With food that appeals to local diners, travellers and foodies alike, there are beautifully “intricate and detailed dishes” alongside “more robust British comfort dishes”, all showcasing the best of fresh, local produce and botanicals.
Aikens told us it was the “vibrancy” of Hong Kong that he fell in love with, as well as its nature as “a melting pot of all sorts of different food cultures and trends”. “Dining is a big part of many people’s lives here” he said, “Hong Kong diners are very open-minded…it’s an interesting place for any chef”.
The Pawn, which has recently undergone a complete renovation in preparation for Aikens’ new menu, looks out over the hustle and bustle of Wan Chai and features “amazing art pieces on the walls curated by ‘anothermountainman’ (Stanley Wong), a famous Hong Kong artist”. Set over several floors with three small, open kitchens, each headed by chefs who have worked directly under Aikens, this “unique innovative space” offers diners a chance to “see and hear what we do”, says Aikens.