The Pawn (已結業)

Well, I was really looking forward to this meal as I had wanted to eat here for a while. The wife and I arrived on time and were immediately shown to our seats. We ordered a nice Rhone Valley white whilst deciding on our mains. The bottle took about ten minutes to arrive and it looked chilled but I'm pretty sure it was put in the freezer for ten minutes as the wine itself was room temperature. Not a good start. We ordered the calamari and mussels as a starter and it looked great. Unfortunately,

聖誕節又來了，大家已有心水地方慶祝未，如未有，今次這個地方絕對適合。與往年都差不多，這兒都會推出聖誕大餐，相當豐富。而且環境幽雅，更可到露台望著街景喝著雞尾酒，實在非常寫意。雖然現在還未到聖誕節，但已與友人來一嚐Festive Lunch，先品嚐一下節日大餐。來到這兒，絕不能放過新鮮出爐的洋蔥包，外層脆身，內裡鬆軟，每一口都充滿洋蔥的香氣，塗上少許牛油，再灑點鹽花，真是美味。頭盤三揀一，我們選擇了藍蟹肉小麥多士，蟹肉很鮮甜，慢慢細嚐之下，感覺加入了牛油，與底下的小麥多士甚為合襯，可是吃多了有點膩，旁邊的醃茴香正好用來中和一下膩滯的感覺。來過幾次，發現餐廳喜歡用上Fennel來作沙律，同樣清新易入口。正因是慶祝節日的關係，烤火雞變成不二之選。大家一提到烤火雞總是散而遠之，相信是火雞又鞋又沒有味道，但這個主菜正好相反，火雞以63度慢煮，雞肉柔軟有彈性，配上Pig in a Blanket來吃，味道剛好，吃膩了，又蘸上莓來吃，清一清味蕾，從未吃過如此嫩滑的肉質了。最後又以Traditional Christmas Pudding with Brandy Vanilla Custard來作甜品

Thanks to NK and Catch On for inviting me to this rooftop market to try a galore of wonderful food.The event was a success and I hope they will do it again because there were so many expats there and it gave me an opportunity to try the restaurants in that group which were: The Pawn, The Principal, The News Room, SML and Classified.All food and beverage was paid for using tokens which were available for purchase at the reception.As a summary, the fish and chips were the best and it was a bargain

As this is my 3000th review, I might as well write something special for it.This review also coincides with my recommendation to spend Christmas at The Pawn on 「細味」which costs $2 at your local 7-11.Since many people have requested some Chinese on my 3000th review, I might as well copy and paste the edited sentences from「細味」, please see below!~.I have always been curious about The Pawn because the building is Historic.Many expats go there for British food, the British magazine Time Out held their

位於灣仔的The Pawn絕對值得棒場，它的Weekend Brunch又一次表現出如何讓西方簡單的菜餚成為一種有品味（Tasteful)又休閒（Casual) 的享受。The Pawn 前身是一間建於1880時期的當鋪，很有歷史價值的建築。老實說，我們一直也覺得這間美麗的餐廳是給旅客觀光，所以這次在這裡吃C的生日Brunch，心裡還是挺興奮的。Weekend Brunch以傳統英國食物作主打，包括Eggs Benedict和Fish & Chips。 雖然菜式都很簡單，份量也不大，價錢也偏貴，但是室內環境卻真正融合了英式風韻和殖民地的色采，而且二樓設有露台，可以一邊看著街景，一邊進食，非常寫意。食物也很有水準，特別是那個Fish & Chips。Weekend Brunch 大概$100 到 $200一位。We have never dined in this iconic building which was originally a Chinese pawnshop, so we could not contain our excitement when we had brunc

對於和昌大押這座大廈，相大家絕對不會陌生，其特別的外型，從遠處也可以認出來。來吃飯是比較少，反而來喝一杯或Happy Hour就經常。這次來，是因為其五周年紀念菜單，不知不覺，原來這裡開業已５週年了。這個五周年紀念菜單真是非常超值，$1888＋10%，四位用（事實上，如果不是大胃王，６人用也綽綽有餘）先來餐湯，是燒南瓜湯，味道比較清淡，而且麵粉也下得重手了一點，可以改用牛奶或忌廉會更好。再來是英式頭盤，包括：Ham Hock Terrine　（火腿醬）， Scotch Egg　（蘇格蘭蛋），蟹肉醬，紅菜頭三文魚及鴨肉雞肉芭菲。是非常英式的菜式，最出色的當然是scotch egg，傳統郊遊時吃的小食，雞蛋包上肉餡，外層是麵包糠，炸至香脆。一般的scotch egg蛋會過熟，這裡做的卻保持溏心，時候及火力的控制要非常準確才可以。之後是份量驚人的主菜。USDA Prime Rib　燒牛肉，還要是帶骨的，估計最少有24oz, 雖然不是炭燒，但肉味濃郁而火力適中，甘香而肉質鬆化，只是吃這個主菜已，值回票價。48小時慢煮豬腩肉，皮燒得也算香脆，經過慢煮的豬肉入口即河溶，豬肉味道濃郁，油香豐富，是必

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，但這套餐非常超值，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, I had a fantastic time sitting on the outdoor terrace enjoying the afternoon sun

不知道大家知不知道灣仔有一幢歷史很悠久的建築物，內有一間吃英國菜的餐廳，也有酒吧的，那就是和昌大押的舊址，而那間餐廳就是The Pawn。曾經也有到過那邊喝飲料，確是很有令人忘記壓力的氣氛。這次就座的樓層相信是以吃晚膳為主的。今年適逢The Pawn 5周年，而建築物已有125年歷史（建於1888年），特地推出了一個$1888的4人餐。而且值得一讚的是雖然這個套餐也融入了港式文化，主菜的部分是可以4人一同分享的，正好可以多吃吃幾款主菜，也不會過於膩口。南瓜湯＆麵包 (Roasted pumpkin soup)：率先吃到的是麵包，外層猶有些脆身，麵包組織綿密而鬆軟，相當有水準，塗牛油吃，更佳。有點小可惜的是南瓜湯的質感跟味道都不怎麼對我的胃口。接 着吃到的是英式的頭盤(British Starter selection): 賣相上已是大大加分的地方，也是一個中西合壁的前菜吧，前菜是放在一個中式的籠子內，很有特色。打開籠子，驚見擺得精緻細膩的5款前菜，光是這點已足以令 人讚不絕口，而在味道上，5款前菜也各有特色，好吃。最厲害應該是那個還是半流 心的Scotch egg了吧，簡單來說就是一顆

Having enjoyed a good meal here about a year ago this was our second visit.We ordered the potted shrimp to start, a simple and mildly spiced dish to bring back memories of the British seaside. Dissapointingly prawn was substituted for the shrimp and the rather small portion was lacking in seaside flavour and way overpriced at $100+.Fish and chips arriveded with perfectly cooked crispy batter but a textureless fish filling. The chips were good, as were the few peas served with it.Victorian Farm L

約了好姊妹兼好禱伴irene到灣仔the pawn 吃個高級下午茶，來個悠閒的星期天下午!甫進來，就被這裡的英式古典宮廷設計所吸引了，這裡樓底很高，牆紙是維多利亞風圖案，感覺很尊貴！high tea由花茶開始，水太太點了rose-scented tea，好香，茶壺都好高貴呢！好像是愛麗斯夢遊仙境故事內的茶壺！這裡的下午茶沒有三層架，但將糕點放在木製的盤上也顯得有心思呢。sandwiches with J Foreman & sons smoked salmon, honey glazed ham & home-made mustard, cucumber & spring onion cream cheese三文治是冷的，而且三文治的方包好硬的呢﹗rhug estate organic sausage roll這sausage roll不算太咸，外皮非常脆，味道ok﹗clawson stilton & walnut quiche這個quiche有蛋味，又不算太甜，好味道﹗warm fruit and plain scones with cornish clotted cream & h

平時食完就算，但係呢次真係要寫寫食評！—向都覺得呢度好靚，好想揾機會試，今次櫬住老公生日，終於book咗枱食晩飯慶祝。 我 book 咗坐balcony, 環璄清靜，果晚只有3枱外國人，氣氛好好。睇完餐牌發覺原來不太貴！ 我地三個人叫咗三Main, —個Starter, 三杯飲品.首先餐前個包賣相非常吸引, 但係凍既!1) Starter: Mussels有大约15隻，第一次見D Mussel肉細到好似提子干！2) Main: Magyu Steak x 2 客成碟只有5，6塊肉，伴碟有7，8條薯條，肉質OK，唔太un.不過成碟係凍嘅！以為D肉係凍食架啦，點知旁邊D醬汁都係凍嘅？！！老公話似食緊5舊叉燒！D靚材料簡直被糟蹋哂！3) Main: Sea bass算係成晚最好食，不過魚肉都係overcook 咗少少！但起碼都係熱！幫我地落單嘅係—個講英文嘅中國藉中年女waitress，唔知係咪只得我地—枱香港人，佢態度極差！我地Order starter時佢問:[ For yourself, sir? Or share?]我地答: , 佢之後碌大隻眼話 , 我心諗唔通好細？唔夠三個人食？

The Pawn 位於灣仔「和昌大押」的一部分，和昌大押建於1899至1900年，是香港僅存的中國文物建築之一，樓高三層，現在活化成為餐廳，揉合了中式及西方的風格。 「Air Dried Duck Breast & Rhubarb, Peppery Leaves, Hazelnuts, Roasted Orange Dressing」 起初看見賣相，還以為是風乾火腿，原來是天然風乾鴨胸肉！鴨胸油潤帶騷香，味道有點似金華火腿，伴上酸莓子同吃，不但平衡了油膩感，亦今人吃得胃口大開，這就是真正「Appetizer」- 開胃菜的意思。 「Butter Poached Salmon, Lemon Puree, Beetroot, Pistachio & Radishes」 慢煮三文魚伴檸檬汁，魚肉猶如塗了嫩紅素一樣，低溫慢煮後仍帶著人歡樂的嫩粉紅色，肉質不老，伴酸酸咪咪的醬汁很有「春天花花」的感覺。 「Scottish Sea Trout, Warm Potato Salad, Wild Garlic Leaves, Peas & Asparagus」 有機的蘇格蘭鱒魚，煎熟後再配上虂荀及薯仔沙

外表古舊的和昌大押雖然是香港保育文物建築之一，建築物已有逾百年歷史，但好幾年前已活化成樓高四層的英國餐廳和酒吧，逃過被拆卸的厄運 。餐廳環境和擺設甚有懷舊古典的氣息，室內比較熱鬧而燈色更昏暗，如果是想安安靜靜談心的話，露台可能更適合 。不過夏天的露台位置熱得我們大汗淋漓 ，要是有出會噴冷水的風扇(像大排檔那種)就好了。這次我們來試試晚市的restaurant week menu，雖然我們第一次來不能比較，但總體來說，氣氛比食物好多了 。服務態度殷勤有禮，我們點的菜都是兩個侍應同時端來的，倒酒什麼的都是同時進行，因此不用等對方食物到來才可以吃 。前菜我們點了Butter Poached Salmon almond purée, wood sorrel, leek & beetroot 和 Seared & Marinated Yellow Tail Tuna granny smith & salt-baked celeriac salad. 主菜點了Hanger Steak parsley & bone marrow sauce, smoked garlic purée & c

每次坐車經過這座當鋪，都覺得好特別。今次restaurant week,成功訂到枱，幫襯下。我哋行樓梯，第一層係酒吧,陳設古舊。穿過酒吧，終於揾到客上餐廳。我哋張枱係露台，可以望到電車路。餐廳嘅人手似乎唔夠，坐低好耐，侍應先有時間攞杯水同餐包俾我哋3個。餐廳把一個細小的圓餐包分成4份，份量可以，但唔知點解看起來總有點寒酸。前菜Beetroot and smoked cheddar salad—D菜都算新鮮主菜Marston's battered sole and chips—炸䊢唔太硬，好大件魚,薯條都脆Short-rib of beef—味道濃，有牛肉味，但有點膩甜品Malted hot chocolate mousse with shortbread—普通，無驚喜Roasted plum crumble with vanilla custard—好無誠意，plum好草率甘放係隻碟度依度嘅食物水準麻麻，賣相不夠靚，服務其實OK,但人手唔夠囉。如果當佢係一個旅遊景點，都值得去的。

Most of the restaurants were fully booked real quick during restaurant week!!! When I booked the table at The Pawn, it was the last 2 seats!! Really lucky!!!! Table for 2 were booked on Friday night at 8pm for me & my cousin.We walked into the restaurant from the front door, up to stairs toward 1/F of the restaurant. The music was so strong that I didn’t really understand how people would enjoy the conversation when obviously everyone need to shout to each other.When we arrived the 1/F at the ba