影片
开饭介绍
餐厅装潢充满传统英式农舍风格。菜式主要以猪的不同部分为主题，主打英式及欧陆式菜系，并配合新鲜的当造食材及不同烹调方式处理。另外也有鸡，牛，羊和海鲜选择。
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营业时间
星期一至日
11:30 - 22:30
以上资料只供参考，请与餐厅确认详情
在香港，以牛为主题的餐厅多不胜数，以猪为主角的却不算多。位于中环的 The Salted Pig 就是其中一间。餐厅环境偌大，幽暗的灯光营造著柔和的气氛。 用猪做主题，可以去到几尽？看看这杯 Bacon Bloody Mary 的材料就令人惊喜。杯中竟然插了一片烟肉。这杯饮品是其他食友点的，不知味道如何，但点子就赢晒。我自己则点了棉花糖奶昔，够甜但不过分，很喜欢。 Wild Mushroom Soap喜欢这碟份量甚足的野菌汤。味道够香浓，未饮已经闻到阵阵菌香，内有丰富的野菌碎，相当足料。 Pork Cake吃过沙律后，来一客 Poke Cake。脆口的粉浆包著一丝一丝的猪肉，颇美味。点香辣的大蒜酱，味道刺激加倍。 Pancetta Scallop带子与烟肉混合起来一起烤。带子口感不俗，加了烟肉后味道较重，略略过咸；幸而有清新的豆蓉中和腻感。 Pig Cheek这道猪脸颊肉口感嫩度尚可，但不够入味。 Pig Ear Shaped pasta猪耳朵意粉，跟猫耳朵很相似。配上辣肠肉酱，香辣惹味；而巴马臣芝士薄片，带来咸香。 Slow Cooked Pork Belly慢煮猪腩肉，肥膏多，油脂甚丰，够邪恶。不过，瘦肉部分煮得未够软嫩，没预期中的淋；脆皮亦有些硬。 Canadian AAA Beef Short Rib吃了那么多猪，不如换口味来一客牛肉平衡一下？这份牛肋骨挺大份的，软嫩度尚可，但个人觉得牛味不算浓郁。 Norwegian Salmon挪威三文鱼几滑嫩，亦算多汁；以白酒、柠檬、忌廉调味，颇讨好。 Pork Knuckle在一众主菜中，推荐这个主打的咸猪手。大大盘猪手已切件，做到皮香脆、肉嫩滑，在味道和口感上都很不错，且不油腻。令人吃完一块又一块。 Creamy Puree & Eton Mess最后是甜品时间。几款之中，较喜欢朱古力曲奇，烟烟韧韧又不会太甜。配绵花糖奶昔是绝配。 总结今晚感觉，宽敞而气氛十足的环境，能让人在柔和舒适的餐桌畔，与友人共聚欢乐的晚宴。部分食物有改进的空间，但 Poke Cake、咸猪手等主打菜色值得一试，杂菌汤亦做得不俗。
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Thanks to Try it for holding this dinner.It is a system that matches tryers to buyers, as well as restaurants they also feature snacks and drinks to try.Since my last visit, there is a new British Chef Anthony Fletcher on board and the dishes tastes so much better.★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★ The salted pig board:As you can see the scotch egg was decent and better than my previous one.I did not even get a whole one last time, it was just half an egg covered in coating and the egg yolk was a bit hard.The bacon was smoking, yet it was nice and crispy.★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★ Pancetta scallops on peas and broad bean hash with cider dressing:This was my favourite especially the peas in creamy cider dressing. ★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★ Grilled romaine lettuce:The grilled romaine lettuce was uniquely done, it was a whole lettuce cut in half and grilled flavoured by the anchovies on top.★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★Crispy fried chicken:When it came, you could already smell that Southern coating on the fried chicken.Luckily I got the chicken thigh which was tender and the coating was tasty and crispy with a hint of spicyness.★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
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提供以猪肉为主的菜式。焗猪手及猪耳粉很不错。环境舒适, 服务好, 价钱亦合理。可以一试。Innovative pork based menu;Very decent pork knuckle;Comfy decor, good service and decent drinks list;Great background music selection!Definitely worth a try. Decor:Located at the L. Place, it had a spacious interior with a bar area and plenty of widely spaced out tables. The whole place was down to earth and had an air of casualness. It somehow felt like eating inside a cottage in the countryside. I've been here once for lunch. I was quite impressed by their pork knuckle so I didn't hesitate when invited to try out their new menu. These were what we had that night:Wild mushroom soup:The texture of the wild mushroom soup was rather thick. It was very aromatic and had some chopped mushrooms in the soup, which we enjoyed. The bit of cream and olive oil also enhanced the taste. Perhaps the stock was made of pork? Anyway, this was very good. Pork cake with smoke chilli aioli:It was a bit sweet and a bit spicy. These pork cakes did not use minced pork, they used shreds of pork meat instead. Interesting appetizer.Caesar Salad with sourdough, parmesan & anchovies:An interesting variation of caesar salad with anchovies added. The lettuces used were fresh and crunchy. The parmesan used was rather rich. The anchovies gave the salad a nice kick. I enjoyed this too. Pancette Scallops on pea & broad bean hash with cider dressing: The pancetta bacon around the scallops were slightly tough. The cider dressing was quite overpowering and made the scallops fairly sour. Fortunately, the timing was good so the scallops retains its juiciness. Being a fan of mushy peas, I liked the broad bean hash.Pig cheek with carolina pepper sauce & granny smith salad:The cheeks were placed on a bed of chopped green apple (granny smith green apples). We were quite surprised about the texture. We thought it would be rather soft like pork neck but in fact those were lean with flavourful meat taste. Pig Ear Shaped Pasta with spicy sweet fennel sausage & parmesan:The pig ear shaped pasta was essentially a thicker and springier version of conchiglie. This was quite spicy with a very nice fennel aftertaste. Somehow this had a comfort food type quality to it. I enjoyed this a lot. Slow cooked Pork belly with roasted apple puree and local greens with chillies: This really had pork taste but the skin was really tough. I'm more used to Chinese style roasted pork belly with a crispy skin.The local greens (kale), however, were very good. Surpringly better than many Chinese restaurants. Pork knuckle with sauerkraut & creamy mustard sauce:Salted Pig's signature: This English version was well marinated yet less salty than most German pork knuckles I've had before, which was good. On the other hand, it was less crispy.* Nevertheless, it did not disappoint. Always good with sauerkraut. The creamy mustard sauce was an interesting condiment.(*I had this again after this tasting. This time it was a lot crispier.) Norwegian Salmon with lemon, courgettes, basil & white wine: It's not easy to do pan fried salmon well. Usually its either too salty, too dry or both. This was surpringly good, it was succulent with pronounced umami. Creamy Puree& Eton Mess:I don't have a sweet tooth but I really enjoyed the modified Eton Mess (made with banana instead of strawberry). We also had some nice homemade cookies - (usually served with milkshake but not this time because we all had quite a lot of drinks) - which was a lovely end to this great evening. Finally, a special thanks to Smashing Pumpkin & Carmen for inviting me. I could not end this review without mentioning the great background music selection here which included classics such as:What a feeling!
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顾名思义，The Salted Pig 就是以猪肉为主题的餐厅，今晚就来这里品尝了一顿很丰富的猪宴。餐厅以英国农庄为设计蓝本，黑板、茶壶、锅子、平底锅等处处可见，配合木色的餐桌，格调质朴，充满田园风味。爱莓的我点了一杯 Strawberrylicious，士多啤梨味道清新天然，甜中带酸，而且有新鲜果肉，很合我心意，平时真是很怕那些用了士多啤梨糖浆的，那股药水味实在难以接受，这杯 Mocktail 果然是 Delicious.以小麻袋来装著的 Bread & Butter，多了一份简单随意的感觉，暖暖又松软的面包，没有太多花巧的味道，用来伴以下的 Wild Mushroom Soup 更为适合。这个菇味香郁的野菌汤，不要以为用平底浅的碟子，份量很少，相反正因为碟面大，而且用料十足，啖啖野菌，喝完这个汤，也有点担心吃不下其他美食。这个炸得金黄色的 Pork Cake，外层非常香脆，内里是一丝丝的猪肉，和一般炸肉丸的制法很不同，再配上蒜香蛋黄酱同吃，味道不错。起初以为是一个普通的 Caesar Salad，原来用上 Anchovies，比起平时吃的烟三文鱼，这个鱼的咸香味更浓，可能我吃得太心急，整件放进口中，变了满口咸香味，建议以小件伴清爽的罗马生菜和面包粒来吃，配搭更佳。对我来说带子和猪肉应该是不会在一起的，而大厨就将这个不可能变成可能，制作了一个 Pancetta Scallop。以烟肉围著带子，烹调时间比较难控制，烟肉较易焦黑，烟肉的咸香味似乎掩盖了带子的鲜味，幸好带子也很爽，而铺底的青豆蓉，味道清新，而且有嚼口。我本身也喜欢吃猪颈肉，至于 Pig Cheek (脸颊) 又是如何? 肉质比猪颈肉更软腍，肉味相对较淡。相信很多人和我一样，宁愿吃三文鱼刺身，烟三文鱼也不会选择全熟的三文鱼。这个 Norwegian Salmon (挪威三文鱼) 比想像中好，煎得恰到好处，鱼脂甚丰，不会因烹调而令鱼肉太松散和干身。以猪做主角的餐厅，没有对猪太过偏心，也设计了一个水准不错的 Canadian AAA Beef Short Rib。肉的脂肪分布平均，吃起来也很松化，肉汁和肉脂满溢，而伴食的豆角很翠绿，口味清新，可以减轻一下肉食后的罪疚感呢。平时只吃雪耳，木耳，从来没有吃过猪耳，有点好奇，原来只是 Pig Ear Shaped Pasta (猪耳朵意粉)，眼前的是像贝壳形的意粉，配以香辣肉肠碎，惹味非常。来到这里又怎可错过 Pork Knuckle (猪手)，在奥地利和德国也吃过烧猪手，份量也很大，大概是外国的猪多点活动空间，四肢较发达。这个猪手皮烧得香脆，肉质嫩滑，油香不腻，我挺喜欢的。一向喜欢肥肉的我，什么东坡肉，烧腩仔，也是会将脂肪部分全吃掉的。知道有这个 Slow Cooked Pork Belly (猪腩肉)，也有点期待。慢煮的猪腩肉的皮层也算脆皮身，但少了一份吃到满口脆声那种质感，肉脂丰厚，但我还是喜欢烧腩仔的咸香多一点。在少肉多菜的观念下，总不能一晚吃那么多肉，这里也有几款伴菜配猪肉同吃，菜芯、粟米、薯蓉、酸菜，可按个人口味配搭。最后当然也是以甜品作结，由于今晚吃得很丰富，各款也只浅尝一口。朱古力曲奇以平底锅盛著，曲奇质感就像燕麦饼，吃起来不太甜，与 Eton Mess 同吃是不错的配搭。这个 Eton Mess 有著淡淡的香蕉味，而 Creamy Puree 也算香滑。是晚在柔和的灯光和轻松的音乐下，心情也特别好，这里确是适宜一大班朋友来相聚，说说笑笑的地方。
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专吃牛扒的餐厅多不胜数，但主打猪肉料理的却不是太多，早在几年前，在中环L. Place开了一间名为The Salted Pig的餐厅，奉行Nose-to-tail食法，即是由头食到尾，而且走西式路线。最近换上了新主厨Antony，在菜式上有了少许变化，务求令客人喜欢。店内装潢开扬，灯光柔和，十分舒适。坐在一盏盏钨丝灯下用餐，有种在农场内用餐的感觉。配上一杯特制的Cocktail，将心情投入猪的怀抱内，这杯Bacon Bloody Mary的特色在于那片香脆的烟肉片，配上微辣的Bloody Mary，原来将咸的烟肉片放进饮品内，够特色又不会过于奇怪。很喜欢盛面包的器皿，是一个麻袋，装著几个热辣辣的面包，涂上少许香草蒜蓉牛油，正好不过。面包当然配汤是非常适合的，Wild Mushroom Soup满满的一大盘，用料充足，每一口满是蘑菇粒，不太浓杰。头盘总喜欢有一些蔬菜，就来一个简单的Caesar Salad。沙律菜又新鲜又爽脆，但好味的地方是加入了银鱼柳，令平平无奇的沙律变得美味。Pork Cake是几好味的，一咬开香脆的外层，肉味香浓，肉汁还很丰富。Pancetta Scallop是将带子包上意大利烟肉来煎，不但将意大利烟肉的油份迫进带子内，更能令带子保持嫩滑，微脆香口。而底下垫有青豆蓉，正好中和了烟肉的油腻，相当醒胃。相反地，Pig Cheek虽有浓郁的肉味，但只有原始的猪味，要靠底下甜甜酸酸的酱来调味，有点失色。接著便是一系列的主菜，先是Slow Cooked Pork Belly，以慢煮的方法能令肉质变得软腍，亦能保存了肉汁，再经过烧烤后，猪皮变得香脆，碟底下更有roasted apple puree，正好来中和猪腩的肥腻，不过某些部份仍然未够软腍。Canadian AAA beef Short Rib同样用上slow cook的方法，以致肉质松化软腍，牛骨髓的酱汁有点儿淡口，未能好好带出美味，幸好带点肥膏的部份显得较为甘香。几年前，我曾到访这儿用餐，最喜欢就是Pork Knuckle。外皮烤得脆卜卜，肉质软腍入味，配上酸椰菜来吃，可减低肥腻感。Norwegian Salmon卖相不错，煎得香口，肉质虽偏熟了一点点，但这种七分熟的质感，是在嫩滑与结实之间纠缠，配上简单的白酒柠檬忌廉，不油不腻的感觉正好。Pig Ear Shaped Pasta做成猪耳的形状，加入辣肉酱来炒，刨一些芝士在面，意粉吃来烟烟靱靱，又香口，又惹味。Side Dish的种类不少，有粟米、薯蓉及薯仔等，款款都不错的，特别的是那个煮菜心，好像蒜蓉炒菜心，都几中式。来到甜品时间，有几款甜品，最喜欢就是那个英式地道甜品 – Eton Mess，满是软滑的忌廉、松脆的蛋白脆粒及甜蜜的香蕉，每一口都令我十分满足。虽然部份菜式一般，但大厨仍在更新菜单中，相信过多一会，水准应该会有所提高。
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