Michaelis Boyd evokes Hong Kong style in its design for a new pork restaurant by British chef Tom Aikens.
Neon and nose-to-tail cuisine are now on offer at Press Room Group’s newest dining concept, The Fat Pig, which recently opened in Causeway Bay. The restaurant is Michelin star-winning chef Tom Aikens’ second in Hong Kong (the first being The Pawn), and the casual, contemporary venue references Hong Kong in both its approach to dining and its design.
The 6,350-square-foot space is divided into three areas: there’s a dining room for both large parties and small, intimate gatherings; there’s a bar, and there is also a microbrewery and beer hall.
London architecture and interiors firm Michaelis Boyd Associates was behind the design for The Fat Pig, working with raw materials such as oak and concrete, and using rich hues of sage, emerald, midnight blue and burgundy to produce layered and striking spaces. Founded by Alex Michaelis and Tim Boyd, the design studio has worked on Soho Farmhouse for Soho House Group, the interiors of the Battersea Power Station residences, as well as other restaurants for Tom Aikens in London, Istanbul and Dubai. The firm is known for providing its clients with creative, sustainable design solutions.
With The Fat Pig, Michaelis Boyd took inspiration from Hong Kong’s street signage for its wall art, illuminating the space with phrases like “In Pork we Trust”. Hong Kong craftsmen also feature here: Michaelis Boyd worked with local suppliers to create hand-blown glass bubbles complete with brass piping. The designers also drew on traditional Chinese apothecary cabinets to create a workstation for staff and storage that’s functional and boldly beautiful in black.
Located on the 11th floor in Times Square, The Fat Pig benefits from a spacious outdoor terrace, and it celebrates all things pork – from trotters and knuckles to belly and ribs.
The Fat Pig by Tom Aikens
Press Room Group