The Salted Pig

I’ve always walked past this restaurant upon exiting the Kwun Tong — Sai Wan Ho ferry terminus, so a friend and I finally decided to feed our curious minds and grab an afternoon bite at The Salted Pig.
The environment was very cozy and homey. We were seated in a booth facing each other, with cushions on each side. As a music aficionado, I will give them 5 stars for great background music. I don’t always remember a restaurant’s choice of music, but when I do, it’s a good sign in my book. There is currently one other place in the world that ranks highly for great restaurant music, and that’s back in California. I almost felt like I was back in the US for a second. But this is a review about The Salted Pig in Hong Kong, so I will focus on that.
Without the slightest bit of hesitation, my friend picked the fish and chips. Reminiscent of his college days, so no surprise from him there! As I always find myself craving Mexican food, I decided immediately on the pork quesadilla. They also have some Californian craft beer available — I picked out an Anchor Porter for him. :)
The pork quesadilla arrived first. It was almost unrecognizable at first. Never had I seen quesadilla served with salad on top. It looked absolutely enticing in every way, the color of the salad, olives, sour cream and guacamole contrasting against the tortilla. The fish and chips quickly followed and it looked heavenly. The fish were beautifully «beer-​battered», giving it a nice, signature puffed appearance.
The taste test: We were at The Salted Pig, so I expected the tortillas to be sufficiently stuffed with pulled pork. I’m afraid I was a bit let down… The quesadillas were filled with about 90% American cheddar cheese and 10% pork. (Deducted one star because of this) Upon my first bite, I tasted only cheese and wondered where the pork was. So I lifted the top tortilla to see where the pork was, and my friend, perturbed by my action, gives me the strangest look that I can’t help but burst out laughing, «I’m looking for the pork. It’s a pork quesadilla right?!» The sour cream and olive combination didn’t exactly work for me — both together, I found, overpowered the flavor of the quesadilla. Unfortunately, the guacamole didn’t seem fresh to me — it was perfectly smooth with specks of tomato and contained no avocado chunks… hmm… Was it store-​bought?
Nevertheless, the fish and chips saved the day. Thank goodness! They were perfectly crispy and crunchy. I was about to help myself to some side salad when my friend takes a huge dollop of tartar sauce and starts smothering the piece of beer battered fish served on my plate. Thanks! Or as he said, «Tartar sauce is evil.» More thanks! :)
To wrap it up, I believe we had a pleasant dining experience, and look forward to trying other dishes!

It’s a the same one as the one on the Kowloon side, newly opened here at Soho East.
Disclaimer: I haven’t tried their pork knuckles or sausages just yet. All we ordered were the Trio of Sliders mini burgers, and a mac & cheese.
The décor was certainly very nice, and like most restaurants in Soho East, it got this semi-​open door setting, and we were lucky to get the table just next to the street. Breeze wind and strong enough A/​C, so definitely not a bad choice.
Apart from the food, I also tried to order a craft beer (yes, you see how I’m so into craft beer just from the last few reviews…). I picked Dirty Bastard, a rather memorable name that I wouldn’t forget. Ooops, I picked the only one craft beers (out of four) that has run out, and the staff proceeded to give me another menu that with the updated list. The staff insisted that the Anchor Porter was the same as Dirty Bastard as they were both dark beer. Ummm… Stout is technically dark too, if you don’t really know your beers.
Anyway, Porter was not bad, but its 5.6% ABV was definitely not as strong as Dirty Bastard’s 8.5%.
The Trio of Sliders certainly rescued the star I was about to deduct from them. Okay pulled pork burger, amazing beef + bacon + cheese burger and excellent pork belly burger. That’s solid 2.5÷3 good.
Mac & cheese was just a mac & cheese. I don’t remember the last mac & cheese that’s made bad, so it’s a pretty save choice on my side.