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It’s hard to keep track of restaurants in Sai Ying Pun, but Flying Pig Bistro on High Street is one that you don’t want to miss. It should be at the top of the pile, actually, as the love child of founder Christopher Przemyski. The sensational food here is no surprise, nor are the buzzing crowds, but a few characteristic twists set Flying Pig Bistro apart, mostly on the plate – where specially imported European products as well as fresh local produce and some Asian flavourings are put to use. Przemyski’s menu is something special, from Sunday roast and boozy brunches to fresh pastas, bright salads (try the quinoa salad with lime & honey dressing) and suckling pig.
See under Further Information for Flying Pig Bistro’s special menus!
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Very Friendly staff food was very well priced, large portions
The pork knuckles was good. The baby back ribs tastes bland. The service was very good, we were wonderfully accommodated especially by Roseny.
The food was excellent and better than I expected in such a casual setting. The lobster salad was huge and so fresh. One of the best I’ve ever had! The main portions were too large to finish and I felt a little bad about the food waste. Next time, I would share a starter and a main with another person, although I wouldn’t normally do that. Great food, casual atmosphere and friendly service.
Hong Kong is a mecca for culinary experimentation and the Flying Pig Bistro in Sai Ying Pun is raising the bar for innovative dining. Located on High Street, Flying Pig Bistro is a haven for exceptional European dining in an unpretentious and raw setting where recycled pallets are mixed with metal elements to create a casual and rustic atmosphere. Founder Christopher Przemyski and artist Malcolm Golding’s intention is for creatives to feel completely at home in their space, and he’s succeeded without doubt.
The idea to mix high quality food and art is a concept locals and foreigners alike are loving – and the menu is perfectly matched to the environment. Flying Pig’s speciality of pork knuckle with Dutch mashed potato, sauerkraut and pancetta should be sampled for sure, along with the mallard duck breast with blueberry and port gravy, or the outstanding lamb wellington. This Sai Ying Pun spot is fast becoming a creative institution and is doing great things for the Hong Kong foodscape. A feast for the eyes and stomach, book to secure your spot at this European hotspot.
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