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Head-to-toe pig dining

Updated: 2013-10-14 14:00
( China Daily)

Head-to-toe pig dining

Photo provided to China Daily

"Not many people are aware that the often neglected parts of a pig can be delicious," says chef Jean Paul Gauci. Throughout October, chef Gauci takes diners on a tasty journey with starters including a rustic Caillette (HK$110), a dish of pork haggis in patties traditionally eaten in Provence. For a bit of spice, opt for spicy pork kidneys (HK$95), baked inside a whole potato with creme fraiche. For mains, try seared pig's tongue (HK$215), a hearty dish that has an even distribution of fat and meat, served with spinach and parsley puree, green peppercorns and capers, or perhaps nibble the crispy pig's trotter (HK$230) stuffed with kidneys and wild mushrooms, snow peas and herb salad.

Wildgrass, 1/F, 8 Arbuthnot Road, Central, Hong Kong.