Occupying the 2nd floor of a historic balconied building, the Pawn impresses with modern British cooking: mussels steamed in malt beer with 'big chips', rustic fish pie and founding chef Tom Aiken's signature macaroni cheese with braised beef, lobster or truffle. Try to book an alfresco balcony table.
You'll see the original facade of the building's namesake occupiers, Woo Cheong Pawn Shop (和昌大押) at the corner of Johnston Rd and Tai Wong St East. You can reach Pawn via an elevator on Tai Wong St East. Botanicals, on the floor below, is a choice spot for a predinner aperitif.