Our warriors - our six locational head chefs are at war…PIE WARS - the annual food battle returns this year, this time highlighting the savoury pie - supporting a good cause too as $5 of every pie sold will go into the FAB Foundation fund, donating to Make-A-Wish Hong Kong -> supporting life-changing wishes for children with critical illnesses.


We’ve tried, we’ve tasted, we’ve asked for seconds and thirds…we promise you this “war” is going to be a close call, will there be a "ceasefire" 😂 and will you make it to all restuarants to try each pie?


Causeway Bay by Chef, Vince: SMOKED BEEF PIE - grass-fed beef brisket braised with sofrito and onion gravy

Happy Valley by Chef, Billy: CHICKEN & MUSHROOM PIE - flaky pie crust stuffed with tender chicken thigh and mushrooms, stewed in a creamy béchamel sauce

Wan Chai by Chef, Lisa: SEAFOOD PIE - salmon, halibut and crab meat stewed in a creamy sauce

Mid-Levels by Chef, Rana: CHICKEN TRUFFLE PIE - house-made pie crust stuffed with chicken thigh, mushrooms and black truffle

Sai Ying Pun by Chef, Jasper: SEAFOOD CHOWDER POT PIE - chunky halibut fish fillet baked in a creamy seafood chowder with smoked bacon, topped with a puff pastry hat

Tsuen Wan West by Chef, Mark: OSSO BUCCO PIE - veal pot-pie served with bone marrow


* all pies are served with your choice of chips, mashed potatoes or a fresh leaf salad

* all pies are $188

* the venue selling the most of its pie special will receive a prize to share amongst the team

* available as the monthly specials in Sept. ’23 only

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