The Pawn should be a shining example to Hong Kong developers of how preserving a piece of the past can work so well. As the restaurant’s name suggests, The Pawn once functioned as a pawnshop in the 1900s and there are still remnants of the original architecture throughout, including the narrow steps that sweep through the building (a lift service is also available through a side entrance). Spanning 14,000 square feet, the restaurant is split into three floors comprising of a “Living Room” on the first level, a “Dining Room” on the second, plus a rooftop on the third floor. Each floor has been wonderfully restored with retro chic furnishings.

Brought to you by the same group behind the successful Classified and Press Room restaurants, it would only be reasonable to expect good quality from The Pawn. The weekly-changing menu has a good selection of gastro-pub offerings from a variety of roasts to classic British comfort food such as fish and chips and sticky toffee pudding. For crustacean lovers, the Scottish rock oysters (HK$230 for half a dozen) are sparklingly fresh. The goat cheese salad with wild leaves, beetroots, red radish and balsamic dressing (HK$92) is unspectacular but a sound start to a meal. The warm asparagus salad with poached egg (HK$96) is delicious served with a vinegary dressing - the egg with its soft centre is a perfect accompaniment to the crusty house bread. The house special - fish and chips with homemade tartare sauce (HK$180) is a generous serving of the classic favourite. The fish’s batter – which is what sets a medicocre dish apart from a spectacular one, is run-of-the-mill unfortunately. The chargrilled prime tenderloin, chips, watercress and peppercorn gravy (HK$318) is perfectly cooked and the watercress makes a refreshing change from the usual side of broccoli, carrots and peas. For dessert, the sticky toffee pudding ($75) is absolute heaven and makes a visit to The Pawn all the more worthwhile.

The restaurant has a solid wine list with wines to suit a range of budgets and representation from major wine growing regions – bar the US. There is also a handful of British wines thrown in to stay true to the restaurant’s English theme.

The staff is knowledgeable about the menu and clearly trained to discuss wine pairings. Service is friendly and efficient.

Dinner will cost around HK$600 per person and up, including drinks.