Established since 2010, Woolly Pig Hong Kong was created for the love of food. Always looking for a challenge, its first restaurant was established in Wan Chai, Ship Street. Located on the 1st floor, Madam Sixty ate was a unique destination of excellent cuisine and an intimate space. Since its inception Woolly Pig HK has opened and managed 5 exciting concepts in the city, Modern Australian – European, Latin, European bistro & now its most recent; wine bar, 12,000francs restaurant based on the preservation of food. All restaurants are based in Hong Kong and are managed by Bronwyn Cheung and chef director Christopher Woodyard.
Our Story
Madam Sixty Ate
Was the flagship restaurant of Woolly Pig Concepts Group. Based of of a mythical person that reflected the chef's vision and the surprise pairing of ingredients.
Sal Curioso
Following Madam Sixty Ate’s award winning restaurant, Sal Curioso, a Spanish dining experience was created. This restaurant had to somehow connect to Madam’s Sixty Ate, Sal Curioso was her secret lover, an inventor, obsessed with cooking her species to perfection.
Madam S'ate | opened 2013
Offering wholesome French inspired creations, and playing on the chic’ style of Madam Sixty Ate, Madam S'ate brings original bistro dining to shoppers and professionals working in ICC. Offering mid morning coffees, an all day menu and the option of quick eats as well as options of quick eats, comprehensive lunches and leisurely dinners with wine. The space encompasses outdoor and indoor dining, as well as the bar at the front of the premise.
12,000 Francs
A cutting-edge, ingredient-driven restaurant nestled in SoHo. With a focus on preservation and global gastronomy. 12,000 FRANCS was designed to be an unpretentious, welcoming eatery that’s perfectly suited for curious foodies and groups looking for innovative cuisine and great value wine at the heart of one of Hong Kong’s most vibrant precincts. The restaurant took its name from the prize offered by Napoleon to anyone who could devise a method of preserving food for his armies.
Bathers Restaurant | opened 2017
Bathers takes the ingredient-driven culinary innovation and laid-back ambiance of Australia and delivers it to Lantau’s Lower Cheung Sha Beach in a brilliant new concept that’s part refined destination restaurant and part contemporary beach club beside Hong Kong’s longest white sand beaches.
Mr Chipper Fish & Chips | opened 2017
A casual beachside takeaway for fish and chips to go.
Big Sur | opened 2017
Big Sur is a Cali inspired craft beer bar and restaurant. Dedicated to good food and a great vibe, Big Sur is an all-day dining destination at the heart of the city’s vibrant SoHo precinct, delivering its own take on California-inspired beer and barbecue. Big Sur’s contemporary BBQ cuisine, classic Cali style with tacos, healthy salads, smoked meats and seafood, and ribs is the ultimate Cali – comfort food.
Our Team
Chris Woodyard
Director & Founder
Chris comes from an esteemed background in haute cuisine, scaling the ranks of Michelin-starred restaurants in both the UK and Australia. Opening his first restaurant in Sydney, at the age of 24 he garnered one Michelin star rating in its first year. Coming to Hong Kong as part of the opening team of the W Hotel, he left the role of Culinary director and progressed into consulting for other operators, then opened his own restaurant in Hong Kong. Chris is now a seasoned operator that understands both kitchen, floor and operations.
Bronwyn Cheung
Director & Founder
Bronwyn has over fifteen years experience working in food and beverage, media and publishing. Spending almost 12 years in Sydney she consulted on events and sponsorship for esteemed titles such as Wine Magazine, Australian Gourmet traveller, House & Garden. She has worked in the advertising and events for Qantas Media at Qants Airlines. Past clients include, Audi Australia, Electrolux, Jo Malone.
Eliza
the name of our Woolly Pig. Named for an original artwork that hung in the foyer of Madam Sixty Ate – Eliza is inspired by the most famous rare breed pig, the Hungarian Mangalica which grows a thick woolly coat similar to a sheep.
Known for its unique depth of flavour, this pig was almost made extinct until they made a comeback being the favoured pig among chefs which adore its full fat and flavour. Also known as the ‘Kobe of Pork’ in some circles – we simply call our pig Eliza.