Ho Lee FookGo back
Lead by Taiwanese-born Chef Jowett Yu, Ho Lee Fook is a funky Chinese kitchen inspired by old school Hong Kong cha chaan tengs and the spirit of late-night Chinatown hangouts in 1960’s New York. Meaning “good fortune for your mouth”, Ho Lee Fook’s inventive approach to Chinese flavours is best enjoyed with an open mind and a strong appetite. The ultimate experience is based upon selections from each division of the menu – an approach that provides delicious variance and aptly showcases the kitchen’s skill. No visit to ho lee fook would be complete without a plate of “mom’s mostly cabbage, a little bit of pork” dumplings to start, before moving onto a beautifully cured dish from the ‘raw’ selection. Main meals are ideally built upon servings of Yu’s eclectic vegetables, traditionally roasted meats and modern take on classics as featured in the “not a small plate” selection. Those with sweet cravings will take delight in a bowl of “Breakfast 2.0” – a sweet concoction referencing iconic Hong Kong breakfast products. Showcasing varietals sourced the world over, the wine program boasts a collection of pours that are well suited to the menu’s flavours, while an array of whiskies, sake and inventive cocktails exist for those dining well into the night.
Executive Chef Jowett Yu brings his diverse culinary background and passion for Chinese flavours to his position at Ho Lee Fook. Yu’s cooking style reflects his Taiwanese heritage and extensive time spent in Chinese communities around the globe. His distinctive take on regional Chinese cuisine combines the familiar flavours of traditional dishes with premium local ingredients, modern techniques and refined aesthetic sensibilities. Yu’s inventive take on Chinese cuisine has been well received by Hong Kongers and international dinners alike, with glowing reviews from the South China Morning Post, Hong Kong Tatler, The New York Times and The Sunday Times UK.