~> SoHo’s favourite Chinese kitchen
ho lee fook, is led by Taiwanese-born Chef Jowett Yu and 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. Now in its third year, Ho Lee Fook has established itself as one of Hong Kong’s must-try dining experiences for visitors to the city.
Chef Jowett Yu
Nestled in an unassuming SoHo basement, the restaurant’s exterior is clad with mahjong tiles and large street level windows offer views into the bustling open kitchen where an army of chefs conjure up creative Chinese cuisine.
Guests enter the restaurant via the staircase flanked by a wall of waving, golden lucky cats, now one of the most photographed walls in the city.
Bright, backlit artworks by locally based artist, Jonathan Jay Lee, illuminate the dining room, depicting scenes of the gritty charm of nearby Gage Street market, the city’s oldest operating wet market.
Wagyu Short Ribs
Signature dishes at Ho Lee Fook include Mom’s ‘mostly cabbage a little bit of pork’ dumplings, Chef Jowett’s mother’s recipe makes an appearance on just about every table in the restaurant; Roast Wagyu short ribs, with jalapeño purée, green shallot kimchi and soy glaze; and for dessert Breakfast 2.0 is an unmissable, nostalgic taste of a Hong Kong childhood.
Chef Jowett Yu’s Mom Dumpling
1-5 Elgin Street
Holee Fof is part of Black Sheep Restaurants.Black Sheep aim to tell a story about a specific time, place, culture or cuisine and are inspired by the travels of co-founders Syed Asim Hussain and Christopher Mark