Having carved out its place as a cornerstone in the city’s identity, Ho Lee Fook has always been a flag bearer for Hong Kong, representing the continued vibrancy and ethos that are definitive of the city’s dynamic culture. This month, that connection becomes even stronger as it embarks on its next chapter, one all about homecoming, returning to its Cantonese culinary roots as we welcome to its helm Hong Kong native Chef ArChan Chan. Having spent over thirteen years away from home, working her way through some of Australia and Singapore’s finest kitchens, refining her technique and expanding her cooking knowledge, ArChan’s journey has finally come full circle as she returns to Hong Kong and takes up the reins at the city’s most contemporary Chinese restaurant.
As we gear up for the reopening later this year, we are hosting an exclusive first look at ArChan’s thoughtful, nostalgic interpretation of Cantonese cuisine as she works alongside the skilled, seasoned Ho Lee Fook culinary team on a menu to showcase what the next chapter for the restaurant looks like. From 25 through 27 October at Le Garçon Saigon, the team will present a five-course menu for the three-night pop-up. Best enjoyed sharing-style, the menu allows for the team’s deep appreciation of Cantonese cuisine to shine with dishes including a supreme broth with crab and winter melon, followed by a childhood favourite from ArChan, wood-grilled oysters with fermented garlic and soy, something she fondly remembers spending summers eating as a child, freshly caught with her family.
The stars of the show are the mains, including a sand ginger chicken, one of her favourite preparations using local three-yellow chicken served with spring onion and sand ginger sauce and the stir-fried lobster yi-mein with cheese and pea shoots, a dish steeped in memories for ArChan. Well suited for her first menu here in Hong Kong, ArChan recalls that as a child, she was never a fan of lobster, but the first time she laid eyes on this dish, she was mesmerised by its golden hue, the memory of enjoying lobster for the first time stuck in her mind long after she left the restaurant.
A nod to the original SoHo icon, the signature “prawn toast x okonomiyaki” with kewpie mayonnaise, bull-dog sauce, shaved cabbage and aonori makes an appearance on ArChan’s menu, symbolising that while things for Ho Lee Fook are changing, some of the restaurants most definitive moments will remain. The experience ends with a Cantonese sweet soup executed with a twist featuring the classic flavour combo of osmanthus, date and goji berry with soy milk. As the doors to our funky Chinese kitchen are set to remain closed for another few weeks, this exclusive first look at newly appointed Head Chef ArChan’s culinary finesse and innovation will whet the appetite for the experience to come.
Ho Lee Fook’s sneak peek pop-up runs for three nights only at Le Garçon Saigon from 25 through 27 October for $888 per person. Reservations are available for groups of 4 minimum. Book via https://holeefook.com.hk/popup
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