Seven years ago, Chef Jowett Yu moved to Hong Kong to join the Black Sheep Restaurants team and open Ho Lee Fook. It is hard to imagine now, but seven years ago, when Ho Lee Fook first opened, trying to find innovative Chinese cooking in a setting somewhere between the extremes of cha chaan teng and banquet hall was hard to come by. If you wanted a wine list and music too, then you were pretty much out of luck. Ho Lee Fook changed the game, and as is often the case with groundbreaking works, it was at first met with suspicion, disdain, and even a little outrage.
But there were the people that embraced change and recognised Chef Jow’s undeniable talent early on. That base steadily grew until Ho Lee Fook became one of the most coveted tables in the city with a 90-minute wait for a table as standard pre-COVID. The restaurant has appeared in guidebooks published worldwide as an iconic, must-try Hong Kong dining experience and Chef Jow has starred on both Top Chef USA and Master Chef UK as an expert guest judge.
However, it is time for a new chapter for both Chef Jow and for the restaurant. Chef Jow leaves the city in July, so guests who want one last taste from the legend himself have a few more weeks left to get to the restaurant.
Chef Jow comments, “When I came to Hong Kong over seven years ago, it was hard to imagine how the restaurant would take off. But Ho Lee Fook allowed me to go to places I’ve never imagined going, cooking for local and international guests, famous celebrities and chefs that only existed in my wildest dreams. I’ve worked with some of the best and most talented people in the industry, but most importantly, I also met my wife and mother of my son in the restaurant.
I’m grateful for the trust in the vision and endless support from Chris and Asim. It is incredible how the team has grown since I joined. I’m eager to see what is in store for Ho Lee Fook and Black Sheep Restaurants, and I’ll be cheering them on.”
Ho Lee Fook will remain open until mid-summer, when it will close for a complete renovation, returning in the autumn with a new chef and a new elevated look courtesy of designer Sean Dix.
Founder Syed Asim Hussain comments, “Chef Jow will be sorely missed; there are few people who have worked as long and hard as he has and become a mentor to so many within our world. His mastery of traditional Cantonese cooking techniques combined with his reckless abandon of ‘the rules’ has created pure culinary magic time and time again. But we are delighted for him and his family as they start their new beginning.
As for Ho Lee Fook, this was the restaurant we dreamed up eight years ago and we are so proud of what we have achieved, but we have all grown up a little since then, so we know it is time for an evolution. We are so excited for this next chapter for Ho Lee Fook, we cannot wait to share what we have been working on.”
Get that good fortune for your mouth, Chef Jow-style, one last time. BOOK NOW