Ho Lee Fook 2.0: Since opening its doors in 2014, Ho Lee Fook, the first Chinese restaurant within the ever-creative Black Sheep Restaurants portfolio, has gathered a cult following thanks to its cool vibes and cheeky approach to Chinese cuisine. Following the departure of Chef Jowett Yu, Ho Lee Fook closed for renovations mid 2021, and recently swung open its fortune-cookie handled door with a fresh new look and menu.
Look & Feel: The structure of the original restaurant remains, with the wok-fire kitchen at the entrance to greet guests as they enter, and a staircase with a wall of shiny golden Lucky Cats waving guests downstairs to the main dining room and bar. Designed by Sean Dix, the previous dark interior is brightened with the addition of a mirrored ceiling. Plush, sultry carmine wallpaper line the space, while red velvet seats add a touch of intimacy and glamour.
On The Menu: Old crowd favorites the likes of roast Wagyu short rib remain on the menu, with notable new additions being the marinated Chiuchow-style clams, double-boiled soup, steamed garlic vermicelli razor clams, crispy-skin three yellow chicken, stir-fry king, and prawn roe stirred noodles. The newly revamped menu features more classic, Cantonese flavors rather than the Chinatown nostalgia of chef Jowett’s repertoire. One of our favorites has to be the steamed threadfin fish in a sauce made from Shaoxing wine and luscious chicken oil. The flesh of the succulent fish is incredibly tender while the sticky, collagen-rich skin adds another layer of indulgence.
Jeng: We love the new decor, which gives the space a brighter, more luxurious feel. The new menu is an ode to traditional Cantonese flavors, an apt change considering how intensely passionate and meticulous foodies here in Hong Kong are. The service of the staff here, in true Black Sheep fashion, is superb.
Not So Jeng: The prices here are steep compared to other Chinese restaurants, but understandable since you are paying for the full-package experience.
Meet The Chef: Chef ArChan Chan is one of the rare female executive chefs in a Chinese kitchen, and comes from 13 years of culinary experience spanning Australia, Singapore and Hong Kong. She honed her skills at Melbourne’s Cantonese eatery Ricky & Pinky before making the move to Singapore as executive chef at LeVeL33. A Hong Kong native, she’s excited to be back in her hometown cooking with the flavors she holds most dear.
Great For: Fun gatherings with friends or colleagues for quintessential Cantonese flavors in a lush setting.