Aussie-style Chinese: Ho Lee Fook is possibly the coolest kid on the SoHo block, serving a specific strand of trendy fusion Chinese food that the only the folks Down Under know how to master.
Look & Feel: Be wowed watching the chefs at work on the ground floor kitchen before heading downstairs to the cavernous, dimly lit dining hall below.
On the Menu: At Ho Lee Fook, you won’t be getting your usual Chinese staples. Instead, think raw beef (shock!), short ribs (what?) and other loosely defined Asian dishes that marry western and oriental techniques and ingredients.
Meet the Chef: Chef Jowett Yu, originally from Sydney, experienced so much success with his establishments Ms. G’s and Mr. Wong that he thought it high time to replicate the trendy Chinese model right here in Hong Kong.
Jeng: We pretty much love everything on the menu, from the spicy-tangy Yunnan-style beef tartare ($158) to the juicy soy-glazed wagyu short ribs ($458) to the pork sang choy bao ($138).
No So Jeng: Hope your night vision’s alright — it does get quite dark in here.
Great For: Any occasion, really.
FYI: Ho Lee Fook is part of the mighty Black Sheep Restaurants.
This writeup was based on an independent tasting. The Loop doesn’t guarantee/sell restaurant review coverage. See our editorial policy here.