Celebrate the winter season at Ho Lee Fook and delight in a total of 16 new dishes and dim sum items by the team. Innovative Snacks & Dim Sum options such as the Cauliflower Mushroom & Celtuce Salad with mala dressing (HK$78); Pork, Prawn & Baby Abalone Siu Mai (2 pieces for HK$88); Seaweed & Sesame Puff (2 pieces for HK$78); and Steamed Blaze Mushroom, Jicama & Garlic Chives Dumpling (2 pieces for HK$68). Indulge in the rich and nourishing flavours of the Double-Steamed Mushroom Broth with cordyceps, morels, Xinjiang red dates (HK$78), or savour the Salt & Pepper Squid with crispy garlic, bird’s eye chillies, spring onions (HK$268) from the Seafood selection.
For main courses, relish in Wok-fried and Claypot specialities like Braised Local Beef Brisket with herbal broth, Chinese celery, daikon (HK$488); Sweet & Sour Kurobuta Pork stir-fried with seasonal fruit, onion, and crispy tea leaves (HK$328); and fish-fragrant eggplant paired with Kurobuta pork mince, broad bean chilli paste, and spring onion (HK$188). For those planning ahead, enjoy the Half Three Yellow Chicken served with herbal broth, female ginseng, red date, and dried morels (HK$388); Hong Kong Style Lamb Belly Pot with water chestnut, tofu skin, and fermented bean curd (HK$688); and Australian Lobster paired with Ho Lee Fook XO sauce and crispy rice vermicelli (market price), all with a 72-hour pre-order.
End your meal on a high note with new Rice & Noodle options like Deluxe Egg Fried Rice with Chinese sausage, liver sausage, and Ho Lee Fook XO sauce (HK$168); Hubei Egg Fried Rice with sugar snap peas (HK$108); or Wok-Fried Flat Rice Noodle with wagyu beef tongue (HK$168).