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 and welcoming to the 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 the team gears up for the reopening later this November, Chef ArChan Chan also did a sneak peek pop-up at Le Garcon Saigon from 25th through 27th of October. Highlight dishes include supreme broth with crab and winter melon, Chef’s childhood favourite, wood-grilled oysters with fermented garlic and soy, something she fondly remembers spending summers eating as a child, freshly caught with her family and the signature “prawn toast x okonomiyaki”. While the stars of the show are the mains, including a sand ginger chicken, lobster yi—mien. The experience ends with a Cantonese sweet soup executed with a twist featuring the calss flavour combo of osmanthus, date and goji berry with soy milk.
As the restaurants’ doors 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 Ho Lee Fook experience to come.