A one-night celebration of Chinese delicacy culture on 13th November

Rooted in Hong Kong’s maritime past, the city’s iconic “Four Treasures” – abalone, sea cucumber, fish maw, and shark fin – embody the craftsmanship and symbolism of Cantonese gastronomy. Chefs ArChan Chan and Jayson Tang reunite to reinterpret these ocean jewels in an eight-course menu that balances deep respect for tradition with inventive modern expression. Each dish reflects the textures, meanings, and artistry behind these prized ingredients. “This collaboration lets us revisit the Cantonese classics that shaped our journeys,” says Chef ArChan. Chef Jayson adds, “The Four Treasures tell Hong Kong’s story – reimagining them honours the past while breathing new life into its dining culture.”

13^th November at Ho Lee Fook Only
HK$1,688 + 10% per person

Fish Maw, Green Sichuan Pepper Sauce

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“Xiao Long Bao”, Braised Abalone, Supreme Broth

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Sea Cucumber, Chu Hou Sauce, turnip cake

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Hairy Crab Meat & Roe, Vegetarian Shark Fin

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Braised Abalone, Abalone Liver Sauce

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Bitter Melon, Fish Maw, Salted Black Bean

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Sea Cucumber, Pork Patty, Preserved Chinese Sausage, Glutinous Rice, Prawn Sauce

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Vegetarian Shark Fin, Guava, Pomelo, Coconut

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The one-night-only collaboration dinner will take place on Wednesday, 13 November 2025, at Ho Lee Fook (G/F, 1–5 Elgin Street, SoHo, Central, Hong Kong). Dinner service begins at 6pm, priced at HK$1,688 + 10% per person. Reservations can be made here or by calling +852 2810 0860.