ONE NIGHT ONLY: HO LEE FOOK WELCOMES HOPE & SESAME AND WING LEI BAR  

Andrew Ho and Mark Lloyd take over the bar for an evening of Cantonese flavours and cocktail innovations.

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[Hong Kong, 15^th September 2025] On Monday, 6 October, Ho Lee Fook will host a one-of-a-kind collaboration as part of the 50 Best Signature Sessions by The World’s 50 Best Bars in Hong Kong. This evening unites three creative forces in food and drink: Executive Chef ArChan Chan, Andrew Ho of Hope & Sesame, ranked No.7 in Asia’s 50 Best Bars 2025, and Mark Lloyd, Head Mixologist of Wing Lei Bar, for an immersive evening that celebrates Cantonese cuisine and innovative cocktails.

Guests are welcomed in with a drink in hand before they embark on a six-course menu, each paired with a bespoke cocktail crafted exclusively for the night. Highlights include Chef ArChan’s Drunken Pigeon with abalone and plum, its rich, layered flavours complemented by Mark Lloyd’s Sanders On A Session, a smoky, umami-laced blend of mezcal and drunken chicken marinade with a splash of Mancino Vermouth Sakura and umeshu. Lloyd also presents Taipa Calling, a bright and aromatic mix of Langjiu Baijiu and kaffir orgeat, paired with Steamed Barramundi with fermented chilli and glass noodles. From Hope & Sesame, Andrew Ho introduces Canto Bamboo, a floral, bittersweet cocktail with Mancino Vermouth Secco and notes of shiitake and chrysanthemum, concocted to accompany charcoal-grilled MB2 Beef Char Siu. His Chifa Sour, a bold, citrus-driven pisco and baijiu cocktail, finds balance with the tangy-sweet crunch of Sweet & Sour Kurobuta Pork with heirloom beetroot and crispy tea leaves.

“Working with renowned bartenders like Andrew and Mark is a chance to explore a completely different dimension of flavour. Cocktails bring nuance, contrast and harmony in ways that surprise even me in the kitchen. I am excited to see how Cantonese dishes can be reimagined and elevated through these pairings,” says Chef ArChan Chan.

Following the dinner, Ho Lee Fook will shift into a late-night gathering from 10pm onwards. Designed as a communal, standing experience, this session is priced at HKD388 per guest and includes three cocktails and a selection of chef’s snacks, accompanied by a Canto DJ to maintain an energetic, convivial atmosphere. Only 40 tickets are available.

Monday 6 October | Seated dinner, from 6pm, is priced at 888 per guest, includes cocktails | Reserve here. | After-Party ticket, from 10pm, is priced at 388 per guest. Only 40 tickets available | Purchase here.

<<ENDS>>

RESTAURANT INFORMATION

Address – G/F, 1-5 Elgin Street, SoHo, Central, Hong Kong

Opening Hours – Monday – Sunday 6pm-12am (with an exception of Good Fortune Club happening every 1^st  Sunday of the month from 12-4pm)

Contact Number – 2810-0860

Contact Email – info@holeefook.com.hk

Website – https://www.holeefook.com.hk/

Instagram – @HoLeeFookHK @blacksheeprestaurants @archan_n

ABOUT HO LEE FOOK

MICHELIN-recommended Ho Lee Fook is a Chinese restaurant with a Hong Kong heart by Executive Chef ArChan Chan, a flag-bearer for the city whose cuisine and culture it represents, a vibrant celebration of late-night, neon-soaked sophistication. Meaning ‘good fortune for your mouth’, Ho Lee Fook brings to life a deep appreciation and passion for Cantonese cuisine with a boisterous experience steeped in heritage, grounded by our shared love of good food and great company.

RESTAURANT ACCOLADES

• 50 Best Discovery – Ho Lee Fook
• Tatler Dining Hong Kong – Top 20 Most Impactful Restaurant – Hong Kong – 2023 + 2024 + 2025
• Local Champion Award – Tatler Dining by Hong Kong Tatler (ArChan Chan)
• Recommended Restaurant – MICHELIN Guide Hong Kong Macau 2023 + 2024 + 2025
• Travel & Leisure Asia 2023 + 2024 – Top Restaurants of Hong Kong
• Tatler Asia 2024  – Top 100 Restaurants of Asia

ABOUT BLACK SHEEP

Founded in 2012 by Syed Asim Hussain, Black Sheep is Asia’s most compelling hospitality movement with over 40 restaurants built on connected storytelling and a deep love for the people, places, times and memories that inspired them. At the intersection of art, culture, innovation and hospitality, Black Sheep crafts narrative-driven experiences that have revolutionised the hospitality industry in Hong Kong, the city it calls home, and abroad.

A catalyst for the future of hospitality, Black Sheep is community-focused and committed to doing work with a social conscious that will make a positive impact on the world. By choosing to collaborate with others who dream big and by approaching their work with joy and optimism, Black Sheep crafts memories for the guests in the dining room and for those who are part of its journey and has woven itself into the fabric of hospitality’s future.

Black Sheep has time and time again established itself as a pioneer in the field of service, defining its own brand and rules of hospitality. Its collective work has received notable recognition from some of the world’s leading culinary awards, including MICHELIN Guide, 50 Best and La Liste.