Cover Ho Lee Fook's new head chef, ArChan Chan (Source: Ho Lee Fook)

This October, get a sneak peek of what's in store for the longstanding restaurant for three nights only

Following the news of chef Jowett Yu's departure from Ho Lee Fook in June, the Black Sheep restaurant group has been busy preparing for the restaurant's renovation and the arrival of its next head chef, ArChan Chan. 

A Hong Kong native, Chan has spent the past 13 years cooking at restaurants like Melbourne's now-defunct Cantonese eatery Ricky and Pinky and Singapore's Level 33 where she most recently held the title of executive chef. She has also written a cookbook, Hong Kong Local, which features more than 70 recipes centred on classic Hong Kong cuisine. 

Read more: Chef Jowett Yu Leaves Ho Lee Fook, Restaurant Will Renovate

Now, as Chan prepares to embark on her next chapter, diners will be able to get a preview of what she has cooking for Ho Lee Fook's relaunch—from October 25 to 27, Chan and the kitchen team will be whipping up a five-course dinner at sister restaurant Le Garçon Saigon that will highlight the restaurant's return to its Cantonese roots. 

Priced at HK$888 per person, the menu is designed to be shared among parties of four or more, and will include a number of nostalgia-inducing classics. Beginning with the ever-popular “prawn toast x okonomiyaki” in a nod to Jowett Yu's seven-year tenure, the dinner will incorporate dishes like supreme broth with crab and winter melon, wood-grilled oysters with fermented garlic and soy, the signature sand ginger three-yellow chicken, and stir-fried lobster yi-mein. A Cantonese sweet soup with osmanthus, red date and goji berry with soy milk brings up the rear with a delicate finish.

Read more about ArChan Chan's favourite Hong Kong food spots, and book your table at the Ho Lee Fook pop-up at Le Garçon Saigon here.


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