Ho Lee Fook Hong Kong

🇭🇰𝗠𝗼𝗱𝗲𝗿𝗻 𝗖𝗮𝗻𝘁𝗼𝗻𝗲𝘀𝗲 𝘄𝗶𝘁𝗵 𝗽𝗹𝗮𝘆𝗳𝘂𝗹 𝗳𝗹𝗮𝗶𝗿
🥢遊び心満載のモダン広東料理
…𝘥𝘦𝘵𝘢𝘪𝘭𝘴 𝘣𝘦𝘭𝘰𝘸 · 詳細は⤵︎

✼••┈┈┈┈┈┈ 𝗜𝗡𝗙𝗢𝗥𝗠𝗔𝗧𝗜𝗢𝗡 ┈┈┈┈┈┈••✼

📍┆Ho Lee Fook · 口利福
🇭🇰┆ Central (Hong Kong) · 中環 (香港)
👩🏻‍🍳┆Modern Cantonese · モダン広東料理
🏷┆@holeefookhk #holeefook #口利福
💰┆HK$500 ~ HK$1,000🌛
🚉┆Sheung Wan (Exit A2)🚶🏽‍♀️10min
👣┆Casual · カジュアル
📅┆Book Online · オンライン予約
✍️┆Food: 𝖡𝗈𝗅𝖽 · Vibe: 𝖤𝖼𝗅𝖾𝖼𝗍𝗂𝖼 · Price $$$$

✼••┈┈┈┈┈┈ 𝗘𝗡𝗚𝗟𝗜𝗦𝗛 ┈┈┈┈┈┈┈┈•✼

At the ever-buzzing “Ho Lee Fook” in central Hong Kong, Chef @archan_n reimagines Cantonese flavours with flair✨

The highlight was the “Master Stock Crispy Skin Pigeon with Spiced Salt” (requires pre-order 72 hours in advance), which I first tried at the collaboration event with @kamcentre.roastgoose collaboration event earlier this year hosted by @theforksandspoons852❤️‍🔥

Inspired by silky braised pigeon and crispy salt-and-pepper pigeon, it’s a labour of love - master stock-soaked, air-dried, and finished with hot oil for ultra-crisp skin and tender meat🕊️

The playful and delicious “Carrot-Shaped Glutinous Rice Puff” is filled with plant-based mince, carrot, shiitake, and Thai basil inside🌿

To finish, “Yuenyeung” is a quirky ode to Hong Kong’s iconic coffee-milk tea blend, served with milk tea gelato, coffee granita, hazelnut feuilletine, and caramelised chocolate mousse🍨

① 🥕Carrot-Shaped Glutinous Rice Puff
　　　脆炸甘筍冬菇素鹹水角 (HK$ 68)
② 🕊️Master Stock Crispy Skin Pigeon
　　　椒鹽脆皮滷水乳鴿 (HK$ 368)
③ 🐖Kurobuta Pork Char Siu, Honey-Glazed
　　　炭火蜜汁黑豚叉燒 (HK$ 278)
④ 🦪Steamed Razor Clams, Glass Noodles
　　　蒜豉油粉絲蒸蟶子皇 (HK$ 278)
⑤ 🥦Cauliflower Mushroom & Celtuce Salad
　　　麻辣繡球菌伴萵筍 (HK$ 78)
⑥ 🧂Salt & Pepper Tofu, Crispy Garlic
　　　椒鹽金磚豆腐 (HK$ 118)
⑦ ☕“Yuenyeung” 「鴛鴦」 (HK$ 118)
⑧ 🐉Interiors

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香港・中環（セントラル）にある「Ho Lee Fook（ホーリーフック）」は、ユニークで遊び心が溢れるモダン広東料理レストラン🏮 個人的なイチオシは72時間前までに事前予約が必要な “椒鹽脆皮滷水乳鴿”🕊️ 外はパリッと、中はジューシーなスペシャリテは、香港伝統の鳩料理2スタイルを融合させた絶品です🦚

人参の形をした点心 “脆炸甘筍冬菇素鹹水角” はモチっとした生地の中から、椎茸やハーブの香りが広がります🍄‍🟫 香港の定番デザートをアレンジした “鴛鴦”は甘味と苦味、サクサクとクリーミーな食感を楽しむ新しいスイーツです🫖

✼••┈┈┈┈┈┈ 𝗛𝗔𝗦𝗛𝗧𝗔𝗚𝗦 ┈┈┈┈┈┈┈••✼
#tokyohalfie_hongkong #tokyohalfie_香港 #香港美食 Less

Sunday Funday at @holeefookhk with its Good Fortune Club - an endless parade of dim sum and champagne on every first Sunday of the month! The event in August was in collaboration with @yongfuhk where the two restaurants presented exclusive dim sum items such as the Baby Lobster Puff, Pan-fried Seaweed Pancake, Fermented Green Chilli & Cod Dumpling, and more. Rounding out the rest of the offering were HLF’s signature dim sum, snacks, rice & noodles, Chinese barbecue, and desserts. The never-ending dim sum experience comes with an entire bottle of Champagne per person for HK$988. It was a glorious afternoon of good food, retro Canto pop, and champagnes being popped open with spoons all around! 🍾
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Ho Lee Fook x Yong Fu
Central, Hong Kong
#supermelHK #supermelCentral Less

@chezcalvert seldom did collaboration which was a rarity among the top Asia’s 50 Best restaurants. In Oct 2019, I had a quick layover in Hong Kong happened to be the same day of Ho Lee Fook x Belon which are two of my favorite restaurants in HK, so there was no reason not to visit and see my two great friends, Daniel and @thejowski .

This menu was mainly Daniel’s creations but with some accents of Chinese cuisine, the Ho Lee Fook’s touches (menu included below). The 𝗗𝗿𝘂𝗻𝗸𝗲𝗻 𝗣𝗶𝗴𝗲𝗼𝗻 𝘄𝗶𝘁𝗵 𝗦𝗵𝗮𝗼𝘅𝗶𝗻𝗴 𝗪𝗶𝗻𝗲 (pic 8) not vin jaune for marinad𝗲 by Daniel had such amazing meat texture, I was so shocked to learn that it was actually local pigeon 😱😱😱. The flavor of the shaoxing wine marinade was so balanced too, paired with the final vin jaune sauce. This was possibly the best Chinese dish coming out from a non Chinese chef.

The 𝗢𝗿𝗮 𝗞𝗶𝗻𝗴 𝗦𝗮𝗹𝗺𝗼𝗻 𝗲𝗻 𝗕𝗿𝗶𝗼𝗰𝗵𝗲 (pic 1) is a fish version of the sweetbreads brioche at Belon. Salmon was of mu-cuit texture, so spot on. Brioche got a crusty surface with a farce of shrimp, mushroom and a little chicken underneath. The whole construction was perfect, came with a sauce that resembled ginger and scallion soy sauce dressing for Chinese steamed fish. This can totally go to Belon’s brunch menu if the sauce is changed to a Western sauce.

The crepe soufflé (pic 9) reminded me the soufflé omelette but a dessert version. The texture was really like soufflé and the hint of bitterness from Chinese almond was fantastic.

I really enjoyed the meal, it was relaxed, delicious and fun. I have always like Ho Lee Fook and Belon, and I for sure like the two together ❤️

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Menu for tonight :

Ho Lee Fook x Belon
daniel calvert

• marinated oysters and cucumber with tofu

• ‘dau miu' wontons with preserved black truffle

• ‘drunken pigeon' with shaoxing wine
Celtuce Chanterelles sorrel

• char siu 'cacio e pepe’
Char Siu mousse filling ravioli & crab cacio e Pepe

• ora king salmon baked in brioche with ginger and scallions
Sauce of soy for steamed fish

• sweet and sour pork with strawberries
fermented apple and raspberries
sauce

• crêpe soufflé with chinese almond Less