Ho Lee Fook
Chinese restaurant · Soho
蘇豪, 3-5號 Elgin St, Central, Hong Kong
Highlights
Wagyu short ribs, crispy chicken, inventive dim sum, and cocktails
Wagyu short ribs, crispy chicken, inventive dim sum, and cocktails
"A modern Chinese restaurant with a bold, playful interior (patterned wallpaper, shelves of golden maneki neko, open kitchen) that serves punchy Cantonese dishes and creative cocktails, favored by diners who enjoy lively flavors and an energetic dining room." - Taylor McIntyre Taylor McIntyre Taylor McIntyre is a senior visual editor at Dotdash Meredith, working on Travel + Leisure and TripSavvy. Her work has been featured in ArchitecturalDigest.com, Touring Bird, Port Magazine, StyleCaster, and more. Travel + Leisure Editorial Guidelines
"Walls covered in gilded maneki-neko, mahjong tiles, pop art and red Chinese floral motifs make this a bold, unorthodox spot for a fun night out. The 80s Canto-pop soundtrack is also a proud expression of its local DNA. The open kitchen on ground level is a spectacle to behold and its creative Cantonese cooking harnesses bold distinctive flavours and wok hei. Try the crispy three-yellow chicken with sand ginger dip, and other wok-fries. Check ahead for dishes that need pre-ordering." - Michelin Inspector
"A contemporary Cantonese restaurant where modern chefs reinterpret tradition with bold, creative touches; noted for inventive dim sum and dishes that push the boundaries of Cantonese cuisine while honoring its roots." - Jake Emen
"When a restaurant’s name translates to “good fortune for your mouth,” you know they’re probably on to something. Ho Lee Fook is a modern take on the old-school tea houses of Hong Kong with dumplings, roast meats, and all the bubble tea cocktails you could want." - jess basser sanders
"If the cheeky name doesn’t grab your attention (it means "good fortune for your mouth" in Cantonese), then it’ll have to be the loud music, waiting crowds, and terrific food. Informed by the old-school Hong Kong cha chaan tengs (teahouses) and the late-night Chinatown hangouts of 1960s New York, Ho Lee Fook is unpretentious, unfussy, and focused on the food. From the open kitchen, chef Jowett Yu and his staff cook up signature dishes like roast Wagyu short ribs with a soy glaze, and favorites like crispy chicken, prawn toast, pork belly with Taiwanese caper salsa, and green beans with shimeji mushrooms and five-spiced tofu. That wait to get inside? It's worth it."
