If you're craving some modern Chinese cuisine paired with loads and loads of bubbly, head to Central and book a table at hip Ho Lee Fook for their special Good Fortune Club, a boozy brunch affair on the first Sunday of every month. Indulge in unlimited servings of dim sum from chef ArChan Chan's kitchen, with an array of new dishes crafted by their new dim sum chef, Winson Yip. Start with crunchy-spicy smashed cucumber, filling plump har gow, as well as fried turnip cakes and siu mai, before moving on to new dishes like crab, prawn, and beetroot dumpling, fried taro puff with wagyu beef and black truffle, and the moreish mala beef ball with kaffir lime leaves.

You can easily spot this popular underground restaurant on busy Elgin Street—just look for the open kitchen and a wall full of gold "Chinese lucky cats," waving in unison. Meaning “good fortune for your mouth” in Cantonese, Ho Lee Fook is impossible to stick inside a box. Taiwanese-born, Sydney-trained chef Jowett Yu (of Mr Wong fame in Sydney) combines Aussie-style Chinese dishes with a few updated cha chaan teng (1950s diner) classics.

Serving modern Chinese cuisine with fusion elements, the cheekily-named Ho Lee Fook is helmed by award-winning chef Jowett Yu. The sensual, dimly-lit venue features phoenix and dragon murals, as well as a wall decorated with mahjong tiles. A single glance at the menu will tell you that they aren’t afraid to experiment with classic Cantonese recipes, using inventive marinades and Western cooking techniques.

They describe the place as “a Cantonese restaurant with a Hong Kong heart”. This feeling is captured from the moment you walk in. You are greeted by a wall of golden lucky beckoning cats who guide you into the dining room, where you feel like you’ve entered yesteryear Hong Kong and walked straight into a Shaw Brothers movie set.

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.

Black Sheep Restaurants’ Ho Lee Fook is another Central eatery that’s been around for about a decade, a testament to the strength of chef ArChan Chan’s authentic yet contemporary Cantonese menu. Ho Lee Fook’s greatest hits include the likes of Kurobuta pork char siu (HKD268), steamed live razor clams with glass noodles (HKD268), and smoked crispy-skin three-yellow chicken (HKD268).We strongly suggest pre-ordering (72 hours’ notice) the Ho Lee Duck (HKD938), a Cantonese-style riff on traditional Peking duck.Shout-out to the wall of waving golden cats at the restaurant’s entrance that beckon guests downstairs to the plush main dining room. Ho Lee Fook, LG/F, 3–5 Elgin Street, Soho, Central, 2810 0860, book here

Combining old school Hong Kong dai pai dong favourites with the spirit of late-night Chinatown hangs in 1960s New York, Ho Lee Fook quickly became one of the best-loved Chinese restaurants in Hong Kong since its opening in 2014. From hip-hop and rock ‘n’ roll beats to underground vibes, this charming restaurant – albeit having a constant chatter – is the perfect fuss-free eatery for a night out with friends. Highlights include the steamed live razor clams; smoked crispy skin Three Yellow Chicken with a spritely sand ginger and spring onion sauce, and the whole fish in chef’s choice of preparation.

Ho Lee Fook is more than a saucy pun that translates as “good fortune for your mouth” in Cantonese. The 10-year-old, super-popular restaurant in Central district’s lively SoHo (south of Hollywood Road) area celebrates Hong Kong and Cantonese cuisine with dishes that are as vibrant as the downstairs dining room’s plush, red-velvet, mirrored ambience. Chef ArChan Chan blew me away, dish after dish, from a truly superior dim sum sampler to honey-glazed, char-grilled Kurobota pork char siu to a stir-fry of Sichuan sausage, garlic chives, peanut sprouts and abalone, topped with crisply fried anchovies.

With the departure of head chef Jowett Yu, this longstanding restaurant was given and extensive facelift under the direction of designer Sean Dix, with bright red wallpapers and a mirrored ceiling recasting the interior as a modernised banquet hall. ArChan Chan has also taken over the mantle of the culinary programme, reverting to familiar Cantonese flavours inspired by dai pai dong-style stir-fries and fresh-off-the-boat steamed seafood. As a result of this about-turn, Ho Lee Fook has gained an appreciative new audience while offering a glimpse of the future of Cantonese cuisine in the process.

Ho Lee Fook may have undergone an expensive and opulent facelift, but the vibe (and amazing music) remain the same. Dress to impress at one of Black Sheep Restaurant's most popular venues, and get ready to sample some amazing cocktails like the Mahjong Marg or the El-gin Street (although their non-alcoholic offerings are just as amazing), delicious fusion Chinese food, and scrumptious desserts and rock the night away to some 80s and 90s bangers. Ho Lee Fook, 3-5 Elgin Street, Central, Hong Kong, +852 2810 0860, info@holeefook.com.hk, https://www.holeefook.com.hk/

Step into Ho Le Fook on Sunday afternoon and you’ll find a playful wall of waving golden lucky cats, the sound of flame-fired woks, and an afternoon banquet of unlimited dim sum!. (Plus a bottle of champagne per guest!) Named the Good Fortune Club, these Sunday sessions (from 12pm on the first Sunday of the month) are full of the flavour and energy of Hong Kong’s dim sum culture. For $988 per guest, you can fill up on new menu items including har gow, pork siu mai, crab, prawn and beetroot dumplings and fried taro puffs with wagyu beef and black truffle.

At Ho Lee Fook, you can expect a vibrant dining experience that combines classic Cantonese dishes with a modern twist, thanks to the innovative approach of Chef Archan Chan. The menu offers a diverse range of dishes, from salt and pepper tofu to Kurobuta pork char siu, and desserts like pandan milk bread French toast. With its bold decor and lively atmosphere, this restaurant provides a contemporary Chinese dining experience that leaves a lasting impression.

Ho Lee Fook is known for its refined execution of modern Chinese cuisine fused with Western elements, and their roast goose is no exception. Award-winning chef Jowett Yu describes his take on roast goose as an ‘adaptation’ of the typical Cantonese style. The goose is first marinated in brine brimming with spices including star anise, cloves, peppercorns, ginger and cassia buds, before being glazed with vinegar and sugar and left to dry overnight.

Pass the giant chrome fortune cookie at the entrance and descent the red-carpet stairs, past walls of gold maneki-neko (waving cats), to this mirror-ceilinged, Chinese-wallpapered subterranean restaurant. It is one of the highest-octane modern Hong Kong dining experiences you can have in terms of both flavour and atmosphere. Chef ArChan Chan has cooked in Melbourne and Singapore, but Ho Lee Fook is her tribute to the food she grew up eating.

Ho Lee Fook, which playfully translates to “good fortune for your mouth,” is a funky, modern Chinese eatery in the heart of vibrant SoHo. The energetic atmosphere channels the spirit of late-night Chinatown dining, paired with a contemporary underground aesthetic. Chef Jowett Yu brings a new dynamic to classic Chinese dishes, offering a menu that excels in playful innovation and bold flavors.

In a male-dominated industry, ArChan Chan is remarkable in being one of the few female head chefs in a high-end Chinese restaurant. The Hong Kong native studied catering and moved to Australia and then Singapore to work, before returning to her home city during the pandemic. In early 2022 she reopened the kitchen at Ho Lee Fook , a modern Chinese restaurant with a rock ’n’ roll vibe.

Ho Lee Fook has been a Soho favourite since 2014, serving up inventive takes on Cantonese classics. From Chinese BBQ and dim sum to indulgent specials like lobster noodles and hearty seasonal stews, there’s something for everyone. For a unique treat, check out the Good Fortune Club — an all-you-can-eat dim sum brunch with vintage Champagne, held on the first Sunday of every month!

Ho Lee Fook, located in bustling Hong Kong, has earned its place among the city's top restaurants. Its name, translating to "good fortune for your mouth," reflects the delightful blend of modern Chinese cuisine and vibrant street flavors it offers. Chef Jowett Yu's menu combines traditional dishes with contemporary twists, creating a delicious experience.

Address: 3-5 Elgin Street, SoHo, HKSARContact: +852 2810 0860Pricing: $80 per head. A favourite of Hong Kong Island expats and the city’s well-heeled visitors, Ho Lee Fook comes the closest to replicating the drama of high-end Chinese eateries in Sydney and Melbourne. Think textbook Canto food: albeit through a raucous, deliberately cinematic lens.

This restaurant definitely has the cheekiest name of them all. Funky decor with a wall of “lucky cats” as you walk in – the food is top-notch and they serve up some of the best barbecued pork (char siu) I’ve had in Hong Kong. Chinese food is best when shared in a big group, so e-mail them ahead of time as they take reservations for large groups.

You’ll be waved in by a wall of golden lucky cats at Hong Kong institution Ho Lee Fook. Descend the stairs to the sumptuous dining room, which has been decked out in plush red velvet booths, with golden wallpaper inspired by cheongsam (Chinese silk dresses) artfully wrapping the room. If the menu looks familiar to you, it’s supposed to.

The opening followed soon after the group’s revamp of Cantonese restaurant Ho Lee Fook on Elgin Street in Soho. Gone are the basement’s black walls and tables and loud music, and in its place is a glitzy, crimson dining room with mirrored ceilings and lions on the walls. Its menu now has more Hong Kong Cantonese than pan-Asian dishes.

Get into the old-school spirit of dai pai dong and cha chaan teng, as you taste traditional Chinese flavours with a modern twist at Ho Lee Fook. While the signature roast wagyu short ribs are not to be missed, pretty much everything on the menu is completely moreish!. There’s a cool vibe and a welcome element of humour here too.

Don’t get me wrong, I’m always happy with a big steaming bowl of prawn wonton mein, or plates upon plates of char siu cheung fan at Yum Cha. But every now and then I crave Chinese cooking in a more contemporary setting. Enter Ho Lee Fook, a hip and happenin’ spot from Black Sheep Restaurants in SoHo.

Now, however, Yu has finally been able to marry the two together. Dad Bod, a beer brewed in Hong Kong by Young Master Brewery, is sold exclusively at Ho Lee Fook, Yu's modern Chinese restaurant in SoHo " a district south of Hollywood Road in Hong Kong's Central business and entertainment district.

There’s no specific order in this top 10 Hong Kong restaurants, but I do want to start with my number one: Ho Lee Fook. According to the super friendly staff, the name is mostly made up (‘fook’ means good fortune), but I think it’s brilliantly chosen. Just say it out loud.

Get ready for a funky and flavorful Chinese feast at Ho Lee Fook in SoHo. This trendy underground spot, with its dark, moody decor and energetic vibe, offers a modern and playful take on Chinese cuisine. It’s loud, it’s popular, and it’s seriously delicious.

Ho Lee Fook is one of Black Sheep Restaurants’ many concepts, and this underground stunner knows how to put on a show. Apart from representing distinctive Cantonese cuisine, its wine list embraces China’s winemaking journey.

K and I had one of the best meals of our honeymoon here, at Ho Lee Fook, where everything is spicy and addicting (I’m looking at you, shredded chicken salad with the mysterious “strange sauce”).

three years of ho lee fook, over a quarter of a million mom's "mostly cabbage a little bit of pork" dumplings consumed. now that's something to celebrate.