a funky chinese kitchen
inspired by old-school hong kong dai pai dongs and cha chaan tengs and the spirit of late-night chinatown hangouts in 1960s new york. roughly translating as ‘good fortune for your mouth', ho lee fook takes an inventive approach to chinese flavours with modern interpretations of classic dishes. a duo of fierce wok burners unmistakable charred flavours and flawless execution of cantonese roasted meats is one tradition chef jowett yu refuses to mess with.
executive chef jowett yu brings his diverse culinary background and passion for chinese flavours to his position at ho lee fook. yu’s cooking style reflects his taiwanese heritage and extensive time spent in chinese communities around the globe. his distinctive take on regional chinese cuisine combines the familiar flavours of traditional dishes with premium local ingredients, modern techniques and refined aesthetic sensibilities.
ho lee cooks
closing out the series on 19 november, jow joins forces with fellow ‘black sheep’ and friend chef daniel calvert of one-michelin star belon.