Celebrity Life

Hong Kong-native chef ArChan Chan adds her take on modern Chinese cooking to the brand new chapter of long-time Black Sheep Restaurants institution, Ho Lee Fook.

Here in Hong Kong, Chinese restaurants are everywhere you look. That is not to say that they should all be thought about as a singular entity, though. Each and every location — be it your local neighbourhood dim sum tea house or a long-time, generations-run establishment — posits a unique character and style of its own. There's the ones you visit for an authentic taste of regional cuisines, others for the sake of tradition. Then, there are the ones you head for when in need of a good, celebratory atmosphere.

One particular venue with an identity louder and distinctive than its usually pared-back peers is Elgin Street's very own Ho Lee Fook, recently reopened with a brand new look.

In the beginning

During its infancy back in 2014, Ho Lee Fook, self-proclaimed as "a funky Chinese kitchen", was patronised more for the dynamic ambience that bellowed throughout the venue. It was the glamorised edition of the traditional Chinese jaau lau (酒樓; Chinese banquet restaurants) experience; a new wave of modern Chinese cuisine, fitted with stirring theatrics from the roaring, fired-up woks at the open kitchen upon entry and the gleaming row upon row of golden Lucky Cats waving in synchronised motion.

Of course, this was just the beginning for one of Black Sheep Restaurants' longtime local favourites. Ho Lee Fook continued to see many successes: christening beloved signatures like the Prawn Toast x Okonomiyaki and roast wagyu short rib that many have made the special trip for, snaking queues with two hour wait-times and the maintenance of a long-time status — at least in restaurant years — as a reputed institution of Cantonese cuisine, one that also knew how to have a great time.

A brand new chapter

Now in its second evolution, Ho Lee Fook, followed by a brief but transformative closure and welcoming of head chef ArChan Chan, presents a 2.0 version of the restaurant, one that stays true to its affinity for grand visuals and interactive experiences (yes, the dragon dance still makes occasion appearances). It is, however, also matched with a revamped menu of modern Chinese flavours that preserve tradition. In the restaurant's own words, the brand new Sean Dix-designed space is a destination inspired by both "faint memories of wild nights out" and "familiar Mom's dumplings".

Loyal patrons will recognise the enthusiastic Lucky Cats, which are joined by gilded fortune cookies also statued at the entrance. The brightened up interiors are doused in deep jewel-toned reds and plush velvet, sidled against a gold mirrored ceiling and striking Chinese motifs that span from Mahjong-tiled walls at the exterior to wallpapers that reference Chinese patterns typically sewn on traditional qipaos worn by Chinese actress Lin Dai, and vintage artworks by celebrated photographer Cang Xin. Nostalgic '80s Canto-pop bops and classic hits reverberate within the intimate dining room, now pulsating with cheerful nostalgia.

As for the renewed menu, it is an impressive showcase of Hong Kong-native chef ArChan Chan's culinary journey that began in Hong Kong before transversing for 14 years through notable kitchens in Australia and Singapore before finally returning back into the city. It's an especially symbolic homecoming for Chan, who, while gained skills and knowledge in ingredients and cooking techniques overseas, longed for flavours closer to home, which she logs in her first cookbook, Hong Kong Local. Ho Lee Fook, then, came at a perfect moment to the stage for a spotlight exhibition of both Chan's heritage and learnings.

"This is the first time I will really be cooking the food I love, in the city," Chan muses. "When I first started out, cooking wasn’t really seen as a career, but rather something my grandma did when I was growing up. Entering college and taking my first internship was what really opened my eyes to the profession; it was difficult, but it taught me that I enjoy the pressure of cooking and that I enjoy seeing the guests happy. Seeing them appreciate the work that we do and the experience that we give them is really what makes my day and the thing that made me continue on down this path."

New to chef Chan's menu are wok-centric classics (her choice cooking tool) including the Hong Kong-signature Stir-fry King (小炒皇) of cuttlefish tossed in garlic chives, yellow chives and chilli with crispy anchovies and cashews; prawn roe stirred noodles; XO cheong fun with toasted sesame and yellow chives. Among her roast specials: honey-glazed Kurobuta pork char siu authentically grilled over charcoal (not to be missed!) and the Ho Lee Duck. Chef Chan credits her most meaningful addition to the new menu to the Live Razor Clams, a personal favourite from her childhood, and the classic cheesy lobster e-fu noodles, which she expertly elevates with seaweed butter.

Changing perceptions

At the core of it all, Chan reiterates that it's not as superficial as simply ideating a signature dish or finessing renewed interpretations of old classics.

"For me, there are a few words that are very important principles: respect, care, fairness and honesty. It is how I treat food, my kitchen, my team and our guests that is what we need to achieve the goals we have set for ourselves with this restaurant," she explains. "It is this idea that we can change their perception of an ingredient or dish into something they truly enjoy that makes it meaningful for me."

Ho Lee Fook is open from 6-11pm on Tuesdays, Wednesdays and Sundays; 6pm-12am from Thursday to Saturdays. Reservations can be made here.

The post What’s New at Ho Lee Fook 2.0? Chef ArChan Chan, a Full Revamp and a Very Tasty Hong Kong Classic appeared first on Prestige Online - Hong Kong.

Before you hastily wave goodbye to 2021, celebrate with good friends and a grand feast for a proper sendoff to a wildly underwhelming year.

You know, 2021 was supposed to be the year where everything went Back to Normal. It didn't. How naive we all were. Instead, we sat through a rollercoaster ride of border restrictions — opened up (yay) before quickly shut again (boo) — 14, then 21 days of quarantines at home and hotels, and lots and lots of QR scans and temperature checks.

But what we did discover while anchored in the city is that new restaurants were the one thing that got us through. They never stopped opening! We went beyond the two usual stops on the Island Line to explore new venues and cuisines far and away from home. So with a final goodbye to 2021, and a hopeful look-ahead to 2022 (please, let us go somewhere; anywhere!), celebrate New Year's Eve with a memorable dinner at the many venues that helped sate our appetites this last 12 months.

Where to celebrate New Year's Eve Dinner in Hong Kong

Écriture

To mark an occasion as rare as the welcoming of a new year takes one very special location indeed. New Year's Eve only happens once a year! And that's a location like two-Michelin star Écriture where stunning views are only rivalled by an even more stunning array of dishes prepared by chef Maxime Gilbert and chef Heloïse Fischbach. The seven-course New Year's Eve dinner menu is a complete showcase of the restaurant's refined take on contemporary French cuisine, and includes roasted giant Brittany langoustine, Brittany live sea urchin prepared like an egg cocotte with caviar, Normandy scallop shaved with winter black truffle and a whole roasted rack of beef that's finished off over smoky binchotan.

Écriture, 26/F, H Queens' 80 Queen's Road Central, Central, Hong Kong, +852 2795 5996

Margo

Chef Mario Paecke of Margo prepares an eight-course dinner of decadence in bidding adieu to 2021. The modern European brasserie serves up a classic menu coupled with delightful contemporary twists the likes of a Fukuoka snow crab cocktail concocted with green asparagus and seaweed brioche, roasted pork belly with Brussel sprouts, muscat grapes and violet mustard and an Alexandre Polmard beef tartare topped with cep & white onion purée. To finish, chef ends on a sweet note with a German holiday tradition: bratapfe — baked apples served with vanilla custard.

Margo, Shop 6, G/F, The Galleria, 9 Queens Road Central, Central, Hong Kong; +852 2130 7731

Osteria Marzia

If counting down to the New Year is typically done in a seaside locale of some sort, the lack of travel this holiday season means very inventive alternatives. Osteria Marzia is one such location, evocative of coastal Italy with airy interiors and sea-fresh produce which includes Seppia, cuttlefish prepared with pistachio di Bronte, Fine de Claire oysters and a dedicated Catch of the Day, set to stun and surprise with bright Italian flavours. The meal rounds out with a decadent Foresta Nera Flambé — a fabulous way to see out the end of the year, I'll say.

Osteria Marzia, G/F, The Fleming, 41 Fleming Road, Wan Chai, Hong Kong; +852 3607 2253

Rajasthan Rifles

The Peak will be having New Year's excitement of its own, with celebrations at Anglo-Indian mess hall Rajasthan Rifles kicking off at 9pm beginning with a grand feast starring all of the venue's beloved comforts: Tandoor-cooked lamb chops, lobster garlic butter fry and a Calcutta-style Asian sea bass curry, Macher Kalia. Also served around the room, free flow of any of your go-to beverages, with anything from Pimm's Cups to G&Ts and flutes of Champagne. Swing out the evening with tunes from the live band just in time for welcoming 2022 toasts.

Rajasthan Rifles, G/F, The Peak Galleria, Hong Kong, +852 2388 8874‬

Hue Dining

Not only will you be seated with a front-row view of Victoria Harbour (no fireworks this year, sadly), you'll sit with a sweet serenade by way of professional accordionist Nazar Tabachyshyn's stunning live music performance. Dinner comes in either three- or four-course seating with chef Wilson Leung's take on modern Australian cuisine of fresh seafood and quality produce, including saffron risotto with scallop and edamame, Carabinero prawns, Australian Grade 9 Mayura wagyu sirloin, banoffee cheesecake and the entrance of a glorious cheese trolley filled to the brim will all sorts of tasty treats.

Hue, 1/F, Hong Kong Museum of Art, 10 Salisbury Road, Tsim Sha Tsui, Kowloon, Hong Kong;+852 3500 5888

Roji

If you're counting down to 2022 at Roji, fantastic choice. Not only is the Central hideaway izakaya throwing a grand New Year's Eve soirée to farewell 2021, you'll also be dining with some of the venue's latest seasonal serves: Crispy-fried chicken skin with a miso mayo dip, Polmard beef tartare and a personal favourite (which I gushed endlessly about in one edition of our weekly Best Bites), Mentaiko udon, coated in rich, creamy ginger-garlic dressing sprinkled with mentaiko pollack roe. The dinner, available in two seatings, will also come with a welcome glass of Moët & Chandon Champagne but we recommend going for the list of special-made cocktails, including the flavoured Highballs, which I also enthusiastically raved about here.

Roji, G/F, 20A D’Aguilar Street, Lan Kwai Fong, Central, Hong Kong; +852 +852 9884 0704

La Rambla

When it comes to the final minute of 2021, you'll probably think back on the the past 12 months, flipping through all the best memories had. But no need to flip so far — just remember this delicious Catalan meal at La Rambla you had just a few hours ago. Staying true to a memorable feast, the eight-course menu includes a selection of cuisine favourites like fresh tomato on toasted crystal bread with a drizzle of olive oil, a unique Hokkaido uni doughnut served with miso mayonnaise, foie grass mi-cuit and a hearty Boston lobster paella, topped with the classic trio of clams, squid and mussels.

La Rambla, Shop 3071 -3073, Level 3, ifc mall, Central, Hong Kong; +852 2661 1161

Bacchus

The secret to successful New Year's celebration? Good food and lots and lots of wine. A wish that is sure to come true at the newly opened Bacchus on Hollywood Road, which prides itself on its very extensive list of fine wines. Naturally then, the seafood-centric, six-course New Year's Eve dinner comes paired with a thoughtfully curated selection of vinos, set to highlight the exquisite flavours of the venue's Asian-inspired French cuisine. Caviar is, of course, in attendance, but so are some very extravagant serves: Russian Red Merus king crab leg, French Brioche Perdu, Japanese sea urchin and grilled Atlantic turbot in a decadent Champagne-caviar sauce.

Bacchus, 3/F Hollywood Centre, 233 Hollywood Road, Sheung Wan, Hong Kong; +852 3750 5200

Giacomo

On the flip side of New Year's Eve extravagance, there's comfort. Time spent with nearest and dearest all wrapped and warm as you anticipate an exciting welcoming to another new year. Giacomo's New Year's Eve menu is a six-course dinner celebration that allows you to do both: Southern Italian comforts made with intent for complete indulgence. Foie gras with chestnut emulsion. Royale oysters topped with caviar. Mayura beef tenderloin with winter black truffle. Then the hearty, home-style pastas by executive chef Keith Yam: Brittany blue lobster Sardinian gnocchi, tagliolini with mushroom jus and Alba white truffle. A wonderful end and beginning to the years.

Giacomo, G/F, 8 Leighton Road, Causeway Bay, Hong Kong; +852 3980 3008

Cornerstone

When the clock strikes 12 on 31 December, all that matters is you, you loved one and the kind of celebration you share to toast a year just had and to be had. An intimate dinner prior is sets the scene, then. Cornerstone, with its sleek interiors and cosy seating, presents a perfect setting along with a delicious menu representative of chef Neal G. Ledesma's sophisticated plates that manage to comfort. For New Year's Eve, the modern bistro prepares a four-course menu topped with smoked ricotta raviolo, pan-seared wagyu rump cap and celeraic risotto, before finishing with a modest yet very indulgent banana cake topped with dulce mousse and a drizzle of caramel.

Cornerstone, G/F, 49 Hollywood Road, Central, Hong Kong

LPM Restaurant & Bar

Now don't be mistaken, LPM Restaurant & Bar might be known for its fresh and bright French-Mediterranean serves but it doesn't mean it's a reason not to dress up. The restaurant encourages you to with the welcoming of 2022, and set the theme of the evening to the glamorous setting of Studio 54. So find the glitziest sequins dress you own and shimmy your way to the restaurant's H Queen's location. The menu itself is a true dedication to LPM's coastal flavours, devised by head chef Maurizio Pace. Except crowd favourites like the scallop tartare and grilled pink sea bream, grilled "Black Onyx" sirloin steak and a comforting sun-dried tomato pesto spaghetti topped with squid. Of course, it not a complete LPM experience without the glamorous cocktails, with a choice of four for the evening. The Criquet de Milly of white cacao, peppermint liqueur and coconut sorbet, in particular, will be a delightful end, with flavour profiles similar to an After Eight mint.

LPM Restaurant & Bar, Shop 1, 1/F, 23-29 Stanley Street, H Queen's Central, Hong Kong; +852 2887 1113

Zuma

When it comes to throwing grand affairs, you can count Zuma high upon the list. The contemporary Japanese izakaya in infamous for its free-flow brunches, which marks yet another return on New Year's Eve with the Yashoku Night Brunch. The premise is same as usual, with free-flow dishes and drinks including sake and beer and addition entry to the countdown party later on in the evening.

Alternatively, Zuma has also put together a less raucous New Year's Eve Dinner for sophisticated celebrators. The menu is a curation of venue highlights from Japanese wagyu tataki with white truffle shavings, grilled Gillardeau oyster, crispy Mazara red prawn and, of course, decadent spoonfuls of Kristal Zuma Caviar.

Zuma, Level 5 & 6, Landmark, 15 Queen's Road Central, Central, Hong Kong; +852 3657 6388

NYE Steak Rebellion

Something with a lil difference than your usual glitz and glam New Year’s Eve celebration. Steak Rebellion at The Factory is all about great food and great atmosphere. And with a twist of an immersive dining experience too; this year, dress to theme of "Gangs of New York x Sweeney Todd". 

A five course dinner that begins with caviar and shots of vodka, just before you've fully recovered, the dinner also comes with a complimentary bottle of quality wine to sip alongside fresh oysters and dry-aged steaks. With the pulsating beat of live musicians at the venue, it's the perfect scene for a fantastic welcoming to 2022.

The Factory, 16A Kwai Bo Industrial Building, 40 Wong Chuk Hang Road, Aberdeen, Hong Kong; +852 9085 1817

The post Welcome, 2022! 13 Restaurants for New Year’s Eve Dinner appeared first on Prestige Online - Hong Kong.

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There’s no doubt Alex Lam inherited his musical talent from his parents, his father being Cantopop legend George Lam Chi-Cheung, and his mother, Sally Yeh. Still, the singer-songwriter and actor hasn’t let privilege get to his head — he’s not afraid to explore other paths, from a stint in Los Angeles to discover yoga and becoming a yoga teacher, to dipping his toes in fashion.

Lam met Hiro Yoshikawa, founder and designer of Washi Jeans, a Japanese denim brand, a couple years back and was intrigued by the designer’s backstory. Now based in Hong Kong, Yoshikawa is the 18^th generation of a revered sake maker in Okayama, Japan, and the first to leave the family business to pursue his own passion in denim-making. By chance, Yoshikawa had found an old document that charted out his family’s history, written on washi paper. Inspired by this, he developed and patented the Washi No. 6 paper yarn, which he utilizes in his first solo collection launching this month.

Lam, who has always had an eye for detail, quickly became an ambassador and muse for Yoshikawa, and took it upon himself to bring the recognition Yoshikawa deserves by helping him stage his upcoming solo debut.

We sit down with Alex Lam and Hiro Yoshikawa at Washi Jean's studio to talk about style and the upcoming debut of Yoshikawa's solo collection Life on Earth.

Can you describe your style? What are your wardrobe essentials?

AL: My style has always been inspired by musicians. I grew up watching some of my favourite bands like The Rolling Stones, The Beatles, and today, I'm inspired by singers like Drake. For me, my summer essentials include a sleeveless vest, a good multi-functional blazer and a pair of high-quality designer jeans.

Have you always been passionate about fashion and did you want to work in fashion?

AL: I have always cared about how I look and my outfits since I was a kid. I remember there was one time when the collar of my t-shirt wasn't right and I wouldn’t wear it out until my parents fixed it for me. Having friends who are in the fashion industry allows me to execute and experiment my ideas during workshops, like the ‘marshmallow’ colourway of the t-shirt I’m wearing right now. 

How did the both of you meet?

AL: I met Hiro-san thought some of our mutual friends.

HY: have been making jeans for other brands for the past 30 years and it has always been my dream to have my own denim brand. I have always hung out with people from the fashion industry, and meeting Alex from the music and acting world has made my life more fun and exciting.

Can you tell us a bit about your project with Hiro-san?

AL: I was hanging out with a group of producers and we often talk about fashion shows, designer brands’ videos, installation art and music. Once we found out Hiro-san wanted to launch his own denim brand this year, we decided to catch this opportunity and put our ideas together. We are organising a VIP launch event with a fashion show on June 11, 2021.

What was the biggest challenge you had to overcome with this project?

AL: I think the rules of the game changed after Covid started last year. We looked at online fashion shows last year, without the tradition styles, and we knew our team needed to do it in a cleverer way. The restriction for event gathering is 30 persons at the moment, so we were not able to invite too many friends and make the event as big as before. Plus the campaign and fashion show video shoot all in one day, that’s the biggest challenge in this project.

HY:  We have been staying in our studio almost every day is the past few months, meeting different parties like our PR team, models, videographers and producers.

What else are you up to this year that you can share with us?

AL: I have released a new song and I just finished a music video for another song. I have also been working on my YouTube channel and created a few series, but it’s been slightly slowed down because I was focusing in this project.

Has the pandemic affected the way you work or changed your priorities?

AL: Before Covid, I was busy working with clients, who often prepared everything. With changes and restrictions during this period, I am able to organise and create more content by myself.

What are you currently inspired by?

AL: There are many indie musicians and young kids out there who are doing their music in their unique styles. I admire them a lot as they can release songs as long as they think it sounds good. I used think good music requires the best studio and recording equipment, but turned out a lot of indie musicians are producing high quality songs just by working at home.

You have a YouTube channel, you're into fashion, music as well as classic cars. How did you get into each of those passions and how do you balance it all?

AL: Project by project. I’m now focusing more on quantity over quality and I'll keep learning from the progress and mistakes.

Do you have a motto you live by?

Stay healthy. As I was a yoga teacher, I still practice yoga for two to three hours each day. It’s a good way to reflect on myself and find peace.

The post Where to Eat in Hong Kong this June 2021 appeared first on Prestige Online - Hong Kong.

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