Ho Lee Fook welcomes summer with nostalgic additions to food and beverage menus, including an all-new cocktail programme.
Kick off the night with an inventive refreshment, as per the Ho Lee Fook tradition. Nodding to childhood favourites, newly created concoctions celebrate local icons – a theme that is prevalent throughout the funky Chinese restaurant. Yakult gets a makeover in the Yakult Gin Fizz (HK$118). Gin, prosecco, Yakult, hibiscus, egg white and cream combine in celebration of the tart probiotic drink found in every Asian family’s fridge. For a cooling cocktail with bitter and citrus notes, the playful Pocari Sweato (HK$108) incorporates the teenage staple and iconic refresher, Pocari Sweat, which is blended with gin, Campari, mint, grapefruit, tonic and umeshu Japanese plum wine.
“These beverages played such an important part in my childhood but have vanished from my adult life. We wanted to revitalise these sentimental products with a range of cocktails that are lighthearted and nostalgic, yet serious in substance,” says Ho Lee Fook General Manager, Jonathan Leung. “Ho Lee Fook’s tongue-in-cheek approach is the perfect platform for these spirited drinks.”
Yakult Gin Fizz (HK$118), gin, prosecco, Yakult, hibiscus, egg white and cream
Traditional ingredients are front and centre in the mindful Lunar Date (HK$118) – red dates, a revered ingredient in Chinese medicine, come together with pu-erh tea and rum to create a delicate cocktail that pays tribute to the treasures found in the neighbouring Gage Street market.
Set to get taste buds tingling, the Sichuan Spiced Sour (HK$148) is a spicy blend of Kavalan whisky, lemon, honey and numbing Sichuan pepper that will fire up any meal. Pair with aromatic new dishes such as Kampachi (HK$168), raw Yellowtail topped with pickled cucumber, soft herbs, plum and coriander dressing, or Drunken Clams in Beer and Shaoxing (HK$118), with Thai basil, garlic, lemongrass and chilli – featuring the freshest ingredients, these plates make the most of the season’s best.
Hong Kong-style French toast (HK$38), served with maple syrup or condensed milk is meant to be enjoyed alongside Siu Mei favourites like Roast Goose (HK$148+)
Fans of the restaurant’s moreish roasted meats will flock to try Chef Jowett Yu’s new supplement: Hong Kong-style French toast (HK$38). Served with maple syrup or condensed milk, these sweet slices are enjoyed alongside siu mei favourites like the Kurobuta Pork Char-Siu (HK$168) and beloved Roast Goose (HK$148+). Ho Lee Fook’s answer to the chicken waffle, this sweet and savoury combination is inspired by Hong Kong’s dwindling dai pai dong fare.
Twice-Cooked Green Beans (HK$98), pickled turnips, five-spiced tofu and Chinese olive
Veggie lovers will rejoice at the new and colourful Salad of Young Mustard Greens (HK$88), made with mustard seeds, five-spiced tofu, sesame and ginger vinaigrette. Twice-Cooked Green Beans (HK$98) with pickled turnips, five-spiced tofu and Chinese olive are robust and packed with flavour, while “Slightly Fires the Emperor” (HK$98) is a playfully named twist on a classic Hakka vegetable stir-fry dish (commonly mistranslated on local menus). This delicious summer plate with wok-fried garlic chive flower, chorizo, cashews and shiitake mushrooms is great to enjoy on its own or alongside the new Taiwanese-style Fried Rice (HK$118) with pickled mustard, corn, edamame, cha lua and crispy conpoy.
Salad of Young Mustard Greens (HK $88), mustard seeds, sesame and ginger vinaigrette
Those staying away from the booze, need not worry – mocktails such as the Gingercane (HK$78) with sugarcane, ginger and lime, or the Minty Apple Tea (HK$78), fresh apple and a blend of green and peppermint tea, are excellent thirst quenchers to complement these dishes’ creative Chinese flavours.
Cap the meal with a cooling twist on a Taiwanese classic dessert: the Blood Orange and Campari Granita (HK$78), served with mango sorbet, pomelo, old school Taiwanese sweets aiyu-jelly and tapioca.