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Ho Lee Fook Turns One For One Night Only – A Nostalgic Banquet Menu To Share With Friends

July 28, 2015 Dining No Comments Email Email

unnamed (12)Ho Lee Fook marks its first birthday with a nostalgic banquet menu serving the Chinese kitchen’s greatest hits as well as a selection of special appearances. For one night only on August 10th, guests can enjoy the funky SoHo locale’s all-time favourites as part of a mouthwatering menu, best shared with friends.*

The stellar line up kicks off with Ho Lee Fook’s interpretation of the ultimate ‘Chinese’ takeaway item, prawn toast. The towering “Prawn toast x Okonomiyaki” is topped with kewpie mayonnaise, bull-dog sauce, shaved cabbage, aonori and bonito flakes that continue to curl as the dish is served, making for an animated Japan-inspired dish that sets the tone for the rest of the night.

Next up, the Wagyu Steak Tartare brings uncharacteristic raw elements to Chinese cuisine. Taking culinary inspiration from Yunnan, hot and sour flavours are combined with fresh herbs to create an appetising small plate served with prawn crackers and slices of cooling cucumber that are best enjoyed with the fiery Sichuan Spiced Sour (HK$148), Kavalan whisky, lemon, honey and Sichuan pepper.

Former specials menu stunner, the Stir-fried Rissoni with celtuce, shiitake mushrooms, peas and WA black truffles, makes a comeback in celebration of the season’s best. This much-missed East-meets-West dish is the perfect lead into a new plate, Sizzling Lamb Rump with Kampot Green Pepper, and a selection of big hitters from Chef Jowett Yu’s favoured Roasted Meats section.


Ho Lee Fook’s Roasted Meats are best paired with a portion of Hong Kong-style French Toast with maple syrup or condensed milk — the perfect balance of sweet and savoury. 

Local cuisine gets a Ho Lee Fook upgrade with Kurobuta pork as the cut of choice for the restaurant’s coveted char-siu. Heralded for its superior flavour, this premium cut of the heritage Kurobuta breed is traditionally glazed and barbequed. Best paired alongside a portion of Hong Kong-style French toast with maple syrup or condensed milk, this nostalgic combination of moreish soft bread and haute Japanese protein is the perfect balance of sweet and savoury.

A meal at Ho Lee Fook is not complete without the jaw-dropping Roast Wagyu Short Ribs with jalapeño purée, green shallot kimchi and soy glaze. Featuring contrasting cuts of tender and textured meat, this iconic dish will have guests fighting for the last bite.

As the evening comes to an end, guests can raise a glass of Choryo “Sawa Sawa”, Junmai Sparkling Sake before tucking into a bowl of “Breakfast 2.0” goodness, Horlick’s ice cream, cornflake honeyjoy, dried longan and cocoa coffee crumbs – a creative take on the most important meal of the day.

Plates of special cake truffles mark the end of the celebratory supper as revelers kick back to Ho Lee Fook’s signature soundtrack of 90’s hip hop and 80’s glam rock with artisanal night caps such as the Smoky 15-20(HK$118) with Talisker, sake, lychee, green tea, Thai basil and Sichuan pepper in hand.

*(HK$588 per person, 4 pax minimum).

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