"For the most popular dish, char siu, Chan's team cures Kurobuta pork for four hours with sugar and spices before marinating it overnight in a hoisin-heavy sauce and potato starch. After roasting in a traditional Chinese smoker, the mostly cooked char sui is finished on a charcoal grill with a coating of honey for a smoky, charred exterior."
"Chan takes a creative approach to recognizable Cantonese dishes, adding new ingredients and flavors to nostalgic favorites. She was inspired to make her own version of sweet and sour pork after struggling to find a rendition that she personally enjoyed and that hit a balance of sour and sweet; her update includes geometric cuts of pineapple turned into three-pronged building blocks and a popular perfume lemon tea that turns into a base for the sauce."
"Meanwhile, razor clams are only steamed for a little over a minute, before being topped with glass noodles, fresh green onion, hot oil, and aged garlic soy sauce; Chan wanted to be extra thoughtful about the simple dish, which she enjoyed growing up, with the fresh clams reflecting the incredible live seafood scene in Hong Kong."
Ho Lee Fook reinvents Cantonese cuisine in Hong Kong by combining traditional techniques with inventive ingredients and playful presentation. The restaurant’s exterior features mahjong tiles and gold cats that reflect local culture. Char siu is prepared by curing Kurobuta pork, marinating it overnight in a hoisin-forward sauce and potato starch, smoking it, then finishing over charcoal with honey for a smoky glaze. Sweet and sour pork receives geometric pineapple and a perfume lemon tea–based sauce. Stir fry king incorporates peanut sprouts and a trio of seafoods. Razor clams are steamed briefly and dressed with glass noodles, green onion, hot oil, and aged garlic soy sauce.
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