Chef ArChan sources premium Kurobuta pork and applies the classic char siu technique — glazing with honey and grilling to char the outside while keeping the interior moist and tender. Multiple reviews highlight that this sells out regularly, so arrive early or call ahead. The honey glaze gives it a glossy finish and subtle sweetness that complements the savoury pork without overshadowing it.
Tips from diners
This dish sells out most nights. Call ahead to reserve it or arrive before 7 PM when it's guaranteed to be available.
Order for 2-3 people and pair with steamed rice or rice cakes to soak up the glaze.
These homey dumplings showcase Chef ArChan's philosophy — simplicity done well. The filling is mostly vegetable with a touch of pork for umami. Steamed until the wrapper becomes tender and slightly translucent, they're meant to be comforting, not fancy. Multiple reviewers call out how the humble name belies a carefully balanced filling.
Tips from diners
Order these first to set the tone for the meal. They're light enough to not fill you up, but flavourful enough to start strong.
Ask for vinegar and soy sauce dips. The acidity of vinegar complements the pork sweetness.
A simple but elegant raw preparation that highlights the natural sweetness of premium Hokkaido scallops. Served minimally dressed — just enough to balance without masking the delicate flavour. Reviews highlight the quality of the scallop sourcing and the restraint in preparation as what makes this sing.
Tips from diners
Eat these within the first minute of being served. Scallops warm quickly and lose their delicate texture.
Start with these to appreciate the quality. Save heavier dishes for later in the meal.
Chef ArChan treats poultry like a signature — the three-yellow chicken (yellow feet, beak, and skin) is fried until the skin crackles and the meat stays juicy inside. The sand ginger dip is aromatic and warming, cut with sharp spring onion. This is a study in contrast — crispy versus tender, hot versus cold, spicy versus fresh.
Tips from diners
Eat the skin first while it's still crispy. Let it cool for 30 seconds if just served — the skin is very hot.
This is meant for sharing. One whole chicken feeds 2 people comfortably when paired with other dishes.
A modern take on roasted meats that bridges Cantonese tradition with global ingredients. The Wagyu is cooked until tender, then served with a jalapeño purée that adds fresh heat and acidity to cut through the richness. Reviewers note the contrast between the soft meat and the pepper kick makes this a standout plate that shouldn't work but does.
Tips from diners
The jalapeño purée is more flavour-forward than heat — it complements the rich Wagyu without overwhelming it.
Share this with steamed rice and a stir-fried vegetable to balance the richness of the beef.
Opened in 2014 under the Black Sheep Restaurants umbrella, Ho Lee Fook celebrates Hong Kong's cha chaan teng heritage filtered through Chef ArChan Chan's 13 years abroad in Melbourne and Singapore. She returned to Hong Kong in 2021 to take over the kitchen, bringing refined technique to traditional Cantonese cooking without losing the spirit of casual, bold-flavoured dining. The name means 'good fortune for your mouth' — a cheeky nod to the restaurant's unapologetic approach to indulgence.
Book in advance, especially for weekends. The restaurant is popular and seating is intimate — walk-ins face long waits.
Plan 4-5 dishes for 2 people. This is share-plate dining, and the menu is designed for casual indulgence without pretension.
The dining room features 80s Canto-pop and retro décor — the music and aesthetic are part of the experience. Come in the mood for playful, not formal.
Most starters and vegetables are HK$88; mains range from HK$48-$388. You can eat well here for under HK$300 per person if you skip the premium proteins.
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