Chefs ArChan Chan and Winson Yip of Ho Lee Fook have unveiled a new winter menu and some delicious Chinese New Year delights that showcase their deep affection for Hong Kong and their Cantonese Roots.

Now available at the restaurant daily, guests dining at Ho Lee Fook will be able to enjoy exceptional new Cantonese winter delicacies. Additionally, in celebration of the upcoming Chinese New Year and the advent of the Year of the Snake, Ho Lee Fook is offering festive dishes which blend tradition with Chef ArChan’s contemporary flair, providing a feast of good fortune and nostalgia.

Ho Lee Fook’s New Winter Menu (available until March 2025)
Celebrate the winter season at Ho Lee Fook and delight in a total of 16 new dishes and dim sum items by the team.

Innovative Snacks & Dim Sum options such as the Cauliflower Mushroom & Celtuce Salad with mala dressing (HK$78); Pork, Prawn & Baby Abalone Siu Mai (2 pieces for HK$88); Seaweed & Sesame Puff (2 pieces for HK$78); and Steamed Blaze Mushroom, Jicama & Garlic Chives Dumpling (2 pieces for HK$68).

Indulge in the rich and nourishing flavours of the Double-Steamed Mushroom Broth with cordyceps, morels, Xinjiang red dates (HK$78), or savour the Salt & Pepper Squid with crispy garlic, bird’s eye chillies, spring onions (HK$268) from the Seafood selection.

For main courses, relish in Wok-fried and Claypot specialities like Braised Local Beef Brisket with herbal broth, Chinese celery, daikon (HK$488); Sweet & Sour Kurobuta Pork stir-fried with seasonal fruit, onion, and crispy tea leaves (HK$328); and fish-fragrant eggplant paired with Kurobuta pork mince, broad bean chilli paste, and spring onion (HK$188).

For those planning ahead, enjoy the Half Three Yellow Chicken served with herbal broth (, female ginseng, red date, and dried morels (HK$388); Hong Kong Style Lamb Belly Pot with water chestnut, tofu skin, and fermented bean curd (HK$688); and Australian Lobster paired with Ho Lee Fook XO sauce and crispy rice vermicelli (market price), all with a 72-hour pre-order.

End your meal on a high note with new Rice & Noodle options like Deluxe Egg Fried Rice with Chinese sausage, liver sausage, and Ho Lee Fook XO sauce (HK$168); Hubei Egg Fried Rice with sugar snap peas (HK$108); or Wok-Fried Flat Rice Noodle with wagyu beef tongue (HK$168).

Chinese New Year’s Special Dishes
Celebrate the Year of the Snake with a bountiful feast at Ho Lee Fook, where Chef ArChan presents a menu blending tradition with contemporary flair.

Indulge in dishes like the soul-nourishing half Three Yellow Chicken (HK$388) steeped in herbal broth alongside the lavish Hong Kong Style Lamb Belly Pot (HK$688) with a delectable mix of water chestnut, tofu skin, and fermented bean curd.

Highlights include the Typhoon Shelter Corn (HK$188), offering a delightful crunch of crispy garlic, chillies, black beans, and spring onion, and the Kurobuta Pork Char Siu & Chicken Liver (HK$328), paying homage to Cantonese classics with its honey-glazed, charcoal-grilled perfection.

Available from 28th January to 4th February 2025, with limited quantities per day (no pre-orders are required), this auspicious menu at Ho Lee Fook promises a memorable dining experience to usher in the Lunar New Year.

  • Address – G/F, 1-5 Elgin Street, SoHo, Central, Hong Kong
  • Opening Hours – Monday – Sunday, 6 pm to 12 am (special Sunday Dim Sum Lunch every 3rd Sunday of the month)
  • Contact Number – 2810-0860
  • Contact Email – info@holeefook.com.hk

More information can be found on the Ho Lee Fook website: www.holeefook.com.hk.

Lead image: Chef ArChan and Chef Winson at Ho Lee Fook.