[2025 Hong Kong Restaurant] Travel Guide for Ho Lee Fook (Updated Jun)

If you’re in Hong Kong and not dining at Ho Lee Fook, you’re doing your tastebuds dirty. It’s giving modern Chinese with hot daddy energy—dark, sexy interiors, hip-hop beats, and food that SLAPS harder than your Asian mom’s sandal. Started with their iconic wagyu short rib (slow-cooked to emotional damage levels), plus those crispy typhoon shelter-style dishes that taste like a Hong Kong street night got dressed up and went fine dining. And don’t get me started on the Mom’s Cabbage—why is this humble leaf dish such a serve?? Every plate is packed, punchy, and dramatic—in the best way. It’s nostalgic Cantonese reimagined by a rebellious, fabulous food genius. I walked in hungry and walked out spiritually awakened. 📍Ho Lee Fook, Soho, Central, Hong Kong Come for the food, stay for the vibe—and bring someone hot or don’t bother. #HoLeeFook #HongKongEats #CantoneseGlowUp #ModernChineseMagic #WagyuWreckedMe #FoodieMainCharacter #SohoHKEats #ChaoticSexyFood #HotPlatesOnly #BiteMeHongKong

Eating at Ho Lee hook or Fo Lee hook as I often end up calling it, was a memorable experience. That modern interpretation of traditional dishes can often go wrong, but here the dishes are accentuated with craft. Some of the dishes have huge portions like the peking duck. The char sui has a unique smoking flavour, smells like the long gone traditional taste but could be something else. The dining room features a mirrored ceiling, which visually expands the space, and the walls are adorned with modern art, giving the impression that the space could double as an art gallery. The atmosphere leans towards a Western orientation, though the room is bathed in Chinese red, from the carpet to the wallpaper, creating an exotic and refreshing vibe. Service and ambience were perfect. Definitely worth trying when in Hong kong. #chinatrip #deliciousfood #hongkong

#FreeHongKongAirTicket I wanted to have a luxurious meal in a nice place for about a day in Hong Kong! I thought that if it's Hong Kong, it's Cantonese cuisine, so I booked this restaurant 🇭🇰 It was also featured in the in-flight magazine of Cathay Pacific, which I used on this trip ✨✨ Reservations can be made on the restaurant's website. The Mud Crab Chawanmushi (thumbnail of the post), which I reserved in advance, was a very large plate and was surprisingly expensive, lol, but it was really delicious with crab as it was and crab miso, and I was glad I ate it...🥲, so I recommend it. The size might be just right for about 5 people to order one plate. The menu that can be ordered on the spot is also shown in the photo. There is a maneki-neko 🐈 that is spread all over the wall on the first floor on the table, but this is a sweet cocktail. It is said to be the signature cocktail of the restaurant, and it has a slightly unique taste. The char siu (roasted pork) seasoned with traditional Hong Kong honey, and the stir-fried mushrooms and zucchini in Sanpai sauce (a sweet and spicy seasoning commonly used in Hong Kong and Taiwan) were also very delicious. Address: G/F, 1-5 Elgin Street, Central, Hong Kong Atmosphere/Facilities: The reception is on the first floor, and the restaurant floor is in the basement. The interior is very unique, and the staff are very friendly. There are few Hong Kongers, and the atmosphere is more Westerners, so you can order and communicate in English. Recommended points: The interior of the restaurant is Instagram-worthy, and the Cantonese cuisine using seafood is simply delicious. I highly recommend this place to those who want to eat traditional Cantonese cuisine with a new taste! ️ Average price: 8,000-9,000 yen *Be careful with reserved menus (If you don't drink alcohol, it's about 6,000-7,000 yen?) Budget per person: About 8,000 yen #Hong Kong #Winter trip #Trip #Hong Kong sightseeing #Free Hong Kong air ticket

Walls covered in gilded maneki-neko, mahjong tiles, pop art and red Chinese floral motif make this a bold, unorthodox spot for a fun night out. Of course, the 80s Canto-pop soundtrack is also a proud expression of its local DNA. The open kitchen on ground level is a spectacle to behold and their creative Cantonese cooking harnesses bold distinctive flavours and wok hei. Chef ArChan has launched a brand new a la carte menu that retains some of their most popular dishes – like the honey-glazed and charcoal-grilled Kurobuta pork char siu and exceptionally fragrant steamed live razor clams with aged garlic, spring onion, glass noodles, and soy sauce – with a range of new creations.