spring roll-ing: scoop, fold, brush, roll, repeat

spring roll-ing: scoop, fold, brush, roll, repeat

mornings at the sai yung pun market: the magic comes from the noise, the heavy scales and red & white plastic bags, all part of the wet market experience.

mornings at the sai yung pun market: the magic comes from the noise, the heavy scales and red & white plastic bags, all part of the wet market experience.


we spotted some über fresh local octopus at the market and thus, a new seasonal special was born.  these babies are slow cooked for 3 hours, then grilled to enhance the flavour. we chop it up and serve with wakame seaweed, roasted leeks, sesame leaf and Cantonese lap cheong, finished off with a dressing made with our secret weapon: sumac. naturally acidic with bright tones, sumac finishes off this dish like a champ!


we spotted some über fresh local octopus at the market and thus, a new seasonal special was born.  these babies are slow cooked for 3 hours, then grilled to enhance the flavour. we chop it up and serve with wakame seaweed, roasted leeks, sesame leaf and Cantonese lap cheong, finished off with a dressing made with our secret weapon: sumac. naturally acidic with bright tones, sumac finishes off this dish like a champ!

sweet dumpling rolling song: breakbot - baby i’m yours. 

we admit it. we’re a little bit superstitious at ho lee fook. when you see these crispy sweet treats arrive with your bill, crack that cookie open and cross your fingers for a good fortune. WARNING: expect some in-depth philosophical ponderings over fortunes told (& make sure you have enough sake left for this).what will your fortune be?

we admit it. we’re a little bit superstitious at ho lee fook. when you see these crispy sweet treats arrive with your bill, crack that cookie open and cross your fingers for a good fortune. WARNING: expect some in-depth philosophical ponderings over fortunes told (& make sure you have enough sake left for this).

what will your fortune be?

the humble prawn lo mein, revamped with shellfish oil, grilled shallot & crispy garlic. comfort food 2.0! 

the humble prawn lo mein, revamped with shellfish oil, grilled shallot & crispy garlic. comfort food 2.0! 

a local dai pai dong captured by resident artist jonathan jay lee. where else can you get noodles, fish balls & french toast? 

a local dai pai dong captured by resident artist jonathan jay lee. where else can you get noodles, fish balls & french toast? 

on wednesday, 25 june, we invited friends and family to celebrate our grand opening. lion dancers drew crowds and brought us good luck & fortune - chef jow did the honours feeding cabbage to the lions. live art by resident artist jonathan jay lee, fan girls and our dj kept everyone entertained well into the night - a few even tried their hand at mahjong and everyone left a winner.

chef jow worked the kitchen with his team, fuelling the dance party with prawn toast, yunan-style steak tartare and char-siu nigiri, while our bar team kept everyone hydrated with tsingtao and shōchū melon punch.

a great opening night and only the first of many. we are blessed to have such great friends and supporters. cheers to all who came out to celebrate with us!