Jowett Yu

Born in Taiwan. Raised in Vancouver. Trained in Sydney. Jowett Yu is a citizen of the world, so it’s not surprising that he ended up cooking in Hong Kong, a city where international flavours effortlessly come together. At Ho Lee Fook, Yu takes a similarly cosmopolitan approach to Cantonese food and combines techniques honed at key Australian restaurants such as Tetsuya’s and Marque with equally sharp humour. When he eats out, his tastes are just as diverse.

holeefook.com.hk
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French Cuisie, Reimagined

At Belon, Chef Daniel Calvert takes a meticulous selection of the best seasonal produce and enhances their natural taste with cooking precision.  The cuisine presents a clever twist to French cuisine, without ever losing sight with flamboyance and excess: a true exercise in restraint.  

A Vital Hong Kong Restaurant

Matt Abergel‘s Yardbird has the total package.  Truly delicious yakitori, always a party vibe, friendly service, great tunes, great interior and branding.  This is where I always take out-of-towners.

New-Style Cantonese

At The Chairman seasoning is precise, refined, and restrained to let the natural taste shine. This new-style Cantonese restaurant from chef Danny Yip that shies away from the usual luxurious ingredients of Cantonese cooking, and instead uses the highest quality, local produce.

Traditional Cantonese (Plus Hong Kong’s Best Barbecue)

Seventh Son serves traditional Cantonese food and the best suckling pig in Hong Kong.  Also a soup of bird’s nest stuffed inside a pig’s stomach is an exquisite (also expensive) treat. Go to Yat Lok for the finest roast goose in town, and be sure to go early to get the goose leg.

Where Cantonese And Pakistani Cooking Meet

Islam Food is a great spot for Canto-Pakistani curry, and juicy exploding “beef goulash”: a pan-fried hot pocket of beef mince.

Guide last updated August 2019

Our guides are fact-checked and updated every three months. Read more here.

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