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.