The executive chef at Ho Lee Fook lets us in on his kitchen essentials and the recipes everyone needs to learn by heart
Since opening in 2014, Ho Lee Fook's busy, underground Soho dining room has remained a Hong Kong classic, where Taiwanese executive chef Jowett Yu's family-style cooking merges with a setting that’s reminiscent of late-night dive in 1960s Chinatown, New York. Behind the funky interiors is a solid menu, with house favourites including a Yunnan-style wagyu steak tartare with a hot-and-sour profile, and a roast goose to rival Hong Kong's best. Yu's bold flavours stay true to his East Asian roots, bringing patrons back time and time again since the restaurant's early days.
With Asian comfort food on the mind, we spoke with the chef and new father about cooking for his family at home, the kitchen tools he can’t live without, and advice for those wanting to recreate the restaurant experience at home.
Related: The Five Kitchen Essentials Hong Kong Chefs Swear By
What do you enjoy cooking for your family?
I enjoy cooking with a lot of vegetables. They are nutritious, and an essential part of any healthy diet. Being healthy is something important to me when cooking for others. Here in Hong Kong, there is a year-round abundance of a variety of fresh leafy Chinese greens, and it would be a shame not to eat them.