影片
更多
2016-04-30
7866 浏览
We arrived at the restaurant just after 8.30pm. We struggled to find the restaurant as the taxi dropped us off at the top of Elgin Street, so a handy tip- head down the hill towards Hollywood road. The wall is covered in golden lucky cats, maybe almost 100 or so as you descend down the stairs into the restaurant. We had to wait a while for a table so we sat outside and ordered a couple of cocktails. The Sichuan spiced sour and a Pocari sweato, The spiced sour is very well balanced and a delight
The wall is covered in golden lucky cats, maybe almost 100 or so as you descend down the stairs into the restaurant. We had to wait a while for a table so we sat outside and ordered a couple of cocktails. The Sichuan spiced sour and a Pocari sweato, The spiced sour is very well balanced and a delight for the tastebuds with just the perfect level of Sichuan warmth. The Pocari sweato is somewhere between a negroni and a gin and tonic, served in a bubble tea cup and the perfect drink for anybody who appreciates a good g&t, very refreshing.
We were seated almost an hour later, we didn’t mind to wait as we had heard lots of good reviews and you could see the place was packed out with people having a good time. The atmosphere was electric. We had a cosy table at the back of the restaurant. We were told we had 1 hour and a half at the table which is understandable as they were so busy.
Our waiter brought the menus and he offered to guide us through, which for us was the best option as this was our first time dining here. If I remember correctly, I believe his name was James. He recommended that we choose a dish from each section of the menu. It is divided into Snacks, Raw, Vegetables, Roast meats and Not a small plate. All the dishes come as and when they are ready so they are all designed to share.
We started with the Prawn toast. I genuinely don’t think I have the words to do this dish justice. It was huge! A doorstop of juicy prawns, minced with onions, dressed with cabbage, bonito flakes, bulldog sauce and kewpie mayonnaise. Personally I’d say- ditch the chop sticks and use your fingers, it’s a little messy but worth it.
Steak tartare- I appreciate a good steak tartare, its usually my go to dish on any menu as it really all depends on the best quality ingredients. This was by far the best steak tartare I’ve had in a casual dining restaurant. James told us that it was seasoned with fish sauce, a very interesting choice but balanced the dish perfectly. The cassava crackers are just the ideal texture, not too thick but light and crispy. We wolfed these down maybe too quickly, but more just appeared on the table before we had chance to ask.
Next up was the green beans, my partner chose these and in all honesty I am not a huge fan of green beans. The texture to me is strange, reluctantly I gave this dish a go. To my sheer delight the 27 years on the earth of hating green beans was now over! They were a little spicy with crunchy pieces of pickled turnip and spicy tofu pieces.
Alongside the beans came the pork char siu. Living in HK, I’ve had my fair share of bad char siu. This was perfect. The texture, the sweet taste and it was perfectly cooked. I suppose this dish was the closest thing to anything traditional on the menu.
Finally- Clams and Shanghai noodles, this was our last dish and a real finale to our dining experience. I have never been to New Zealand but after these clams I feel compelled to visit. This dish is outstanding, a XO sauce butter base with shiso and nori seaweed strips sprinkled over the top, it offers so many different textures for your palate. The clams were so fresh, they must fly these in every day.
If you are looking for traditional Chinese food, Ho Lee Fook isn’t for you. The dishes are an eclectic mix of influences from all around Asia, using some traditional methods with simply the freshest ingredients. This kind of dining also comes with a higher price tag but I truly believe that when it comes to dining experiences, you get what you pay for.
Having just wolfed down 5 dishes we opted for a lighter dessert option, the custard apple sorbet and blackcurrant granita. This dish is big on flavour, laced with kaffir lime leaves throughout, it was the perfect end to our first Ho Lee Fook dining experience.
The service here is up there with the best. You do not have to ask for anything, the staff are friendly and informative without imposing on your night. For me is it rare to find great service in this city, these guys have both personality and knowledge of their products, Most importantly they genuinely care about their customers.
So this place isn’t cheap, but as mentioned earlier you really do get what you pay for.
The décor in Ho Lee Fook is standout for me, its quite a small basement space and there are lots of tables so it’s a little tight but this adds to the atmosphere. The lights are dimmed and the music is loud, Which is perhaps not the best environment for dining with children or older members of the family. Whoever does their music is a genius! Hip Hop is my guilty pleasure.
I will definitely be visiting Ho Lee Fook again, hopefully next time in a group as they only take bookings for groups. One last thing, as we left I noticed that every member of staff we passed said thank you and goodbye, a very personal touch to make everybody feel truly appreciated.
张贴