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2015-01-08
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8.5/10 plates emptied! Oh my *! As soon as you step in the restaurant, you’ll see barbeque meat hanging on the walls replicating the design from local cha chaan tengs (茶餐厅), and a wall of flashy golden money cats (招财猫) waving at you in their mischievous smiles. Ho Lee Fook has become one of Carly’s favorite hangout spot now. What more can I say? Spectacular food, vibrant and upbeat ambience, pioneering Chinese X Western fusion food menu, reasonably priced, fun and helpful staff. We nearly scrapp
Oh my *! As soon as you step in the restaurant, you’ll see barbeque meat hanging on the walls replicating the design from local cha chaan tengs (茶餐厅), and a wall of flashy golden money cats (招财猫) waving at you in their mischievous smiles. Ho Lee Fook has become one of Carly’s favorite hangout spot now. What more can I say? Spectacular food, vibrant and upbeat ambience, pioneering Chinese X Western fusion food menu, reasonably priced, fun and helpful staff. We nearly scrapped everything from the menu, dining with 9 people, ordered 14 items, tried possibly all the notable dishes from Ho Lee Fook and to my surprise, each dish had its own sparkle to it as in a very unique character which embellishes so much style over substance. First off, I will have to say that I might be biased as I do have a strong liking for heavy flavors.
Ho Lee Fook, Oh my *, this IS the place to be and the food will NOT let you down.
Quoting the chef of Ho Lee Fook, Jowett Yu, “I love honest food and decor”; very innovative yet down-to-earth chef whose inspirations come from local cha chann teng, American bold upbeat street style, and gimmicky character pushing standards to another era for fusion cusine. I grew up in North America whereas my roots lie deep in this international city Hong Kong. Dining at Ho Lee Fook gave me the same thrill, feeling connected with my former past as I try hard to read their menu under the very dim reddish golden tone of houselight and trendy hiphop rap music.
口利福，在food blogger与饮食界火速冒起的广东餐馆，一听名字，就知道绝对非等闲之辈—一间玩味十足的餐厅。他们的叉烧早就闻名已久，诚然，我却没有太大期望。
生日来了一趟之后，就爱上了这个中西合壁的汇聚点。食物有很大惊喜，环境布置也甚有格调，服务照顾周到。一开始不太清楚菜肴的份量，侍应给了些意见，建议不够吃的话之后可追加。不得不提，还有这里有名的Breakfast 2.0, break down and build up，将你梦寐以求的甜品和水果结合，让你吃完还想吃更多。
位处于香港的苏豪区，却彷如置身于北美某一处的唐人街，华丽创新，味道非凡，价钱公道。适合一大班朋友聚会，在新派的中餐馆喝一杯清酒，攀谈畅饮，还有美国嘻哈Hiphop音乐垫住个底，这一顿生日饭，不亦乐乎。
甫进门，就见到一行行吊挂在玻璃前的出炉烧味，还有一幅墙满布的金色招财猫向你微笑招手。口利福的大厨Jowett Yu与G.O.D老板份属好友，餐馆的室内设计尽见其一贯风格，新潮但又保持传统中式的复古风。深灰石地板，暗红带黄的灯光，深啡木色餐桌和木椅，红红绿绿的餐牌，我的肚子早已准备就绪，要开动了！
“Prawn toast X okonomiyaki”
$108
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It’s not common for you to find prawn toast in Hong Kong anymore but this used to be one of the most fingerlicking cha chaan teng food. This combination of pan fried batter and crispy prawn toast was heavenly good and made the perfect appetizer to start off the meal as the abundant mayo and bulldog sauce (Japanese favorite tonkatsu sauce that goes well with breaded pork cutlet). The toast was exceptionally thick, crunchy and golden crispy and the intense sweet and savory flavor of bulldog sauce made this so fingerlicking good.
虾多士，无错，是一道带有日式风格的虾多士。今时今日的香港，已经很难找到地方吃虾多士。厚多士烘得金黄松脆之余，喜欢街头小吃的我，立刻爱上了口利福这个看似简单却又极其可口的前菜。重点是铺满面的木鱼碎，浓郁可口，味道带酸甜的日式bulldog酱汁，一般都是用来送炸猪排饭吃的，和这款虾多士可说是一拍即合。
Fusion就是这样的一回事，把不同地方的特色食品元素结合，又出奇地美味有惊喜。
Wagyu Steak Tartare, Yunnan Style
$148
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Had a lot of steak tartares in life and the flavor for this one did come out quite bold as the spicy and acidic sauce was quite stunning as soon as you have one spoon of the steak tartare to go with crisps on the side. Not my personal favorite as the taste was rather too intense, but people who love a heavy taste of raw beef to begin with. This might your dish!
生牛肉他他吃得多，但调味这样浓的却是第一次试。个人不是特别喜欢，因为偏辣的云南酸辣汁盖过了生牛肉应有的鲜甜，但作为前菜，确是颇开胃的。上碟时，还配有炸得薄脆的虾片，口感上，让人一试难忘。
Shredded chicken salad, lettuce hearts, beansprouts, Sichuan pepper, strange flavor dressing
$88
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Strange flavor dressing was not as profound as the steak tartare but the meaty shredded chicken was silky enough to make this a hearty salad. Hints of Sichuan pepper was added to enhance the spice level. I definitely though Chef Jowett has a strong liking for spicy food.
怪味鸡的酱汁味道没有生牛肉他他这样浓，但四川辣椒的香味是有吃到的。吃到第三道菜的时候，已经开始觉得大厨放的调味都颇重手。白雪雪的鸡丝吃上口很滑嫩，啖啖肉。
Stir-fried asparagus, broccoli, sugar snap peas, garlic, Shaoxing
$98
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You could see the oil glaze and smell the garlicky flavor of this stir-fried mixed veggie dish. Loved the crispy and natural sweet sugar snap peas which added extra textural complexity to the palate for a seemingly ordinary dish.
普通的一道炒杂菜，炒出来没有一般大排档的镬气，一上碟就见到薄薄的油光，所以吃上吃很美味。最喜欢是炒起身却仍是爽脆清甜的蜜糖豆，尽显大厨的炒功。
Fried cauliflower, Brussels sprouts, maple bacon chilli jam
$88
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Maple bacon chilli jam! Because you only have this at Ho Lee Fook, the sweet and savoury flavor on a stir-fried veggie dish was rather exhilarating, the bite-size cauliflower absorbed the sweetness and spiciness and you could even taste the hint of savory ham flavor on plain vegetables.
椰菜花和椰菜苗是我最喜欢的蔬菜之一，配上自家制创新的枫蜜烟肉辣椒酱，烟肉的咸香、蜜糖的甜，与点点的微辣，结集成一篮子的享受。非常惹味的一道炒菜，一上桌就闻到香喷喷，吃的时候，酱料平均地炒到每一棵椰菜花和椰菜苗上，下饭一流！
Soy Chicken (half)
$168
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Not bad. The soy sauce glaze was well-marinated into the chicken skin without being too salty. The chicken was tender, soft and moist. Without being as heavy tasting as the other appetizers, the overall quality of the barbeque meat was decent and tummy filling.
豉油鸡没有过份的咸，还有微微的甜，形合大众对一般豉油鸡的要求。口利福的鸡都很嫩口，鸡味还算是可以，只因甜豉油的调味没有盖过风头。烧味质量方面，算是不俗。
Kurobuta pork Char-siu
$168
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Kurobuta pork being the heritage breed of pork that offers more intense meat flavor and succulent moist, it is considered to be premium over your regular supermarket chop. I have nothing to complain about the texture of the char siu as it was very soft and moist, pink-hued and beautifully marbled, flavor-wise it would have been even better if they honey glaze can be crunchier on the edges as they roast the pork skin for a bit longer.
来口利福就一定要一尝他们的叉烧。选用了日本黑毛猪，可见猪肉的纹路非常均匀，粉红嫩口，肥瘦适中，比一般的猪肉嫩口多汁得多。食客可以自选叉烧的肥瘦，形合个人口味。略嫌叉烧外皮烧得不够香脆，叉烧酱多点蜜糖味会更加好，但口感上这叉烧是「无得输」吧。
Grilled pork belly, red cabbage salad, roasted chilli and almond salsa
$158
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The chilli and almond salsa was a refreshing collaboration for grilled pork belly but I would have preferred a braised version of pork belly as the grilled pork belly did come out a bit too dry and lean. Think I am too used to fatty melting-good pork belly from ramen or authentic Cantonese cuisine restaurants, this pork belly did not quite match my expectations. The heavy flavoring of the salsa did not compensate the shortfall of dryness of the pork belly.
有点辣的猪腩肉可惜烤得太干，吃上口有点柴身。那么多道主菜中比较逊色的一碟，下一次光顾会尝试其他主菜。广东菜一般会把猪腩肉炆至腍身和起胶质的状态，放入口中就会立刻溶掉，可见煮法和猪种也很影响食物的味道和口感。
Prawn lo mein with shellfish oil, grilled shallot, crispy garlic
$108
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The grilled shallot flavor was rather outstanding and was well complimented with the shellfish oil which turned this rather ordinary lo mein into another impeccable modification of Ho Lee Fook’s fusion dish. The shellfish oil elevated the seafood freshness, grilled shallot added a mild natural sweetness of onion, and of course garlic as one of the most commonly used herbs in Canto cuisine. This was simply delightful to munch on as you get that oil and goodness all in one bite.
一上桌，看似平凡的虾球捞粗面就香气四溅，味道上亦甚有惊喜。用心的菜式是这样被发掘的，加入大厨个人的一两项心思，再普通的面食也可以给你不一样的体验。贝壳类的香油把虾的鲜味升华了，而且点点的油香平均地沾满了每一条粗面，海鲜的鲜和葱蒜的香都能够品尝到口利福大厨的功架。Shallot是一种平常家中煮菜也会用到的干葱之一，长长圆身的紫色干葱，味道会比一般洋葱浓和清甜一点。证明一道菜只要配料用对了，再平凡的食物也可以带给你惊喜。
Roast Wagyu short ribs, jalapeno puree, green shallot kimchi, soy glaze
$448
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Everyone would recommend you this dish at Ho Lee Fook for its boldness, flavor, and creativity that elevates one’s experience of enjoying wagyu beef to another dimension. The beef was both supple and tender, nicely marbled; the slight savory soy glaze was well-marinated into the beef. Jalapeno puree and the shallot kimchi gave the beef a kick of spiciness emulsion for the flavor, making this a rather profound palate experience, and heightening the meaty experience of juicy short ribs which is a must-try if you ever visit Ho Lee Fook. Chef Jowett undoubtedly does good beef.
首选推介！欣赏这和牛肋骨的创意，卖相，和味道。一大碟的和牛，肉和骨分开了，好像有二食的功能。一片片厚肥瘦适中，松软多汁的牛肉，看见肉纹的紧致绵密，连著骨附近的肉很有咬感嚼头。加上铺满面的韩式泡菜丝和葱丝，提高了豉油酱汁的咸香，亦有一定程度的辣感。不喜欢一大堆葱丝的话，也不打紧，因为伴碟的还有磨得软滑，浓稠适中的墨西哥青辣椒酱汁，另类的辣度和刺激，增加了牛肉的调味和口感。
Kimchi fried rice with edamame and crispy lap cheong
$118
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Not a fan of fried rice ever in my life but this kimchi fried rice blew my mind! The edamame was exceptionally fresh crispy even after cooked and stir fried, fiery spicy kimchi made this fried rice more than enjoyable as the hot savors explodes on your palate, bits of lap cheong spiced up the mild sweetness and accentuated the smokey savory pork flavor. I had two bowls just to get more of that edamame too!
镬气十足，口感层次极其丰富的一道炒饭！由细到大，从不喜爱炒饭但口利福这碟看似简单的炒饭让我改观了。色、香、味俱全的形容最贴切不过。一粒粒的珍珠米炒得分明，香口。配上炸得香脆的腊肠，炒得爽脆的枝豆，微辣的泡菜碎，红红绿绿的，非常惹味，肚子已开始吃到饱饱的，但我还是一口气吃掉了两碗！
Mandarin granite, Breakfast 2.0, Matcha Cake
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It definitely takes some fine art skills to create inspirational desserts by adding the exact kind of components combining with profound culinary skills. I am not surprised that some people spend a lifetime to master pastries and desserts. Ho Lee Fook’s dessert menu is considered to be astonishingly innovative, flavor-wise it was not mind-blowing but rather decent. Highlight of the night - Breakfast 2.0 combines all your favorite items in one bowl of delish delights. Loved the horlick ice cream and crispy honey-coated cornflakes, dried longan gave a milder sweetness rather than a usual raspberry/summer fruit choice. The horlick ice cream was not too rich so the other ingredients of honeyjoy or coffee crumbs gets you to the gateway of the sweetness heaven, leaving you feeling guilty yet craving for more.
众人的甜品首选！Breakfast 2.0把你最喜爱的香料和甜品都结集起来，一个人已经可以吃掉一碗。不太浓味但奶香十足的好立克雪糕、蜜糖粟米片、大大粒新鲜酸甜的红苺、朱古力饼碎、少许的龙眼干 —一匙Breakfast 2.0甚有早餐的玩味，又极其美味可口。这款口利福自创的甜品成为大家的心头口，是实至名归的。
Matcha cake, chocolate ganache, liquid hazelnut praline, toasted milk, strawberry HKD78
Not going to recommend this matcha cake as the green tea flavor was slightly bitter and did not blend too well with the slightly overly sugary dark chocolate ganache. Cake was considered dry and the toasted milk did not save the flavor or texture of this dessert. There are many better matcha desserts in Hong Kong such as Via Tokyo and Cha-no-wan which are hard to beat.
相反，绿茶蛋糕则有点逊色，绿茶味不够浓，做不到回甘，而且没有蛋香还有点偏干。黑朱古力酱甜得来却有点太苦，不知道是故意的还是意外。在香港做绿茶甜食做得份外出色的有太多，这样比较起来，就显得口利褔这款甜品质量不够高。想吃绿茶味浓的甜品，还是去Via Tokyo或Sweet House Cha Cha吧。
Mandarin granite, mascarpone sorbet, maple-candied kumquat, sablée biscuit HKD78
Cup full of surprises as the complexity of the texture and flavor of mandarin sweet, citrusy sorbet, and aromatic biscuit makes this dessert unique. I would have preferred to add a bit or orange, lime or lemon to this dessert so it gives a right zesty kick but appreciated the effort and originality of this dessert. Not a particular fan of tangy citrusy sweets as the kumquat gave a subtle bitterness which was not very appealing.
这一杯橘子味甜品口感很多元化和富有层次感。柑橘味甚浓，冰沙有自然的果味，微甜。吃过一餐味道甚浓的晚饭，清新冰凉的甜品可以让人精神一振。一匙下来，有柑橘冰沙，香滑奶味不太浓的忌廉雪葩，咸咸脆脆的饼碎在最底层。另一果味较浓和清新甘香的口利福自家制杯装甜品。
Expats would love this place, not so much for diners like my parents who crave for traditional luxurious seafood kind of Cantonese restaurant, but this is exactly why I love Ho Lee Fook. Another vibrant, upbeat choice for you to understand and experience what does it mean by modern style of Canto fusion cuisine. The Gang will come back for more – gonna have to try out their crispy skin chicken and mom’s dumplings! Another round of Breakfast 2.0 and sake to wake me up a little after all the comforting good food please. I was a bit eased to feel connected with my North American roots again.
I always thought that fortune cookies were lame, but having that on a birthday in Hong Kong was a different thing – it wished me good fortune and luck in the coming year.
Thank you, with all the good food, I am sure it is going to be another splendid year on my food journey.
值得一提的是，口利福的大厨Jowett Yu的煮食灵感来自全世界四方八面，五湖四海。生于台湾，毕业于加拿大温哥华的厨艺学校，在澳洲住过一段时间，赢过些厨艺奖项，喜欢穿著美国街头品牌Stussy的服饰，你说，在口利福的餐牌上会有几多种fusion菜？非常欣赏Jowett Yu大厨都食物的创意和诚意，在餐馆的菜单上尽见其心思，在食物味道上亦见其功架。吉碟帮The Gang一行五人一定会再回来，不单是因为美味的食物，用心的制作，型格新潮的气氛，口利福绝对值得一赞的。
幸运曲奇，不单猜对了我那一夜的心情，还圆满地满足了我有点想念加拿大的思乡情怀。
*Book few days in advance 要打电话订位
*Only opened for dinner 只开晚市
*Advance booking needed for crispy chicken 脆脆鸡要提前预订
*Best to come with gang of more than 4 适合一行四人或更多人来用餐
张贴
