口利福

營業中

休息中

Item: 口利福
Rating: 5
Author: eatwai

Ho Lee Fook

98 食評

味道

環境

服務

衛生

抵食

19612

中環

$201-400

粵菜 (廣東)

eatwai

等級4

188

[ Ho Lee Fook 口利褔 | 中環 ]I have been wanting to try this elegant but rustic Cantonese restaurant for ages ever since people have been praising their glow up. I finally decided to stop procrastinating and book a table when I heard junior sous chef Gabe is leaving soon and really wanted to try his food. This restaurant is very flamboyant with its eccentric ceiling mirror and playful paintings. The ambiance here is really fun and playful with old English and Cantonese songs playing as you enjoy your

[ Ho Lee Fook 口利褔 | 中環 ]

I have been wanting to try this elegant but rustic Cantonese restaurant for ages ever since people have been praising their glow up. I finally decided to stop procrastinating and book a table when I heard junior sous chef Gabe is leaving soon and really wanted to try his food.

This restaurant is very flamboyant with its eccentric ceiling mirror and playful paintings. The ambiance here is really fun and playful with old English and Cantonese songs playing as you enjoy your meal.

We didn’t order much but the chef kindly gave us a few more dishes to try which we really appreciated.

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Typhoon shelter-style Fried Corn, Crispy Garlic Crumbs $138

A great way to start the meal. The corn ribs are sweet and plump and easier pulls away from the core. Not very spicy 👍

The load of crispy garlic on top is only crisp when still hot but still immensely flavorful and a perfect thing to eat whilst waiting for other dishes.

Dish size is great, eight pieces so two per person. Enough to get a taste and more but also not too much to make it tedious.

—— ——

Green Beans, Preserved Chinese Olives, Crispy Kai Lan $118

Not bad but nothing special.

Great wok-hei and char on the green beans with that distinct flavor of spice. Even better with the Chinese olives which are crunchy and filled with umami. The crispy kai lan leaves are not that special and doesn’t add additional taste to it.

—— ——

Wok-fried Clams, Fermented Black Beans & Chilli, Crispy Rice Vermicelli $288

One of the best dishes tonight!

The clams are fresh and plump, perfectly cooked. The black bean sauce is soooo good, rich and savory sauce that coats every single clam and onion. Moreover. The red onions are surprisingly sweet and crisp, loved it so much.

The crispy rice vermicelli is definitely on the same level as the clams. They remain crunchy even though it is dosed in sauce. Really showcases the chef’s skills.

The portion of this dish is also very generous. Big pile of clams on a humongous crisp of vermicelli.

—— ——

Wok-fried Cheong Fun, XO, Yellow Chives, Toasted Sesame $168

This was recommended by one of our servers so we decided to try.

Portion is a bit underwhelming but flavors are spot on. Love the savory XO sauce against the chewy and soft cheong fun. Although the cheong fun is a bit too soft and borderline mushy, it still has a great char and crispness to it from the fantastic wok-hei.

The XO sauce doesn’t penetrate the cheong fun much, only stays on the outside so the inside remains untainted. This can be good of you like a mild flavor or bad if you think it is under seasoned. But this untouched part tastes amazing with the 雜菜 as that is heavily seasoned and crunchy against the pillow-like cheong fun.

A huge contrast to the classic street food cheong fun with sweet sauce and sesame sauce. But the toasted sesame does give allusions to it.

Furthermore, the yellow chives and bean sprouts are absolutely delicious. I don’t know how the chef made it so crunchy and flavorful. The wok-hei is spot on.

—— ——

Fried Chinese Zucchini, King Oyster Mushroom, Eggplant, “Three Cup Sauce”, Chilli, Thai Basil $138

Complimentary dish from the chef🥹🙏

Absolutely loved the thin but SUPER crispy batter on the vegetables. The coating is also a bit sweet which offsets the savory three cup sauce.

The eggplant was my favorite as it resembles the classic Chinese fried eggplant with the delicious batter and creamy eggplant. The mushroom is chewy and juicy. The zucchini bursts with the liquid.

—— ——

Pandan Milk Bread French Toast, Peanut butter, Smoked Maple Syrup, Toasted Coconut, Coconut Sorbet $118

The best and only way to end this meal 😤🥰

Pandan taste not that pronounced but I could care less. The toast is oh so fluffy with a crisp exterior and the peanut butter is a god send. Immediately reminds me of the classic Hong Kong French toast.

But it is immediately elevated with the coconut sorbet that refreshes the toast and gives it a more tropical flavor.

The condensed milk and maple syrup moistens the toast and adds another depth of creaminess to it.

—— ——

“Breakfast 2.0” Horlicks Ice Cream, Cornflake Honey joy, Walnut Oatmeal, Dried Oatmeal, Cocoa Coffee Crumbs $118

Another kind gesture from the chef!

The contrast of the crunchy, sweet cornflakes and the silky, creamy, cold ice cream is a match made in heaven. The additional cocoa coffee crumbs only accentuates the chocolate in the Horlicks ice cream.

Although it is a separate dessert, I find that it tastes the best with the French toast. With the crunchy cornflake and the soft, fluffy toast.

—— ——

推介:

1️⃣ Wok-fried Clams, Fermented Black Beans & Chilli, Crispy Rice Vermicelli

2️⃣ Pandan Milk Bread French Toast, Peanut butter, Smoked Maple Syrup, Toasted Coconut, Coconut Sorbet

3️⃣ Typhoon shelter-style Fried Corn, Crispy Garlic Crumbs

4️⃣ but everything we ate tonight was amazing!! These are the ones I think shined the most.

💬 Overall, this flamboyant restaurant has left quite the impression on me and I hope to return one day. Not only is the food amazing and a more remastered version of the Cantonese classics with the same great wok-hei. But the service also competes with fine-dining restaurants.

All of the dishes were also served steaming hot which I highly appreciated. The servers too are attentive and friendly.

🗓 Revisit? ✅⭕️ / ❎