Happenings / 07 Jan 2022
We Are Still Here
We have done this before; we can do it again.
We do not have all the answers or know all the right questions to ask, but we do know that in times like these, what is most important is the health and safety...
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Interviews / 05 Jan 2022
The One Thing I Can’t Live Without: Chef Palash Mitra
Ask a chef the one thing they can’t live without, and you may expect the answer to be some sort of spice, ingredient or cooking tool. But what about when they’re out of their chef whites? In this new...
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Stories / 31 Dec 2021
LETTER FROM OUR FOUNDERS
Dear Friends,
As we close out 2021, we will look back on this unprecedented year with gratitude, knowing that we finished on a high. There was much to celebrate, from new openings, immersive pop-ups, and...
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Happenings / 22 Dec 2021
Our PLATED Dinner Series Is Back This Winter
With the seasons changing and the mercury dropping, there is no better remedy than a sizzling one-pot stew or cheesy plate of pure comfort carbs to ease the chills and warm you up on a winter day.
This...
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Stories / 14 Dec 2021
A Day In The Life… Chef ArChan Chan
Imagine a chef at work, and you might picture someone in starched whites slaving away in front of a hot stove all day. But the notion that chefs’ only task is to cook is about as realistic as thinking...
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Happenings / 09 Dec 2021
HO LEE FOOK BEGINS ITS NEXT CHAPTER
Seven years ago, when Founders Syed Asim Hussain and Christopher Mark first embarked on the journey that was to become Ho Lee Fook, it was to push boundaries and redefine the rules of what a Chinese restaurant...
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