Stories / 07 Aug 2018
The Truth About MSG
Monosodium glutamate, or MSG, is a bizarrely controversial food additive, isolated by Professor Kikunae Ikeda from kombu seaweed in 1908. Ikeda wanted to find out what was making his wife’s dashi taste...
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Recipes / 01 Aug 2018
How to Make Dumplings: Ho Lee Fook Style
Whether filled with veggies, seafood or meat, dumplings are a cornerstone of Chinese cuisine and a comfort food to many for their delicious simplicity.
If you have never made them before, learning to properly...
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Stories / 24 Jul 2018
Seven Cooling Hong Kong Desserts for Summer
Desserts are a big deal in Hong Kong, and in Cantonese cuisine, rich meals of roast meats or satisfying dim sum are usually finished with sweets, which tend to be less cloying and lighter than their western...
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Stories / 16 Jul 2018
Chefs' Favourite Sandwich Fillings
Summer is made for sandwiching. Portable, picnic-able, ideal for lazy days at the beach or to sustain you on hiking adventures in the hills. A sandwich can be as simple or complex as you want to make it.
We...
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Happenings / 16 Jul 2018
Ho Lee Fook Silent Art Auction
This week we’re making way for a brand new collection of lightbox works by Jonathan Jay Lee at ho lee fook so we’re auctioning off the much loved old series of scenes from Gage Street market. To make...
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Stories / 09 Jul 2018
Why Do Chefs Wear Clogs?
Unless your favourite chef is a tap-dancing farmer from 13th century Amsterdam, you probably wouldn’t expect them to wear clogs. Yet a surprising number of stove-jockeys swear by the outdated form of...
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