ArChan Chan
Chef at Ho Lee Fook
ArChan head chef of Ho Lee Fook was recently crowned Tatler Dining’s Local Champion 2023, she has also launched a recipe book tributing local dishes ‘Hong Kong Local’ here we discover more... The diversity in the culinary and hospitality scene here has really grown - I love seeing more and more female chefs and restaurateurs taking leading roles in the industry. I started my journey at a time where it was less common, now women are feeling empowered to enter the industry and follow their dreams. As things normalise guests are filling our dining rooms at later hours, I’m really looking forward to when late night dining comes back - nothing beats the buzz of the dining room, the energy and conversation late into the night…you feel even more inspired to bring new more dishes to life. The thing I love most in Hong Kong is the diversity of live freshly-caught seafood… from whole-caught fish, to prawns, lobsters, crabs, there is no limit to the opportunity. I’ve also been working on a Crispy Skin Master Stock Pigeon recipe , usually you either get a crispy skin pigeon or one cooked in master stock, I am trying my best to achieve the best of both worlds!. Some exciting things upcoming are our six hands dinner “the menu is crafted with dishes closely related to our roots, for me there are dishes that show my love for my home Hong Kong - they also showcase our journey to becoming the chefs we are today”. ‘Dinner for A Cause’ is curated by our female chefs - the menu will have a silent auction with all proceeds going to Feeding Hong Kong. Cantonese food is notoriously hard to pair drinks with, especially when you think of a pairing with wine. Drinks do not normally influence my culinary choices, but we have done a lot of work at Ho Lee Fook to curate a wine list and selection of cocktails that will complement the flavours on the plate. For me when dining out there is nothing better than a light Italian red served with a tuna belly dish. Archan shares how ‘heritage is treasure’ and to pass on stories is everything..and you can certainly see that in her expressive cooking…” I want to inspires others by sharing an image of working in the culinary world as a profession…, there is so much culture, heritage and history that goes into our food stories… this career working in hospitality shapes the experience and memories of others. “I just hope that I can be that tool that continues to pass on the food stories and culinary heritage that I have so much love for”.
“ There is so much culture, heritage and history that goes into our food stories.
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