We continue with one of our missions, to find more chef’s and personalities to discover and share with all of our readers. Here we bumped in to Chef Jowett Yu, who is the head over at Ho Lee Fook, which is an interesting concept, ie. modern take on late night Chinese food circa 1960’s New York – why don’t we call it fancy new world comfort Chinese? Does that make sense? How about we hear a little about it from Chef himself.
For Inspiration, What’s The Key To Being A Successful Chef?
I think have an open mind and never stop learning. You’ll never learn how to cook everything. Going somewhere, or cooking in a different kitchen – you can always learn something from people around you.
Besides Eating At Your Own Restaurant, Where Else In Hong Kong Do You Frequent?
I like eating Chinese food. I’ll eat at lots of different Chinese restaurants, from street side dai pai dongs (street food carts) for noodle soup, or visiting roast meat shops, to finer dining.
What In Your Opinion Is The Most Exciting Food Trend In HK?
Burgers. There are a lot of gourmet burger shops opening.
You find the best interviews and commentary from the strangest of places, but isn’t that kind of our job – From Flight Centre. If you want to go back in time a few months and do a little compare and contrast, here’s the same for Gordon Ramsey.