Ho Lee Fook welcomes Shenzhen’s renowned award-winning MICHELIN-selected modern Chaozhou cuisine restaurant, Gem Garden for a one-night-only collaboration bringing together Cantonese and Chaoshan cooking. Taking place for one night only on 8 October (Thursday), the dinner marks Ho Lee Fook’s first event with a guest restaurant from Mainland China and also Gem Garden’s first ever event in Hong Kong, with a shared menu by Ho Lee Fook Executive Chef ArChan Chan and Gem Garden’s Executive Chef Xu Zhenkun, priced at HK$988 + 10% per guest.
Founded in Shenzhen in 2020, Gem Garden is known for its refined approach to Chaozhou cuisine and holds a Black Pearl One Diamond rating. Led by Chef Xu, the kitchen comprises more than twenty chefs from the Chaoshan region and follows the principle of “Chao Wei Xin Chuan” – passing on the essence of Chaozhou flavour. Its cooking respects seasonality, freshness and the natural character of each ingredient, using traditional techniques with a restrained modern presentation.
For the collaboration, Chef ArChan and Chef Xu bring together their respective approaches to Cantonese and Chaoshan cuisine, creating a menu that reflects the traditions and character of both restaurants.
A SHARED MENU OF CANTONESE AND CHAOSHAN FLAVOURS
The evening begins with Marinated Foie Gras and Chenghai Goose in Chaoshan Brine, pairing the richness of foie gras with the savoury depth of lu shui (masterstock) marinated lion-head goose. Chiu Chow-Style Marinated Raw Crab follows, alongside Razor Clams with Thai Basil and Aged Garlic and a delicate Chiu Chow Seaweed Puff.
The broth course features Double-Steamed Broth with Short-Necked Clam and Fresh Fig. For the mains, Ho Lee Fook’s charcoal-grilled Kurobuta Pork Char Siu is served with aged preserved daikon, bringing together one of Chef ArChan’s signatures with a prized Chaoshan pantry ingredient.
Threadfin in Seafood Broth with Shantou Preserved Mustard Greens and Silver Needle Noodles is finished tableside, while Wok-Fried Local Beef with Satay Sauce combines Chinese celery, garlic shoots and Hunan chilli. Wok-Fried Seasonal Greens with Chiu Chow Soybean Paste completes the savoury courses, followed by Taro Trio for dessert. Tables of eight or more may add Wok-Fried Local Lobster with 30-Year-Aged Tangerine Peel for +HK$1,288 per table.
HO LEE FOOK X GEM GARDEN EVENT MENU
HK$988 + 10% per guest | One night only | Thursday, 8 October 2026
TO START
Marinated Foie Gras and Chenghai Goose in Chaoshan Brine
Chiu Chow-Style Marinated Raw Crab
Razor Clams, Thai Basil, Aged Garlic
Chiu Chow Seaweed Puff
BROTH
Double-Steamed Broth, Short-Necked Clam, Fresh Fig
MAINS
Ho Lee Fook Kurobuta Pork Char Siu, Aged Preserved Daikon
Local Lobster, Wok-Fried with 30-Year-Aged Tangerine Peel
(Add-on for tables of eight or more: HK$1,288 per table)
Threadfin, Seafood Broth, Shantou Preserved Mustard Greens, Silver Needle Noodles
Wok-Fried Local Beef with Satay Sauce, Chinese Celery, Garlic Shoots, Hunan Chilli
Wok-Fried Seasonal Greens with Chiu Chow Soybean Past
DESSERT
Taro Trio
ABOUT GEM GARDEN
Gem Garden was founded in 2020 in One Avenue, Futian, Shenzhen. Guided by the principle of “Chao Wei Xin Chuan” (passing on the essence of Chaozhou flavour), the restaurant’s cuisine is rooted in traditional Chaozhou cooking, with an emphasis on seasonality, freshness and the natural character of its ingredients. Its name is derived from the founder’s grandparents, reflecting the family heritage and emotional origins of Chaoshan cooking.
The kitchen is led by more than twenty chefs native to the Chaoshan region. Executive Chef Xu Zhenkun has over thirty years of experience in Chaozhou cuisine, including more than two decades at Shantou’s Donghai Restaurant as the chief disciple of Master Zhong Chengquan. He believes that innovation should elevate tradition rather than alter it. Resident Chef Lin Heda joined Gem Garden in 2025, bringing a younger perspective and cross-cuisine ideas while preserving the restaurant’s traditional techniques.
Gem Garden holds a Black Pearl One Diamond rating and is listed in the MICHELIN Guide. Its signature dishes include Three-Year Deboned Goose Web, Ginger Oil-Poached Wild Large Yellow Croaker, Chilled Braised Abalone with Chaozhou Pickles, Warm-Dressed Mini Geoduck with Thai Basil and Charcoal-Grilled Sea Whelk.
