Latest news with #HoLeeFook
Time Out
3 days ago
- Entertainment
- Time Out
Two local foodies bring back Hong Kong flavours and memories with this dai pai dong pop-up
Real ones know that even amidst the plethora of fantastic char siu, dim sum, roast goose, and other quintessential local eats, the most authentic Hong Kong flavours can arguably be found in our grotty dai pai dong stalls. Once neighbourhood dining staples in the hundreds dotted across the territories, Hong Kong's dai pai dongs have been steadily dwindling over the years, and only less than 20 now remain. That's why renowned chef and champion of Hong Kong flavours ArChan Chan has paired up with her Ho Lee Fook teammate and hospitality veteran Jonathan Leung to bring back the unpretentious, sizzling tastes that Hongkongers hold close to their hearts – with a limited-time dai pai dong pop-up. Cheekily named Peng Leng Jeng – Cantonese for the phrase meaning 'cheap, attractive, good' – the pop-up is a tribute to classic foodie favourites like Oi Man Sang and Keung Kee, with a menu of street-side staples cooked over custom high-heat flame burners to deliver the true char and wok hei (that elusive 'breath of the wok') that dai pai dong dishes bring to the table. Some dishes of note include typhoon shelter corn, salt and pepper squid, crispy egg omelette, black bean and chilli clams, crispy pork ribs with mayonnaise, the moreish pork lard rice, and of course the iconic stir fry king. Atmosphere is also a large part of the dai pai dong experience and Peng Leng Jeng offers diners the chance to step back into a time when the clatter of dishes and the blazing wok were loud, but the conversation and revelry was even louder. Pop the cap off a Blue Girl beer and kick back to the neon lights, Cantopop from the 80s to the 00s, and classic Hong Kong drinking games. Peng Leng Jeng is open from June 18 to August 31, on Tuesdays to Saturdays from 6pm onwards. To further build a sense of community, all hospitality professionals who pop by for a post-shift meal will get a 20-percent discount. Find out more on their website.
The Herald Scotland
10-06-2025
- Entertainment
- The Herald Scotland
Six of Glasgow's best street food eats and where to find them
As we await the opening date for Fook Mei, a second venture from the Ho Lee Fook team, we've rounded up a list of six other places to find amazing street food in the city. From wood-fired pizza served from a converted horsebox to tacos down a 'hidden lane', here's what to look out for. Doughman's land Derby Street, Finnieston This quirky little container pitches up in Glasgow's West End from Wednesday to Sunday every week, serving a small but brilliant menu of freshly made pizzas. The brothers behind the venture are dedicated to using local produce wherever possible, and with a wood-fired oven kept at a toasty 500 degrees, can whip up the likes of pepperoni and hot honey or pistachio, mortadella ham and mushroom-topped pizzas in just 90 seconds. Wednesday to Friday, to try their creations for just £7. If you're a student, be prepared to pay even less thanks to a thrifty £6 deal. (Read more: Ron Mackenna review: Dough Man's Land) Ceylon Cartel The Barras Market You might recall these newcomers from my list of the best food and drink I had ordered in Glasgow earlier this spring, and with their dishes of Sri Lankan street food, they have easily earned a second mention. (Read more: A food & drink writer's guide for what to order in Glasgow this month) From traditional Kotthu topped with fried egg and cheese to crispy lamb rolls or a Watalappam dessert made with cardamom and nutmeg-spiked coconut milk, their dishes are sunshine in a cardboard bowl. They're currently located at The Barras, with plans to attend more events and festivals across the city in the near future. Rafa's Hidden Lane 1103 Argyle Street The colourful Hidden Lane in Finnieston is home to Rafa's, a taco spot which has over the years developed a cult favourite status in Glasgow. The menu here is always evolving, with some of the most recent specials including steak tacos topped with homemade chorizo-infused mayo, beech mushrooms and deep-fried pickles or pork belly burnt ends with jalapeno and bacon BBQ sauce. If you're a fan of their laid-back style and bold flavours, you might also be interested to know that the team behind Rafa's and Baked Pizza Al Taggio have recently launched Teglia Pizza on Cathcart Road in the city's Southside. Pakistani Street Food 412 Victoria Road This compact spot on Victoria Road is one of my favourite places to visit when searching for a hearty, flavourful lunch at a reasonable price. A chicken kebab wrap (with tender chunks of meat and salad drizzled in tamarind and garlic mayo, then wrapped in a warm paratha) is my go-to, while elsewhere on the menu are Biryani dishes, stuffed naan breads and pakora. Add a samosa for snacking on later to your order for just £1.50. Read more: MacTassos Glasgow Fort/Kelvin Way/Silverburn It's gyros galore at all three outlets for this Greek Street food business based in Glasgow. Since 2017, the family-run team at MacTassos has been passionate about serving their menu of pita breads filled with your choice of pork, chicken or falafel alongside extras of halloumi fries and sweet baklava. For a next-level summer picnic, order a few gyros boxes to share and head straight to the park. Antojitos The 78, 14 Kelvinhaugh Street Brother and sister duo John and Louise Kelly first launched this vegan-friendly Mexican as a lockdown project in 2020, going on to be crowned winners of the Best Scottish Street Food award just 11 months later. Though they are now based in the kitchen at the 78 in Glasgow's West End, Antojitos stays true to its street food roots with a menu of Mexican dishes, including quesabirria, spinach taquitos and grilled elote. If you find yourself in Edinburgh this summer, you can also get a taste of Antojitos at the popular Edinburgh Street Food collective at the Omni Centre.
Glasgow Times
09-06-2025
- Business
- Glasgow Times
Viral Glasgow food stall set to open exciting new restaurant
The team behind HO LEE FOOK, based on Mcfarlane Street across from the Barras, has announced they are 'expecting' a new project. They'll be taking over the shop previously owned by brunch spot Scran at 239 London Road. Ho Lee Fook means good, wealth, and luck in Cantonese and the stall's menu, with highlights including haggis infused spring rolls, has queus forming around the corner. Now, they'll be opening up a restaurant in the space already loved by brunch munchers. Announcing the news on social media, they said: "HOLEEFOOK!! Is EXPECTING!!! INTRODUCING… FOOK MEI @fookmeiglasgow. "(I clearly need introduced to an iron). "Follow our journey turning the epic @scrangla into a Noodz or Sando Bar. TBC." Fans flocked to their post to share their excitement, one said: "This is news I needed today, holy hell, I'll never be out of there." Another gushed: "OMG! Congrats Lee and Johnny! Amazing news!" A third added: "YES MATE!!! Absolutely buzzing at this news!! Here we gooo!!!" While a few fans wanted to ensure their stall would remain open, they said, "YES!! Are you still going to have the shack?" HO LEE FOOK opened in 2023 and is run by Johnny and Lee. They were born in Scotland to Hong Kong parents and grew up as "takeaway kids," helping out in their families' shops. The Glasgow Times reported when the previous London Road shop owners, Scran, announced their 'exciting new plans'. At the beginning of this month, we reported that Scran will close its restaurant on London Road on Sunday, June 15, while a new eatery called Scran and Roadie will open at 180 Saltmarket on Saturday, June 21. Announcing the change on Instagram, owner Chris Mearns wrote: "It's almost time to pull the shutters down on our wee cafe for the final time. "Our last day will be Sunday 15th so you've still got two weeks to get your London Road Scran in. "It's bittersweet, we've had loads of fun and made so many friends here over the last two years, but it's time to get serious and take things to a whole new level." HO LEE FOOK have created a new page for new venture FOOK MEI, and you can follow its progress here.
The Herald Scotland
09-06-2025
- Entertainment
- The Herald Scotland
Ho Lee Fook to take over popular cafe spot near The Barras
Sharing the news on social media, the husband and wife team said: "HOLEEFOOK!! Is EXPECTING!!! "Introducing… Fook Me. "Follow our journey, turning the epic @scrangla into a Noodz or Sando Bar. TBC." Earlier this year, Scran shared plans to relocate to the Saltmarket area of the city after a hugely successful two years in the East End. Confirming their last service in the London Road unit will be this Sunday, June 15, owner Chris Mears said: "It's almost time to pull the shutters down on our wee cafe for the final time. "Our last day will be Sunday 15th, so you've still got two weeks to get your London Road Scran in. "It's bittersweet, we've had loads of fun and made so many friends here over the last two years, but it's time to get serious and take things to a whole new level." Scran will launch its new location at 180 Saltmarket on Saturday, June 21. Though details of new menu plans have been scarce, fans of the business have been urged to keep their eyes peeled for further updates on social media. It is understood that Ho Lee Fook's original outlet at 1 McFarlane Street will remain open for business alongside Fook Mei at 239 London Road. You can read more about the tiny takeaway spot in the shadows of The Barras and how Lee and Johnny Chung were inspired to create their menu of dishes, such as Taiwanese hand-cut noodles and pork tankatsu sandwiches, in our lunch review from last month below. Read more: This tiny takeaway is serving some of the best street food you'll find in Glasgow
Glasgow Times
12-05-2025
- Entertainment
- Glasgow Times
I ate at Glasgow's University Cafe 10 years after TV fame
A kitsch callback to a simpler time, it's leading them indoors where stainless steel buckets filled with sweet ice cream lie in subzero temperatures beneath the counter. Kudos to them for finding the perfect antidote to the balmy Spring weather, but I'm here in search of a dish that will stretch the limits of my appetite far further than a scoop of stracciatella. 'I'm pretty sure god is against this,' late chef and beloved TV personality Anthony Bourdain said of his dinner eaten in this spot for a Scotland-focused episode of Parts Unknown, which first aired on May 10, 10 years ago. READ NEXT: Is Ho Lee Fook the best street food in Glasgow? READ NEXT: The inside story of Glickman's - Glasgow's oldest sweet shop (Image: Newsquest) He delivered this one of signature, razor-sharp one-liners while reaching for another chip, swimming in curry sauce and topped with a blanket of melted cheese so thick that you could almost feel the weight of it through your screen as it cooled and congealed. Of course, this was just a side order to his main event of deep-fried haggis (served here in 'tube form') and a portion of crispy battered haddock. A decade later, looking for a way to acknowledge the milestone, I've decided to risk a spike in cholesterol levels for the chance to experience the same meal which the Kitchen Confidential star ultimately hailed as 'one of life's great pleasures'. Outside of a star feature in Bourdain's celebrated CNN travel series, The University Café is an institution in its own right. Run by the Verrechia family, there's over 100 years' worth of history packed into these walls, and the interiors remain delightfully unchanged as one of the West End's busiest streets morphs and evolves around them. Pictured: Chips, cheese and curry sauce is just the beginning (Image: Newsquest) I sit towards the back of the space, where I'm caught off guard by leather seats which fold down just the same as those you'd find at a theatre. It's snug, but the perfect spot to survey the comings and goings of the café. Aside from swarms of students buzzing in and out with queries about today's ice cream flavours, there's only one other solo diner occupying the sit-in dining area. I eye his can of Irn Bru from across the room and wonder if he too has chosen the Bourdain Special, a repeat of the chef's Frankenstein order which has become a permanent fixture on their menu due to its popularity with fans. With my back to the wall shared with the kitchen, I can hear, but not see, my own single serving of the special being prepared. Crackle. Pop. Bubble. It all comes to a crescendo fuelled by blistering hot oil as each component of this gut-busting feast is plunged into a fryer. Having already dropped off the fizzy drink included in the Bourdain Special, the waitress almost catches me in the act of self-filming a video for our social channels when returning with the rest of the order. Pictured: The Bourdain Special at the University Cafe (Image: Newsquest) Thankfully, there's little time to agonise over whether the main man himself would have dubbed this blatant quest for content creation lame, because there's food here to be eaten. And a lot of it. The curry sauce goes first, poured at a height from a small white milk jug with a chip in its lip and falling in an uneven, gloopy stream. Foodie Room 101 though it may be to some, I find curry sauce to be the ultimate companion to any meal that feels just a little bit 'dirty'. There's a perverse pleasure in ordering this yellow-tinged condiment from a Chinese takeaway or chippy, knowing that that these sweet and spicy flavours don't quite belong but doing it anyway. I know this slathering of the good stuff will turn the batter of that freshly fried haddock into an instant mush, but I don't care, and continue to pour until the last drop. Of all of the items that complete Bourdain's god-offending order, I'll find that the haggis is the best. Whichever brand they use is of a high enough quality that there's decent texture even after being exposed to intense heat, and the richness of meat described in the TV segment as 'sinister sheep parts' shines through any greasiness. Take this from someone who compared six variations of our national dish, including one packed into a can, in honour of Burn's Night earlier this year. Is the haddock as good as the stuff they serve at say, the Fish Works in Largs, or the Anstruther Fish Bar? The short answer is no. But I'm not here for any kind of upmarket experience. It's salty, oily and the white flesh flakes just as well when released from a cocoon of heavy batter. A colleague later describes the meal as looking appetising in an 'after four pints' kind of way, and I understand his point. This is the type of food that can only be fully enjoyed when any notion of calorie counting or refined dining left at the door. Something that we should all surrender to now and again, whether sober or far from it. When I arise from the table, leaving the red leather seat to snap back it its original position behind me, I overhear a couple who have plonked themselves down with an impressive collection of backpacks asking the waiter about the Bourdain Special in unfamiliar accents, a reminder that his fans can be found all across the wide world he once travelled. 'It's funny, a lot of them seem to have sold today,' I'm told when approaching the counter to pay my bill. Before I have the chance to decide if I should reveal my journalistic motives for visiting, the long-serving member of the team offers up an anecdote from Bourdain's visit without any prompt. 'I had the place spotless,' she says, 'and then a child sat at the booth next to where they were filming and smeared their hands right across the glass.' I'm here to write about that very day, I tell her, in the hopes that she'll share more of what it was like to host a man whose work I found myself engrossed in as soon as I started to develop an interest in food and world cuisine. In all of the fun of the afternoon, her response is a sincere yet sobering reminder of the issues which plagued the chef when the cameras stopped rolling and would later develop into something much darker. He wasn't rude by any means, she stresses, but when she approached him to make conversation, the chef seemed somewhat disconnected and closed off. 'You can tell with some people, when something's not quite right.' (Image: Newsquest) Rewatching the Parts Unknown episode in the years following Bourdain's death in 2018 has a bittersweet effect. There's a sense of pride in the moment's when he highlights the city's true spirit rather than leaning into the stereotype of a gritty place plagued by violence and crime. But we now return to those soundbites, knowing that he will never walk its streets again. "A happy place from my past where once I frolicked young and carefree in the field of friolated arts. The University Cafe, where I learned at the foot of the masters the doa of hot fat and crispy batter." 10 years since we first tagged along with him for the ride, his name permanently printed on the menus at a place he returned to time and time again serves as a reminder of the seismic impact this troubled, yet brilliant chef and reluctant celebrity figure has left behind.
