There was always an abundance of food at the farmhouse of Yu Li Xue (above, right) in Taiwan, her grandson Jowett Yu, executive chef at Black Sheep Restaurants in Hong Kong, recalls. He honoured her memory in a dish called lu rou fan – minced pork rice – on the menu at Ho Lee Fook restaurant. Photo: Jowett Yu There was always an abundance of food at the farmhouse of Yu Li Xue (above, right) in Taiwan, her grandson Jowett Yu, executive chef at Black Sheep Restaurants in Hong Kong, recalls. He honoured her memory in a dish called lu rou fan – minced pork rice – on the menu at Ho Lee Fook restaurant. Photo: Jowett Yu
There was always an abundance of food at the farmhouse of Yu Li Xue (above, right) in Taiwan, her grandson Jowett Yu, executive chef at Black Sheep Restaurants in Hong Kong, recalls. He honoured her memory in a dish called lu rou fan – minced pork rice – on the menu at Ho Lee Fook restaurant. Photo: Jowett Yu
Food and Drinks

Three chefs on dishes inspired by their grandmothers – grilled fish, minced pork rice, and pâté

  • ‘She’d look at an egg and know it’s going to hatch in a few weeks. She’d make pickles in a huge bathtub,’ says Ho Lee Fook chef Jowett Yu of his grandmother
  • Another Hong Kong chef, Arlyn Mendoza at Brut, recalls being sent up trees to pick tamarind, while Nate Green at Henry remembers lunches that lasted all day

Topic |   Food and Drinks
There was always an abundance of food at the farmhouse of Yu Li Xue (above, right) in Taiwan, her grandson Jowett Yu, executive chef at Black Sheep Restaurants in Hong Kong, recalls. He honoured her memory in a dish called lu rou fan – minced pork rice – on the menu at Ho Lee Fook restaurant. Photo: Jowett Yu There was always an abundance of food at the farmhouse of Yu Li Xue (above, right) in Taiwan, her grandson Jowett Yu, executive chef at Black Sheep Restaurants in Hong Kong, recalls. He honoured her memory in a dish called lu rou fan – minced pork rice – on the menu at Ho Lee Fook restaurant. Photo: Jowett Yu
There was always an abundance of food at the farmhouse of Yu Li Xue (above, right) in Taiwan, her grandson Jowett Yu, executive chef at Black Sheep Restaurants in Hong Kong, recalls. He honoured her memory in a dish called lu rou fan – minced pork rice – on the menu at Ho Lee Fook restaurant. Photo: Jowett Yu
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