ArChan Chan Kit-ying is the head chef of Ho Lee Fook. She talks about making a mark in Melbourne and why she came back to Hong Kong. Photo: Xiaomei Chen
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From opening 1,200 oysters a day to opening a restaurant in Melbourne to heading the kitchen at Ho Lee Fook in Hong Kong, a chef’s journey
- ArChan Chan Kit-ying, head chef at Chinese restaurant Ho Lee Fook in Hong Kong, recalls a ‘crazy’ internship and a job in Australia where chefs quit mid-shift
- Working for former M at the Fringe chef Andrew McConnell, she opened a Chinese restaurant in Melbourne, then worked at Level 33 in Marina Bay, Singapore
ArChan Chan Kit-ying is the head chef of Ho Lee Fook. She talks about making a mark in Melbourne and why she came back to Hong Kong. Photo: Xiaomei Chen
