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Archan Chan

@archan_nchef

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HKer 💚
Chef of @holeefookhk @penglengjenghk
Book author < A Day in HK > & <HK Local>

POSTS STORIES REELS

When life comes to a full circle.
If it is not for him, I won’t be where I am today.

The Professor who introduced me to the Culinary World.

The Chef who wowed me with how he diced an onion so fast, so 瀟灑, and clean.

The mentor who advised me if I’m serious about being a chef, I should go study abroad.

That’s why I went to Australia and further my study in William Angliss,
and end up working in some of the best restaurants in Melbourne and Sydney for 10 years.

Thank you for your care, advice; and seeing who I could become, 20 years ago.

I still have your recommendation letter from 2007.

Thank you Universe (aka Mrs Kivela) for allowing me a chance to reconnect with you. This surprise was a success!!

Being able to see you again,
Being able to give you a book of mine about HK,
Being able to let you taste my food at Peng Leng Jeng and receive your approval,
Being able to know your winery in Croatia is also called 大排檔，
Being able to give you a big hug after 20years,
And knowing you are also still cooking passionately, healthy,
Makes my heart very very full.

Thank you for treating me like your daughter.
I know you are proud. ❤️

See you in Croatia.
My dear Professor, Jack Kivela. by @archan_nchef

𝗛𝗼 𝗟𝗲𝗲 𝗙𝗼𝗼𝗸 𝘅 𝗚𝗲𝗺 𝗚𝗮𝗿𝗱𝗲𝗻 (One night only)
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• Marinated Foie Gras And Chenghai Goose In Chaoshan Brine | 澄海獅頭鵝肉拼粉肝
• Chiu Chow-Style Marinated Raw Crab | 潮汕非遺生醃蟹
Razor Clams, Thai Basil, Aged Garlic | 金不換陳蒜拌蟶子頭
• First Harvest Seaweed, Shredded Turnip Puff | 水紫菜蘿蔔絲酥餅
• Double-Steamed Broth, Short-Necked Clam, Fig | 新鮮無花果沖浪貴妃蚌
Mains
• Ho Lee Fook Kurobuta Pork Char Siu, Aged Preserved Daikon | 老菜脯叉燒
• Local Lobster, Wok-Fried With Aged Tangerine Peel | 十年陳皮炒本地龍蝦
• Threadfin, Seafood Chicken Broth, Shantou Preserved Mustard Greens, Silver Needle Noodles | 濃湯馬友配汕頭貢菜及銀針粉
• Wok-Fried Local Beef With Satay Sauce, Chinese Celery, Dragon Claw Mushroom, Hunan Chilli | 香芹龍爪菌螺絲椒沙茶炒本地騸牯牛肉
• Wok-Fried Seasonal Greens With Puning Soybean Paste | 普寧豆醬炒時菜
• Taro Duo: Chaoshan & Hong Kong, Lotus Seed Ice Cream With Taro Chips, Taro Dim Sum With Taro Paste And Tapioca | 芋頭二重奏
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(October 2026)
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#twc_hk #twc_holeefook #twc_gemgarden by @archan_nchef

Not a big fan of the vegetables but what a phenomenal dish at Ho lee fook ( @holeefookhk ) by @archan_nchef 🌟 by @archan_nchef

🇭🇰 HO LEE FOOK X GEM GARDEN🇨🇳

A Journey through The Flavours of Southern China with a focus on Cantonese x ChaoShan cuisine on 8th October, a special one night only packed full house event with @holeefookhk x @gemgardensz, by Chefs @archan_nchef and Chef Xu ZhenKun.

Check out some of our highlights and favourite moments of the night. Stay tuned for the 2nd leg in Shenzhen in 2027.

📸 - @foodnhotel.holic

@holeefookhk @archan_nchef @winsonyip @elaine_zhouzzzz @gemgardensz @tomtomtomma @chineserestaurantawards @blacksheeprestaurants by @archan_nchef

A Cantonese–Chaoshan Culinary Dialogue @holeefookhk x @gemgardensz

Such a special one-night collaboration between 🇭🇰Hong Kong’s Ho Lee Fook and 🇨🇳Shenzhen’s 💎Gem Garden, where Chef ArChan and Chef Xu brought Cantonese and Chaoshan flavours together in a menu full of character, nostalgia and genuinely exciting contrasts❤️‍🔥

From the rich Chenghai goose 🪿with marinated foie gras and the beautifully briny Chiu Chow-style raw crab🦀, to the razor clams dressed with Thai basil and aged garlic🐚, the opening courses immediately set the tone. I especially loved the double-steamed clam consommé with fresh fig🥣—delicate, soul-comforting and warmed everyone from the inside out .

The mains brought plenty of wok hei and depth🔥: glossy Kurobuta char siu with aged preserved daikon, local lobster 🦞lifted by ten-year aged tangerine peel, and a deeply satisfying threadfin fish dish in rich seafood chicken broth with Shantou preserved mustard greens and silver-needle noodles🍜. The satay wok-fried local beef 🐮was another standout—fragrant, punchy and seriously moreish.

Ending with a playful taro duo 🍨inspired by both Chaoshan and Hong Kong felt just right🫶🏻. Overall, this collab was more than a showcase of premium ingredients, this was a thoughtful exchange between two kitchens and two food cultures with deep southern Chinese roots. Chef ArChan and Chef Xu created a dinner that was confident without being showy, rooted in heritage while still feeling fresh, and above all, immensely pleasurable to eat😋.

🍽️ Gem Garden x Ho Lee Fook
💰HKD 988pp
📍Ho Lee Fook 口利福. G/F, 1-5 Elgin Street, Soho, Central

@theforksandspoons852 @holeefookhk @gemgardensz @archan_nchef

Chiu Chow-style Marinated Raw Crab
潮汕非遺生醃蟹

First Harvest Seaweed, Shredded Turnip Puff
頭水紫菜蘿蔔絲酥 !!! The best I have had @winsonyip

Marinated Foie Gras and Chenghai Goose in Chaoshan Brine
澄海獅頭鵝肉拼粉肝

Marinated Foie Gras and Chenghai Goose in Chaoshan Brine
澄海獅頭鵝肉拼粉肝

Razor Clams, Thai Basil, Aged Garlic
金不換陳蒜拌蟶子頭

Double-steamed Broth, Short-necked Clam, Fig
新鮮無花果沖浪貴妃蚌

Double-steamed Broth, Short-necked Clam, Fig
新鮮無花果沖浪貴妃蚌

Ho Lee Fook Kurobuta Pork Char Siu, Aged Preserved Daikon
老菜脯叉燒

Ho Lee Foo by @archan_nchef

At #holeefook ( @holeefookhk ) in Central, Hong Kong, Chef ArChan Chan ( @archan_nchef ) takes one of the city’s most iconic classics — Kurobuta Pork Char Siu (炭火蜜汁黑豚叉燒) — and gives it her own signature touch.

Cured, glazed, smoked and finished over charcoal, the pork gets that perfect balance of sticky honeyed glaze, smoky char and ridiculously tender meat. And as Chef ArChan puts it, this is a dish that represents #hongkong 🇭🇰

[Hong kong restaurants, Cantonese restaurant, Hong Kong food, Cantonese food, Char Siu] by @archan_nchef

🇭🇰 HO LEE FOOK x GEM GARDEN - CANTONESE X CHAOSHAN COLLABORATION 🇨🇳

For ONE NIGHT ONLY, @holeefookhk joins forces with Shenzhen’s Black Pearl 1-Diamond & MICHELIN-selected @gemgardensz! 🇨🇳✨ Join Chef ArChan Chan (@archan_nchef) and Master Chef Xu Zhenkun as Cantonese chaos meets refined Chaozhou heritage in a spectacular collaboration dinner focusing on Cantonese x ChaoShan flavours

📅 Date: 8 October 2026 (Thursday)
💰 Price: HK$988 + 10% per guest
📍 Location: Ho Lee Fook, Hong Kong

Menu Highlights:
⭐️ Marinated Foie Gras & Chenghai Lion-Head Goose
⭐️ Chiu Chow-Style Marinated Raw Crab
⭐️ Kurobuta Pork Char Siu with Aged Preserved Daikon
⭐️ Threadfin in Seafood Broth with Shantou Preserved Mustard Greens
⭐️ Taro Trio Dessert

Limited seats available for this exclusive cross-border culinary event.

Read more at below, swipe right for more:
theforksandspoons.com.hk/newsroom/

#HoLeeFook #GemGarden #RestaurantCollaboration @holeefookhk @gemgardensz @archan_nchef @elaine_zhouzzzz @chineserestaurantawards @tomtomtomma @thebestchefawards by @archan_nchef

Last call! Our mooncakes with Chef ArChan (@archan_nchef ) of Ho Lee Fook (@holeefookhk) are only here until 27 September.

If you wanna try them, now’s the time! Grab one in store, or order a box of four on our website.

Before you know it, they’ll be gone ‘til next year! 🌙 🥮

最後召集！我們與口利福 (@holeefookhk) 的 Chef ArChan (@archan_nchef ) 攜手推出的月餅，只供應至 9 月 27 日。

若想一試，現在正是時候！可於店舖單件購買，或在我們的網站訂購四件裝禮盒。

轉眼之間，就要等到明年才再有了！🌙🥮 by @archan_nchef

In conversation with Chef ArChan Chan ( @archan_nchef ) at Ho Lee Fook ( @holeefookhk ) over stories of Hong Kong, Cantonese cooking and the memories that shape her food. We watched her create one of the restaurant’s signatures and her personal best — the Kurobuta Pork Char Siu, honey-glazed and charcoal-grilled — a dish that captures her instinct to honour what is familiar, while giving it a personality of its own.

Because for us, the best part of a restaurant is rarely just what lands on the table. It’s the people, the stories, the little details and the hands behind it. Our time with Chef ArChan gave us plenty to take home — and we’re only just getting started. More from this conversation, coming soon. by @archan_nchef

口利福 x 限定霓虹燈之夜
Ho Lee Fook💡Retro Neon-Lit Hong Kong Film Set

如果當晚不是剛好約了到口利福食飯，就不會捕捉到中環卑利街Peel Street與結志街Gage Street這麼美、如此夢幻的一幕。滿街高掛亮起的霓虹招牌，熱鬧的街道，真的有種時光倒流的感覺，重現了心目中香港的模樣，也正是我鍾愛的香港模樣。如果可以多放幾個月，放到聖誕節就好了。

很久沒有試過晚飯過後看香港街景看得捨不得歸家。口利福當晚試的新菜式又好食，加上是粵菜，更加對味！餐廳內還不斷播放梅艷芳、張國榮和譚詠麟的歌曲，一切來得太完美！

先講印象最深刻的三道菜 — 鹹檸檬蕃茄蒸石蚌，酸度與鮮味平衡得恰到好處，魚的熟度當然也蒸得剛剛好。另一道是靈感來自韓國水冷麵的冰凍清湯牛坑腩河粉變奏版。比起牛腩，我更喜歡這次選用的金錢𦟌，河粉也被芋絲取代了，碗上的冰更是用牛湯做的。伴隨的柑桔酸紅蔥實在太令人上癮，真想買一整罐回家慢慢吃。甜品海帶臭草綠豆雪糕加冬瓜冰沙，到這一刻我都依然清晰記得那個味道。如果屋企附近有得外賣，我應該經常宵夜都會叫，吃下去的感覺很舒服。另外前菜水晶肴肉轉用鴨肉，醋酥炸脆鱔轉用菇的構思和口感都挺好。最後主廚Archan透露醉雞酸柚原來是玩食字「最佳損友」！首歌即刻在腦海中自動播放🎵

See everything we ate at the comment section.
Spot Henry Cavill in pic 7 #highlander . by @archan_nchef

Summer in Hong Kong hits different, especially when it’s sizzling across the wok and chilled to perfection on the same table.

That’s the balancing act chef ArChan Chan pulls off with Ho Lee Fook’s new seasonal menu: icy Cantonese openers that jolt the palate, followed by breath-stealing hits of pure wok hei.

Kick off with refreshing chilled duck meat jelly and drunken three yellow chicken infused with five years-aged Shaoxing wine from local heritage producer Yuet Wo. Next, indulge in signature charcoal grilled Kurobuta char siu, crisp roast duck and stir fried local lobster noodles packed with smoky wok hei. Leave room for a nostalgic finish, green bean and herb-of-grace ice cream topped with icy winter melon granita.

炎炎夏日，口利福推出全新夏日菜單，菜單巧妙平衡清爽冰鎮的前菜與極致「鍋氣」的經典熱炒。

先以清爽冰湯金錢𦟌與選用百年字號「悅和醬園」五年花雕浸燴的三黃雞開胃，再品嚐經典炭火蜜汁黑豚叉燒、歷經三日醃製的香脆口利福燒鴨，以及鑊氣十足的 XO 醬本地龍蝦撈麵。最後來一碗充滿懷舊港味的綠豆臭草雪糕配冬瓜冰沙，清新解膩。

Ho Lee Fook: G/F, 3-5 Elgin Street, SoHo, Central, Hong Kong
口利福：中環蘇豪伊利近街 3-5 號地下

📷 : @wildandy

#tatlertastes #tatlerdininghk by @archan_nchef