While this Chinese/fusion restaurant found its inspiration in the 1960’s Chinatown joints of NYC, the kitchen isn’t afraid to try new things. Helmed by Chef Jowett Yu, who was born in Taiwan, trained in Sydney (at Testuya’s), Ho Lee Fook’s popularity is due in part to its exciting menu. The first floor of the restaurant houses its open kitchen, and downstairs, below ground level, is a dimly-lit, club-y dining room.

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