Chef ArChan Chan Welcomes Chef Fung Ho Tong of Kamcentre Roast Goose

Some things in Hong Kong never change—the love for a perfect roast, the unmistakable aroma of char siu fresh off the flames and the way a great meal brings people together. This May, two of the city’s most beloved Cantonese kitchens unite for a special collaboration, where time-honoured tradition meets bold innovation over the flames.

For over a decade, Kamcentre Roast Goose has quietly built a cult following, tucked away behind a bowling alley, known among those who seek the city’s finest roast meats. Leading the kitchen is Chef Fung Ho Tong, affectionately known as Tong Gor, a master of the craft with decades of experience. For this collaboration, he brings his legendary roast goose, first-cut char siu, and the intricate Jiangnan “Hundred Flower” steamed chicken, while Chef ArChan adds her signature edge to the table, creating a menu that celebrates the rich heritage and evolution of Cantonese cuisine.

6 May at Ho Lee Fook

888 Per Guest

有些香港情懷永不褪色－對製作燒味的執著、叉燒出爐時的撲鼻焦香，及一桌共同分享美食，擁有濃濃的人情味。今個五月，兩間備受追捧的粵式食府將展開聯乘合作，讓傳統功架與創新意念在炭火中交鋒。 

隱身在保齡球場裡的「甘棠燒鵝」，十年來以實力累積一班識食熟客。掌舵人馮浩棠師傅（行內尊稱「棠哥」）浸淫燒味數十載，今次帶來鎮店的燒鵝、第一刀叉燒及江南百花雞三道招牌菜式；口利福主廚 ArChan 則以破格手法演繹，共創一場致敬粵菜傳承與蛻變的盛宴。 

5 月 6 日於口利福展開盛宴

每位 888 Per Guest