What do you get when you combine Taiwanese heritage, a Canadian upbringing and time in some of Australia’s best kitchens? Jowett Yu’s fresh and fun take on Cantonese food. Four years after opening Ho Lee Fook in Hong Kong, Yu’s contemporary slant on classics like roast goose and prawn toast continues to attract queues night after night. It’s no mean feat in a city that created many of the benchmark dishes Yu puts on his menus. But what else would you expect from a chef who’s done time in the kitchens of Tetsuya’s, Ms G’s and Mr Wong?