Before she was at the helm of one of Hong Kong’s most talked-about restaurants, Ho Lee Fook, ArChan Chan was cooking in some of Australia’s best kitchens under the guidance of Andrew McConnell.
Now, the Melbourne-trained chef returns to familiar soil for Pair’d Margaret River Region x Range Rover, bringing her boundary-pushing take on Cantonese cuisine to WA’s south-west. Known for respecting time-honoured techniques while playfully reimagining classics, Chan will bring that same spirit to Night Hawker at Chow’s Table—a sizzling, street food-style feast with restaurant-level polish—alongside Mal Chow, Victor Liong and Mendy Indigo.
Ahead of her appearance at Pair’d, we caught up with ArChan to talk about her culinary path from Melbourne to Hong Kong and why she can’t wait to explore Margaret River’s bounty.
How would you describe Ho Lee Fook to someone who’s never been?
Ho Lee Fook is a Chinese restaurant with a Hong Kong heart. We want to create the spirit of nostalgic dining in a modern setting, capturing the HK energy, paired with Cantonese dishes alongside an extensive list of Chinese wines and our refreshing cocktails.
How do you honour Cantonese cuisine while pushing the boundaries in your cooking?
I have huge respect for the techniques and flavours of Cantonese cuisine, especially with century-old techniques that have been passed down for generations. I start by breaking down the dish, trying to understand how it derives its current flavour. From there, I will look for ways to improve or reimagine the dish without taking away the original look and feel. Maybe it is introducing an unexpected ingredient, or using a technique I’ve learned, such as using peanut sprouts for our stir-fry king dish and perfume lemon for sweet & sour pork.
You trained and worked in Australia early in your career under Andrew McConnell—how did that shape you as a chef?
Working with Andrew has opened my eyes to working with fresh produce. He is deeply connected to farmers and growers, so for me, working with local farmers and cooking what’s in season became second nature. That focus on ingredients and timing still shapes how I cook today.
What does it mean to you to be returning to Australia, both as a chef and personally?
It feels like coming home to an old friend. As a chef, I can’t wait to visit the markets, see what’s new, and of course, to cook with Australian produce. On a personal level, I’m looking forward to seeing friends and familiar faces and just dining out!
Pair’d is about chefs coming together to create something unique. What excites you about collaborating with Victor Liong, Mal Chow and Mendy Indigo?
Collaborations are where sparks fly. I’ve collaborated with Chef Victor Liong before at Ho Lee Fook, so we already have our rhythm, and it’ll be fun to push that even further. I am very excited to meet Mal Chow and Mendy Indigo, as both of them are very talented and experts in their area. I’m sure we’ll create dishes that none of us could have imagined making alone.
Have you cooked with any of the other chefs in this year’s Pair’d programme before? Who are you most looking forward to working with?
There are so many familiar names—Dave Pynt, Josh Niland, Julien Royer, Rishi Naleendra—they’re all industry friends. I’m looking forward to creating these moments with all of them.
Do you approach cooking differently when you’re away from your home kitchen?
Absolutely. Cooking abroad forces you to adapt to new equipment, new tools, and sometimes even new limitations. But that’s part of the thrill. Often, those constraints push you to be more creative, and some of my favourite dishes have come from working outside my comfort zone.
Are there any ingredients from the Margaret River region you’re especially excited to work with?
I’m ready to discover something completely new, an ingredient I’ve never seen or tasted before, and build a dish around it for this event. That’s the joy of cooking in a new place—it’s a playground for the senses.
How do you think Australians engage with Asian cuisine, and what does it mean to bring your take on Hong Kong’s food culture to Margaret River?
Australians are adventurous eaters, and they’re open to flavours that surprise and excite. Bringing a piece of Hong Kong to Margaret River feels special—like I’m sharing the pulse of my city with the place where I first started my journey as a chef.
What are you hoping to take away from Pair’d Margaret River x Range Rover?
I want to leave with memories of an event that only happens once in a lifetime—cooking shoulder to shoulder with incredible chefs, discovering the beauty of the region, and connecting with guests over food and wine. If I come home with new friendships, inspiration, and a few wild ideas for my next menu, I’ll be happy.
This event is be sold out, but join the waitlist for any ticket releases—and explore the full programme to secure your spot at other Pair’d events before they too sell out.