Jowett Yu

JOW x XIAO This Sunday March 1st we’re so pumped to have a dual takeover of the Arnold’s kitchen x floor. Thanks to @peripherywines we’ll have new wave Chinese wine superstar Ian Dai @xiaopu.wine in the building pouring some new releases, and in the kitchen the supremely talented and old friend Jowett Yu @thejowski cooking up a feast. Bookings encouraged / walk-ins welcome, 2pm till sunset. Hop online to grab your spot!

. 2010년, 첫 한국인 셰프라는 자부심으로 문을 열고 들어갔던 MSG’s Restaurant Sydney 15년의 시간을 지나 긴여정의 끝으로 문을닫고 이제는 한 장의 추억으로 남습니다. 그곳은 가장 크레이티브했고, 가장 많이 배우고, 수없이 많은 기회와 이야기를 만들어 준 공간. 무엇보다 마음에 남는 한마디, “You want it, you get it!” By @hongsta_gram 🙏🏻 정말 정말 정말 간절히 원하면 결국 이루어진다는 걸 💪🏻💪🏻💪🏻 몸으로 배웠던 곳. 비록 2025 12/21 오늘 레스토랑은 문을 닫지만, 그곳에 뿌리내린 가지들은 지금 이 순간에도 세계 여러 나라에서 각자의 꿈을 피워가고 있어요. ☺️☺️☺️ 고마웠습니다, MSG’s. 그리고 안녕. 이 모든 순간을 기억하며❤️❤️❤️ 2010, With the pride of being the first Korean chef, I walked through the doors of MSG’s Restaurant Sydney. After 15 years, it now remains as a page of memories. It was the place where the most creative, where I learned the most, and where countless opportunities and stories were made together with incredible chefs including legend @thejowski @hongsta_gram Above all, one phrase stays with me: “Hey TK! You want it, you get it!” By chef @hongsta_gram A place that taught me, truly and deeply, that if you want something badly enough, you can make it happen.💪🏻💪🏻💪🏻💪🏻💪🏻 Though the restaurant has closed its doors, the branches that took root there are still, at this very moment, blooming their dreams across the world. ☺️☺️☺️ Thank you, MSG’s. And goodbye. Remembering every moment. ❤️❤️❤️

What can I say 🥲 @ms.gssydney has been a career defining part of my life… the first restaurant @thejowski and I opened from scratch with @justinhemmes and when it opened, made a huge impact on the Australian culinary landscape. It signalled a shift in the way we dined, making Asian “fusion” cool, fun and exciting and paved the way (or formed the “blueprint”) for many “modern Asian” restaurants that came after. A lot of “firsts” were done here! From Chilli oil laced burrata, modern “thick” prawn toast, Asian style steak tartare and arguably my signature dish 🤦🏻‍♂️ the Cheeseburger spring roll 😂 I am proud of all these accomplishments of course but the one thing I am the most proud of is the kitchen talent that came through and achieved great things after leaving @ms.gssydney . There are too many names to mention! You know who you are 💪🏼 ❤️ A big thankyou to all the guests that have supported Ms G’s for the past 15 years. It’s time to close this chapter. We had an amazing run @justinhemmes @merivale @ms.gssydney 🥹 ❤️

It’s go time! See you from 4pm. 🍸

An update from us. ❤️

🎉 We’re thrilled to announce something very special...
On October 26th, we’re welcoming a chef we greatly admire and who’s new to the Melbourne scene — Jowett Yu. Jowett cut his teeth at some of Sydney’s most lauded kitchens — Tetsuya’s, Marque — before helping launch the two-hatted Mr. Wong👨‍🍳👩🏼‍🍳. His culinary style is a reflection of a rich journey: growing up in Taiwan and Canada, refining his craft in Sydney and Hong Kong, and bringing modern techniques to traditional Chinese flavours with incredible precision and flair💥 🌸 For one lunch only, Jowett will be curating a seasonal menu inspired by Spring in Victoria, reimagined through a regional Chinese lens. Trust us, this is not one to miss. 🎟️ Bookings via the link in bio.
Seats are limited — get in early.

I’ve been using Megachef condiment lines at home and in my kitchens for a long time. I love the 30n anchovy sauce which I use a lot in marinades and dressings, but I especially love the oyster sauce for its clean, umami salinity of the oyster flavour, and best of all its gluten-free! This recipe I developed is based on a Cantonese classic Red-braised tofu 紅燒豆腐 which are known as rice killer dishes 白飯殺手 that are made to eat with steamed rice. It is suitable for vegetarians and can be easily adapted for vegans if you sub out the oyster sauce for Megachef premium mushroom sauce. The plate is one of my favourites from @yuettungchinaworks_official from circa 1980s I hope you enjoy it! #ad #megachef #sponsored 紅燒豆腐 Hong Shao Dou Fu Red-Braised Tofu 450g medium-firm tofu 2pcs Green shallot 1 slice of ginger 8 pieces of dried shiitake mushroom 25g Shaoxing cooking wine 1b baby bok choy, blanched (optional) Mushroom steaming liquid: 300g mushroom soaking water 20g Shaoxing wine 20g Megachef premium mushroom sauce 1 slice of ginger 1pc green shallot, cut into batons 1/2tsp salt Sauce: 100g mushroom steaming water 100g water 25g Megachef premium oyster sauce 15g Chu Hou sauce 5g dark soy 1/2tsp salt 1/2tsp sugar 1/4 tsp white pepper 1tbsp corn starch mixed with 2 tbsp water 1tsp sesame oil 1. Soak the dried shiitake mushroom in about 350ml cold water, at least 5 hrs before cooking, better over night in the fridge. After soaking, remove the woody stem and place in a heat-proof bowl along with mushroom steaming liquid ingredients, set it over a steamer and steam on high heat for 20min. After 20min, remove from the steamer then let the shiitake cool down completely in the liquid. Once cold, give a gentle squeeze to get rid of some of the water. Cut in half then set aside. Reserve the mushroom steaming water - it has a lot of flavour and umami. (rest of the recipes in the comment section!)

@tonytan53 the legend in his natural habitat the beautiful cooking school with the biggest home pantry dry store. Delightful Singapore chili crab!!

WOW! It was an incredible experience having @thejowski and @isarahchan from @merivale at our Melbourne HQ last month—generously donating their time to lead one of our Cooking for a Cause sessions as part of the @nsfestivalaus . This hands-on workshop cooked up over 200 meals for people in need and left participants armed with the knowledge to become food waste fighters in their own homes. We’d also like to thank @oxoaustralia for their generous support, donating a Green Saver food storage container for every participant—helping to fight food waste in our homes! Since 2020, OXO has been an awesome partner, sharing our mission to help Aussies fight food waste at home. Over the past five years, their support has helped us deliver an additional 850,000 meals to people in need, fund 113 schools through our FEAST program, and provide hundreds of OXO Sustainability Kits to enhance classroom learning. Are you looking for a meaningful corporate engagement opportunity? Our Cooking for a Cause sessions are the perfect way to bring your team together while learning how to fight food waste. Plus, you’ll cook delicious meals that go directly to people in need across Australia! 👉 Book now! Link in our bio! Photos by Julian Meehan

Join @merivale Chefs Jowett Yu and Sarah Chan to learn zero-waste cooking skills, while transforming rescued ingredients into gourmet meals to support vulnerable communities. Jowett Yu is a renowned chef known for his impactful contributions to the food scenes in both Australia and Hong Kong. With mentorship from culinary legends Tetsuya Wakuda and Mark Best, he collaborated with Dan Hong to launch successful Merivale venues including Lotus, Ms. G’s, and Mr Wong. In 2014, he moved to Hong Kong to open the acclaimed restaurant Ho Lee Fook and later became Executive Chef overseeing restaurants including Le Garcon Saigon and Fukuro. Jowett Yu is now based in Melbourne planning his new restaurant opening next year. From learning how to chop an onion properly, to cooking root to stem – you’ll be inspired by this hands-on cooking session full of practical tips and tricks for you to apply at home. After creating delicious and nutritious meals, participants help pack the food ready for OzHarvest to deliver to local charities. The good news is there’s no washing up and you get to taste your culinary delights! Link in bio to book!

In celebration of its 10th anniversary, Ho Lee Fook recently held a one-night-only dining event, bringing together former chef Jowett Yu and current head chef ArChan Chan. The menu featured cherished classics like prawn toast okonomiyaki and typhoon shelter corn, alongside new dishes such as steamed hairy crab with Chinese-style egg custard and Three Yellow chicken with yellow bean. Watch the video for a closer look at these culinary delights from past and present. 為慶祝十週年，口利福集結前任主廚游忠諭和現任主廚陳潔盈，舉行一場特別晚宴。菜單上既有人氣的經典菜式，如蝦多士大阪燒和避風塘炒粟米，也有新菜式如中式蒸蛋配大閘蟹和黃豆三黃雞。立即觀看完整影片，近距離欣賞這些美食佳餚！ #tatlerdininghk #tatlerdiningtastes #holeefook #chinesefood #hkfoodie #hongkongrestaurants #hongkongfood

TEN YEARS OF GOOD FORTUNE 🥠🇭🇰 For one night only on 2 October, the past meets the present as Chef Jowett Yu returns to the kitchen where it all began, uniting with Chef ArChan to bring back some of the most beloved dishes and a few new surprises that define the restaurant’s journey, with each plate telling a story of flavour, nostalgia and the city’s vibrant spirit. A double dose of good fortune for your mouth, a celebration of our journey and a tribute to the people and dishes that made Ho Lee Fook what it is today. Book your seats before it’s all gone. #HoLeeFook #HongKong #10thanniversary #HK #SoHo #MichelinGuide #mystorywithmichelin #50bestdiscovery #cantonesecuisine #cantonesefood #JowettYu #ArchanChan #BlackSheepRestaurants @holeefookhk @blacksheeprestaurants @archan_n @thejowski @winsonyip