Text: Clara Yip | Photography: YK

Hong Kong’s culinary scene thrives on collisions – where East meets West, Tradition meets
reinvention, the sizzle of a wok meets the clink of a cocktail glass. On August 14th at
Kinsman, that collision took centre stage as Chef ArChan Chan of Peng Leng Cheng and Ho
Lee Fook stepped behind the bar for the first time, shaking up her debut signature cocktail
alongside a menu of Cantonese bites. The result? A love letter to Hong Kong, served with
equal parts nostalgia and innovation.

The collaboration felt inevitable. As Gavin, co-founder of Kinsman, put it: “We’re close in
concept, but also in distance.” Just a stone’s throw apart on Peel Street, the two spots share
a rhythm – where guests often drift between Peng Leng Cheng’s homey dai pai dong vibes
and Kinsman’s liquid artistry. But more than neighbourhood proximity, it’s a kinship of spirit
and passion. “It’s friendly energy. Very local, and we’re always supporting each other,”
ArChan mused.

For Gavin, the partnership was a long time coming. “ArChan is one of the big champions of
Cantonese cuisine in Hong Kong – and Asia,” he said. “I’m honoured to have her cooking
here tonight.”

Indubitably, the star of the night was ArChan’s AC’s G&T – a manifesto in a glass. “This is
going to be my signature cocktail in 20 minutes,” she laughed, admitting she doesn’t drink
much but adores the simplicity of a G&T. Her twist? A playful nod to initials: gin, green apple
(the “G”), and local sparkling tea (the “T”). “My favourite colour is green,” she added, as the
vibrant pour landed in guests’ hands – a liquid snapshot of her personality: bright, layered,
and unapologetically Hong Kong.

Inspiration came from unexpected places. She cited Liquid Intelligence – “It’s like the Bible”
– as she dives into cocktail science. “Creating something new isn’t about being original. It’s
combining things in ways people don’t expect,” Gavin echoed, a philosophy they both live by.
Of course, the food, too, told stories. ArChan’s oyster omelette-kimchi pancake hybrid was a
culinary passport stamp: “Oyster omelettes are a signature dai pai dong dish, but I used to
cook Korean food. This reflects my journey.” Meanwhile, Gavin embraced his in-between
identity: “Not fully Cantonese, not fully Western – but that’s the strength.”

When asked what drives them, their answers mirrored their styles – ArChan’s grit, and
Gavin’s curiosity. “Do what you love,” ArChan insisted. “Kitchens are hard, hot, and
dangerous. But which job isn’t hard? If you love it, it’s worth it.” Gavin added, “Be a sponge.
Stay curious. Travel, read, absorb. Creativity is remixing what already exists.”
The night wasn’t just a collab – it was a celebration of Hong Kong’s irreverent soul. From
ArChan’s dai pai dong revivalism to Kinsman’s boundary-pushing drinks, the message was
clear: tradition isn’t static, and innovation isn’t rootless. It’s the alchemy of both that keeps
this city – and its vibrant flavours – alive.

As the last sips of AC’s G&T were drained, one thing was certain: some collaborations feel
like business. This one? Just art, and pure chemistry.