Ho Lam Beef Stew from Dobe & Andy

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There are few things more comforting than a stew; Dobe & Andy’s Ho Lam Beef Stew is no exception!

Dobe & Andy is a hidden treasure in Chinatown. The concept here was inspired by the best BBQ you can find in Hong Kong! Named after the owners’ mother-in-law and father, this restaurant is a beautiful family story. Brothers Edmund, Eric and Edward are co-owners of the business with Webster Galman, who we also know from Garde Manger, September Surf, and Vin Papillon.

With no designated chef on site, the cooks work as a team to offer tasty dishes. Among their house specialties, we obviously find all the dishes cooked on the famous BBQ like the crispy pork roast and the sweet chicken. Dobe & Andy’s Ho Lam Beef Stew recipe comes from the brothers’ father and is a favourite of theirs. A simple, tasty, and above all comforting recipe.

The stew is quick to prepare, and then cooks for a few hours (which means your home is going to smell amazing). We recommend serving it with rice. Enjoy!

Ho Lam Beef Stew

Serves: 6
Preparation: 15 minutes
Cooking: 120 minutes


  • 1 kg beef brisket
  • 150 g ginger
  • 150 g garlic
  • 330 g fermented tofu
  • 230 g hoisin sauce
  • 230 g ground beans
  • 250 ml cooking wine
  • 50 g sugar
  • 10 g salt
  • 10 g five-spice
  • 50 g dark soy sauce


  1. Sear the meat until golden brown. Set aside.
  2. Sauté garlic and ginger until golden.
  3. Deglaze with cooking wine and add remaining ingredients.
  4. Add the beef and water (or stock if you like).
  5. Cook for 1.5 to 2 hours.
  6. Thicken with the mixture of cornstarch and water.
  7. Serve over white rice and enjoy.

While the true star of the show here is the stewed beef, the Rice Pot will make perfect rice that will come a close second! Cook delicious, fluffy, and fragrant rice effortlessly to serve along your main dishes.

Bon appétit!

Photography by Alison Slattery

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