Modern Filipino Fusion, A Must-Try in Hong Kong

Chef Marvin Gaw, a Cebu native, brings modern Filipino cuisine to Hong Kong through his restaurant Holy Gaw. Located in Wan Chai, this intimate destination offers a welcome surprise to the palate as it elevates Filipino fare to a whole different level. Chef Marvin grew up spending summers in Hong Kong with his family, later worked in finance, and enrolled at the Hong Kong Culinary Academy. He honed his skills and earned a deeper understanding and knowledge of running a business by working in 2 restaurants in Hong Kong (modern Mexican restaurant Chino and New York-Italian restaurant Carbone) before starting his own. 

Though we’ve heard the term ‘fusion’ in the F&B world for years, Chef Marvin gives it a brand new meaning with his unique point of view, his roots, and experience. His goal is to introduce Filipino cuisine in Hong Kong and shed a different light on it, offering top-notch recipes with polished presentation. Holy Gaw is not a place for authentic Filipino food that reminds you of home—and that is exactly the point. With his sophisticated palate, Chef Marvin proves that there’s more that can be done with our adobo, sisig, lumpiang shanghai, among others, and that our cuisine can be at par with other restaurants in this bustling city. 

Must-tries include the Filipino Spring Rolls (his fresh take on lumpiang shanghai); Soft Shell Crab in Shrimp Infused Sauce (his very own palabok); his fresh twist to the familiar Adobo made with Mackarel fish, spring onions, and ginger; Moo Salpicao made with US tenderloin, garlic, and caramelized onions; and Sisig made with sauteed pork, asparagus, chicken liver pâté, and chili. 

He also infused his Italian background into the menu with his Lasagna made with longganisa, parmesan cheese, and canneloni pasta as well as his Hokkaido Scallop Pesto, enhanced by basil and sundried tomatoes. 

After savoring these bursts of flavors in your mouth, a highlight of the menu is also the desserts: the refreshing Ube Ice Cream Sandwich and Ube Basque Cheesecake. 

Chef Marvin Gaw is truly on a lane of his own in Hong Kong. We left his restaurant not only with very satistified taste buds but with a sense of Filipino pride for what he has created. 

Kelly Misa is wearing Unaricci’s Double Strap V-Neckline Long Dress in blue crepe.